Little Caesars Pizza #01-231
4100 SW 67 Ave 104, Miami, FL 33155 · Permanent Food Service · License 2319996
What drove the grade
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection3 high priority (fixed by the Oct 22 follow-up), 3 intermediate, 13 basic; basic violations cost 12 at most-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic5
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Hole in or other damage to wall.
More time given
Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
See stop sale. Observe 10 pepperoni pizzas on skeleton trolley with no time stamped mark. Timer not functioning that monitors pizzas on time control.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sausage (48°F - Cold Holding) and shredded cheese (46°F - Cold Holding) at prep area.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. Observe 10 pepperoni pizzas on skeleton trolley with no time stamped mark.
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed no written plan for pizzas stored on skeleton trolley that establishments has placed under time control.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled can opener. Observed soiled spray nozzles.
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Observed no service date for water filter used for water filtration to make the dough.
Basic13
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed basting brush in standing water and baking soda in room temperature.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard lining under pizza flour and plastic soda bottles in back area.
Equipment in poor repair.
Observed time tracker monitoring used for time control monitoring of pizzas in disposer and unable to track time.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled door gasket of walk in cooler.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap at back exit door threshold.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed no cove molding along wall and floor at 3CS and shelving unit in warewashing area.
Floor tiles missing and/or in disrepair.
Observed tiles in disrepair near plumbing pipe in mop sink room.
Hole in or other damage to wall.
Observed damaged hole in the walk next to computer and licensing.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed soiled with black like substance the cove molding along 3CS.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed several ceiling tiles in disrepair in dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed soiled ceiling fan in walk in cooler. Also observed soiled ceiling tiles in warewashing areas.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee water bottle stored next to single service items in back area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed Oct. 1, 2026 displayed.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.