Little Caesars Pizza 2267
17223 NW 27 Ave, Miami, FL 33056 · Permanent Food Service · License 2323069
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 19 routine inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 7 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. Observed cheese and sauce pizza (78°F - Cold Holding) stored on the rack next to cookline with no time marking. Stop sale.
Code 03, Food out of temperature: 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. Observed cheese and sauce pizza (78°F - Cold Holding) stored on the rack next to cookline with no time marking. Stop sale.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Fixed on the spot
Basic7
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed a clean cutting board with heavy cut marks on top of 3 compartment sink.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) at the cookline, operator remade Sanitizer Bucket (Quaternary 200ppm).
Wiping cloth sanitizing solution stored on the floor.
Operator stored properly.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed a seal case of napkins on the floor. Operator stored correctly.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Observed floor soiled in the kitchen.
Ceiling/ceiling tile shows damage or is in disrepair.
At the front counter.
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 in the walk in cooler next to restaurant items, operator removed.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.