Maestro Della Pizza G

4200 NW 21 St, Conc G-7, Miami, FL 33122 · Permanent Food Service · License 2330410

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 1, 2026

What drove the grade

Dented/rusted cans present.High priority, repeat · fixed by the Sep 1 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
2 high priority (1 fixed by the Sep 1 follow-up, 1 fixed on the spot, 1 repeat), 8 basic (1 repeat)
-17
Administrative complaint on Aug 11, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug112026

Routine inspection

10 violations found · Inspector came back 2 times

2nd follow-up visitSep 1, 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:
- 5 Basic
What was still cited
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  More time given
  Hole in or other damage to wall.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 12, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
- 8 Basic
What was still cited
Basic8
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  Equipment in poor repair. Observed walk in cooler ambient temperature 60°F no TCS food inside walk in cooler empty, operator waiting for parts.
  More time given
  Cold holding equipment not maintained in good repair.
  Equipment in poor repair. Cold holding equipment not maintained in good repair. Observed walk in cooler ambient temperature 60°F no TCS food inside walk in cooler empty, operator waiting for parts.
  More time given
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  More time given
  Hole in or other damage to wall.
  More time given
Official report, on the Florida DBPR website
First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 2 High priority
- 8 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed a dented can of Fully prepared pizza sauce.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.observed employee touch clothes and continue cooking.
  Manager coached employee on washing hands. Employee washed hands.
  Fixed on the spot
Basic8
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Equipment in poor repair.
  Observed walk in cooler ambient temperature 52°F, observed front area standing cooler in disrepair not in use.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler ambient temperature 52°F.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed top of pizza oven soiled.
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Observed a bug zapper on top of the microwave, and cleaned trays on the back area.
- Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  Three compartment sink area.
  Hole in or other damage to wall.
  Observed holes on wall located by the prep cooler, and three compartment sink.
Official report, on the Florida DBPR website

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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.