Manhattan Chicago Pizza
10481 SW 88 St Ste D100, Miami, FL 33176 · Permanent Food Service · License 2327843
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection4 high priority (no follow-up needed, 3 repeats), 4 intermediate (1 fixed on the spot, 1 repeat), 5 basic-35
- Safety score65
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 visitAug 31, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell egg stored over heavy cream inside reach in cooler.
Repeat violation
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Observed hose hanging inside of triple sink.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed splitter at mop sink, no vacuum breaker.
Repeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spray bottle of sanitizer stored next to bottles of oil and vinegar under prep table near stovetop.
Repeat violation
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed deli slicer blade soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed containers stored in hand sink at dish area. Operator removed containers.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Next to ice machine.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle of sanitizer not labeled.
Basic5
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee open coke stored inside pizza prep reach in cooler.
Code 14, Food-contact surfaces designed and maintained: 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 reach in cooler ambient temperature 50°F near stovetop.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed reach in cooler door handles soiled.
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floor heavily soiled with grease buildup behind fryer.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.