Mikes Pizzeria
13712 SW 84 St, Miami, FL 33183 · Permanent Food Service · License 2323163
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (1 fixed on the spot), 5 intermediate, 12 basic (4 repeats); basic violations cost 12 at most-42
- Safety score58
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 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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.
Observed three whole pizza pies stored with no time markings at ring counter. Per operator, pizzas are discarded under four hours and time stated at 11:45. Operator placed time marking.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw shelled eggs over raw calamari inside reach in cooler in front.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license payment was received and renewed.
Fixed on the spot
Intermediate5
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 three pie pizzas stored with no time markings at front counter. Per operator, pizzas are discarded under four hours. Provided time as a public health control form.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test strips available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food debri in the drain of kitchen handwashing sink. Also observed large cauldron inside handwashing sink in waiters station.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Could not provide at the time of inspection.
Basic12
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed uncovered mozzarella sticks, shrimp, chicken and other food items inside the reach in freezer across of 3 compartment sink.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle of scoop inside the sugar in sugar bin across of handwashing sink.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gauge of cooler for pizza toppings at 98°F while food items are at 38-41°Fl
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside white chest freezer near dish area. Also observed ice build up in upright white freezer across of 3 compartment sink.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
Observed the bottom soiled with bread crumbs inside reach in freezer white chest located in the back area near dishmachine. Observed soiled the reach in cooler railings in reach in cooler where fresh dough is being stored near ice machine.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled exterior of ice machine and its vents fan screens. Observed soiled reach in cooler gaskets through out establishment.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Observed soiled handle for cover opening of ice machine. Observed soiled handles reach in coolers.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed clean wet faring pans stacked on top of each other on shelves above warewashing area.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap on below threshold of back exit door.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed broken tiles on flooring inside walk in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed ceiling not smooth in kitchen, prep and pizza making station and waiters station area.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed Oct. 1, 2026 posted.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.