New York/Roma Pizza & Pasta

125 SE 2 Ave, Miami, FL 33131 · Permanent Food Service · License 2335048

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Single-use gloves not changed as needed after changing tasks or when damaged or soiled.High priority · 19 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
2 high priority, 5 intermediate (1 fixed on the spot, 2 repeats), 13 basic (4 repeats); basic violations cost 12 at most
-40
Safety score60

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

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

20 violations found

First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 2 High priority
- 5 Intermediate
- 13 Basic
What the inspector cited
High priority2
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  On kitchen employees not changing single use gloves as needed.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observe food contact tables not sanitized after food preparation.
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.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
  Repeat violation
  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Repeat violation
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Basic13
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the coolest part of the hot holding unit.
  Observed most ambient thermometer not in the coolest parts of the cold units in kitchen area.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed most stored food inside kitchen reach in cooler not covered.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed all kitchen cutting boards not cleanable.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed most kitchen reach in cooler shelves with heavy rust.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed all kitchen reach in coolers soiled inside.
  Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed all kitchen, top surface of equipment and shelves with accumulation of food debris.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Repair cracked tiles on kitchen floor where is where is needed.
  Hole in or other damage to wall.
  Repair missing tiles on walls were needed.
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.