Peppi's Pizza
3620 NE 2 Ave, Miami, FL 33137 · Permanent Food Service · License 2337048
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection5 high priority (1 fixed on the spot, 2 repeats), 5 intermediate (1 fixed on the spot, 3 repeats), 9 basic (4 repeats); basic violations cost 12 at most-60
- Safety score40
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 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked onions (93°F - Hot Holding) at cook line. As per chef less than 2 hours. Employee reheat food. cooked onions (173°F - Hot Holding).
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put new gloves without washing hands first.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touching face and dry hands with a cloth and proceeded to handled clean containers. Coached employee touching face wash hands properly.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Employee set up three compartment sink.
Repeat violation
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed a bottle of Tylenol stored on top of shelves with SS bowls and lids by cook line.
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 products with time at prep pizza table no procedures provided.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener soiled by prep table across ice machine.
Repeat violation
Non-pitting surface rust on food-contact equipment.
Observed shelves rusted by ware washing area.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed no soap at hand sink bar area. Employee provided.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee Adriana, Sofia,Jeff and Andres no certificate on site. Hired more than 60 days.
Repeat violation
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar container stored by coffee machine not labeled. Employee labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cooking oil stored on floor by freezer storage area. Observed container with raw beef stored on floor by walk in cooler.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils inside standing water by ice cream freezer. Operator discarded water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl stored inside marinara sauce container at walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Observed handle for hot water at hand sink by ice cream freezer in disrepair.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
By ware washing area.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles in disrepair above ware washing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed above storage area and prep area.
Repeat violation
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.