Pilon Miami Corp
12750 SW 128 St Suite 105-106, Miami, FL 33186 · Permanent Food Service · License 2337118
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection4 high priority (2 fixed on the spot), 2 intermediate, 7 basic (2 repeats)-33
- Extension granted on Oct 28Counts in full until a follow-up finds the problems fixed-3
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 28, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
Observed food handler trainings for Mabel V., Yennifer E.,. expired during time of inspection.
More time given
- First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed 6 commercially processed reduced oxygen packaged salmon filets in reach in cooler below cook line. Operator discarded of fish during time of inspection.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Observed salmon served raw on salmon tropical dish without parasite destruction provided. Operator will not use salmon for raw and cook all portions until parasite destruction letter is provided.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler to the right of preparation area cooked pork belly (51°F - Cold Holding), as per operator less than 4 hours. Cooked pork belly was placed in reach in freezer for rapid cooling during time of inspection.
Fixed on the spot
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed shelled eggs on preperation table in ambient temperature, as per operator less than 2 hours. Operator stored shelled eggs in reach in cooler during time of inspection.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed at establishment Tropical Salmon dish containing raw salmon served on menu not identified as a raw item.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed food handler trainings for Nathaly F., Michelle B., Mabel V., Melissa B., Luis B., Yennifer E., Sauna A., Elieces V. expired during time of inspection.
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen solid raw salmon loins under pizza oven defrosting during time of inspection. Operator placed raw salmon loins in reach in cooler during time of inspection.
Fixed on the spot
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed 6 commercially processed reduced oxygen packaged salmon filets in reach in cooler below cook line. Operator discarded of fish during time of inspection.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed pot of poached shrimp on floor across from ware wash area during time of inspection. Operator removed pot from floor during time of inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils at preparation table across from cook line in metal container with water at 111°F. Operator placed metal container over stove top to heat up water during time of inspection tips.
Repeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee water bottle stored in reach in cooler to the right of cook line. Operator removed during time of inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wiping cloth at preparation table across from cook line not stored in sanitizing solution. Operator discarded of wiping cloths during time of inspection.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee phone on preparation table across from cook line. Employee stored away phone during time of inspection.
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.
- 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.