Pizzarello Wood Fired Pizza
11735 SW 147 Ave Unit 3, Miami, FL 33196 · Permanent Food Service · License 2336805
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 Jul 29 routine inspection1 high priority (fixed by the Aug 7 follow-up, 1 repeat), 3 intermediate (1 fixed on the spot), 14 basic; basic violations cost 12 at most-25
- Safety score75
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 visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed ceiling not smooth in kitchen, ware wash and pizza making station in front area.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw breads chicken and raw beef over cut tomatoes, cut onions, sauces inside reach in cooler. Also observed raw shelled eggs above chocolate cake, cooked pasta and blue cheese in RIC.
Repeat violation
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed battery dead in probe thermometer. Operator replaced battery.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled dish racks with black like substance being used for dish machine. Also observed shelves housing food pans and food equipment soiled with black like substance above 3CS.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed expired 02/2026.
Basic14
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed food pan of cooked pasta not covered in reach in cooler.
Food stored on floor.
Observed 25lbs plastic container of chicken bouillon on the floor in the kitchen.
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 touching sugar in sugar bin near deep fat fryer.
In-use tongs stored on plumbing bar above ice chest between uses.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed 3 handles on upright reach in coolers in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up inside Emerson freezer in the hallway.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm); ; 2nd test Dishwasher (Chlorine 0ppm). Communicated to operator DM not sanitizing and cannot be used at this time, must use 3CS to wash, rinse and sanitize.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled shelves inside silver upright reach in cooler in kitchen. Observed ice chest door gasket soiled with black like substance. Also observed soiled door gaskets on multiple RIC.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed handwashing sink in kitchen in disrepair with no water.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Insect control device installed over food preparation area.
Observed bug zapped above clean glasses in glass trays near restrooms in the back.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed in kitchen, ware wash and pizza making station in front area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed Oct. 1, 2025 displayed.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.