Pummarola.

3328 N Miami Ave, Miami, FL 33127 · Permanent Food Service · License 2334468

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 15 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
3 high priority (fixed by the Oct 15 follow-up), 3 intermediate, 11 basic (1 repeat)
-30
Safety score70

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

Inspection history

1 inspection · 2 visits

Oct62026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
Official report, on the Florida DBPR website
First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 3 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed coked pasta (51°F - Cooling) in standing unit at kitchen area, as per operator pasta was cooked and dated the previous day, operator discarded.
- 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).
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked lasagna prepared onsite and held more than 24 hours not properly date marked on reach in cooler at kitchen area.
- Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
  Observed on reach in cooler by back door.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled an opener blade.
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed flour container not identified with common name at kitchen area.
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Observed personal food next to establishment food on reach in cooler at kitchen. Operator removed.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed at preparation area. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled reach in freezer interior.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets in all units at kitchen area,
  Buildup of food debris/soil residue on equipment door handles.
  Observed soiled with food debris handles in all units at kitchen area.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed throughout kitchen.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed throughout kitchen and dishwashing area.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
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.