Pummarola

8888 SW 136th St Unit 507, Miami, FL 33176 · Permanent Food Service · License 2336317

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Jul 16, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Jul 16 follow-up · 21 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
6 high priority (5 fixed by the Jul 16 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 14 basic (4 repeats); basic violations cost 12 at most
-39
Administrative complaint on Jul 15, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score49

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

Inspection history

1 inspection · 2 visits

Jul152026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
  Observed chemicals
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 6 High priority
- 2 Intermediate
- 14 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked meatballs (47°F - Cold Holding); shredded mozzarella (45°F - Cold Holding); grilled chicken (46°F - Cold Holding); fresh mozzarella (45°F - Cold Holding) at reach in cooler under pizza dough containers in pizza prep area. As per operator all products have been inside reach in cooler for 2 hours.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Observed all items at pizza prep area held using time as a public health control, no time mark. Operator able to prove items were placed on time 1 hour prior to inspection. Advised operator to add time mark.
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee begin to prepare pizza without first washing hands.
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 10ppm). Operator added more bleach for final concentration Triple Sink (Chlorine 100ppm).
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 30+ live flying insects flying and landing on bottles of balsamic vinegar, truffle oil, clean containers/equipment and shelves where sodas are stored in dry storage area. Observed 5+ live flying insects flying and landing on clean equipment next to ice machine in kitchen prep area. Observed 1 live flying insect landing on clean pizza dough containers next to ice machine. Observed 1 live flying insect landing on bottled water next to dry storage area. Observed 2 live flying insects flying around soda machine at bar area.
  Administrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed spray bottle of glass cleaner stored directly next to pizza boxes above toppings counter.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed deli slicer blade soiled in back prep area.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottles containing glass cleaner and sanitizer not labeled.
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of flour not labeled underneath pizza prep area.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler gaskets torn at pizza prep area.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with ambient temperature 46°F under pizza dough containers in pizza prep area.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed interior of ice machine heavily soiled with black mold like substance in kitchen prep area.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled at pizza prep area.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed pizza dough containers stacked on top of each other wet nesting across from dish area.
  Clean utensils stored between equipment and wall.
  Observed spatulas stored between wall and triple sink.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed water leaking front pipe and faucet at triple sink.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water on floor underneath pizza dough containers in kitchen area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall in dry storage area behind soda rack soiled.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vent dusty above pizza prep area.
  Floor soiled/has accumulation of debris.
  Observed floor soiled underneath shelves in dry storage area.
- 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 cellphone stored on counter next to gloves near service window.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  In dry storage area.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.