Southwest Rey's Pizza #2 INC

13732 SW 152 St, Miami, FL 33177 · Permanent Food Service · License 2333462

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 routine inspection
4 high priority (no follow-up needed), 3 intermediate, 9 basic
-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 · 1 visit

Sep182026

Routine inspection

16 violations found

First visitSep 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
16 violations found:
- 4 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed fresh garlic with oil at prep table exceeds the 4-hour limit.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed mozzarella cheese (46°F - Cold Holding) at pizza reach in cooler, as per chef for less than 1 hour.
  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
  See stop sale. Observed fresh garlic with oil at prep table exceeds the 4-hour limit.
- Code 23, Non-food contact surfaces clean: Water misting device not maintained/cleaned as required.
  Observed water misting at dishwasher sink heavily soiled.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener soiled with old food debris.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed handwashing in the kitchen sink used to stored containers of soap with sponge. Observed blender container stored inside of handwash sink at front counter.
  Soap dispenser at handwash sink not working/unable to dispense soap.
  Observed soap dispenser at handwash sink in the kitchen
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed ice cream not covered at reach in freezer in the dining.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee personal water bottle stored at prep table
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Observed shelves at pizza products reach in cooler rusted.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed shelves at walk in cooler.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed handwashing sink in the kitchen soiled with food debris. Observed gaskets at pizza products reach in cooler soiled with mold like substance.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed slow draining water at handwashing sink at front counter.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed on the bottom and left side of exterior door.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tiles net to triple sink with water damage.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vents in the kitchen soiled with mold like substance.
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.
Stop sale: An order that the food can’t be sold or served.