Steve`s Pizza West
16285 SW 88 St, Miami, FL 33196 · Permanent Food Service · License 2330303
What drove the grade
Container of medicine improperly stored.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 7 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 21, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed a bottles of stool softener, magnesium citrate vitamins, zinc, ashwaganda stored amongst other spice bottles on top of prep table in kitchen.
Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed sanitizer in 3CS with chlorine 200+ ppm.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed with no date marked, cooked pasta inside walk in cooler and reach in cooler, cooked chicken wings, cooked chicken and cooked eggplant inside reach in coolers
Code 31, Handwash sinks and supplies: Observed no paper towels provided at handwash sink in kitchen prep area.
Operator was able to replace dispenser.
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed contained for dry flour with no identifying label found at the prep area near handwashing sink.
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 of scoop touching for dry flour inside bin near handwashing sink of prep area.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed soiled food strainer in sanitizing basin, and sanitizer set up on wash basin.
Code 32, Restrooms: Bathroom facility in disrepair.
Observed handle missing at women bathroom.
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed ed gap at exit door at dry storage area.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed missing grout amongst tiles in kitchen and prep areas.
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.