Tauro Pizza Corp
12700 SW 128 St Ste 101 - 102, Miami, FL 33189 · Permanent Food Service · License 2336505
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection2 high priority (fixed on the spot), 5 intermediate (4 fixed on the spot, 1 repeat), 5 basic-23
- Safety score77
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 visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
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.
More time given
Basic1
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in walk in cooler cooked rice and beans (76°F - Cold Holding) as per operator made the night before. Operator segregated rice and beans to be discarded during time of inspection. Observed in reach in cooler below flat top raw chicken (56°F - Cold Holding); diced tomato (51°F - Cold Holding); raw bacon (51°F - Cold Holding); sliced ham (51°F - Cold Holding), as per operator less than 2 hours. Operator stored items in walk in cooler for rapid cooling.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in reach in cooler across from cook line. Raw chicken stored over sliced cheese. Operator stored raw chicken away from sliced cheese during time of inspection. Observed container of raw chicken stored over container of cooked shredded beef in walk in cooler during time of inspection. Operator stored container of raw chicken away from shredded beef during time of inspection. Observed metal container of raw chicken stored over case of ice cream in walk in freezer. Operator removed metal container of chicken from above ice cream during time of inspection.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Observed Ribeye steak and Grilled outside skirt steak offered undercooked without consumer advisory. Consumer advisory was provided via email and was posted at window during time of inspection.
Fixed on the spotRepeat violation
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed in reach in cooler across from pizza station cooked shrimp in sauce, as per held more than 24 hours not date marked.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed establishment maintaining ham croquettes, cheese tequenos, cod fish croquettes, guava pastries under time as a public health control without written procedure. Procedure was provided to operator and filled out during time of inspection.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed Oscar , as per operator hired less than 60 days, engaging in food preparation without proof of reporting agreement. Reporting agreement was provided and signed during time of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed sanitizer buckets and dirty glassware in hand wash sink across from server station at kitchen service window. Operator removed glassware and buckets during time of inspection.
Fixed on the spot
Basic5
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 and sugar removed from there original container and not marked. Operator labeled containers during time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed no handle bowl used to dispense flour and sugar in containers to the left of ware wash area. Operator removed no handle bowl during time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled with accumulation of grease at ware wash area. Employee scrubbed wall during time of inspection.
Fixed on the spot
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 speaker on shelf above preparation area during time of inspection. Speaker was removed during time of inspection.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed establishment operating without current license 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.