Tony Pizza Cafe

19329 NW 2 Ave, Miami, FL 33169 · Permanent Food Service · License 2326115

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 9 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
2 high priority (fixed by the Oct 9 follow-up), 1 intermediate, 7 basic (1 repeat)
-17
Safety score83

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

Inspection history

1 inspection · 2 visits

Oct82026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Observed a reach in cooler with an ambient temperature of 46°F.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed lasagna (52°F - Cold Holding); cooked pasta (62°F - Cold Holding); chicken (53°F - Cold Holding); veal (53°F - Cold Holding) stored in the reach in cooler over night, as per operator. Stop sale issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed lasagna (52°F - Cold Holding); cooked pasta (62°F - Cold Holding); chicken (53°F - Cold Holding); veal (53°F - Cold Holding) stored in the reach in cooler over night, as per operator. Stop sale issued.
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Stephanie and Maria expired.
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In the kitchen res n in coolers.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed Alfredo sauce thawing in standing water at the 3 compartment sink.
- Code 14, Food-contact surfaces designed and maintained: 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 2 reach in coolers with an ambient temperature of 52°F.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  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 in the kitchen.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  By 3 compartment sink and prep 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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.