Tutto Pizza Beer House

1763 SW 3 Ave, Miami, FL 33129 · Permanent Food Service · License 2332996

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 14, 2026 (8 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 · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
4 high priority (no follow-up needed), 1 intermediate, 5 basic
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Sep142026

Routine inspection

10 violations found

First visitSep 14, 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.
10 violations found:
- 4 High priority
- 1 Intermediate
- 5 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.
  Observed bean soup (46°F - Cold Holding).
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed bean soup (46°F - Cold Holding) inside walk in cooler.
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  Observed at three compartment sink.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed Lysol spray stored next to clean equipment under prep table next to oven.
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed a spray bottle with no label at pizza station.
Basic5
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer inside reach in cooler.
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Observed pizza peel stored directly on the floor.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed top lid of reach in cooler in disrepair next oven station. Observed gaskets in disrepair at walk in cooler and reach in cooler throughout establishment.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed clean utensils stored not inverted next to slicing machine.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed hose leaking at hand washing sink located next to oven.
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.
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.