Two Brothers Pizzeria & Restaurant

13740 SW 84 St, Miami, FL 33183 · Permanent Food Service · License 2317903

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 28, 2026 (11 days ago)

What drove the grade

Stop Sale issued.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 10 basic (4 repeats); basic violations cost 12 at most
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Oct282026

Routine inspection

14 violations found

First visitOct 28, 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.
14 violations found:
- 3 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed 9 salmon filets completely thawed in ROP bags in reach in cooler across of stove.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed butter (62°F - Cold Holding) in prep area.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Operator was able to pay and renew license at the time of inspection.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed ice inside handwashing sink in kitchen.
Basic10
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed 9 salmon filets completely thawed in ROP bags in reach in cooler across of stove.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed multiple broken door gaskets of reach in coolers across the stove. Observed microwave shelf corner with duck tape around it.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed accumulation of rust on shelves inside walk in cooler.
  Duct tape used to repair nonfood-contact surface.
  Observed microwave shelf corner with duct tape around it.
- Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
  Observed walk in cooler shelves soiled with debri.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets for reach in cooler gaskets across of stove.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at HWS near waiters station.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.observed broken tiles through kitchen and warewashing area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed heavily soiled wall under the microwave and next to prep area.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed Oct. 1, 2026. Operator paid, printed and posted new license.
  Fixed on the spot
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.