Wynwood Market & Pizzaghetti
2613 N Miami Ave, Miami, FL 33127 · Permanent Food Service · License 2338526
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection2 high priority (fixed on the spot), 1 intermediate, 1 basic (1 repeat)-11
- Safety score89
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 visitSep 25, 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.
4 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, other than whole meat roast, hot held at less than 135°F.
Observed Cooked white rice (117°F - Hot Holding) inside rice cooker at kitchen area. As per employee for less than 1 hour. Operator turned on rice cooker to reheat it.
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 Raw chicken (49°F - Cooling) inside plastic container stored over ready to eat coconut inside double door reach in cooler. Employee removed coconuts from under raw chicken at double door reach in cooler at kitchen area.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed no probe thermometer provided at the time of inspection.
Basic1
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed clean utensil between three compartment sink at wall at kitchen area.
Repeat violation
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.