Yes! Cafe & Pizza
731 NE 79th Street, Miami, FL 33138 · Permanent Food Service · License 2322705
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 4 intermediate (3 fixed on the spot), 19 basic (4 repeats); basic violations cost 12 at most-30
- Safety score70
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 visitAug 3, 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.
26 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef steak ziplock stored above cooked chicken containers inside reach in cooler at storage. Employee rearranged products.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee entrance at prep area no hand washing. Coached employee to wash hands properly.
Employee washed hands with no soap.
Observed employee wash hands with no soap at hand sink by three compartment sink. Coached employee to wash hands properly.
Intermediate4
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.
Observed cooked rice at prep reach in coolers across cook line not dated. As per cook prepared a day prior. Employee dated.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed milk container stored inside reach in coolers gaskets across ice machine not dated, as per employee a day prior. Employee dated.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee discarding sanitizer water at hand sink front counter.
No soap provided at handwash sink.
Observed no soap at hand sink by three compartment sink. Employee provided.
Fixed on the spot
Basic19
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed squeeze plastic bottle not labeled at prep pizza by three compartment sink.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating at front counter by coffee station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink cup stored at shelves above pizza prep area.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed card boards stored inside reach in coolers by storage area.
Cutting board has cut marks and is no longer cleanable.
Observed red cutting board by three compartment sink.
Equipment in poor repair.
Observed reach in coolers gaskets torn by storage.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine 0ppm); at front counter by hand sink. Employee prepared new solution. Recheck; Sanitizer Bucket (Chlorine 100ppm).
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet cloth stored at prep area front counter across ice machine.
Repeat violation
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket stored at prep pizza table. Employee stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
By front counter.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler across cook line soiled. Observed wall fan soiled at cook line. Observed shelves under prep table by storage rusted.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed water leaking at faucet at three compartment sink.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed card board soiled at cook line.
Hole in or other damage to wall.
Observed a hole in the wall by three compartment sink dry storage.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall by prep area across cook line.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Observed above front counter. Observed above dry containers storage by three compartment sink.
Floor soiled/has accumulation of debris.
Observed under three compartment sink.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored at floor by exit door and three compartment sink.
Code 50, Current license displayed: Current Hotel and Restaurant license not 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.