Vicente's Pizzeria #1

17043 S Dixie Hwy, Palmetto Bay, FL 33157 · Permanent Food Service · License 2330936

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 22, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
2 high priority (no follow-up needed, 1 repeat), 3 intermediate (fixed on the spot), 6 basic (1 repeat)
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

11 violations found

First visitJul 22, 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.
11 violations found:
- 2 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored above bread. Employee placed eggs at the bottom.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed ice stored inside supermarket bags in the reach in freezer.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Observed chicken wings inside the reach in cooler improperly date marked. Employee was advised how to date mark food.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Observed inside the reach in cooler. Employee discarded it.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at the employee bathroom. Employee provided paper towels.
  Fixed on the spot
Basic6
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table.
  Employee discarded it.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in both reach-in freezers.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed in food preparation area.Employee removed it.
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed throughout the kitchen are.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.