Enrico's Pizza
Last inspected: Sep 23, 2025
64
Score
Inspectors have visited Enrico's Pizza 10 times, with records going back to 2022. On Sep 23, 2025, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded eight times.
Restaurants in Tavernier average 71, so Enrico's Pizza trails the local norm. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Sep 23, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 77 F manager put garlic oil into walk-in cooler to rapid chill. , out for under 4 hours according to cook **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with food debris
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
64
Mar 21, 2025
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fresh garlic in oil 70F, Discarded
03B-01-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
22-45-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container of bleach stored in handwashing sink
31A-11-4
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. **Corrected On-Site**
31A-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.pasta , sausage and chicken wings not date marked in the walk-in cooler
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor in walk-in cooler **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Frozen lobster not in freezer not covered **Corrected On-Site**
08B-12-5
33
Oct 1, 2024
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.ricotta 46F garlic oil 80F items put in refrigerator to rapid cool
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled Slicer guard is soiled with food debris.
22-02-4
Intermediate - No at or chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage and lasagna in the walk-in cooler not date marked **Corrected On-Site**
02C-02-5
Basic - Cleaned and sanitized equipment or utensils not properly stored.clean pizza pans on the floor in storage shed **Corrected On-Site**
24-07-4
Basic - Equipment in poor repair. Low boy holding slicer gaskets in poor repair
14-11-5
Basic - Floor area(s) covered with standing water in dish room
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Jest freezer gaskets are soiled
23-03-4
Basic - Single-service articles improperly stored.pizza boxes on the floor in storage shed **Corrected On-Site**
25-05-4
Basic - Water leaking from pipe user triple sink
29-11-4
39
Jun 28, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine in dish machine.sanitizing will be done in triple sink
22-41-4
High Priority - Raw animal foods not properly separated from each other when thawing based upon minimum required cooking temperature.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Plumbing system in disrepair. The dish machine drain line is clogged .
29-08-4
Basic - Hole in or other damage to bathroom wall
36-24-5
Basic - Food being thawed outside in outdoor mop sink with running cold water **Corrected On-Site**
08B-32-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
50
Feb 22, 2024
Complaint Full
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. The metal ice scoop is cracked.
14-16-4
Basic - Back Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Ceiling fans and ceiling above fans soiled with dust.
36-34-5
Basic - Grease receptacle lid open, broken, or missing.
33-29-4
Basic - Hole in or other damage to wall in men's bathroom.
36-24-5
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - Large pots not stored inverted or in a protected manner.
24-05-4
Basic - Mens Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - No handwashing sign provided at a hand sink used by food employees in the dish area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The exterior and door of the machine is soiled .
23-03-4
55
Nov 16, 2023
Complaint Full
7 major violations. 3 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-11-16: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation** **Warning** **Admin Complaint**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled **Warning** - From follow-up inspection 2023-11-16: At callback inspection the can opener blade is soiled . **Admin Complaint**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Container of water in hand wash sink **Corrected On-Site** **Warning** - From follow-up inspection 2023-11-16: At call back inspection two Handwash sink used for purposes other than handwashing. Empty container and a Container of water in hand wash sinks **Admin Complaint**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2023-11-16: At call back inspection there is no certified food manager on duty and no food manager training certificate for any employee that is currently employed at the restaurant. **Admin Complaint**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-11-16: At call back inspection there is no food handler training for any employees **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-11-16: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Repeat Violation** **Warning** **Admin Complaint**
11-26-1
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in dish room **Warning** - From follow-up inspection 2023-11-16: At callback inspection Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in dish room Hot water handle does not engage when turned on. Handle only spins and no hat water comes out of faucet. **Admin Complaint**
27-16-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In dish area at handwash sink **Warning** - From follow-up inspection 2023-11-16: No handwashing sign provided at a hand sink used by food employees. In dish area at handwash sink **Admin Complaint**
31B-04-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand wash sink hot water handle spins without turning on the water **Warning** - From follow-up inspection 2023-11-16: Plumbing system in disrepair. Hand wash sink hot water handle spins without turning on the water **Admin Complaint**
29-08-4
Basic - - From initial inspection : Basic - Grease receptacle lid open, broken, or missing. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-16: Grease receptacle lid open, broken, or missing. **Repeat Violation **Admin Complaint**
33-29-4
43
Sep 5, 2023
Complaint Full
8 major violations. 4 minor violations.
View 12 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in dish room **Warning**
27-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrective Action Taken** **Repeat Violation** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container of water in hand wash sink **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrective Action Taken** **Repeat Violation** **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings, pasta, lasagna in walk-in cooler not date marked. **Warning**
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. In dish area at handwash sink **Warning**
31B-04-4
Basic - Plumbing system in disrepair. Hand wash sink hot water handle spins without turning on the water **Warning**
29-08-4
Basic - Containers of oil stored on floor in storage shed . **Warning**
08B-38-4
Basic - Grease receptacle lid open, broken, or missing. **Repeat Violation** **Warning**
33-29-4
37
Jul 14, 2023
Routine - Food
2 critical violations. 6 major violations. 6 minor violations.
View 14 violations
High Priority - Employees drink bottles in ice used for drinks. See stop sale.
08B-56-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45*F - Cold Holding); lasagna (45*F - Cold Holding); cheese (44*F - Cold Holding) in walk-in cooler. cheese (51*F - Cold Holding); sausage (48F - Cold Holding); ricotta cheese (50F - Cold Holding)in reachin cooler pizza prep table . Lids were closed. Double pans in drawers
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface ,can opener blade, soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrective Action Taken**
11-26-1
Basic - Unnecessary items/unused equipment on the premises in garbage area old unused equipment
33-31-5
Basic - Time/temperature control for safety food thawed in an improper manner. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface walk-in cooler door soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - Grease receptacle lid open, broken, or missing.
33-29-4
Basic - Floor area(s) covered with standing water by ice machine
36-22-4
30
Feb 17, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic oil 50f
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-41-4
Intermediate - Can opener blade is soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets are soiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
47
Aug 11, 2022
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. Aleve On shelf with food.
41-07-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under handwash sink in kitchen
29-34-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm COS 100 ppm chlorine
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bathroom used by employees.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Martin Gomez , William Dravis, Shawn ,
53B-01-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Martin Gomez , William Dravis,
53B-13-5
Basic - Single-service articles improperly stored.observed takeout container store directly on the floor and storage shed
25-05-4
Basic - Bowl or other container with no handle used to dispense food. Observed a Side order cup used to scoop yeast.
14-01-5
Basic - Food stored on floor.Panko breadcrumbs stored directly on floor in storage shed
08B-38-4
Basic - Grease receptacle lid open, broken, or missing.
33-29-4
Basic - Hole in or other damage to wall. Observed a hole in the wall behind mixer
36-24-5
Basic - In-use ice scoop stored on soiled surface between uses.stored on top of ice machine
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer and cooler gaskets are soiled Soiled walk in cooler door.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Plumbing system in disrepair.Observe mop sink drain not connected and sink is cracked and deteriorating
29-08-4
27
Frequently Asked Questions
When was Enrico's Pizza last inspected?
The most recent health inspection at Enrico's Pizza on file is from Sep 23, 2025. The public record contains 10 inspections in total.
What is the most common violation at Enrico's Pizza?
Across the inspection record, “food-contact surface soiled with food debris” has been cited eight times, more than any other issue at Enrico's Pizza.
How does Enrico's Pizza compare to other restaurants in Tavernier?
Enrico's Pizza most recently scored 64 out of 100, which is lower than the Tavernier average of 71.
Has Enrico's Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Enrico's Pizza have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Enrico's Pizza means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Enrico's Pizza inspected?
Based on the inspection history on file, Enrico's Pizza is inspected around three times per year on average.
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