Foozo
Last inspected: Jan 15, 2026
64
Score
Foozo has been inspected eight times since 2022. The most recent visit was on Jan 15, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near 12 violations per visit across recent inspections.
The most common issue across all inspections has been “observed bowl with no handle used to dispense pasta”, showing up six times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation** - From follow-up inspection 2026-01-15: **Time Extended**
53A-01-7
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. **Repeat Violation** - From follow-up inspection 2026-01-15: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation** - From follow-up inspection 2026-01-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Lights in kitchen area missing the proper shield, sleeve coatings or covers. - From follow-up inspection 2026-01-15: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Observed Ceiling tile missing above walk in cooler. **Repeat Violation** - From follow-up inspection 2026-01-15: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Observed Interior of reach in cooler in disrepair and has exposed insulation. **Repeat Violation** - From follow-up inspection 2026-01-15: **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Observed hand washing sink in kitchen area improperly secured and hanging from wall. Sink must be properly mounted and maintained in good repair. - From follow-up inspection 2026-01-15: **Time Extended**
29-07-5
64
Dec 9, 2025
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - Observed Employee cutting and touching ready-to-eat lettuce with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Advised manager and he instructed employee to wash hands and put on gloves.
09-01-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
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. **Repeat Violation**
53B-01-5
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Lights in kitchen area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Observed Bowl with no handle used to dispense pasta. **Repeat Violation**
14-01-5
Basic - Observed Ceiling tile missing above walk in cooler. **Repeat Violation**
36-36-4
Basic - Observed Cleaned and sanitized pots stored on floor under oven.
24-07-4
Basic - Observed Interior of reach in cooler in disrepair and has exposed insulation. **Repeat Violation**
14-36-5
Basic - Observed Water draining into bucket from AC unit.
29-03-4
Basic - Observed cases of food stored on floor walk in cooler and cases of oil stored on floor in kitchen area. **Repeat Violation**
08B-38-4
Basic - Observed hand washing sink in kitchen area improperly secured and hanging from wall. Sink must be properly mounted and maintained in good repair.
29-07-5
33
Aug 18, 2025
Routine - Food
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; cooked rotini (67F - Cold Holding); Alfredo sauce (64F - Cold Holding); marinara sauce (66F - Cold Holding) All foods were located on prep table located next to stove. As per manager food had only been out for about 1 hour. **Warning**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in kitchen area or behind front counter. **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
05-08-4
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. **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. Discussed and form to operator. **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense various seasonings and cooked rotini. **Warning**
14-01-5
Basic - Ceiling tile missing above walk in cooler. **Warning**
36-36-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation** **Warning**
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Interior of refrigerator in disrepair and has exposed insulation. **Warning**
14-36-5
Basic - Lights in food preparation, area missing the proper shield, sleeve coatings or covers. **Repeat Violation** **Warning**
38-07-4
Basic - Observed cans of marinara sauce and case of cilantro stored on floor in kitchen area. Manager instructed employee to move to shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Observed hand washing sink in kitchen area improperly secured and hanging from wall. Sink must be properly mounted and maintained in good repair. **Warning**
29-07-5
Basic - Water draining into bucket from 3 compartment sink due to plumbing system in disrepair. **Warning**
29-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag being stored on top of pizza boxes in kitchen area. **Warning**
40-06-5
32
Jan 22, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being used to dispense rotini. **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
14-05-4
Basic - Food stored on floor. Observed cases of food on floor in kitchen area and behind front counter. **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Interior of refrigerator in disrepair and has exposed insulation. **Repeat Violation**
14-36-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
38-07-4
67
Jul 9, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
58
Nov 13, 2023
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Container of medicine improperly stored. Observed cepacol being stored on prep shelf above food.
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed bread being stored directly in thank you bags. Located in reach in cooler.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of containers of Fetta cheese in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following foods temperature less than 135°F; marinara sauce (73F - Hot Holding); Alfredo sauce (70F - Hot Holding); cooked rotini (73F - Hot Holding) All were located on prep table on the side on fryer. As per chef food had only been out for 1 hour. Food was moved to reach in cooler. **Repeat Violation**
03B-01-6
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. Discussed and emailed form to operator. **Corrective Action Taken**
11-26-1
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. Discussed and emailed form to operator. **Corrective Action Taken**
11-27-4
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/ Observed 4 employees present at time of inspection with no certified manager. Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Clean pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Bowl or other container with no handle used to dispense food. Observed 3oz cups with no handle being used to dispense Parmesan cheese.
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Observed card board lining top of white chest freezer.
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water located on prep table directly next to pizza dough. Chef removed. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Located above walk in cooler.
36-17-5
Basic - Food stored on floor. Observed cases of sodas on floor behind front counter and case of oil on floor in kitchen area.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. **Corrected On-Site**
21-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in kitchen area.
38-07-4
Basic - Single-service articles improperly stored. Observed case of takeout containers being stored on floor in kitchen area.
25-05-4
22
Feb 6, 2023
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed bread being stored in nonfood grade bags.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of various sauces and cooked rotini. Located in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°F; cooked rotini (48F - Cold Holding); marinara sauce (45F - Cold Holding); Alfredo sauce (46F - Cold Holding) All were stored on side of stove.
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of Parmesan cheese.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled with accumulated dust.
36-34-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Observed hand washing sink not properly sealed to wall. Located in kitchen area.
14-23-4
Basic - Food stored on floor. Observed cases of soda and condiments being stored on floor behind front counter.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 70°F and located in front of stove.
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in kitchen area.
38-07-4
45
Nov 14, 2022
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed bread being stored in non food grade bags.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°F; cooked rotini (69F - Cold Holding); Alfredo sauce (70F - Cold Holding); marinara sauce (66F - Cold Holding) All were located on prep table next to stove.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed bleach being stored directly next to marinara sauce on prep table.
41-10-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of cooked rotini.
14-01-5
Basic - Ceiling tile missing. Located throughout kitchen area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed aAC vents soiled with accumulated dust.
36-34-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Food stored on floor. Observed cases of tomato sauce and sodas being stored on floor in kitchen area, also various foods being stored on floor in walk in cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.water was 78°F and located in front of stove.
10-07-4
Basic - Interior of refrigerator in disrepair/has exposed insulation.
14-36-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located throughout kitchen area.
38-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind 3 compartment sink soiled with accumulated black debris.
36-27-5
41
Frequently Asked Questions
When was Foozo last inspected?
The most recent health inspection at Foozo on file is from Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at Foozo?
Across the inspection record, “observed bowl with no handle used to dispense pasta” has been cited six times, more than any other issue at Foozo.
How does Foozo compare to other restaurants in Miami?
Foozo most recently scored 64 out of 100, which is lower than the Miami average of 74.
Has Foozo's inspection record improved over time?
Results have been roughly steady. Inspections at Foozo have averaged around 12 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Foozo 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 Foozo inspected?
Based on the inspection history on file, Foozo is inspected around three times per year on average.
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