Gino Sorbillo Est 1935 Pizzeria Napoletana

100 Collins Avenue Cu 11-14, Miami Beach, FL 33139

Italian

Last inspected: Oct 14, 2025

Score

Medium Risk

Gino Sorbillo Est 1935 Pizzeria Napoletana has been inspected six times since 2023. Gino Sorbillo Est 1935 Pizzeria Napoletana was last inspected on Oct 14, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.

The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly nine violations earlier in the record.

When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited three times.

Gino Sorbillo Est 1935 Pizzeria Napoletana's latest score of 61 falls below the Miami Beach average of 69. The inspection history reads as standard for a restaurant of this size.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Oct 14, 2025

Routine - Food

2 critical violations. 1 major violation. 2 minor violations.

View 5 violations

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

12A-02-4

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (64F - Cold Holding) container on top of reach in cooler at cook line, as per manager for less than 2 hours prior.

03A-02-5

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator via email.

03F-10-5

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

14-09-4

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**

21-12-4

Feb 25, 2025

Routine - Food

5 minor violations.

View 5 violations

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

Food and Non-Food Contact Surfaces Designed and Constructed

FL-50

Dec 11, 2024

Routine - Food

2 minor violations.

View 2 violations

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. - From follow-up inspection 2024-12-11: **Time Extended**

36-34-5

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area at kitchen. - From follow-up inspection 2024-12-11: **Time Extended**

14-09-4

Dec 10, 2024

Routine - Food

3 critical violations. 2 major violations. 3 minor violations.

View 8 violations

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at preparation table, employee moved it to walk in cooler. **Corrective Action Taken**

03A-03-5

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed baked potatoes (50F - Cold Holding); chicken breast (51F - Cold Holding); ham (53F - Cold Holding); farro (58F - Cold Holding) at walk in cooler, as per manager for more than 24 hours.

01B-02-5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed baked potatoes (50F - Cold Holding); chicken breast (51F - Cold Holding); ham (53F - Cold Holding); farro (58F - Cold Holding) at walk in cooler, as per manager for more than 24 hours.

03A-02-5

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

02B-02-5

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside handsink located next to dishwasher.

31A-11-4

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area at kitchen.

14-09-4

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.

21-12-4

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen.

36-34-5

May 17, 2024

Routine - Food

2 critical violations. 2 major violations. 5 minor violations.

View 9 violations

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread in a shopping bag. The manager put the bread in a Togo container. **Corrected On-Site**

14-31-5

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over bread in the reach in cooler by the bar entrance. The manager put the eggs on the bottom shelf. **Corrected On-Site** **Repeat Violation**

08A-05-6

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The manager brought towels. **Corrected On-Site**

31B-02-4

Intermediate - No soap provided at handwash sink. Observed at the bar. The manager brought soap. **Corrected On-Site**

31B-03-4

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

22-20-5

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed by the back room.

36-32-5

Basic - Covered waste receptacle not provided in women's bathroom.

32-12-5

Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**

50-09-4

Basic - Ice bucket/shovel stored on floor between uses. The manager put the buckets in a shelf. **Corrected On-Site**

10-14-5

Jan 13, 2023

Routine - Food

1 critical violation. 2 major violations. 7 minor violations.

View 10 violations

Hands Clean and Properly Washed

FL-08

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Food Obtained from Approved Sources

FL-11

Required Records Available; Shellstock Tags/Labels

FL-14

Non-Food Contact Surfaces Clean

FL-23

Hot and Cold Water Available; Adequate Pressure

FL-25

Equipment Adequate to Maintain Product Temperature

FL-29

Lighting Adequate; Required Shields in Place

FL-36

Approved Thawing Methods Used

FL-31

Plumbing Maintained; Sewage Disposal

FL-51

Show all 6 inspections Show less

Frequently Asked Questions

When was Gino Sorbillo Est 1935 Pizzeria Napoletana last inspected?

The most recent health inspection at Gino Sorbillo Est 1935 Pizzeria Napoletana on file is from Oct 14, 2025. The public record contains six inspections in total.

What is the most common violation at Gino Sorbillo Est 1935 Pizzeria Napoletana?

Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Gino Sorbillo Est 1935 Pizzeria Napoletana.

How does Gino Sorbillo Est 1935 Pizzeria Napoletana compare to other restaurants in Miami Beach?

Gino Sorbillo Est 1935 Pizzeria Napoletana most recently scored 61 out of 100, which is lower than the Miami Beach average of 69.

Has Gino Sorbillo Est 1935 Pizzeria Napoletana's inspection record improved over time?

Yes. Recent inspections at Gino Sorbillo Est 1935 Pizzeria Napoletana have averaged around four violations per visit, down from roughly nine earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Gino Sorbillo Est 1935 Pizzeria Napoletana 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 Gino Sorbillo Est 1935 Pizzeria Napoletana inspected?

Based on the inspection history on file, Gino Sorbillo Est 1935 Pizzeria Napoletana is inspected around two times per year on average.

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