L'incontro Pizzeria Restaurant
Last inspected: Jan 23, 2026
78
Score
L'incontro Pizzeria Restaurant appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Jan 23, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 12 violations earlier on.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
The city-wide average for Miami sits at 74, putting L'incontro Pizzeria Restaurant on the better side of that line. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed used to store soiled utensils. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at kitchen standing reach in cooler unit.
23-24-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in spoon submerged in container of chilli sauce at front display.
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at front prep unused reach in cooler old food debris.
22-16-4
78
Sep 16, 2025
Food-Licensing Inspection
No violations found.
100
Sep 15, 2025
Food-Licensing Inspection
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sweet potatoes (44F - Cold Holding); cooked potatoes (44F - Cold Holding) homemade potatoes (44F - Cold Holding) on shelves at walk in cooler, as per operator over 24 hours. Operator discarded during inspection. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked sweet potatoes (44F - Cold Holding); cooked potatoes (44F - Cold Holding) homemade potatoes (44F - Cold Holding) on shelves at walk in cooler, as per operator over 24 hours. Operator discarded during inspection. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken peas dated on 09/05 in reach in cooler at front counter, operator discarded during inspection. **Corrected On-Site** **Warning**
02C-01-5
High Priority - Food with mold-like growth. See stop sale. Observed homemade tomato sauce with mold-like growth in reach in cooler at front counter. Operator discarded during inspection. **Corrected On-Site** **Warning**
01B-07-4
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed establishment operating without a DBPR license. Establishment did not obtain a satisfactory inspection due to several Risk control violations that were cited during the licensing inspection. **Admin Complaint**
50-08-7
Intermediate - 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 cooked commercially processed black beans container not date marked, as per operator over 24 hours. Operator discarded during inspection. **Corrected On-Site** **Warning**
02C-03-5
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. **Warning**
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
37
Feb 10, 2025
Routine - Food
5 critical violations. 4 major violations. 12 minor violations.
View 21 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine +200ppm) Operator diluted the solution. Final solution Triple Sink (Chlorine 100ppm) **Corrected On-Site**
22-42-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored in to-go shopping bags in standing reach in freezer across from stove in kitchen area.
14-31-5
High Priority - Tracking powder pesticide used inside establishment. Observed tracking powder around the perimeter of the pizza oven. Also observed at the back exit door.
41-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinaded beef (46F - Cold Holding); raw beef (46F - Cold Holding) in bottom reach in cooler across from stove. As per operator and label since 02/08. Operator segregated containers to be discarded.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinaded beef (46F - Cold Holding); raw beef (46F - Cold Holding) in bottom reach in cooler across from stove. As per operator and label since 02/08. Operator segregated containers to be discarded.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food remnants in handwashing sink in dry storage area.
31A-11-4
Intermediate - No soap provided at handwash sink. Observed at rear handwashing sink in dry storage area.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of raw beef and raw chicken not date marked in bottom reach in cooler across from cook line.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water faucet inoperable. Operator turned on hot water valve and hot water began running. **Corrected On-Site**
27-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in cooler next to stove shelves soiled with food residue.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
10-20-4
Basic - Ice scoop handle in contact with ice. Observed at front counter ice machine.
10-08-5
Basic - Equipment in poor repair. Observed handle to top reach in cooler lid on preparation table missing. Also observed gaskets to reach in cooler across from stove torn.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage cups stored on preparation table next to stove.
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table across from cook line.
14-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen area.
36-32-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at multiple reach in coolers in kitchen area.
23-24-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of vinegar not labeled at shelf above preparation table across from cook line.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.
21-12-4
Basic - Standing water in bottom of reach-in-cooler. Observed at bottom reach in cooler preparation table across from stove in kitchen area.
29-49-6
17
Aug 15, 2024
Routine - Food
8 critical violations. 2 major violations. 3 minor violations.
View 13 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine +200 ppm). Manager added water to get 100 ppm. **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice with vegetables (112 F - Hot Holding) at steam table. As per operator for less than one hour. Operator turned on the steam to reheat the product. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mussels (46 F - Cold Holding); clams (46 F - Cold Holding) at reach in cooler kitchen area. As per operator for less than half hour. And pasta (48 F - Cold Holding) at reach in cooler precipitation area. As per operator since night before. Operator added ice to the mussels and clams for rapid cooling and discarded the pasta. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta (48 F - Cold Holding) at reach in cooler precipitation area. As per operator since night before. Operator discarded the pasta.
01B-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink. At dishwasher machine.
29-37-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish at reach in cooler preparation area. And observed raw beef stored over raw calamari at walk in cooler. Operator relocated the products. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over cooked beef at standing reach in freezer. Operator relocated the products. **Corrected On-Site**
08A-02-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 0 ppm. Operator change the chlorine containers. Final concentration 50 ppm. **Corrected On-Site** **Repeat Violation**
22-49-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue at hand wash sink located at kitchen area.
31A-11-4
Intermediate - No hot running water at three-compartment sink. Observed water at three compartment sink at 83°F. After running water more than three minutes. Operator called the technician to review the water heater. **Corrective Action Taken**
27-06-4
Basic - Standing water in bottom of reach-in-cooler preparation area.
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water at hand wash sink preparation area.
29-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 79°F. Operator moved the container to the grill to reheat the water. **Corrective Action Taken**
10-07-4
21
Feb 15, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
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. Observed chlorine strength at 0ppm,operator set up 3 compartment sink and called service technician. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for the Cesar dressing,contains raw eggs. **Warning**
02B-01-5
67
Jul 24, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored above raw beef located in the reach in freezer,dry storage area. **Corrected On-Site** **Repeat Violation**
08A-17-6
Basic - Unclean building components, attachments or fixtures. Observed floor fan soiled with accumulation of grease.
36-50-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed on the prep counter. **Corrected On-Site**
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at the cookline,operator removed to ware washing area. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
10-20-4
Basic - Ice scoop handle in contact with ice. Observed in the ice machine. **Corrected On-Site**
10-08-5
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing by the kitchen hand washing sink, prep unit opposite flat top grill.
36-17-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair,unit by pizza oven.
14-11-5
61
Apr 11, 2023
Routine - Food
No violations found.
100
Jul 20, 2022
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler pizza station:; shredded mozzarella cheese (49F - Cold Holding); cooked zucchini (47F - Cold Holding); cooked eggplant (47F - Cold Holding); sliced ham (46F - Cold Holding); pizza sauce (46F - Cold Holding)as per operator from yesterday. Ambient temperature at approximately 46F at 11:10am , operator adjusted thermostat on unit, 2nd ambient temperature at approximately 38F at 12:15pm
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler pizza station:; shredded mozzarella cheese (49F - Cold Holding); cooked zucchini (47F - Cold Holding); cooked eggplant (47F - Cold Holding); sliced ham (46F - Cold Holding); pizza sauce (46F - Cold Holding)as per operator from yesterday.
01B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles above cookline falling.
36-32-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair, unit opposite flat top grill.
14-11-5
Basic - Food stored on floor. Observed cases of plastic bottled drinking water stored on the dry storage floor. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven soiled with accumulation of encrusted food debris, kitchen unit.
22-08-4
Basic - Unclean building components, attachments or fixtures. Observed fan cover in walk in cooler soiled.
36-50-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the 3 compartment sink.
36-27-5
50
Frequently Asked Questions
When was L'incontro Pizzeria Restaurant last inspected?
The most recent health inspection at L'incontro Pizzeria Restaurant on file is from Jan 23, 2026. The public record contains nine inspections in total.
What is the most common violation at L'incontro Pizzeria Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at L'incontro Pizzeria Restaurant.
How does L'incontro Pizzeria Restaurant compare to other restaurants in Miami?
L'incontro Pizzeria Restaurant most recently scored 78 out of 100, which is higher than the Miami average of 74.
Has L'incontro Pizzeria Restaurant's inspection record improved over time?
Yes. Recent inspections at L'incontro Pizzeria Restaurant have averaged around four violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at L'incontro Pizzeria Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is L'incontro Pizzeria Restaurant inspected?
Based on the inspection history on file, L'incontro Pizzeria Restaurant is inspected around three times per year on average.
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