Miami Pizza Co
Last inspected: Mar 13, 2026
86
Score
Inspectors have visited Miami Pizza Co 10 times, with records going back to 2022. The most recent report on file is from Mar 13, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly four violations before.
“No chemical test kit provided when using sanitizer” comes up most often, recorded three times in the inspection record.
Miami Pizza Co's latest score of 86 sits above the Hialeah Gardens average of 66. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
86
Sep 24, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of tomato sauce dented in the middle.
01B-01-4
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
Basic - Equipment in poor repair. Observed reach in freezer gasket torn, unit at cook line next to the hand washing sink.
14-11-5
Basic - Insect control device installed over food preparation area. Observed bug zapping over the prep table at cook line and over limestone and onions.
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled, unit at cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler with some food debris, unit at cook line.
22-16-4
Basic - Uncleanable knife block in use to store knives.
14-55-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
55
Jan 22, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the prep table at cook line fresh garlic in oil (67F - Cold Holding), as per operator for less than 2 hours. Employee placed item in ice to rapidly cool down product. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Obviously a blending cup stored in the hand wash sink at front counter, operator removed it on site. **Corrected On-Site**
31A-11-4
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop in standing water at 78F.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled.
22-08-4
61
Oct 11, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pizza at cheese pizza (100 F - Hot Holding), on flat grill, as per manager less than 30 minutes out of temperature. Instructed employee to reheat pizza.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener 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
Intermediate - 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 frozen meat lasagna date marked, as per operator prepared about 5 days ago. Coached manager on how to tracking/marking frozen food. **Corrective Action Taken**
02C-04-5
Basic - Wood food-contact surface not properly sealed. In dry storage area observed wooden shelves surface not sealed.
14-06-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both oven at cook line.
22-08-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed oven door handle soiled.
23-24-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape device stored on preparation table at cook line and over storage shelf above prep table at cook line. Instructed manager to remove devices. **Corrective Action Taken**
35B-08-4
52
May 1, 2024
Routine - Food
1 major violation.
View 1 violation
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. At the time of the inspection observed employee Maylen Lopez with no proof of training. **Repeat Violation** - From follow-up inspection 2024-05-01: At the time of the inspection observed employee Maylen Lopez with no proof of training. **Admin Complaint**
53B-01-5
90
Mar 14, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-03-14: Intermediate - Manager or person in charge lacking proof of food manager certification. **Admin Complaint**
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. - From follow-up inspection 2024-03-14: 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. **Admin Complaint**
53B-01-5
82
Feb 28, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed lettuce at reach in cooler preparation area inside of thank you bags. Manager removed lettuce from thank you bags. **Corrected On-Site**
14-31-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Aracelys Salguero manager with no proof. **Repeat Violation**
53A-01-7
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. At the time of the inspection observed employee Maylen Lopez with no proof of training. **Repeat Violation**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked pork at reach in cooler across from cook like for more than 24 hour with no label.
02C-02-5
Basic - Open dumpster lid.
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
Nov 7, 2023
Routine - Food
6 major violations. 3 minor violations.
View 9 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment holds cheese pizza slices under time, no written procedures available. Printed and Provided procedures to operator.
03F-10-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed pizza racks stored blocking ware washing area hand sink.
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
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.
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.
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing at room temperature in warewashing sink.
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled.
23-03-4
47
Feb 27, 2023
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of stove At kitchen, according to manager prepared 2 hours ago. pork (123F - Hot Holding); yellow rice (120F - Hot Holding) Employee turn stove on to reheat food items to 165 F. **Corrective Action Taken**
03B-01-6
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 ch stored over raw be inside reach in freezer.
08A-17-6
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed rack blocking hand wash sink at storage area. Employee moved rack away from hand wash sink.
31A-09-4
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 paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter. Employee provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
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.
11-26-1
Basic - Faucet/handle missing at plumbing fixture. Observed missing handle on faucet at 3 compartment sink.
29-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers soiled. **Repeat Violation**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee with ineffective hair restraint while engaging in food preparation.
13-02-4
37
Sep 14, 2022
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and slicer soiled. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed using quaternary sanitizer,no test kit available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Observed gaskets in reach in coolers torn.
14-11-5
Basic - Food stored on floor. Observed cases of water bottles and tomato paste cans stored on the floor. **Repeat Violation**
08B-38-4
58
Frequently Asked Questions
When was Miami Pizza Co last inspected?
The most recent health inspection at Miami Pizza Co on file is from Mar 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Miami Pizza Co?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited three times, more than any other issue at Miami Pizza Co.
How does Miami Pizza Co compare to other restaurants in Hialeah Gardens?
Miami Pizza Co most recently scored 86 out of 100, which is higher than the Hialeah Gardens average of 66.
Has Miami Pizza Co's inspection record improved over time?
No. Recent inspections at Miami Pizza Co have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Miami Pizza Co 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 Miami Pizza Co inspected?
Based on the inspection history on file, Miami Pizza Co is inspected around three times per year on average.
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