New York/Roma Pizza & Pasta
Last inspected: Jan 5, 2026
39
Score
New York/Roma Pizza & Pasta appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Jan 5, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around nine violations to closer to 11 violations per visit.
Across the inspection history, “no proof provided that food employees are informed” is the issue that surfaces most often, recorded three times.
By comparison, the average Miami facility scores 74, putting New York/Roma Pizza & Pasta on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
4
Major latest
8
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.
12A-07-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen mixer throughout soiled.
22-02-4
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
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones on food preparation area.
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soil kitchen shelves throughout.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed most salad items, not covered inside kitchen reach in coolers
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
39
Jul 14, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employees touching Hair then engaging in food preparation no hand washing. **Corrected On-Site**
12A-29-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Corrected On-Site**
11-01-5
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. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. **Corrected On-Site**
05-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Kitchen utensil, stored in cold water, standing water next to steam table. **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Provide Handwashing sign next to three compartment sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen shelves from old food debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Clean all kitchen We drink cooler from food spills. **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen shelves throughout.
14-33-4
Basic - Floor soiled/has accumulation of debris. Clean kitchen floor underneath all kitchen equipment from food debris.
36-73-4
47
Jan 17, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cook
12A-07-5
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. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Next to three comp sink.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make pizza area.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
45
Jul 11, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
32
Dec 18, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
47
Aug 28, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
39
Mar 1, 2023
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris to kitchen mixer Head.
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 - Buildup of food debris/soil residue on equipment door handles. All kitchen coolers.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris.underneath kitchen mixer.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed kitchen coolers with no ambient thermometer inside.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen coolers with Heavy soil.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed all kitchen employees with no hair restraint while working with food.
13-03-4
45
Sep 19, 2022
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
50
Frequently Asked Questions
When was New York/Roma Pizza & Pasta last inspected?
The most recent health inspection at New York/Roma Pizza & Pasta on file is from Jan 5, 2026. The public record contains eight inspections in total.
What is the most common violation at New York/Roma Pizza & Pasta?
Across the inspection record, “no proof provided that food employees are informed” has been cited three times, more than any other issue at New York/Roma Pizza & Pasta.
How does New York/Roma Pizza & Pasta compare to other restaurants in Miami?
New York/Roma Pizza & Pasta most recently scored 39 out of 100, which is lower than the Miami average of 74.
Has New York/Roma Pizza & Pasta's inspection record improved over time?
No. Recent inspections at New York/Roma Pizza & Pasta have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at New York/Roma Pizza & Pasta means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is New York/Roma Pizza & Pasta inspected?
Based on the inspection history on file, New York/Roma Pizza & Pasta is inspected around two times per year on average.
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