PEPPI'S PIZZA

Name: PEPPI'S PIZZA
Address: 3620 NE 2 AVE, MIAMI, FL, 33137, US
Rating: 0

3620 NE 2 AVE, MIAMI, FL 33137

License #2337048

🍕 Pizza/Italian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 19 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PEPPI'S PIZZA in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 118 total violations — 15 critical, 34 major, 69 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 16, 2024

The latest inspection on October 30, 2026 shows 19 observation rows: 5 critical, 5 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

118

Coverage note

Inspector notes linked where available

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PEPPI'S PIZZA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (93F - Hot Holding) at cook line. As per chef less than 2 hours. Employee reheat food. cooked onions (173F - Hot Holding).
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water by ice cream freezer. Operator discarded water.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl stored inside marinara sauce container at walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-41-4] 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 Dishwasher (Chlorine 0ppm). Employee set up three compartment sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed shelves rusted by ware washing area.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed handle for hot water at hand sink by ice cream freezer in disrepair.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink bar area. Employee provided.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair above ware washing area.
[41-07-4] Container of medicine improperly stored. Observed a bottle of Tylenol stored on top of shelves with SS bowls and lids by cook line.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. By ware washing area.
[08B-38-4] Food stored on floor. Observed cooking oil stored on floor by freezer storage area. Observed container with raw beef stored on floor by walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above storage area and prep area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by prep table across ice machine.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put new gloves without washing hands first.
[53B-01-5] 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. Observed employee Adriana, Sofia,Jeff and Andres no certificate on site. Hired more than 60 days.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face and dry hands with a cloth and proceeded to handled clean containers. Coached employee touching face wash hands properly.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed products with time at prep pizza table no procedures provided.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar container stored by coffee machine not labeled. Employee labeled.

Disposition: Warning Issued
[33-19-4] Garbage on the ground and/or pad around dumpster.
[08B-38-4] Food stored on floor. Observed bags of flour stored on floor by pizza dough mixer.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. Above ware washing area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above three compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a plastic bottle of water stored on top of prep area at server station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee bags stored on top of table by dishwasher.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clean trays and containers by ware washing area storage racks.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. By ice machine.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed hot water handle broken at hand sink server area.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of prep area server station near SS pizza boxes.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking water from hand sink by cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket by ware washing area.
[22-41-4] 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 Dishwasher (Chlorine 0ppm). Employee set up three compartment sink.
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee came out with gloves on from bathroom to prep area. Coached employee to discarded gloves and wash hands properly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw Philly steak at drawers at cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (116F - Hot Holding) at cook line, as per employee prepared less than 2 hours. Employee turn on the heat to reheating food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled across ice machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee filling a cup of water. From hand sink bar area.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] 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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink server area. Observed no paper towel at hand sink bar area.
[53B-01-5] 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. Observed two employees hired more than 60 days no proof of training Youseff Al Bani and Julian Quiroga.
[31B-03-4] No soap provided at handwash sink. No soap at hand sink server area.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed sanitizer spray not labeled by three compartment sink bar area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink by cook line and server area no hot water.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl no handle stored inside all purpose flour container by to go area near oven.
[36-36-4] Ceiling tile missing. Observed ceiling tiles missing above ware washing area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled by prep area,ware washing area, above ice machine area and storage. Observed ceiling and vents dusty.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor under three compartment sink bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets with food debris near pizza mixer.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers by ware washing area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee drink stored inside reach in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from ceiling.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth at prep area pizza mixer area.
[22-41-4] 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 Dishwasher (Chlorine 0ppm). Advise manager to set up three compartment sink. Triple Sink (Quaternary 300ppm)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (122F - Hot Holding) at steam table, as per employee less than 2 hours. Observed cooked onions (118F - Hot Holding) at stove. As per manager less than two hours. Manager started to reheat products.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Manager provided a new can opener.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice discarded at hand sink by bar area.
[53B-01-5] 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. Observed no proof of training for Samantha, Adriana and Lucas.
[11-26-1] 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. Observed employee Andres and Maria hired less than 60 days.
[16-37-1] No quaternary and chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink front counter bar area. Observed no soap at hand sink by pizza mixer. Employee provided.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for the food on pizza station. Time marked but no written procedures.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with cleaner not labeled by storage area near ice machine.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a bowl no handle stored at pickles container at walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and ceiling at prep area and ware washing area and kitchen.
[36-32-5] Ceiling/vents tile shows damage or is in disrepair. Observed vents with a hole above ware washing area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean cups not inverted at bar area. Employee inverted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a cup with residue of coffee above prep area.
[08B-38-4] Food stored on floor. Observed bags of flour stored on floor at pizza mixer area.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching flour at pizza mixer station. Employee removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 77°F at cook line prep table and bar area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under cutting board at cook line.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Observed mop sink blocked with equipment and being used as storage making it unable to use mop sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan dusty and soiled at walk in cooler.
[33-16-4] Open dumpster lid.
[21-10-4] Soiled dry wiping cloth in use. Observed towel stored under at prep table back kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed Philly steak (34°Frozen) thawing inside oven.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several cloths at preparation table, ware washing area, cook line and bar area.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottle with cooking oil and water not labeled at cook line.
[08B-27-4] Food placed in soiled container/equipment. Observed bread stored on counter across cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over cooked meatballs at walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (59F - Cold Holding); partial cooking chicken wings (60F - Cold Holding); raw chicken (55F - Cold Holding) at drawers across cook line. As per manager one hour. Manager moved to walk in cooler for rapid chill. Observed sausage (55F - Cold Holding); shredded mozzarella (58F - Cold Holding); raw bacon (60F - Cold Holding); sliced ham (55F - Cold Holding) at prep area across cook line, as per manager less than one hour. Manager moved to walk in cooler for rapid chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (123F - Hot Holding);cooked Philly steak (128F - Hot Holding) at cook line, as per manager less than one hour. Employee started to reheat products.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at prep area. Observed slicer soiled with food debris at prep area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink used for other purposes across oven.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand sink by pizza mixer area.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Jason, Samantha and Yusef.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Observed spray bottles with vinegar and bleach not labeled at bar area. Employee labeled.
[03C-94-4] Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed smoked raw chicken wings (60- Cold-Holding) as per manager they smoked the chicken wings and stored in walk in cooler, and when the customer order wings they cooked it for 3 minutes until reach 165F.