PIOLA

Name: PIOLA
Address: 1250 S MIAMI AVE UNIT 105, MIAMI, FL, 33130, US
Rating: 84.4

1250 S MIAMI AVE UNIT 105, MIAMI, FL 33130

License #2332359

84.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PIOLA in MIAMI currently holds an InspectFL Health Score of 84.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 29 total violations — 5 critical, 4 major, 20 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 6, 2026 shows 12 observation rows: 1 critical, 0 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on top of prep counter in the kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed ambient thermometer in disrepair for reach in coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of RIC in three kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed for yellow cutting board in the kitchen and red cutting board at the pizza station.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed male employee washing his hands with gloves on and then proceeded to engage in preparation of tiramisu.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone on prep table in the kitchen. Observe open plastic water bottle on prep table near the stove.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed broken for handwashing sink in the kitchen area.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine 3rd test Dishwasher (Chlorine 100ppm)
[36-73-4] Floor soiled/has accumulation of debris. Observed soiled in the walk in cooler.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the floor inside walk in cooler due to ac condensation drip.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceilings in the kitchen area.
[36-24-5] Hole in or other damage to wall. Observed in disrepair with cracks on the wall tile next to dishwashing machine and 3CS.

Disposition: Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 ROP salmon packs fully thawed at walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (64F - Cold Holding) at pizza area. As per chef, less than 4 hours. Product was moved to another cold holding unit for rapid cooling.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 ROP salmon packs fully thawed at walk-in cooler. Coached manager on correct procedure.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gasket for reach in cooler at coffee maker station.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed no cover on receptacles in both gender neutral bathrooms.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceilings in kitchen area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at the mop sink.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting food pans near the pizza oven.
[51-13-4] No Heimlich maneuver/choking sign posted.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed female cook, with her bare hands, grab Parmesan cheese and sprinkled over ready to eat lasagna that went straight out for service. Staff was coached on correct procedure.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager was not aware on how to properly determine thermometer is in good repair and procedure. Coached on the spot.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored on boiler stove next to utensils holder and also on prep table.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed bar hand-wash sink blocked as it is being used as an ice chest.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available to test for quaternary, which are being used for the sanitizing buckets.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bar hand-wash sink being used as an ice chest.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting boards in the kitchen.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on food containers at pizza area at warewashing.

Community reaction

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Community pulse