TAURO PIZZA CORP

Name: TAURO PIZZA CORP
Address: 240 E 1 AVE STE 123, HIALEAH, FL, 33010, US
Rating: 78.8

240 E 1 AVE STE 123, HIALEAH, FL 33010

License #2321206

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TAURO PIZZA CORP in HIALEAH currently holds an InspectFL Health Score of 78.8 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 February 5, 2026. Across those visits, inspectors documented 33 total violations — 5 critical, 7 major, 21 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

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Imported observations

Coverage note

Inspector notes shown when available

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

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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.

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 7 packages of Mahi Mahi and 1 package of salmon thawed inside Rop package inside container at walk in cooler. Stop sale was issued. Employee discarded during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed ripe plantains bag thawing at room temperature on top of preparation table at kitchen area. Employee place ripe plantains under running water inside preparation sink at kitchen area during inspection.
[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.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils stored not inverted inside container under preparation table at kitchen area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed next to back door at kitchen area. Employee stored properly during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed gaskets soiled
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory provided as per person in charge a customer can ask for a steak under cooked. A consumer advisory sign was provided and placed next to license at front counter.
[51-13-4] No Heimlich maneuver/choking sign posted.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employees engaged in food preparation wearing a bracelet at kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 1 wet wiping cloth stored on top of the table next to slicer machine. Employee stored properly during inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed 2 groove cutting boards on top of preparation table at kitchen area.
[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 1 employee engaged in food preparation touching his head with gloves on and not washing hands. Employee washed hands during inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils stored in standing water at 79 degrees Fahrenheit. Employee discarded water and stored utensils properly during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired 09/2025 next to dishwasher machine at kitchen area.
[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/ Observed 5 employees working with no certified food manager present at the time of 5e inspection.
[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 sugar container with scoop handle touching sugar at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler next to dishwasher machine at kitchen area.

Inspection Completed - No Further Action
[01B-01-4] Dented/rusted cans present. See stop sale. Observed can of spaghetti sauce dented at can storage area. Operator segregated dented can.
[10-08-5] Ice scoop handle in contact with ice. Observed at front counter. Employee stored properly.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse and bag on top of prep table next to sliced machine. Employee removed items.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator was unable to answered the right way to calibrate probe thermometer. Couched employee on proper procedure.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup of water at prep table on top of prep table in front of stove. Operator removed during inspection.
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at prep table in front of stove. Employee moved can opener blade to dishwashing area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in salt and bread crumbs containers at kitchen area. Operator removed at the time of inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employees drinks and food not segregated from establishment food items inside reach in cooler next to dishwasher machine. Operator segregated and identified employees food.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at front counter. Employee cleaned.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna on rack at walk in cooler no date marked. As per operator prepared for over 24 hours.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwaves soiled next to employees bathroom and in front of office at kitchen area. Operator clean microwaves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at standing reach in cooler next to employees bathroom.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm) at kitchen area. Employee discarded and replaced with new solution Sanitizer Bucket (Chlorine 50 ppm).
[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 (126F - Hot Holding) on top of flat top at kitchen area. As per employee for approximately 1 hour. Employee placed it on the hottest spot of flat top to reheat it.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop inside standing water less than 135 degrees Fahrenheit. Observed operator changing water.

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