TWO BROTHERS PIZZERIA & RESTAURANT

Name: TWO BROTHERS PIZZERIA & RESTAURANT
Address: 13740 SW 84 ST, MIAMI, FL, 33183, US
Rating: 23.5

13740 SW 84 ST, MIAMI, FL 33183

License #2317903

🍕 Pizza/Italian ℹ️

23.5 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 14 findings · 3 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

TWO BROTHERS PIZZERIA & RESTAURANT in MIAMI currently holds an InspectFL Health Score of 23.5 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 28, 2026. Across those visits, inspectors documented 74 total violations — 15 critical, 16 major, 43 minor.

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Record snapshot

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The latest inspection on October 28, 2026 shows 14 observation rows: 3 critical, 1 major, and 10 minor.

Official recordInspection data quality

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Inspector notes

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TWO BROTHERS PIZZERIA & RESTAURANT 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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (62F - Cold Holding) in prep area.
[06-09-2] 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. See stop sale. Observed 9 salmon filets completely thawed in ROP bags in reach in cooler across of stove.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed microwave shelf corner with duct tape around it.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice inside handwashing sink in kitchen.
[36-17-5] Floor tiles missing and/or in disrepair.observed broken tiles through kitchen and warewashing area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed heavily soiled wall under the microwave and next to prep area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at HWS near waiters station.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled with debri.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed Oct. 1, 2026. Operator paid, printed and posted new license.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed accumulation of rust on shelves inside walk in cooler.
[01B-40-1] Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed 9 salmon filets completely thawed in ROP bags in reach in cooler across of stove.
[14-11-5] Equipment in poor repair. Observed multiple broken door gaskets of reach in coolers across the stove. Observed microwave shelf corner with duck tape around it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets for reach in cooler gaskets across of stove.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator was able to pay and renew license at the time of inspection.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty above pizza prep area.
[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 raw sea bass and raw salmon thawed completely inside reduced oxygen packaging inside reach in cooler across from cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board on prep coolers with deep cut marks.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between wall at prep table across from hand sink in kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle on cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in wait station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line and pizza prep area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves inside walk in cooler.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind pizza oven dusty.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator set up triple sink with bleach for final concentration Triple Sink (Chlorine 100ppm).
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two cracked shell eggs in use at cook line. Operator discarded cracked eggs.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw sea bass and raw salmon thawed completely inside reduced oxygen packaging inside reach in cooler across from cook line.

Disposition: Warning Issued
[21-05-5] Cloth used as a food-contact surface. Observed wiping cloth touching lasagna inside container at walk in cooler.
[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 5 thawed taw seabass fillets stored inside reduced oxygen packaging at reach in cooler at cook line. Discussed proper procedures with manager
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards at cook line with cut marks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelves above 3 compartment sink soiled with dust.
[25-05-4] Single-service articles improperly stored. Observed pizza boxes stored on floor at front counter.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[36-50-4] Unclean building components, attachments or fixtures. Observed walk in cooler fan cover soiled with accumulated dust. Observed ceiling vents above dish area soiled with black substance.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Cooked fettuccine (76F - Cooling) at walk in cooler. As per manager product was prepared more than 2 hours prior. Advised manager to reheat product to 165F.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 120 F)
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging in sink at ware washing area
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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 5 thawed taw seabass fillets stored inside reduced oxygen packaging at reach in cooler 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 meatball (93F - Hot Holding) at room temperature at cook line as per manager product has been held at room temperature for less than 1 hour. Employee turned stove on to reheat product.
[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 (Quaternary 500ppm).
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of probe thermometer calibration procedures and maximum cold holding temperatures. Discussed with manager
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cook line with stains
[31A-09-4] Handwash sink not accessible for employee use at all times. observed plastic dish rack stored in front of handsink at beverage station. Manager removed items.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at beverage station. Manager replenished paper towels
[05-08-4] No probe thermometer provided to measure temperature of food products.Observed employee purchase thermometer during inspection
[14-14-4] Nonfood-grade basting brush used in food. Observed non food grade brush stored inside container of garlic oil at pizza station. Manager discarded item
[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 containers of ground beef, lasagna not date marked at walk in cooler. As per manager products were prepared on previous days.