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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
VICE CITY PIZZA in MIAMI currently holds an InspectFL Health Score of 66.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 19 total violations — 4 critical, 2 major, 13 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 26, 2026 shows 12 observation rows: 4 critical, 2 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
VICE CITY PIZZA has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [08B-38-4] Food stored on floor. Observed a plastic container of pizza dough stored on the floor at the walk in cooler.
- [22-16-4] Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance.
- [50-09-4] Current Hotel and Restaurant license not displayed.
- [50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired October 1, 2026.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observe two containers of roasted red peppers they marked 10-13-26 held more than seven days.
- [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 four employees at time of inspection without a certified manager present.
- [10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line tongs on oven handle. Employer removed tongs and placed an dish machine to wash.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee at kitchen area place on gloves without first washing their hands.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board at cook line e with deep marks and not easily cleaned.
- [22-31-4] Non-pitting surface rust on food-contact equipment. Observed at walk in cooler, shelves contain surface rust.
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal bowls on shelf next to dry storage not inverted.
- [02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe two containers of roasted red peppers they marked 10-13-26 held more than seven days.
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