41 PIZZA & BAKERY

Name: 41 PIZZA & BAKERY
Address: 451 W 41 ST, MIAMI BEACH, FL, 33140, US
Rating: 59.5

451 W 41 ST, MIAMI BEACH, FL 33140

License #2333834

🍕 Pizza/Italian ℹ️

59.5 Grade F / 100

Failing Health Score

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Latest inspection

January 12, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

41 PIZZA & BAKERY in MIAMI BEACH currently holds an InspectFL Health Score of 59.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 12, 2026. Across those visits, inspectors documented 74 total violations — 4 critical, 23 major, 47 minor.

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Record snapshot

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The latest inspection on January 12, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

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Inspector notes

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41 PIZZA & BAKERY 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: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee peach tea bottle not segregated from the food for the public , inside reach in freezer . Employee food was not identified.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees engaged in food preparation without hair restraint.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed missing faucet handle ( cold water faucet handle ) in hand sink located at the front area / sushi area
[51-13-4] No Heimlich maneuver/choking sign posted.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of sauce / liquid residue inside reach in cooler located at the sushi area.
[25-05-4] Single-service articles improperly stored. Observed to go pizza boxes on the floor.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried his hands in the apron and continued working without washing his hands. Employee was coached and washed his hands.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed sushi rice without time marking . As per employee from 12:30. Employee marked the food.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dirty items inside the front hand sink. Employee moved them to 3 compartment sink.
[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 white rice for crispy rice bites without date marking. As per employee the rice is from Friday 1/9.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine located at the front.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plate used to dispense panko..
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed long white cutting board with excessive marks.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation without hair restraint.
[14-38-4] Food storage container/container lid cracked or broken. Observed mozzarella cheese store in a cracked plastic container at the pizza station.
[08B-38-4] Food stored on floor. Observed plastic bottles of water on the hallway floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives inside standing water at the front area.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of debris on reach in cooler gaskets.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed old debris inside reach in coolers .
[25-05-4] Single-service articles improperly stored. Observed plastic cups inside cardboard boxes on the floor in dry storage.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of debris and food residue on the kitchen walls.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands inside 3 compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed heavy accumulation of debris on can opener.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked by trash bin in the kitchen area. Bin was moved.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing test kit to check sanitizer concentration .
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees ( Juan Ruben and Yaakov Bineth ) working in the establishment for more than 60 days.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Manager bought chlorine while I was conducting the inspection.
[31B-03-4] No soap provided at handwash sink. Kitchen area .station was restocked.
[05-10-4] Probe thermometer not used to ensure proper food temperatures. As evidence of probe thermometer with expired battery.
[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 pasta from early previous day without date marking inside walk in cooler.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container with no handle to serve rice vinegar.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed owner placed a door draft, but there is still a gap underneath.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Missing thermometers for kitchen coolers .
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Observed to go plastic forks, knives and spoons for customer self service not protected from contamination.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came and started working with food without washing hands. Person in charge coached the employee and he washed his hands correctly.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Missing parasite letter for raw sushi products ( salmon ). Person in charge obtained the parasite letter while I was conducting the inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Employee clean it out.
[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 4 employees engaged in food preparation with no certified manager present.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing certificates for Diego Oñate, Roinel Valdes and Eduardo Diposoy.
[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 pasta inside walk in cooler from yesterday morning as per employee without date marking.