AMARONE

Name: AMARONE
Address: 15400 BISCAYNE BLVD STE 106/107, NORTH MIAMI, FL, 33160, US
Rating: 46.7

15400 BISCAYNE BLVD STE 106/107, NORTH MIAMI, FL 33160

License #2331105

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

46.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

AMARONE in NORTH MIAMI currently holds an InspectFL Health Score of 46.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, DBPR recorded 56 total findings; InspectFL has detailed violation rows for 49 of them so far.

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 7, 2026 shows 14 observation rows: 3 critical, 2 major, and 9 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.

Location + actions

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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: Call Back - Complied
[10-20-4] In-use tongs stored on equipment door handle between uses. Located on stove door.
[24-05-4] Clean pots and pans not stored inverted or in a protected manner.
[35A-02-7] Observed Live, small flying insects found in ware wash area. No food or clean utensils in area.
[36-27-5] Wall soiled with accumulated food debris in kitchen area.
[08B-38-4] Food stored on floor. Observed case of sodas stored on floor in bar area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari and raw salmon stored over various ready to eat foods in reach in cooler.
[14-69-4] Ice buildup in reach-in freezer.
[31A-09-4] Handwash sink not accessible for employee use at all times due to being blocked by trash can.
[31B-03-4] No soap provided at handwash sink. Located in kitchen area and pizza station.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-16-4] Observed Employee sitting in dining room and began working with food without washing hands first.
[14-74-7] Cold holding equipment not maintained in good repair due to cooler with ambient temperature of 72F. Do not store time/temperature control for safety food in this unit until the unit is repaired.
[12B-07-4] Employee beverage container on a food preparation table. Manager discarded.
[21-44-1] Sanitizer bucket stored in kitchen hand washing sink. Advised manager and he rearranged.

Disposition: Call Back - Complied
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed cooked eggplant Parmesan thawing at room temperature. Food was located on prep table in kitchen area.
[10-20-4] Observed In-use tongs and scoop stored on stove door handle between uses. Chef removed.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at sink in kitchen area shut off. Advised Manager and he turned on.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari and raw salmon stored over various ready to eat foods in reach in cooler.
[12B-07-4] Employee beverage container on a food preparation table. Manager discarded.
[14-74-7] Cold holding equipment not maintained in good repair due to cooler with ambient temperature of 72°F. Do not store time/temperature control for safety food in this unit until the unit is repaired.
[21-44-1] Sanitizer bucket stored in kitchen hand washing sink. Advised manager and he rearranged.
[08B-38-4] Food stored on floor. Observed case of sodas stored on floor in bar area.
[24-05-4] Clean pots and pans not stored inverted or in a protected manner.
[12A-16-4] Observed Employee sitting in dining room and began working with food without washing hands first.
[31B-03-4] No soap provided at handwash sink. Located in kitchen area and pizza station.
[36-27-5] Wall soiled with accumulated food debris in kitchen area.
[35A-02-7] Observed Live, small flying insects found in ware wash area. No food or clean utensils in area.
[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 employee cutting tomatoes meant for immediate use with his bare hands. Advised manager who instructed him to was hands and put on gloves.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining and in direct contact with cut tomatoes. Chef r.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a plastic container being stored in hand washing sink located in bar area. Chef removed.

Community reaction

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Community pulse