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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.
NEW YORK/ROMA PIZZA & PASTA in MIAMI currently holds an InspectFL Health Score of 15.4 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 September 17, 2026. Across those visits, inspectors documented 79 total violations — 9 critical, 21 major, 49 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on September 17, 2026 shows 20 observation rows: 2 critical, 5 major, and 13 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?
NEW YORK/ROMA PIZZA & PASTA 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: Warning Issued
- [08B-12-5] Stored food not covered. Observed most stored food inside kitchen reach in cooler not covered.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. On kitchen employees not changing single use gloves as needed.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen reach in coolers soiled inside.
- [36-11-4] Floors not maintained smooth and durable. Repair cracked tiles on kitchen floor where is where is needed.
- [36-24-5] Hole in or other damage to wall. Repair missing tiles on walls were needed.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
- [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.
- [22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe food contact tables not sanitized after food preparation.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen, top surface of equipment and shelves with accumulation of food debris.
- [05-08-4] No probe thermometer provided to measure temperature of food products.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- [11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
- [05-04-4] Ambient air thermometer not located in the coolest part of the hot holding unit. Observed most ambient thermometer not in the coolest parts of the cold units in kitchen area.
- [11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed all kitchen cutting boards not cleanable.
- [14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed most kitchen reach in cooler shelves with heavy rust.
- [21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- [16-07-4] Accumulation of debris in three-compartment sink.
- [22-37-4] Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
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