PIZZA RUSTICA

Name: PIZZA RUSTICA
Address: 863 WASHINGTON AVE, MIAMI BEACH, FL, 33139, US
Rating: 70.9

863 WASHINGTON AVE, MIAMI BEACH, FL 33139

License #2326209

🍕 Pizza/Italian ℹ️

70.9 Grade C / 100

Mixed Health Record

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Latest inspection

September 12, 2025 · 16 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PIZZA RUSTICA in MIAMI BEACH currently holds an InspectFL Health Score of 70.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on September 12, 2025. Across those visits, inspectors documented 52 total violations — 6 critical, 15 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on September 12, 2025 shows 16 observation rows: 5 critical, 6 major, and 5 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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Would you eat here?

PIZZA RUSTICA has some meaningful issues on record. Would you still eat here?

C 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler near 3 compartment sink.
[08B-12-5] Stored food not covered. Observed several food containers not covered inside walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[22-12-5] Metal stem-type thermometer soiled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (47F - Cold Holding) inside WIC, as per cook from previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (47F - Cold Holding) inside WIC, as per cook from previous day. Observed cheese (49F - Cold Holding) container over filled at cook line reach in cooler, as per cook for approximately 1 hour prior.
[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 and the time removed from temperature control cannot be determined. See stop sale.
[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. Provided to operator via email.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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/
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to cook via email.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed employee training missing date of birth.

Disposition: Met Inspection Standards
[21-12-4] Observed wet wiping cloth not stored in sanitizing solution between uses throughout kitchen.
[08B-12-5] Stored food not covered. Observed cut tomatoes not covered at walk-in cooler.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Observed walk-in cooler gaskets in disrepair.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal containers not stored inverted at three compartment sink area.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed large cutting board grooved at three compartment sink area.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided person in charge with choking poster.
[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 and the time removed from temperature control cannot be determined. See stop sale. Observed pizzas, chicken wing, and potatoes at front counter. According to manager pizzas, chicken wings, and potatoes were placed 60 minutes ago. Operator added time marks at time of inspection.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Staff member did not know how to calibrate thermometer using the cold method. Coached him in correct procedure.
[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. Provided person in charge with cleanup procedures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed large cutting board at three compartment sink area soiled with mold-like substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food debris at bottom of hand washing sink at front counter.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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. Provided person in charge with employee reporting agreements, they started signing it during inspection.