PIZZA TUA ITALIAN RESTAURANT

Name: PIZZA TUA ITALIAN RESTAURANT
Address: 667 LINCOLN RD, MIAMI BEACH, FL, 33139, US
Rating: 84

667 LINCOLN RD, MIAMI BEACH, FL 33139

License #2330459

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

84 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PIZZA TUA ITALIAN RESTAURANT in MIAMI BEACH currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 23 total violations — 6 critical, 4 major, 13 minor.

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 March 16, 2026 shows 10 observation rows: 3 critical, 2 major, and 5 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: Inspection Completed - No Further Action
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one cracked shell egg. The cook threw it in the garbage.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed 6 vacuumed sealed steaks defrosting on a prep table. The cook put away 3 in a reach in cooler and three in the sink and turned on cold water.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 5 pairs of tongs on the oven door handle. The chef moved the into a pan with hot water.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a red liquid in an unlabeled spray bottle.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[36-24-5] Hole in or other damage to wall. Observed 3 tiles missing on the wall by the back kitchen entrance.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed at the triple sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Disposition: Inspection Completed - No Further Action
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in the upright refrigerator at the end of the kitchen. The cook put the chicken on the bottom shelf.
[14-11-5] Equipment in poor repair. Observed the preparation reach in cooler gaskets torn.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. The cook removed it.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled throughout the kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed two spray bott with a blue liquid not labeled throughout.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage in a pan in another pan of pepperoni at the front counter/ pizza station with a temperature of(51F - Cold Holding). As per the cook it was there for approximately two hours. The cook put the sausage in the freezer for a quick chill.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open cup of coffee on a cutting board at the kitchen entrance. The cook removed it.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 79° F. The cook poured out the water.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook handle dirty equipment and then put gloves without washing his hands.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled throughout the kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed two pair on the oven door handle. The cook removed them.

Community reaction

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Community pulse