PIZZA TUA ITALIAN RESTAURANT

Name: PIZZA TUA ITALIAN RESTAURANT
Address: 667 LINCOLN RD, MIAMI BEACH, FL, 33139, US
Rating: 45.2

667 LINCOLN RD, MIAMI BEACH, FL 33139

License #2330459

🍕 Pizza/Italian ℹ️

45.2 Grade F / 100

Failing Health Score

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Latest inspection

March 16, 2026 · 10 findings · 3 critical

Routine - Food

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Major

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Quick take

PIZZA TUA ITALIAN RESTAURANT in MIAMI BEACH currently holds an InspectFL Health Score of 45.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 95 total violations — 12 critical, 21 major, 62 minor.

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The latest inspection on March 16, 2026 shows 10 observation rows: 3 critical, 2 major, and 5 minor.

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Inspector notes

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PIZZA TUA ITALIAN RESTAURANT 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
[36-24-5] Hole in or other damage to wall. Observed 3 tiles missing on the wall by the back kitchen entrance.
[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.
[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.
[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.
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a red liquid in an unlabeled spray bottle.

Disposition: Met Inspection Standards
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. Observed the preparation reach in cooler gaskets torn.
[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.
[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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. The cook removed it.
[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.
[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.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed two spray bott with a blue liquid not labeled throughout.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the back room.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[10-20-4] In-use tongs stored on equipment door handle between uses. The cook removed them.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 90° F. The cook pour out the water.
[14-73-4] No container installed for catching grease from hood drip tray.
[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.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled through out the kitchen.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed beef being stores above mushrooms and yellow pepper in the back room upright cooler. The cook moved the beef to the bottom shelf.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled at the hostess station.

Disposition: Emergency order recommended
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation area by cook line.
[35A-03-4] Dead roaches on premises. Observed 9 dead roaches inside a glutrap above preparation table across from handsink at kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraint at kitchen.
[14-11-5] Equipment in poor repair. Observed reach in cooler door at back of the establishment in disrepair.
[36-22-4] Floor area(s) covered with standing water. Observed standing water by reaching in coolers at kitchen.
[36-12-4] Floors not constructed to be easily cleanable. Observed throughout the establishment.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at handsink located next to dishwasher machine.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses throughout the establishment.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 5 live roach crawling inside empty reach in cooler located across 3 compartment sink at kitchen. Obseved 2 live roaches crawling on the floor approximately 4ft from cook line at kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta (69F - Cold Holding); penne (68F - Cold Holding) at reach in cooler at the back of the restaurant. As per chef cooked since 10am.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta (69F - Cold Holding); penne (68F - Cold Holding) at reach in cooler at the back of the restaurant. As per chef cooked since 10am.
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towel at handsink next to dishwasher machine.
[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.
[31B-03-4] No soap provided at handwash sink. Observed No hand soap at handsink next to dishwasher machine.