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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.
PUCCIS PIZZA in MIAMI currently holds an InspectFL Health Score of 69.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, inspectors documented 52 total violations — 2 critical, 21 major, 29 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on January 14, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 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?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
PUCCIS PIZZA 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: Met Inspection Standards
- [51-11-4] Carbon dioxide/helium tanks not adequately secured.
- [14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
- [14-09-4] Cutting board has cut marks and is no longer cleanable.
- [36-24-5] Hole in or other damage to wall. Located near mop sink.
- [10-08-5] Ice scoop handle in contact with ice.
- [29-49-6] Standing water in bottom of reach-in-cooler.
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed bad of solid frozen chicken thawed on top of prep table. Operator stored inside reach in cooler.
- [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 spaghetti (55F - Cold Holding); cooked pasta (52F - Cold Holding) inside reach in cooler kitchen as per manager out of temperature control for more than 4 hours. See stop sale.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked spaghetti (55F - Cold Holding); cooked pasta (52F - Cold Holding) inside reach in cooler kitchen, as per manager out of temperature control for more than 4 hours. See stop sale.
- [11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- [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.
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