VENEZIA PIZZA & CAFE

Name: VENEZIA PIZZA & CAFE
Address: 6646 COLLINS AVE, MIAMI BEACH, FL, 331414619, US
Rating: 60

6646 COLLINS AVE, MIAMI BEACH, FL 331414619

License #2325979

🍕 Pizza/Italian ℹ️

60 Grade F / 100

Failing Health Score

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Latest inspection

April 21, 2026 · 11 findings · 1 critical

Routine - Food

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Quick take

VENEZIA PIZZA & CAFE in MIAMI BEACH currently holds an InspectFL Health Score of 60 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 April 21, 2026. Across those visits, inspectors documented 80 total violations — 6 critical, 16 major, 58 minor.

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The latest inspection on April 21, 2026 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

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VENEZIA PIZZA & CAFE has a rough inspection history. Would you risk it?

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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
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent above dish machine area soiled with dust debris and observed wall vent in second floor storage room soiled with black mold-like substance.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed waste receptacle in coed restroom missing lid.
[36-24-5] Hole in or other damage to wall. Observed hole in wall near stairway to walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler at cook line soiled with old food debris.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in freezer with rust.
[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. Observed pizza utilized under time as a public health control no time mark. As per manager, pizza was made 30 minutes prior. Label was provided.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer and can opener soiled with old food debris.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink in dish machine area.

Disposition: Met Inspection Standards
[08B-38-4] Observed various cases of Food stored on floor in downstairs hallway.
[16-48-4] Old food stuck to clean dishware/utensils.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[14-01-5] Observed cup with no handle used to dispense cooked ground beef. Advised manager and she discarded.
[10-20-4] In-use tongs stored on stove door handle between uses. Manager removed.
[25-05-4] Observed cases of pizza boxes stored on floor in dry storage area stairwell.
[14-45-4] Cardboard used to line top of oven and shelves in up stairs dry storage area. Manager removed.
[14-69-4] Ice buildup in reach-in freezer.
[03F-02-5] Observed cooked pizza identified in the written procedure as a food held using time as a public health control has no time marking. Per manager pizza had only been out for about 20 mins prior to start of inspection. Manager added time marking.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table next to flat grill.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter held at 63F - Cold Holding. As per manager butter had only been out for about 45 mins prior to the start of inspection. Advised manager that Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less. Manager moved to reach in cooler for cooling and cold holding.
[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. Manager has form but they are not filled out.
[02C-02-5] Observed cooked lasagna and cooked chicken prepared onsite and held more than 24 hours not properly date marked.
[31A-10-4] Observed ice machine drain line draining into handwash sink in bar area. Advised manager that all sinks must be accessible for handwashing may not be used for purposes.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine bin at bar soiled.
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior of dish machine soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed scoop with no handle stored inside of fresh garlic containers in reach in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black mold-like substance on ceiling near dish machine 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 at dish machine area.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed cup of water with no lid on prep table in kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting new dish machine area.
[08B-38-4] Food stored on floor. Observed case of bacon stored on floor inside of walk in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of white reach in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Employee removed tongs from door handle.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board at dish machine area.
[25-05-4] Single-service articles improperly stored. Observed pizza boxes stored on floor at upstairs storage room.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer and can opener soiled with old food debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in dish washing area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta and cooked chicken wings not labeled. As per employee, items were made previous day.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed debris accumulated on top of machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed at Dishwashing rear kitchen area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed 2 onz plastic container used to scoop cheese.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed in the dry storage second floor.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled in kitchen area.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Missing cover for trash container located inside public women restroom .
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse under the counter at kitchen prep area.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Observed table use to dry clean equipments has rusted shelves and holes.
[08B-38-4] Food stored on floor. Observed 5 gallon cooking oil plastic containers stored on the kitchen floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in RIF at storage area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at rear prep area. Employee moved it.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed cover lid at RIC prep table in disrepair.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at dry storage area in the back.
[51-13-4] No Heimlich maneuver/choking sign posted. Info was emailed to the operator.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table kitchen area. Employee set up sanitizer container with chlorine 50 ppm.
[12A-19-4] Employee washed hands with cold water. Employee washed hands with cold water at the dining area. Employee was coached about the issue.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed stored at ambient temperature of 79F inside kitchen area. Employee move item to RIC at 37F.
[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. Info was emailed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cleaning sponge stored at HWS next to coffee machine. Employee moved the sponge.
[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/ Observed not certified food manager present at time of inspection.
[14-14-4] Nonfood-grade basting brush used in food. Observed nonfood-grade basting brush inside oil under the serving counter. Also at prep table with garlic and oil.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot running water at the hand sink located at the bar area.