DirtyFLRestaurant Inspection Data

PIZZA TUA ITALIAN RESTAURANT

Health inspection records show PIZZA TUA ITALIAN RESTAURANT in MIAMI BEACH has 8 inspections with a food safety rating of 2.1/5. Recent inspections indicate some food safety concerns.

667 Lincoln Road
Miami Beach, Florida, 33139
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/13/2025

Inspection #: Visit ID: 10904188

  • 12B-07-4:Basic - 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. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Observed the preparation reach in cooler gaskets torn.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed two pair on the oven door handle. The cook removed them. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - 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. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The cook removed it. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled throughout the kitchen. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled throughout the kitchen. Repeat Violation
  • 12A-07-5:High Priority - 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:High Priority - 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. Corrected On-Site
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bott with a blue liquid not labeled throughout.

Inspection Date: 6/13/2025

Inspection #: Visit ID: 10714160

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Gaskets soiled throughout the reach in coolers. - From follow-up inspection 2025-06-13: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Gaskets soiled throughout the reach in coolers **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen. - From follow-up inspection 2025-06-13: Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen. **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at preparation area. - From follow-up inspection 2025-06-13: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at preparation area. **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-06-13: Intermediate - Clam/mussel/oyster tags not marked with last date served. **Time Extended**

Inspection Date: 4/22/2025

Inspection #: Visit ID: 8740936

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the back room.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The cook removed them. Corrected On-Site
  • 10-07-4:Basic - 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. **Corrective Action Taken**
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 23-03-4:Basic - 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:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 02D-01-5:Basic - 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:High Priority - 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. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled at the hostess station.

Inspection Date: 11/6/2024

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area by cook line. - From follow-up inspection 2024-04-27: **Time Extended** - From follow-up inspection 2024-11-06: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water by reaching in coolers at kitchen. - From follow-up inspection 2024-04-27: **Time Extended** - From follow-up inspection 2024-11-06: **Time Extended**
  • 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed throughout the establishment. - From follow-up inspection 2024-04-27: **Time Extended** - From follow-up inspection 2024-11-06: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses throughout the establishment. - From follow-up inspection 2024-04-27: Observed wet wiping cloth by cook line. **Time Extended** - From follow-up inspection 2024-11-06: **Time Extended**

Inspection Date: 11/6/2024

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Plates not inverted stored at front counter of the establishment.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed throughout the kitchen.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed Ice scoop inside ice machine by coffee machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Gaskets soiled throughout the reach in coolers.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at preparation area.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed rack blocking handsink located next to dishwasher area.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory at menu.

Inspection Date: 4/27/2024

Inspection #: Visit ID: 8662813

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen. - From follow-up inspection 2024-04-27: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area by cook line. - From follow-up inspection 2024-04-27: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door at back of the establishment in disrepair. - From follow-up inspection 2024-04-27: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water by reaching in coolers at kitchen. - From follow-up inspection 2024-04-27: **Time Extended**
  • 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed throughout the establishment. - From follow-up inspection 2024-04-27: **Time Extended**
  • 29-20-5:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-04-27: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses throughout the establishment. - From follow-up inspection 2024-04-27: Observed wet wiping cloth by cook line. **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - 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/ - From follow-up inspection 2024-04-27: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-04-27: **Time Extended**

Inspection Date: 4/26/2024

Inspection #: Visit ID: 8604669

  • 36-34-5:Basic - 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:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area by cook line.
  • 35A-03-4:Basic - Dead roaches on premises. Observed 9 dead roaches inside a glutrap above preparation table across from handsink at kitchen.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraint at kitchen.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler door at back of the establishment in disrepair.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water by reaching in coolers at kitchen.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed throughout the establishment.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled.
  • 29-20-5:Basic - 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:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-12-4:Basic - 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:High Priority - 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:High Priority - 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:High Priority - 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:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53A-05-6:Intermediate - 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:Intermediate - 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:Intermediate - 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:Intermediate - No soap provided at handwash sink. Observed No hand soap at handsink next to dishwasher machine.

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8362524

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a water bottle on the dish rack.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed by the mop sink.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed at package of beef in the triple sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the cook line.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over tomatoes in the upright cooler. The cook moved the items to the correct shelves. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to the dish machine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed next to the dish machine.

Additional Information

Contact Information

Google Rating

★★★★½ (4.8/5)
(5,626 reviews)

Price Level

$$

Opening Hours

Monday:12:00 – 11:30 PM
Tuesday:12:00 – 11:30 PM
Wednesday:12:00 – 11:30 PM
Thursday:12:00 – 11:30 PM
Friday:12:00 PM – 12:00 AM
Saturday:12:00 PM – 12:00 AM
Sunday:12:00 PM – 12:00 AM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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