D ORO PIZZA BAR
267 East Flagler Street
Miami, Florida, 33131
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/10/2025
High Priority
1
Intermediate
4
Basic
7
Total
13
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Make pizza line employees.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 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.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soil kitchen can opener.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside employee handwashing sink.
- 11-26-1:Intermediate - 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.
- 51-04-4:No child labor law poster. For reporting purposes only.
Food safety inspection conducted on 1/10/2025 revealed 13 total violations (1 high priority, 4 intermediate, 7 basic).
Inspection on 9/23/2024
High Priority
1
Intermediate
7
Basic
7
Total
15
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry storage location shelves.
- 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.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach 51 f onions 53 f mushrooms 51 f cooked chicken 49 f as per kitchen employee it was prepared less then 2 hours. **Corrective Action Taken**
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
- 11-27-4:Intermediate - 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer soiled throughout.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1:Intermediate - 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.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 9/23/2024 revealed 15 total violations (1 high priority, 7 intermediate, 7 basic).
Inspection on 1/8/2024
High Priority
0
Intermediate
3
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Corrected On-Site Repeat Violation
- 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. Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation
- 11-07-5:Intermediate - 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. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 1/8/2024 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).
Inspection on 9/19/2023
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Kitchen area. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mushrooms 48 f spinach 46 f cheese 48 f Manager transfer the items inside the reach in cooler. **Corrective Action Taken**
- 11-07-5:Intermediate - 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site
Food safety inspection conducted on 9/19/2023 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).