DirtyFLRestaurant Inspection Data

DC PIE CO.

With 5 inspections documented, DC PIE CO. maintains a 2.4/5 food safety rating in MIAMI. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 5 reports on file

1010 BRICKELL AVENUE, CU2, #200

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 10935931

Met Inspection Standards

6 high, 4 int, 16 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed male restroom door not self closing.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles and vents in the kitchen area.
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knives and spatulas in between equipment in the kitchen and front pizza area.
  • 14-74-7:Basic - 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. Observed ambient temperature of 53F in RIC across from oven at cook line.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
  • 12B-12-5:Basic - 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.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle not above food in four container at the front area.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observe utensil touching ready to eat kale salad.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled marked dough #2 and for multiple reach in coolers in kitchen area and front area. Observed two soiled fans, one next to sauce and one in front area blowing on pizza ingredients.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on cleaned containers stored on shelving unit near mop sink.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a Red Bull container in reach in cooler across of prep table.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed dry soiled wiping cloths being used. Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete flooring in the kitchen area.
  • 36-04-5:Basic - Utility lines are unnecessarily exposed. Observed exposed utility line above where clean containers are being stored by the mop sink.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 1st Sanitizer Bucket (Chlorine 400ppm); 2nd Sanitizer Bucket (Chlorine 400ppm). Operator corrected solution, 1st 50 ppm, 2nd 50ppm Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed three plastic working containers with white substance with no label on wall shelf of kitchen area.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed one can of artichoke dented.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed ingredients for pizza making station on front counter not protected from the public.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed ready to eat eggplant stored next to raw shelled eggs in reach in cooler across of prep table.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Meatballs (52F - Cold Holding) dated marked 02/03; raw chicken (56F - Cold Holding). A stop sale was issued.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Meatballs (52F - Cold Holding); raw chicken (56F - Cold Holding).
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle of degreaser stored on food skeleton trolley in prep area. Spray container was removed from the food area. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed male employee discard water from water bottle for customers in hand wash sink. Employee was explained proper protocols by manager.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at from bar area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at from bar area.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle in kitchen area on food equipment with no label. Per chef, it was degreaser. Explained to chef it must be labeled and cannot be store near or on food equipment.

3/27/2025· 11mo ago

2 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Corrected On-Site
  • 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.
  • 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. Corrected On-Site

8/5/2024· 1y 7mo ago

2 int, 7 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 36-36-4:Basic - Ceiling tile missing. Around dry storage pots and pans area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 21-17-4:Basic - Clean linens stored on floor. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Boxes of produce on the floor kitchen area.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.

5/10/2024· 1y 10mo ago

Visit ID: 8466869

Met Inspection Standards

1 int, 4 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen RIC.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food preparation area.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to pizza oven. Corrected On-Site

8/8/2023· 2y 7mo ago

Visit ID: 8343897

Met Inspection Standards

1 high, 3 int, 6 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under pizza oven. Repeat Violation
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On-Site Repeat Violation
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage at 56 f in room temp less then 1 hour. Person in charge placed sausage inside 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.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Additional Information

Contact Information

Google Rating

★★★★½ (4.8/5)
(2,616 reviews)

Price Level

$

Opening Hours

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

Features

✓ Bar
✓ Night Club
✓ Restaurant

Restaurant Features

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

Report Enrichment Status

Enriched Reports: 0 of 0