DirtyFLRestaurant Inspection Data

EMPIRE PIZZA

EMPIRE PIZZA maintains a 2.0/5 food safety rating based on 7 health department inspections in MIAMI. Recent inspections show improving food safety practices.

192 SE 1 AVE

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/13/2025

Inspection #: Visit ID: 13488707

  • 51-13-4:Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2025-10-13: **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-10-13: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-10-13: **Time Extended**
  • 51-04-4:- From initial inspection : No child labor law poster. For reporting purposes only. - From follow-up inspection 2025-10-13: **Time Extended**

Inspection Date: 10/13/2025

Inspection #: Visit ID: 13488930

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 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.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 10-1-2025
  • 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. Repeat Violation
  • 51-04-4:No child labor law poster. For reporting purposes only. Repeat Violation

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10886986

  • 08B-38-4:Basic - Food stored on floor.boxes of fry oli on kitchen floor. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 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. Warning
  • 51-14-7:Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Remove pizza topping line to back kitchen and remove hand sink from front pizza make line front service line . Warning
  • 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. Warning
  • 51-04-4:No child labor law poster. For reporting purposes only.

Inspection Date: 12/3/2024

  • 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. Employee cell phones.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Provide were needed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top surface of kitchen pizza oven.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook sausage at 46 f spinach 45 f make line, Person in charge cool down the product with ice, bags. **Corrective Action Taken**
  • 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.
  • 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.
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Inspection Date: 10/4/2024

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 36-36-4:Basic - Ceiling tile missing in dishwashing area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooking area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen area.
  • 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-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employee. 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
  • 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.

Inspection Date: 9/13/2024

  • 36-36-4:Basic - Ceiling tile missing. Dishwasher facility location.
  • 08B-38-4:Basic - Food stored on floor. Boxes of produce on dining hall floors.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Dishwasher employee hand washing sink.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 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.

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8438349

  • 36-36-4:Basic - Ceiling tile missing. Kitchen area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Next to pizza make line.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed Frozen food in contact with non-food grade bags.
  • 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.
  • 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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Containers inside hand sink.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

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Last Enriched At: 5/14/2025
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