DirtyFLRestaurant Inspection Data

L'INCONTRO PIZZERIA RESTAURANT

12388 Southwest 127th Avenue
Florida, 33186
Miami-Dade County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection on 2/10/2025

High Priority
5
Intermediate
4
Basic
12
Total
21

Inspection Details:

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at multiple reach in coolers in kitchen area.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen area.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table across from cook line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage cups stored on preparation table next to stove.
  • 14-11-5:Basic - Equipment in poor repair. Observed handle to top reach in cooler lid on preparation table missing. Also observed gaskets to reach in cooler across from stove torn.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at front counter ice machine.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in cooler next to stove shelves soiled with food residue.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at bottom reach in cooler preparation table across from stove in kitchen area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of vinegar not labeled at shelf above preparation table across from cook line.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine +200ppm) Operator diluted the solution. Final solution Triple Sink (Chlorine 100ppm) **Corrected On-Site**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored in to-go shopping bags in standing reach in freezer across from stove in kitchen area.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinaded beef (46F - Cold Holding); raw beef (46F - Cold Holding) in bottom reach in cooler across from stove. As per operator and label since 02/08. Operator segregated containers to be discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinaded beef (46F - Cold Holding); raw beef (46F - Cold Holding) in bottom reach in cooler across from stove. As per operator and label since 02/08. Operator segregated containers to be discarded.
  • 41-25-4:High Priority - Tracking powder pesticide used inside establishment. Observed tracking powder around the perimeter of the pizza oven. Also observed at the back exit door.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food remnants in handwashing sink in dry storage area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at rear handwashing sink in dry storage area.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of raw beef and raw chicken not date marked in bottom reach in cooler across from cook line.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water faucet inoperable. Operator turned on hot water valve and hot water began running. **Corrected On-Site**
Health Inspector (2025-02-10)
2025-02-10
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 2/10/2025 revealed 21 total violations (5 high priority, 4 intermediate, 12 basic).

Inspection on 8/15/2024

High Priority
8
Intermediate
2
Basic
3
Total
13

Inspection Details:

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 79°F. Operator moved the container to the grill to reheat the water. **Corrective Action Taken**
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler preparation area.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water at hand wash sink preparation area.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 0 ppm. Operator change the chlorine containers. Final concentration 50 ppm. **Corrected On-Site** **Repeat Violation**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over cooked beef at standing reach in freezer. Operator relocated the products. **Corrected On-Site**
  • 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 beef stored over raw fish at reach in cooler preparation area. And observed raw beef stored over raw calamari at walk in cooler. Operator relocated the products. **Corrected On-Site**
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. At dishwasher machine.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta (48 F - Cold Holding) at reach in cooler precipitation area. As per operator since night before. Operator discarded the pasta.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mussels (46 F - Cold Holding); clams (46 F - Cold Holding) at reach in cooler kitchen area. As per operator for less than half hour. And pasta (48 F - Cold Holding) at reach in cooler precipitation area. As per operator since night before. Operator added ice to the mussels and clams for rapid cooling and discarded the pasta. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice with vegetables (112 F - Hot Holding) at steam table. As per operator for less than one hour. Operator turned on the steam to reheat the product. **Corrective Action Taken**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine +200 ppm). Manager added water to get 100 ppm. **Corrected On-Site**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue at hand wash sink located at kitchen area.
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. Observed water at three compartment sink at 83°F. After running water more than three minutes. Operator called the technician to review the water heater. **Corrective Action Taken**
Health Inspector (2024-08-15)
2024-08-15
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 8/15/2024 revealed 13 total violations (8 high priority, 2 intermediate, 3 basic).