DirtyFLRestaurant Inspection Data

TUTTO PIZZA BEER HOUSE

TUTTO PIZZA BEER HOUSE in MIAMI has 6 health inspections on record with an overall food safety rating of 3.0/5. Recent inspections indicate some food safety concerns.

1763 SW 3 AVE

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 12/5/2025

Inspection #: Visit ID: 10914802

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at pizza station engaged in food preparation with on hair restraint.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in hot station. Employee removed tongs. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in walk in cooler soiled with dust debris.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers near 3 compartment sink.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed container of raw beef stored over onions and container of raw chicken stored over oranges in walk in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed case of raw shell eggs stored over case of cheese in walk in cooler.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water valve at hand wash sink in hot station not working.

Inspection Date: 3/18/2025

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by coffee machine.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal trays by pizza oven, operator removed. Corrected On-Site

Inspection Date: 11/18/2024

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 16-37-1:Intermediate - Expired chlorine chemical test kit on 07-23 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training by FRLA all missing employees date of birth.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle containing table cleaner not identified as its common name.

Inspection Date: 5/16/2024

Inspection #: Visit ID: 8609502

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Back kitchen area.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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.

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8609492

  • N/A:No Violations Were Observed

Inspection Date: 2/9/2024

Inspection #: Visit ID: 8340131

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used to scoop sugar. Discussed with person in charge.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cured deli meat. Raw animal food stored over or with unwashed produce. Observed raw chicken product and raw pork sausage above unwashed onions. Person in charge instructed employee to rearrange walk-in cooler. Provided cooler layout hand out. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pizza make line: shredded mozzarella (56F - Cold Holding); cooked mushrooms (48F - Cold Holding); cooked onions (49F - Cold Holding); cut tomatoes (50F - Cold Holding). Left in flip-top cooler on pizza make line for 3 hours per person in charge. Person in charge placed in freezer to rapidly cool. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand washing station by pizza oven. Person in charge provided soap to hand washing station. Corrected On-Site

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Last Enriched At: 5/14/2025
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