URBAN PIZZA CAFE LLC

With 5 inspections documented, URBAN PIZZA CAFE LLC maintains a 2.5/5 food safety rating in MIAMI. Food safety practices have remained consistent.

Last inspection: 7 months ago · 5 reports on file

236 NE 3 STREET

Overall Food Safety Rating

★★½☆☆ (2.5/5)

Based on 5 health inspection reports

All Inspection Reports

8/11/2025· 7mo ago

Visit ID: 10906347

Met Inspection Standards

4 high, 3 int, 3 basic

36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching cell phone, then changed gloves and prepared food without washing hands. Coached employee on proper hand washing procedures. **Corrective Action Taken**
01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed cheese pizza, pepperoni and Hawaiian pizza not time marked.
03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed cheese pizza, pepperoni and Hawaii pizza. No time marking.
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 milk (96F - Hot Holding) as per operator less than 30 minutes, recheck milk (172F - Reheating) next to coffee machine. Corrected On-Site
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 sponge and brush inside hand wash sink. Located front counter area. Operator removed during inspection. Corrected On-Site

4/7/2025· 11mo ago

Visit ID: 8844907

Met Inspection Standards

2 high, 2 int, 2 basic

50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over mozzarella cheese inside reach in cooler.
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 milk (92F - Hot Holding) located near coffee machine, as per operator less than 30 minutes. Recheck (168F - Reheating) .
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.

7/30/2024· 1y 7mo ago

4 int, 4 basic

50-09-4:Basic - Current Hotel and Restaurant license not displayed.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
14-73-4:Basic - No container installed for catching grease from hood drip tray.
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
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-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal container, sponge and utensils stored inside hand wash sink located at front counter area. Operated removed during inspection. Corrected On-Site
16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine.
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Olga Contreras, Camilo Ortiz.

11/9/2023· 2y 4mo ago

Visit ID: 8481590

Met Inspection Standards

2 int

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.

8/23/2023· 2y 6mo ago

Visit ID: 8385109

Met Inspection Standards

1 int, 1 basic

50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
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.

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