DirtyFLRestaurant Inspection Data

WYNWOOD MARKET & PIZZAGHETTI

Food safety records indicate WYNWOOD MARKET & PIZZAGHETTI in MIAMI has 3 inspections with a 3.5/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 3 reports on file

2613 N MIAMI AVE, MIAMI 33127

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 3 health inspection reports

All Inspection Reports

2/24/2026· 1mo ago

Visit ID: 13637900

Met Inspection Standards

2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-02-24: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2026-02-24: **Time Extended**

2/23/2026· 1mo ago

Visit ID: 13531012

Follow-up Inspection Required

2 high, 4 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed bucket of cooking oil under handsink at kitchen not stored at least 6 inches off of the floor
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (52F - Cold Holding); marinara sauce (54F - Cold Holding); cut tomatoes (55F - Cold Holding) at pizza station. As per owner since 10am.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (52F - Cold Holding); marinara sauce (54F - Cold Holding); cut tomatoes (55F - Cold Holding) at pizza station. As per owner since 10am.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Plastic container inside handsink. owner removed it Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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 pasta, oxtail at reach in cooler at kitchen held more than 24 hours not properly date marked.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Oberon hot water at handsink next to mop sink.

9/25/2025· 6mo ago

Visit ID: 13529942

Met Inspection Standards

1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled at preparation area.