How many health inspections has SIR PIZZA had?

SIR PIZZA has had 21 inspections according to Florida DBPR records.

Has SIR PIZZA ever been shut down?

No, SIR PIZZA has no emergency closures on record.

What are the most common violations at SIR PIZZA?

The most frequently cited violations at SIR PIZZA are: Proper ventilation, Chemical properly stored, Consumer advisory.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

What does Florida violation V21 (Time as control) mean?

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

SIR PIZZA

712 CRANDON BLVD, Key Biscayne, FL 331492506

Miami-Dade County · Permanent Food Service · Owner: SIR PIZZA ENTERPRISES · License: SEA2303132

SIR PIZZA in Key Biscayne, FL has 21 inspections on record with 144 total violations (6.9 per inspection) and 0 emergency closures.

21Inspections

144Violations

0Closures

Data current as of September 6, 2024

Inspection History (21)

Sep 6, 2024 — Routine - Food· 6 violations · Call Back - Complied

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

SIR PIZZA

Inspection History (21)

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How Does This Facility Compare?

Frequently Asked Questions

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