How many health inspections has PIZZA BIANCO had?

PIZZA BIANCO has had 18 inspections according to Florida DBPR records.

Has PIZZA BIANCO ever been shut down?

No, PIZZA BIANCO has no emergency closures on record.

What are the most common violations at PIZZA BIANCO?

The most frequently cited violations at PIZZA BIANCO are: Chemical properly stored, Food contact surfaces, Consumer advisory.

What does Florida violation V03 (Employee health reporting) mean?

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

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 V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

PIZZA BIANCO

19201 COLLINS AVE, Miami Beach, FL 331602202

Miami-Dade County · Permanent Food Service · Owner: BIANCO AND BIANCO RESTAURANT LLC · License: SEA2314409

PIZZA BIANCO in Miami Beach, FL has 18 inspections on record with 119 total violations (6.6 per inspection) and 0 emergency closures.

18Inspections

119Violations

0Closures

Data current as of March 17, 2025

Inspection History (18)

Mar 17, 2025 — Routine - Food· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V14 Food contact surfaces

V16 Proper cooking temps

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

Oct 22, 2024 — Routine - Food· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

Intermediate Violations

V36 Proper ventilation

V38 Waste properly disposed

Mar 1, 2024 — Complaint Full· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

V38 Waste properly disposed

Sep 19, 2023 — Routine - Food· 4 violations · Inspection Completed - No Further Action

High Priority Violations

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V36 Proper ventilation

V38 Waste properly disposed

Feb 10, 2023 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

V38 Waste properly disposed

Jul 13, 2022 — Routine - Food· 2 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V23 Chemical properly stored

Feb 28, 2022 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V41 Toilet facilities

Oct 25, 2021 — Routine - Food· 3 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

Intermediate Violations

V36 Proper ventilation

Dec 29, 2020 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

V25 Allergen awareness

Aug 14, 2020 — Routine - Food· 5 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

Feb 18, 2020 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V42 Equipment condition

Jan 30, 2020 — Routine - Food· 12 violations (1 high priority)· Call Back - Complied

High Priority Violations

V02 Employee health policy

V10 Approved food source

V12 Shell stock requirements

V13 Parasite destruction

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V25 Allergen awareness

Intermediate Violations

V29 Proper sewage disposal

V38 Waste properly disposed

V42 Equipment condition

Oct 28, 2019 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V11 Food in good condition

V16 Proper cooking temps

Intermediate Violations

V42 Equipment condition

Aug 7, 2018 — Routine - Food· 9 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V02 Employee health policy

V03 Employee health reporting

V11 Food in good condition

V12 Shell stock requirements

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

Feb 15, 2018 — Routine - Food· 20 violations (3 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V05 Handwashing procedures

V10 Approved food source

V12 Shell stock requirements

V13 Parasite destruction

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V25 Allergen awareness

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V38 Waste properly disposed

V42 Equipment condition

May 18, 2017 — Routine - Food· 1 violations · Call Back - Complied

Intermediate Violations

V36 Proper ventilation

May 17, 2017 — Routine - Food· 10 violations (2 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V08 Proper hand/arm washing

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

V41 Toilet facilities

Aug 8, 2016 — Routine - Food· 6 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V22 Consumer advisory

How Does This Facility Compare?

PIZZA BIANCO has had 0 emergency closures, compared to the Miami-Dade County average of 0.08 closures per facility. It has averaged 6.6 violations per inspection vs. the county average of 4.07.

Frequently Asked Questions

How many health inspections has PIZZA BIANCO had?: PIZZA BIANCO has had 18 inspections according to Florida DBPR records.
Has PIZZA BIANCO ever been shut down?: No, PIZZA BIANCO has no emergency closures on record.
What are the most common violations at PIZZA BIANCO?: The most frequently cited violations at PIZZA BIANCO are: Chemical properly stored, Food contact surfaces, Consumer advisory.

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: March 17, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with PIZZA BIANCO.