How many health inspections has PIZZA RUSTICA had?

PIZZA RUSTICA has had 23 inspections according to Florida DBPR records.

Has PIZZA RUSTICA ever been shut down?

No, PIZZA RUSTICA has no emergency closures on record.

What are the most common violations at PIZZA RUSTICA?

The most frequently cited violations at PIZZA RUSTICA are: Food contact surfaces, Consumer advisory, Employee health reporting.

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 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.

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.

PIZZA RUSTICA

863 WASHINGTON AVE, Miami Beach, FL 33139

Miami-Dade County · Permanent Food Service · Owner: NOPI ENTERPRISE INC · License: SEA2326209

PIZZA RUSTICA in Miami Beach, FL has 23 inspections on record with 204 total violations (8.9 per inspection) and 0 emergency closures.

23Inspections

204Violations

0Closures

Data current as of January 16, 2025

Inspection History (23)

Jan 16, 2025 — Routine - Food· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V16 Proper cooking temps

V21 Time as control

V23 Chemical properly stored

V25 Allergen awareness

Jul 22, 2024 — Routine - Food· 8 violations · Inspection Completed - No Further Action

PIZZA RUSTICA

Inspection History (23)

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How Does This Facility Compare?

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