MIAMI, FL. State inspectors visiting Spris Pizza at 3201 N Miami Ave on October 9, 2026 found food sourced from unapproved or unknown suppliers, a violation that means the ingredients arriving in that kitchen bypassed every federal safety checkpoint designed to catch contaminated product before it reaches a plate.
The restaurant was not emergency-closed. It remained open.
What Inspectors Found
The October inspection produced nine violations in total: six high-severity and three intermediate. Beyond the unapproved food sourcing, inspectors cited the kitchen for food not cooked to the required minimum internal temperature, a finding that sits alongside the unapproved sourcing violation as the most direct threat to anyone who ate there that day.
Toxic chemicals were found improperly stored or labeled inside the kitchen. That citation appeared in the same inspection that flagged food contact surfaces as not properly cleaned or sanitized, meaning the surfaces where food was being prepared were carrying contamination risk at the same time chemicals were within reach of the food supply.
The inspector also cited the restaurant for failing to use time as a public health control properly, and for posting no consumer advisory for raw or undercooked items on the menu. A consumer advisory is the notice that warns diners, particularly those who are pregnant, elderly, or immunocompromised, that certain items carry elevated risk. Without it, customers ordering anything undercooked had no way to know.
What These Violations Mean
Food from unapproved sources is not a paperwork problem. When a restaurant sources ingredients outside USDA and FDA-regulated supply chains, there is no traceability. If a customer gets sick, investigators cannot pull the lot number, cannot identify the farm or processor, cannot determine whether other restaurants received the same contaminated batch. Listeria and Salmonella have both been linked to outbreaks that were only contained because inspectors could trace the product back through a licensed distributor. At Spris Pizza in October, that chain did not exist for at least some of what was being served.
The undercooking violation compounds that risk directly. Salmonella survives in poultry cooked below 165 degrees Fahrenheit. If the source of that poultry is already unknown, and the cooking temperature is insufficient to kill pathogens that may be present, the two violations are not independent. They stack.
Improperly stored or labeled toxic chemicals represent a different category of danger. Mislabeled cleaning compounds placed near food preparation areas have caused acute poisoning incidents in restaurant settings, sometimes through direct contamination of food, sometimes through employee error when a container is mistaken for a food-safe product. The citation at Spris Pizza does not specify which chemicals or exactly where they were stored, but the high-severity classification reflects the potential for immediate harm.
Improperly cleaned food contact surfaces, the multi-use utensil citation, and the wiping cloth violation all point toward the same underlying failure: the surfaces and tools touching food were not being decontaminated between uses. Bacterial biofilms can establish on improperly cleaned equipment within 24 hours and become resistant to standard sanitizers over time.
The Longer Record
Spris Pizza: High-Severity Violations Over Time
The October 2026 inspection was the 22nd on record for this location. Across those 22 inspections, state records show 162 total violations. The restaurant has never been emergency-closed.
Every single inspection in the available history produced at least two high-severity violations. Not once, across eight documented inspection cycles going back to January 2023, did the restaurant come through without a high-priority citation. The October inspection, with six, was the worst of the documented run.
The trajectory moved in the wrong direction. The two most recent inspections before October, in November 2025 and July 2025, produced four and three high-severity violations respectively. The October visit nearly doubled the November count.
There is no emergency closure on this restaurant's record despite that accumulation. As of the October 9 inspection, Spris Pizza remained open for business.
