D Oro Pizza Bar
Last inspected: Feb 18, 2026
47
Score
D Oro Pizza Bar, located at 267 E Flagler St in Miami, FL, underwent a high-risk inspection on February 18, 2026, with a score of 47. This inspection identified one critical violation, four major violations, and four minor violations. Historically, D Oro Pizza Bar has mostly received medium-risk ratings across its 15 scored inspections.
9
Inspections
1
Critical latest
4
Major latest
4
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Pizza maker.
12A-09-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed kitchen, knife, stuck between prep table and work table.
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
47
Oct 30, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Food debris throughout kitchen can opener.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Floor soiled/has accumulation of debris. Observed Pizza flour throughout food preparation area next to mixer and three compartment sink.
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean wall behind dish washing machine.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
64
Sep 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, prep area. **Repeat Violation**
22-02-4
Basic - Carbon dioxide tanks not adequately secured in the prep area. **Repeat Violation**
51-11-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observe at the front counter plywood on the pizza station fliptop cooler. Discussed with the operator.
14-25-5
82
Jan 10, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Corrected On-Site**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soil kitchen can opener.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside employee handwashing sink.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Make pizza line employees.
13-03-4
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
51-13-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
41
Sep 23, 2024
Routine - Food
1 critical violation. 7 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach 51 f onions 53 f mushrooms 51 f cooked chicken 49 f as per kitchen employee it was prepared less then 2 hours. **Corrective Action Taken**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer soiled throughout.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry storage location shelves.
40-06-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
30
Jan 8, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. **Repeat Violation**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Repeat Violation**
21-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers.
14-33-4
Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Repeat Violation**
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
55
Sep 19, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mushrooms 48 f spinach 46 f cheese 48 f Manager transfer the items inside the reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site**
03F-10-5
Basic - Ceiling tile missing. Kitchen area. **Repeat Violation**
36-36-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Repeat Violation**
21-09-4
52
Feb 23, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. **Repeat Violation**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed most kitchen employees not Wearing hair restraints while working with food.
13-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed back dishwasher area wall with food spills throughout.
36-27-5
Basic - Water draining onto floor surface. From employee hand washing sink next to dishwasher equipment.
29-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Repeat Violation**
21-09-4
Basic - Ceiling tile missing. water heater area.
36-36-4
55
Dec 20, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning** - From follow-up inspection 2022-12-20: **Time Extended** **Corrected On-Site**
11-07-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
42-01-4
86
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