DI ANGELO PIZZA
4882 NW 183 ST, MIAMI GARDENS, FL 33055 · Permanent Food Service
Inspection summary
DI ANGELO PIZZA has been inspected once by Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, on July 1, 2026. The most recent inspection, on July 1, 2026, recorded 2 infractions.
In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on July 1, 2026. For example:
Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on July 1, 2026. For example:
Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
About this data
These results come from Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
1 inspection
- Routine - Food
2 infractions
- 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
- Risk factor
- 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
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