305 Pizza Mia

4200 Nw 21 St Conc D27, Miami, FL 33122

Passed · Aug 19, 2026 Directions
90
Excellent BiteKarma score 90 out of 100
How the BiteKarma score works

Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.

At a glance

  • Passed 5 of 5 graded inspections since 2024.
  • Last inspected Aug 19, 2026: passed with 6 violations.
  • No critical violations in the last two years.
  • Keeps coming up: Non-food contact surfaces clean, cited 3 times, plus 2 other repeat issues.

Inspection history 5 visits

  1. 2026
  2. Passed Aug 19

    Routine Inspection

    6 violations
    • Minor Dishwashing facilities; chemical test kit(s); gauges
    • Minor Food-contact surfaces clean and sanitized
    • Minor Food protection, cross-contamination
    • Minor Employee personal belongings
    • Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • Minor Non-food contact surfaces clean
  3. Passed Jan 23

    Routine Inspection

    2 violations
    • Minor Food-contact surfaces clean and sanitized
    • Minor Clean clothes; hair restraints; jewelry; painted/artificial fingernails
  4. 2025
  5. Passed Aug 4

    Routine Inspection

    3 violations
    • Minor Non-food contact surfaces clean
    • Minor Food management certification valid / employee training verification
    • Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
  6. Passed Jan 6

    Complaint Inspection

    3 violations
    • Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
    • Minor Non-food contact surfaces clean