WYNWOOD MARKET & PIZZAGHETTI Inspection – February 23, 2026

High Priority 2

#5High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (52F – Cold Holding); marinara sauce (54F – Cold Holding); cut tomatoes (55F – Cold Holding) at pizza station. As per owner since 10am.

Stop Sale

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (52F – Cold Holding); marinara sauce (54F – Cold Holding); cut tomatoes (55F – Cold Holding) at pizza station. As per owner since 10am.

Intermediate 4

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed Plastic container inside handsink. owner removed it **Corrected On-Site**

Corrected On-Site

#8Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, oxtail at reach in cooler at kitchen held more than 24 hours not properly date marked.

#10Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Oberon hot water at handsink next to mop sink.

Basic 4

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#2Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Observed bucket of cooking oil under handsink at kitchen not stored at least 6 inches off of the floor

#3Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment.

#4Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch