What is Reys Pizza #10's health inspection score?

Reys Pizza #10 has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Reys Pizza #10 last inspected?

Reys Pizza #10 was last inspected on March 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Reys Pizza #10 have?

Reys Pizza #10 has 70 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Reys Pizza #10 safe to eat at?

Reys Pizza #10 has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Reys Pizza #10 serve?

Reys Pizza #10 serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Reys Pizza #10

Name: Reys Pizza #10
Address: 1050 E 8 AVE, Hialeah, 33010
Rating: 0

1050 E 8 AVE, Hialeah

Last Inspected: 3/13/2026

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0Poor

Italian•Hialeah

Ranked #741 of 750 in HialeahBetter than 39% of italian restaurants

Stable

6 inspections

Last: Mar 13, 2026

high confidence

Directions Order

Inspections

Clean Rate

11.7

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-114

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-20 pts

Best practices • 2 pts each

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

1050 E 8 AVE, Hialeah, FL 33010

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Violation Timeline

Nov 2022

1 inspections

1 high priority

4 intermediate

1 basic

Nov

Mar 2023

1 inspections

1 intermediate

Jun 2023

1 inspections

3 high priority

7 intermediate

1 basic

Jun

Jul 2025

1 inspections

1 high priority

5 intermediate

8 basic

Feb 2026

1 inspections

4 high priority

6 intermediate

16 basic

Feb

Mar 2026

1 inspections

4 high priority

1 intermediate

7 basic

Inspection History

6 records on file

1 Complaint Full2 Routine - Food3 Routine

Mar 26

Complaint Full InspectionLatestInspection Completed - No Further Action

4 High1 Med7 Basic

12 total2 risk factors

31/100inspection score

−78 pts

High Priority (4)

−60 pts

03FTime as a Public Health Control not followed(3x)Risk Factor−30
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat foodRisk Factor−10
35AInsects, rodents, or pests present−10

Intermediate (2)

−10 pts

01CShellstock tags missing or shellstock commingled−5
22Food-contact surfaces not clean and sanitized−5

Basic (4)

−8 pts

02DFood not properly labeled or not in original container−2
16Dishwashing facilities inadequate; no chemical test kit−2
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed−2

Base deductions−78 pts

Risk factor bonus (2× +5)−10 pts

Feb 26

Routine - Food InspectionInspection Completed - No Further Action

4 High6 Med16 Basic

26 total5 risk factors

0/100inspection score

−142 pts

High Priority (6)

−90 pts

01AFood obtained from unapproved source(2x)Risk Factor−20
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (4)

−30 pts

01CShellstock tags missing or shellstock commingled−5
02ANo consumer advisory for raw/undercooked oysters−5
11Employee health knowledge lacking; ill employee present(3x)−15
22Food-contact surfaces not clean and sanitized−5

Basic (6)

−22 pts

10In-use food utensils not properly stored−2
24Clean equipment not properly stored or air dried(2x)−4
28Sewage/waste water not properly disposed(4x)−8
32Bathroom not clean or properly supplied−2
46Exits blocked or locked−2
48Gas appliances not safe; boiler certificate not current(2x)−4

Base deductions−142 pts

Risk factor bonus (5× +5)−25 pts

Jul 25

Routine - Food InspectionInspection Completed - No Further Action

1 High5 Med8 Basic

14 total4 risk factors

44/100inspection score

−99 pts

High Priority (6)

−70 pts

03CRaw animal food not cooked to proper temperatureRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
08BFood not protected during preparation/storage/display(2x)−20
09Bare hand contact with ready-to-eat foodRisk Factor−10
35AInsects, rodents, or pests present−10

Intermediate (4)

−25 pts

02ANo consumer advisory for raw/undercooked oysters(2x)−10
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
22Food-contact surfaces not clean and sanitized−5

Basic (2)

−4 pts

28Sewage/waste water not properly disposed−2
32Bathroom not clean or properly supplied−2

Base deductions−99 pts

Risk factor bonus (4× +5)−20 pts

Jun 23

Routine Inspection

3 High7 Med1 Basic

11 total

33/100inspection score

−73 pts

High Priority (6)

−60 pts

01Raw food stored above ready-to-eat food−10
01Raw food stored above ready-to-eat food−10
03Potentially hazardous food not cooked properly−10
05No plan review submitted/approved−10
11Food from unapproved source−10
11Food from unapproved source−10

Intermediate (1)

−5 pts

22Food-contact surfaces not properly cleaned−5

Basic (4)

−8 pts

31Non-food contact surfaces soiled−2
51Linens/napkins improperly stored−2
53No licenses/permits displayed−2
53No licenses/permits displayed−2

Base deductions−73 pts

Mar 23

Routine Inspection

1 Med

1 total

95/100inspection score

−2 pts

Basic (1)

−2 pts

51Linens/napkins improperly stored−2

Base deductions−2 pts

Nov 22

Routine Inspection

1 High4 Med1 Basic

6 total

68/100inspection score

−47 pts

High Priority (4)

−40 pts

03Potentially hazardous food not cooked properly−10
05No plan review submitted/approved−10
10Required employee training not completed−10
11Food from unapproved source−10

Intermediate (1)

−5 pts

16Employee eating/drinking in food area−5

Basic (1)

−2 pts

51Linens/napkins improperly stored−2

Base deductions−47 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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