DirtyFLRestaurant Inspection Data

IL MULINO RESTAURANT

IL MULINO RESTAURANT in FORT LAUDERDALE has 6 health inspections on record with an overall food safety rating of 1.8/5. Recent inspections indicate some food safety concerns.

1800 East Sunrise Boulevard
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/5/2025

Inspection #: Visit ID: 10887936

  • 21-05-5:Basic - Cloth used as a food-contact surface. Non-food grade cloth Towels used in bins of clams and mussels. Reviewed proper food storage. Warning
  • 10-12-5:Basic - In-use ice scoop stored in visibly soiled container between uses. Operator removed to clean. Corrected On-Site Warning
  • 01C-06-5:Basic - Mussels removed from original container for long-term storage. Operator properly tagged. Corrected On-Site Warning
  • 12A-16-4:High Priority - Cook entered Cookline, put on gloves and began cooking orders without first washing hands. Reviewed proper procedures and employee washed hands. Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented can present. 1 #10 can olives. See stop sale. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Advised operator to use triple sink sanitizing until unit is repaired. Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer - Raw shrimp stored over ready to eat prepared mushrooms. Operator stored all items properly. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - rolling cart - Raw beef stored over cooked mushrooms. Operator stored all items properly. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline flip top - raw chicken stored over raw fish. Operator stored all items properly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza prep - left flip top - Alfredo (47-50F); spinach sauce (47-50F). Per operator items placed in unit approximately 3.5 hour ago. Reviewed proper cold holding. Operator voluntarily discarded items. Corrected On-Site Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Pasta room next to hand sink. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio on Petite Entree menu. Operator began updating menus during inspection. **Corrective Action Taken** Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagne in walk in cooler that had been previously frozen. Reviewed proper date marking and operator date marked. Corrected On-Site Warning

Inspection Date: 3/25/2025

  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled Warning - From follow-up inspection 2025-03-25: Observed same **Time Extended**

Inspection Date: 3/20/2025

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in salt container Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Kitchen cutting boards heavily grooved Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with dust Warning
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table. Operator moved bucket Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Instructed operator to set up and use triple sink until dishwasher machine set up Warning
  • 11-07-5: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. Reviewed big 6 with operator Warning

Inspection Date: 10/3/2024

  • 36-22-4:Basic - Floor area(s) covered with standing water. Prep room - Under rolling carts with canned goods.
  • 36-64-5:Basic - Objectionable odors in #1 Walk in cooler.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #2 - marinara (44-54F). Per operator item prepared yesterday and held in unit overnight. Items not prepped or portioned today. Observed items in tightly closed tall plastic containers. Reviewed proper cooling with operator. See stop sale.
  • 12A-02-4:High Priority - Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #2 - marinara (44-54F). Per operator item prepared yesterday and held in unit overnight. Items not prepped or portioned today. Observed items in tightly closed tall plastic containers. Reviewed proper cooling with operator. See stop sale.
  • 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Right side hand sink in prep room blocked by equipment. Operator removed to clear access. Corrected On-Site Repeat Violation
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Francese sauce in #2 walk in cooler. Reviewed proper procedures with operator and operator properly date marked. Corrected On-Site

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8357994

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator set up triple sink properly. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed dish employee dip items in quat solution for approximately a second. Reviewed proper procedures and dish employee submersed items correctly according to manufacturer recommendations. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm). Operator added sanitizer. Quat 200ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw lamb stored over ready to eat beef. Operator stored all items properly. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pasta prep area hand sink blocked by equipment. Operator removed. Corrected On-Site
  • 11-26-1: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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8577121

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher with 0 ppm chlorine. Operator primed to achieve minimum of 50 ppm. Service required to correct lack of auto priming.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in line cooler, raw breaded chicken stored above cooked chicken. Operator corrected. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. Observed no date marking.
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed: 1. House made Caesar salad dressing does not list the raw pasteurized egg ingredient. 2. Beef Carpaccio not identified on menu as a raw product.
  • 02C-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 in walk-in cooler, pastas, lasagna, etc made more than 24 hours prior with no date marks. Operator placed dates on products. **Corrective Action Taken**