TRATTORIA MIA
6631 ORION DR #107
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cook line reach-in cooler, raw fish in sealed package, with label, fully thawed, per operator removed from running water to thaw 15 minutes ago. Operator opened the packages. Discussed with operator opening packages immediately upon removing from running water. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green and white cutting boards on cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris under cook line fryer, stoves.
- 29-49-6:Basic - Standing soiled water in bottom of reach-in-cooler under beer taps in bar.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher cleaning dirty dishes then handling clean dishes, no glove change no handwash. Spoke with employee and operator regarding proper handwashing. Employee properly washed hands before returning to work. **Corrective Action Taken**
- 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 75ppm) in back of kitchen. Operator mixed manually to adjust to 300ppm. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cook line reach-in cooler, raw chicken over raw shell eggs. Operator moved chicken to bottom shelf for proper storage. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On prep line can opener blade heavily soiled.
Food safety inspection conducted on 3/4/2025 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 11/26/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent in side prep area. Warning - From follow-up inspection 2024-11-26: **Time Extended**
Food safety inspection conducted on 11/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/19/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent in side prep area. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line two drinks above or next to food. Operator removed to separate location. Corrected On-Site 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. Observed Dishwasher (Chlorine 0ppm) after running and priming 3 times. Operator setup manual sanitation in triple sink, 150ppm quaternary and called technician. Spoke with operator about using chemical test strips more often to ensure proper sanitation step. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in from outside back door of kitchen, change gloves, no handwash. Spoke with employee, employee properly washed hands before beginning work. Corrected On-Site Warning
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee with gloves close drink bottle section that touches mouth with gloves, no handwashing step and no glove change. Discussed with employee, employee removed gloves, washed hands, then return to work. Corrected On-Site Warning
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed triple sink 500+ppm quaternary in back of kitchen. Operator manually diluted to 150ppm quaternary. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar area handwash sink used as dump sink for ice. Discussed with operator separation of sinks, only for handwashing. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available. Warning
Food safety inspection conducted on 11/19/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 7/9/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. In side dry storage room, bottle oil stored on floor by handwash sink, cans tomatoes stored on floor by ice machine, container of bread crumbs, flour not stored 6" off of floor. Onions on cook line in box, not 6" above floor. Repeat Violation Warning - From follow-up inspection 2024-07-09: **Time Extended**
Food safety inspection conducted on 7/9/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 6/27/2024
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In bar, purse with drink glasses. In side storage room in kitchen, employee cell phone charging on cans tomatoes. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In side dry storage room, bottle oil stored on floor by handwash sink, cans tomatoes stored on floor by ice machine, container of bread crumbs, flour not stored 6" off of floor. Onions on cook line in box, not 6" above floor. Repeat Violation Warning
- 21-44-1:Basic - Sanitizer spray bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. On side of bar, next to clean dishes and single service straws. Operator removed the bottle. Corrected On-Site Warning
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In glass door reach-in cooler in side kitchen area, housemade tomato sauce (78F - Cooling) for 7 hours per operator. 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) after running and priming three times. Warning
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. On cook line across from stove, reach-in cooler top containing raw chicken, raw veal, raw pork over bottom raw vegetables, cooked potatoes. Operator rearranged cooler for proper food protection. Corrected On-Site Warning
- 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 70 degrees Fahrenheit within 2 hours. In glass door reach-in cooler in side kitchen area, housemade tomato sauce (78F - Cooling) for 7 hours per operator. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed housemade tomato sauce (78F - Cooling) in plastic, thick containers, covered. Provided operator with cooling handout in English and Spanish. Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butters time marked for discard on bar counter, housemade tomato sauce and eggs on cook line, no written plan. Provided operator with form. As a repeat violation, discussed with operator need to complete form for time as a public health control to review rules and regulations. Operator filled out form at Time of inspection. Repeat Violation Warning
- 11-26-1:Intermediate - Partial 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. One employee agreement signed, more than five employees present. Operator review and signed forms with employees present. Corrected On-Site Warning
Food safety inspection conducted on 6/27/2024 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 2/20/2024
High Priority
1
Intermediate
4
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured by dishwasher and in side prep kitchen.
- 08B-38-4:Basic - Food stored on floor. In side prep kitchen, containers oil, bag bread crumbs and cans tomato sauce on floor.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In main reach-in cooler on cook line raw chicken over butter, raw shell eggs. In side prep kitchen clear reach-in cooler, raw shell eggs over ready-to-eat dressing and cheese. Operator rearranged coolers for proper food storage. Corrected On-Site
- 41-17-4:Intermediate - 2 Spray bottles containing toxic substance not labeled in dishwashing area. Operator labeled bottles. 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butters for table service time marked on bar counter, no written procedures. Provided operator with time as a public health control form and explained use to operator.
- 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 multiple incorrect or missing dates in reach-in cooler clear door in side prep kitchen, per operator all stored between 1 to 3 days. Operator spoke with employees about remaining consistent in date labeling.
Food safety inspection conducted on 2/20/2024 revealed 7 total violations (1 high priority, 4 intermediate, 2 basic).