NORTH ITALIA
Southwest 10th Street
Miami, Florida, 33130
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/14/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Inspection Details:
- 22-16-4:Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled in dry storage area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon stored over pickled onions at reach in cooler drawers on cook line. Operator relocated products. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (50F - Cold Holding) at cook line reach in cooler, as per operator for less than one hour. Operator moved product to blast chiller for rapid cooling. **Corrective Action Taken**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Ezebelle.
Food safety inspection conducted on 3/14/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 11/18/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at rear of kitchen.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no letter of parasite destruction available for Yellowfin Crudo dish item served on menu. Operator contacted vendor and was able to provide letter of parasite destruction. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep cooler, cooked short ribs (44F - Cold Holding); as per manager for about 2 hours. Chef removed to place into blast chiller to rapid cool. **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line polenta (121F - Hot Holding); as per operator for 1.5 hours. Manager mixed and increased temperature on container to reheat. **Corrective Action Taken**
Food safety inspection conducted on 11/18/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 3/13/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not stored inverted. Manager inverted. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of ice machine. Operator removed the ice scoop and sent to three compartment sink to be cleaned. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed one tongs one oven door. Operator removed tongs. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (58F - Cold Holding) at reach in cooler next to the stove. As per operator for less than three hours. Operator discarded the products. Corrected On-Site
Food safety inspection conducted on 3/13/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 10/16/2023
High Priority
4
Intermediate
0
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee with bracelets while preparing food.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water at 101°F. At preparation area. And utensils in water at 124 at gelato station. Operator moved the container to the grill to reheat the water to 135°F **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over vegetables at reach in freezer. Operator started to relocate the products. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp ( 54 F - Cold Holding) at drawers reach in cooler. As Operator for less than 30 minutes. Operator moved the product to the blast chiller for rapid cooling. **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Lactic Acid 3010 ppm). Operator changed the solution. Final concentration Lactic Acid 1875 ppm. Corrected On-Site
Food safety inspection conducted on 10/16/2023 revealed 7 total violations (4 high priority, 0 intermediate, 3 basic).