NORTH ITALIA
Southwest 10th Street
Miami, Florida, 33130
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
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).