MIA'S ITALIAN KITCHEN
8717 INTERNATIONAL DR
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/23/2025
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employees"# drink stored next to pizza boxes, front pizza station/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner./raw ground beef thawed in standing water/ Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./bar/ Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour container not labeled/dry storage room/ Corrected On-Site Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2025.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked sausage cold holding at 44F,less than 4 hours/front pizza station/iced/rechecked 40F/ Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/manager Suzanne's certificate expired. Other manager certificates current and available.
- 31B-03-4:Intermediate - No soap provided at handwash sink./pizza station hand sink.
- 01C-03-4:Intermediate - Some mussel tags not marked with last date served.
Food safety inspection conducted on 4/23/2025 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 12/10/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./kitchen employee.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./114F on grill.
- 33-16-4:Basic - Open dumpster lid. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./cornmeal bin, back kitchen/ Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken tenders over breaded eggplant, salad reach in cooler/ Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./egg wash 44F, cook line prep cooler for less than 4 hours/iced, rechecked 40F. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board soiled.
Food safety inspection conducted on 12/10/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 6/25/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's opened drink next to cutting boards/prep area across from walk in cooler.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cell phone and keys next to pizza boxes and condiments, front pizza station.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./salad station reach in cooler interior with excessive water.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw sliced beef over iced stick, kitchen reach in freezer/ Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found./one live roach coming out from dish machine wired box/killed, cleaned and sanitized by chef/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 45F, raw sausage 44F/both less than 4 hours/moved to reach in freezer and iced, rechecked butter 39F, raw sausages 41F/ Corrected On-Site
Food safety inspection conducted on 6/25/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 6/19/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. Repeat Violation - From follow-up inspection 2024-06-19: **Time Extended**
Food safety inspection conducted on 6/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/16/2024
High Priority
2
Intermediate
6
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./wait station ice bin.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair./reach in cooler gasket torn. Salad station glass cooler.
- 14-38-4:Basic - Food storage container/container lid cracked or broken./plastic container on cleaned dish shelf.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces, cook line reach in cooler. Raw sliced beef over ice cream, kitchen reach in cooler. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Chicken parm cold holding at 49F, raw sausage cold holding at 44F/both less than 4 hours/moved to other coolers. **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Chef certificate expired. Other manager certificate current.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink./bar hand sink.
- 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./hollandaise sauce, garlic butter using time as public health control. Form provided.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment conducting cook chilled Sunday Gravy (with meatballs, sausage, tomato gravy), hold more than 48 hours with no HACCP plan. Repeat Violation Warning
Food safety inspection conducted on 4/16/2024 revealed 13 total violations (2 high priority, 6 intermediate, 5 basic).
Inspection on 10/27/2023
High Priority
3
Intermediate
3
Basic
9
Total
15
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./pizza station employee wearing a watch while preparing food/ Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./pizza station employee/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers in storage room. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./99F on stove.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine filters soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./wait station small reach in cooler with standing water.
- 08B-12-5:Basic - Stored food not covered./salt and lime juice at the bar/ Corrected On-Site
- 21-04-4:Basic - Wiping cloth/towel used under cutting board./cook line/ Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour container not labeled/ Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over cooked chorizo, walk in cooler. Raw shell eggs over chicken stock, front cook line reach in cooler. Corrected On-Site Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw ground beef, walk in cooler/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 48F, milk 48F/wait station reach in cooler for less than 4 hours/iced, rechecked heavy cream 40F, milk 41F. Cut lettuce 49F/cold holding for less than 4 hours/iced, rechecked 42F Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener blade soiled/replace a new one/ Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./restaurant conducting reduced oxygen cooked meat item/meatballs and cooked pork.
- 01C-03-4:Intermediate - Some Mussel tags not marked with last date served.
Food safety inspection conducted on 10/27/2023 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).