DirtyFLRestaurant Inspection Data

MIA'S ITALIAN KITCHEN

MIA'S ITALIAN KITCHEN located in ORLANDO has undergone 8 health department inspections, achieving a 1.6/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

8717 INTERNATIONAL DR

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 8 health inspection reports

All Inspection Reports

3/3/2026· 1mo ago

Visit ID: 13547822

Follow-up Inspection Required

1 high, 8 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drink next to cleaned mixer/under kitchen prep table/removed/ Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public./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 backpack stored next to cleaned mixer/under kitchen prep table/removed/ Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
  • 14-11-5:Basic - Equipment in poor repair./storage room reach in freezer lid rusted.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside./fixed it on site/ Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer./storage room.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/front pizza station/rechecked 200ppm/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken cold holding at 46F. Raw parm chicken cold holding at 47F. Both cold holding less than 4 hours per chef/moved to salad cooler/rechecked raw chicken 40F and raw parm chicken 41F/ Corrected On-Site Admin Complaint

10/13/2025· 6mo ago

Visit ID: 10929140

Met Inspection Standards

1 high, 2 int, 6 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back kitchen prep table/ Corrected On-Site Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employee wearing a watch and bracelets while cutting chicken.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice./bar/ Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./127F on grill.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over sauces/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./raw chicken cold holding at 46F for less than 4 hours per chef/salad reach in cooler/moved to walk in cooler/temperature rechecked 43F/ Corrected On-Site Repeat Violation
  • 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/chef's manager certificate expired./several other certificates current and available .
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime Whiten cutting board on kitchen prep table. Can opener soiled.

4/23/2025· 11mo ago

Visit ID: 10739933

Met Inspection Standards

2 high, 3 int, 5 basic

  • 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.

12/10/2024· 1y 4mo ago

Visit ID: 8785995

Met Inspection Standards

2 high, 1 int, 6 basic

  • 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.

6/25/2024· 1y 9mo ago

Visit ID: 8702241

Met Inspection Standards

3 high, 4 basic

  • 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

6/19/2024· 1y 10mo ago

Visit ID: 8654875

Met Inspection Standards

1 basic

  • 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**

4/16/2024· 2y ago

Visit ID: 8538517

Follow-up Inspection Required

2 high, 6 int, 5 basic

  • 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

10/27/2023· 2y 5mo ago

Visit ID: 8384675

Met Inspection Standards

3 high, 3 int, 9 basic

  • 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.