ATLANTIC'S EDGE AND MIA CUCINA
81801 OVERSEAS HWY RTE 1 MM82, Islamorada FL 33036 · 305-517-4447
Last inspected Apr 30, 2026 · 7 visits since November 2023
MAR 24
AUG 24
JAN 25
AUG 25
APR 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook pulling cooked brisket with out wearing gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021013720 | Feb 2, 2021 | Jun 30, 2021 | $200 |
| 1--2018033249 | Jun 7, 2018 | Jul 20, 2018 | $200 |
Inspection history
7 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook pulling cooked brisket with out wearing gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over feta cheese in stand up cooler on cookline. Raw pork over cooked lamb on speed rack in walk-in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. potatoes (70*F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.eggwash 58F Ice was added to cool down the eggwash egg wash (59*F); potatoes (70*F - Cold Holding)
Show the remaining 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
Bowl or other container with no handle used to dispense food. Coconut flakes
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sauté station on cookline is at 58F. Lift lid #13 not cold holding at 41 or below
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 109Fwater changed and heated to 135F
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Aug 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter out of temperature overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter @73F on sheet pans. Butter was out of temperature overnight as per chef.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links were covered to help to maintain 135F
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Utensils stored in front of hand washing sink
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. Observed cooked on site beef in ROP packaging that is reheated to 89F and stored in cold drawers on cook line with No HACCP plan.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked ROP beef not date marked after removal from freezer
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The lift lid unit holding salmon is not cold holding t 41F or below
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw scallops in stand up cooler
Raw oysters over/not properly separated from ready-to-eat food, cooked lobster.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable chopper soiled with food debris
Employee personal items, cell phone and charger cable stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cookline
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (71*F - Cold Holding); cut tomatoes (56*F - Cold Holding); lobster (56*F - Cold Holding); Poultry (45*F - Cold Holding); cheese (58*F - Cold Holding) All items less tha 4 hours out of temp, all items were iced down to rapid cool.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp 139F in high temp machine
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Unit on cook line, not cold holding consistently in at 41 F.
Cutting board has cut marks and is no longer cleanable. On cook line reach in cooler
Employee personal items, purse, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Equipment in poor repair. Exhaust vent over pizza oven not working. Cold holding equipment on cook line not maintaining 41 F or below. Electrical junction box is not covered on cook line
Food stored on floor in dry storage, and walk-in cooler
Water draining onto floor surface from dish machine
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quaternary at triple sink sink was emptied and premix quater only was added to sink without extra water. 200 ppm quaternary
Stop Sale issued on time/temperature control for safety food due to temperature abuse.pasta (48*F - Cold Holding); roasted garlic (48*F - Cold Holding); cut tomatoes (48*F - Cold Holding); sauce (46*F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees. pasta (48*F - Cold Holding); roasted garlic (48*F - Cold Holding); cut tomatoes (48*F - Cold Holding); sauce (46*F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions and peppers on cookline @109F
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu is not identified as a raw item. *
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes, pasta, sauce in reachin cooler at Mia Cucina
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit in. Mia Cucina restaurant.
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.read oysters stored over RTE cheese in stand up cooler
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink
Food-contact surface soiled with food debris, mold-like substance or slime. Clean Cutting boards have black marks on them, Chef states that it is soot marks.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Machine gauge shaking 117 F, COS 181 F
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Ice buildup in walk-in freezer.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.final rinse show no temperature on high temp machine
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.