FRATELLI MILANO
213 SE 1 ST, Miami FL 33131
Last inspected Jan 29, 2026 · 7 visits since July 2023
JAN 24
SEP 24
JAN 25
AUG 25
JAN 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener, soiled.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Accumulation of debris inside warewashing machine.
Show the remaining 7 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cleaned and sanitized equipment or utensils not properly stored.
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses.
Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers.
Time/temperature control for safety food thawed in an improper manner. Observed frozen food being thawed in standing water, in three compartments sink.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed Baker gloves damaged.
No paper towels or mechanical hand drying device provided at handwash sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
In-use tongs stored on equipment door handle between uses.
Lubricants improperly applied to food-contact surface. W4 on food Preparation area second floor, bakery department.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces of all kitchen shelves from Food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed Bakery reach in cooler soil.
Stored food not covered. Observed most cooked foods not covered inside wake in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Bakery department, walls
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen cooks.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees training are Expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top surface on all shelves throughout kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area 2 nd floor Bakery section.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate10 Basic
Show 14 findings ▾
Food thermometer(s) not calibrated according to manufacturer's specifications.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
In-use knife/knives stored in cracks between pieces of equipment. Three comp sink,
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cool door. Also clean all kitchen top shelves throughout.
Soiled dry wiping cloth in use.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Probe thermometer not used to ensure proper food temperatures.
Cutting board has cut marks and is no longer cleanable. Most kitchen cutting board.
Equipment in poor repair. Observed Walk in cooler gasket cracked.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most Reach in cooler door gasket soiled throughout, observed kitchen top shelves soiled.
Soiled dry wiping cloth in use.
Time/temperature control for safety food thawed in an improper manner. Observed Frozen food thawed in Standing water.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate11 Basic
Show 14 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime.kitchen can opener, Mixer Head.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Walk in cooler.
Food stored on floor. Observed bag of Flower on floor Bakery department.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like Substance to all kitchen cooler doors.
Soiled dry wiping cloth in use.
Time/temperature control for safety food thawed in an improper manner. Frozen seafood thawed in standing water.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.