IL MULINO RESTAURANT
1800 E SUNRISE BLVD, Fort Lauderdale FL 33304 · 954.524.1800
Last inspected Mar 9, 2026 · 8 visits since December 2023
MAR 24
OCT 24
MAR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline flip top - raw chicken stored over raw fish. Operator stored all items properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. The garlic oil and butter packets on the cook line and expo stations. The items were removed from the refrigerator at 11:30. The time marking was applied.
Handwash sink not accessible for employee use at all times. In the production kitchen, the hand sink was obstructed by a push cart and a hose reel. The cart was removed.
Ceiling vent soiled with accumulated dust. In the dry storage area. Employee cleaned during the inspection
Ceiling/ceiling tile shows damage or is in disrepair. On the cook line, tiles are peeling.
Nov 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
8 High priority2 Intermediate3 Basic
Show 13 findings ▾
Cook entered Cookline, put on gloves and began cooking orders without first washing hands. Reviewed proper procedures and employee washed hands.
Dented can present. 1 #10 can olives. See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Advised operator to use triple sink sanitizing until unit is repaired.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer - Raw shrimp stored over ready to eat prepared mushrooms. Operator stored all items properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - rolling cart - Raw beef stored over cooked mushrooms. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline flip top - raw chicken stored over raw fish. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza prep - left flip top - Alfredo (47-50F); spinach sauce (47-50F). Per operator items placed in unit approximately 3.5 hour ago. Reviewed proper cold holding. Operator voluntarily discarded items.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Pasta room next to hand sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio on Petite Entree menu. Operator began updating menus during inspection.
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. Lasagne in walk in cooler that had been previously frozen. Reviewed proper date marking and operator date marked.
Cloth used as a food-contact surface. Non-food grade cloth Towels used in bins of clams and mussels. Reviewed proper food storage.
In-use ice scoop stored in visibly soiled container between uses. Operator removed to clean.
Mussels removed from original container for long-term storage. Operator properly tagged.
Mar 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Working containers of food removed from original container not identified by common name. Salt container not labeled
Mar 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Instructed operator to set up and use triple sink until dishwasher machine set up
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. Reviewed big 6 with operator
Bowl or other container with no handle used to dispense food. Bowl used as scoop in salt container
Cutting board has cut marks and is no longer cleanable. Kitchen cutting boards heavily grooved
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with dust
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table. Operator moved bucket
Working containers of food removed from original container not identified by common name. Salt container not labeled
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #2 - marinara (44-54F). Per operator item prepared yesterday and held in unit overnight. Items not prepped or portioned today. Observed items in tightly closed tall plastic containers. Reviewed proper cooling with operator. See stop sale.
Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #2 - marinara (44-54F). Per operator item prepared yesterday and held in unit overnight. Items not prepped or portioned today. Observed items in tightly closed tall plastic containers. Reviewed proper cooling with operator. See stop sale.
Clam/mussel tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Right side hand sink in prep room blocked by equipment. Operator removed to clear access.
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. Francese sauce in #2 walk in cooler. Reviewed proper procedures with operator and operator properly date marked.
Floor area(s) covered with standing water. Prep room - Under rolling carts with canned goods.
Objectionable odors in #1 Walk in cooler.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed dish employee dip items in quat solution for approximately a second. Reviewed proper procedures and dish employee submersed items correctly according to manufacturer recommendations.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm). Operator added sanitizer. Quat 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw lamb stored over ready to eat beef. Operator stored all items properly.
Clam/mussel tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Handwash sink not accessible for employee use at all times. Pasta prep area hand sink blocked by equipment. Operator removed.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator set up triple sink properly.
Exterior door has a gap at the threshold that opens to the outside.
Dec 19, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher with 0 ppm chlorine. Operator primed to achieve minimum of 50 ppm. Service required to correct lack of auto priming.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in line cooler, raw breaded chicken stored above cooked chicken. Operator corrected.
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel tags not marked with last date served. Observed no date marking.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed: 1. House made Caesar salad dressing does not list the raw pasteurized egg ingredient. 2. Beef Carpaccio not identified on menu as a raw product.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler, pastas, lasagna, etc made more than 24 hours prior with no date marks. Operator placed dates on products.
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.