IT ITALIAN TRATTORIA
1656 COLLINS AVE, Miami Beach FL 33139 · 305-600-4405
Last inspected Jan 23, 2026 · 8 visits since November 2023
APR 24
SEP 24
JAN 25
MAY 25
NOV 25
▼ IMPROVING
5 inspections trending up, 31 points better than where it started.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with a yellow liquid not labeled at the cook line.
Nov 19, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish machine uses chlorine and the establishment has quaternary test strips.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed the dish machine at the front counter sanitizes with temperature.
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. Observed the following food handlers expired Marais, Vivian, Carolina,.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler and door frame soiled.
Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with a yellow liquid not labeled at the cook line.
Nov 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 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 the dish machine in the ware washing area uses chlorine sanitizer and is currently at 0.00 ppms.
Handwash sink used for purposes other than handwashing. Observed a pan with a metal pad in the hand washing sink in the ware washing area. The dishwasher removed it.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish machine uses chlorine and the establishment has quaternary test strips.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed the dish machine at the front counter sanitizes with temperature.
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. Observed the following food handlers expired Marais, Vivian, Carolina,.
Bowl or other container with no handle used to dispense food. Observed in a container of flour the manager removed it.
In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between a sink and prep table by the oven. The cook removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler and door frame soiled.
Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with a yellow liquid not labeled at the cook line.
May 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touch dirty plates and removed clean plates without washing her hand.
Handwash sink used for purposes other than handwashing. Observed cups and plates in the hand washing sink at the front counter entrance. The manager removed the items.
Jan 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. After the manager explained to the cook about changing gloves after cracking eggs she removed her gloves and put on clean gloves without washing hands.
Handwash sink not accessible for employee use at all times. Observed cutting equipment in the hand washing sink at the pizza station. The cook removed it.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email.
Bowl or other container with no handle used to dispense food. Observed in a container of flour. The manager removed it.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee cup on the cutting board at pizza station. The cook removed it.
Food stored on floor. Observed several cases of plastic water bottles on the floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 69°F. The cook poured out the water.
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a food handler touch his face and then proceeded to prepare a customers order at the front counter.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email.
Carbon dioxide/helium tanks not adequately secured. Observed at the front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open container on top of cooking equipment.
Exterior door has a gap at the threshold that opens to the outside.
Ice scoop handle in contact with ice. The food handler at the front counter put the scoop in the scoop holder.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour. The manager inverted the scoop.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate2 Basic
Show 13 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken, sausage and beef over pineapple s in the first walk-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed liquid eggs over cheese in the second walk-in cooler.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed at the front counter.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 4 cracked eggs in the carton. The cook discarded the cracked eggs.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Handwash sink used for purposes other than handwashing. Observed a worker rinsing plates in the hand wash sink before loading them into the dish machine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the cook line. The cook brought towels.
No soap provided at handwash sink. Observed at the front counter preparation area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Spray bottle containing toxic substance not labeled. Observed two spray bottles with different chemicals not labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee cup on top of the cutting board at the cook line. The cook removed it.
In-use knife/knives stored in cracks between pieces of equipment. Observed at the cook line. The cook removed the knives.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority9 Intermediate7 Basic
Show 18 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the front counter high temperature machine not at proper temperature. The manager told the staff to use the dish machine in the ware washing area.
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 and the time removed from temperature control cannot be determined. As per the cook the items were placed on line at approximately 7.00 a.m. and she put the times.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed several plates and cups in the hand washing sink by the side entrance..
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed a quaternary test kit and the dish machine uses chlorine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink.
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. Form provided.
No soap provided at handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee cup with lid on the storage rack with clean dishes.
Equipment and utensils not properly air-dried - wet nesting.
In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives and a spatula between a sink and preparation cooler at the pizza station.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour across from the meat slicer. The cook inverted the scoop.
Single-service articles improperly stored. Observed pizza Togo boxes on the floor next to the hand washing sink. The cook put the items on a shelf.
Working containers of food removed from original container not identified by common name. Observed a large container with flour not labeled across from the meat slicer and several small containers with different 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.