MIA'S ITALIAN KITCHEN
8717 INTERNATIONAL DR, Orlando FL 32819 · 407.601.7130
Last inspected Aug 6, 2026 · 9 visits since October 2023
DEC 24
APR 25
OCT 25
MAR 26
AUG 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
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/
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
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/garlic butter no time marked/back kitchen prep area/less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./marinara sauce hot holding at 121F/less than 2 hours/reheated to 168F/
Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food cart and ice bin/removed/
Show the remaining 6 findings ▾
Mussel tags not marked with last date served.
Nonfood-grade basting brush used in food./used to spread garlic butter. Brush discarded by chef/use plastic (easy to clean) spatula instead/
Spray bottle containing toxic substance not labeled./purple liquid bottle not labeled/bar/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back kitchen prep area/
Equipment and utensils not properly air-dried - wet nesting./most plastic container on cleaned dish shelves.
In-use wet wiping cloth/towel used under cutting board./cook line/removed/
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
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/
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/
Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
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/
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Equipment in poor repair./storage room reach in freezer lid rusted.
Exterior door has a gap at the threshold that opens to the outside./fixed it on site/
Ice buildup in reach-in freezer./storage room.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/front pizza station/rechecked 200ppm/
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
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/
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.
Food-contact surface soiled with food debris, mold-like substance or slime Whiten cutting board on kitchen prep table. Can opener soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back kitchen prep table/
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.
Equipment and utensils not properly air-dried - wet nesting.
Ice scoop handle in contact with ice./bar/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./127F on grill.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over sauces/walk in cooler/
Apr 23, 2025Inspection 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 ▾
Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2025.
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/
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.
No soap provided at handwash sink./pizza station hand sink.
Some mussel tags not marked with last date served.
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/
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Time/temperature control for safety food thawed in an improper manner./raw ground beef thawed in standing water/
Wiping cloth sanitizing solution stored on the floor./bar/
Working containers of food removed from original container not identified by common name./flour container not labeled/dry storage room/
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken tenders over breaded eggplant, salad reach in cooler/
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.
Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board soiled.
Employee with no beard guard/restraint while engaging in food preparation./kitchen employee.
Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./114F on grill.
Open dumpster lid.
Working containers of food removed from original container not identified by common name./cornmeal bin, back kitchen/
Jun 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw sliced beef over iced stick, kitchen reach in freezer/
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/
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/
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.
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.
Equipment and utensils not properly air-dried - wet nesting.
Reach-in cooler interior/shelves have accumulation of soil residues./salad station reach in cooler interior with excessive water.
Jun 19, 2024□ 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 ▾
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Apr 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority6 Intermediate5 Basic
Show 13 findings ▾
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
No soap provided at handwash sink./bar hand sink.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice bin./wait station ice bin.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Equipment in poor repair./reach in cooler gasket torn. Salad station glass cooler.
Food storage container/container lid cracked or broken./plastic container on cleaned dish shelf.
No handwashing sign provided at a hand sink used by food employees./bar hand sink.
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
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.
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/
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
Food-contact surface soiled with food debris, mold-like substance or slime./can opener blade soiled/replace a new one/
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.
Some Mussel tags not marked with last date served.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./pizza station employee wearing a watch while preparing food/
Employee with no hair restraint while engaging in food preparation./pizza station employee/
Equipment and utensils not properly air-dried - wet nesting./plastic containers in storage room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./99F on stove.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine filters soiled.
Reach-in cooler interior/shelves have accumulation of soil residues./wait station small reach in cooler with standing water.
Stored food not covered./salt and lime juice at the bar/
Wiping cloth/towel used under cutting board./cook line/
Working containers of food removed from original container not identified by common name./flour container not labeled/
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.