MILA MIAMI
800 LINCOLN RD, Miami Beach FL 33139 · 646-750-6765
Last inspected Mar 4, 2026 · 7 visits since December 2023
APR 24
SEP 24
FEB 25
SEP 25
MAR 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (53F - Cold Holding); salami (53F - Cold Holding); in the first walk-in cooler. As per the chef there was a cleaning done approximately 30 minutes ago. The chef opened the walk-in freezer door to help cool down the walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the inside bar dish machine is currently at (Chlorine 0.00ppm). The establishment isn't using it and a service call has been place.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense food. Observed in a container of salt and sugar. The chef discarded them.
Show the remaining 2 findings ▾
In-use tongs stored on equipment door handle between uses. The chef removed them.
In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The chef removed them.
Sep 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 ▾
Ice bucket stored on floor between uses. Observed on the dinning room floor. The chef hung up the buckets.
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The chef set up the triple sink with sanitizer and call maintenance.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook touch his half empty water bottle and continue to prep food without washing his hands and changing his gloves.
Bowl or other container with no handle used to dispense food. Observed in a container of flour. The chef removed it.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a cutting board. The cook removed it.
Equipment and utensils not properly air-dried - wet nesting.
Ice bucket stored on floor between uses. Observed on the dinning room floor. The chef hung up the buckets.
In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed them.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 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 dish washer touching dirty dishes and then touched the clean dishes without washing his hands.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed the walk-in cooler gaskets torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (53F - Cold Holding); salami (53F - Cold Holding); in the first walk-in cooler. As per the chef there was a cleaning done approximately 30 minutes ago. The chef opened the walk-in freezer door to help cool down the walk-in cooler.
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. Observed the dishwasher machine was not in use. I asked the Chef to run some dishes through it only reached 152°F. The chef had already set up the triple sink and called the maintenance company.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over carrots in the walk-in cooler. The chef moved the eggs.
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 the hand wash sink full of towels at the warehouse wash area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed spicy tuna and aburi hamachi on the menu as per the chef the items are served raw.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
oyster tags not marked with last date served.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed liquid eggs over milk in the reach in cooler by the ice machine. The chef moved the eggs to the bottom shelf.
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.
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled.
Old labels stuck to food containers after cleaning.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the out side bar. The corporate chef moved the straws.
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.