MIRABELLA'S/COASTAL CAFE
2300 TAMIAMI TRAIL N, Nokomis FL 34275 · 6108053481
Last inspected May 4, 2026 · 13 visits since August 2023
APR 24
SEP 24
MAY 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found.observed one live roach in dish area on the wall next to mop sink. Operator removed and discarded live roach.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $240
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025047506 | May 20, 2025 | Oct 2, 2025 | $120 |
| 7--2015022904 | Apr 27, 2015 | Jun 11, 2015 | $120 |
Inspection history
13 visits, newest first
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon and poached eggs on the menu without an identifier.
Cove molding at floor/wall juncture broken/missing. Observed multiple spots in kitchen with missing cove molding.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board in dish area with grooves. Operator discarded cutting boards through.
Apr 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Live, small flying insects found observe$ approximately 5 small black flying insects on whole onions on bottom shelf of food preparation table in kitchen. Operator removed onions.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over pancake batter in 3 door reach-in cooler on cookline. Operator moved beef.
Roach activity present as evidenced by live roaches found.observed one live roach in dish area on the wall next to mop sink. Operator removed and discarded live roach.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter on food preparation table in kitchen next to cook line at 75F. Employee stated the butter had been there since the day before. Employee voluntarily discarded butter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter on food preparation table in kitchen next to cook line at 75F. Employee stated the butter had been there since the day before. Employee voluntarily discarded butter.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon and poached eggs on the menu without an identifier.
Cove molding at floor/wall juncture broken/missing. Observed multiple spots in kitchen with missing cove molding.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board in dish area with grooves. Operator discarded cutting boards through.
Dead roaches on premises. Observed 2 dead roaches in kitchen, one beneath a single door make station. Observed 1 dead roach in dish area next to mop sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on shelf next to plates on the cook line. Employee removed the beverage.
Food stored on floor. Observed fryer oil on the floor in the kitchen next to cook line. Operator moved oil off the floor.
Hole in or other damage to wall. Observed base of wall around the mop sink in dish area in disrepair with missing dry wall pieces.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe beneath steam table on the cook line.
Nov 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes (55F - Cooling) in the reach in cooler at the end of the cook line. The operator stated the potatoes were made the day prior to inspection. The operator discarded the potatoes.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked potatoes (55F - Cooling) in the reach in cooler at the end of the cook line. The operator stated the potatoes were made the day prior to inspection. The operator discarded the potatoes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (109F - Hot Holding) on the cook line. The operator stated the butter had been held for more than 4 hours. The operator discarded the butter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (109F - Hot Holding) on the cook line. The operator stated the butter had been held for more than 4 hours. The operator discarded the butter.
Handwash sink used for purposes other than handwashing. Observed discarded ice in the handwashing sink at the server station.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The operator was emailed a time as public health control form.
Accumulation of debris on the top exterior of warewashing machine.
Equipment in poor repair. Observed a torn door gasket on the 2-door reach in cooler in the kitchen.
Equipment or utensils not designed or constructed in a durable manner. The operator discarded the utensils.
Nov 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs on the menu not identified as under cooked.
Covered waste receptacle not provided in unisex employee bathroom.
May 21, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs ambient (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. The operator emptied half of the contents and stored in the lower half of the cooler. Observed cut lettuce (50F - Cold Holding) in the reach in cooler nearest the steam table. The stated the lettuce had been held for approximately 2 hours. Observed coleslaw (49F - Cold Holding); cooked ham (48F - Cold Holding); cut tomatoes (45F - Cold Holding); raw shell eggs ambient (60F - Cold Holding) in the 2-door reach in cooler in the kitchen. The operator stated the eggs were delivered at 6:30AM and an employee did not arrive until 8AM. Temperature was recorded at 12:30PM. The operator discarded the eggs.
Vacuum breaker missing at mop sink faucet.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On the wiping cloth chlorine solution above 200ppm. The operator diluted the solution to 100ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs on the menu not identified as under cooked.
Covered waste receptacle not provided in unisex employee bathroom.
Cutting board has cut marks and is no longer cleanable at the server expo line.
Equipment and utensils not properly air-dried - wet nesting in the dish area.
Food offered in a way that misleads/misinforms the consumer. Observed the menu advertising fresh never frozen hamburgers. Observed frozen hamburger patties in the reach in freezer. An employee stated the frozen ground beef is used for hamburgers.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for sugar not stored above the food.
Wiping cloth sanitizing solution stored on the floor on the cook line and the server station.
May 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut lettuce in the reach in cooler at the entrance to the cook line. The operator properly stored the raw eggs. Observed raw beef stored on top of Italian deli meats in the reach in cooler at the entrance to the cook line. The operator properly stored the raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs ambient (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. The operator emptied half of the contents and stored in the lower half of the cooler. Observed cut lettuce (50F - Cold Holding) in the reach in cooler nearest the steam table. The stated the lettuce had been held for approximately 2 hours. Observed coleslaw (49F - Cold Holding); cooked ham (48F - Cold Holding); cut tomatoes (45F - Cold Holding); raw shell eggs ambient (60F - Cold Holding) in the 2-door reach in cooler in the kitchen. The operator stated the eggs were delivered at 6:30AM and an employee did not arrive until 8AM. Temperature was recorded at 12:30PM. The operator discarded the eggs.
Vacuum breaker missing at mop sink faucet.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On the wiping cloth chlorine solution above 200ppm. The operator diluted the solution to 100ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs on the menu not identified as under cooked.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ James Nadell certified through Aways Safe arrived prior to the end of the inspection.
Covered waste receptacle not provided in unisex employee bathroom.
Cutting board has cut marks and is no longer cleanable at the server expo line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee bag stored on top of unwashed onions in the prep area. The employee bag was properly stored.
Equipment and utensils not properly air-dried - wet nesting in the dish area.
Food offered in a way that misleads/misinforms the consumer. Observed the menu advertising fresh never frozen hamburgers. Observed frozen hamburger patties in the reach in freezer. An employee stated the frozen ground beef is used for hamburgers.
Food stored on floor. Observed a plastic container of flour stored on the floor in the kitchen. The operator properly stored the container of flour.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for sugar not stored above the food.
Stored food not covered. Observed a plastic container of cooked turkey stored on top of an uncovered container of cooked gyro meat in the reach in cooler at the entrance to the cook line.
Unwashed fruits/vegetables stored above ready-to-eat food. Observed unwashed mushrooms stored on top of cooked ham in the 2-door reach in cooler in the kitchen. The operator properly stored the mushrooms.
Wet mop not stored in a manner to allow the mop to dry at the mop sink and the server station.
Wiping cloth sanitizing solution stored on the floor on the cook line and the server station.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 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. Observed cooked potatoes (47F - Cooling); cooked onions and peppers (49F - Cooling) in the 2-door reach in cooler in the kitchen. The potentially hazardous foods have been held overnight. The operator discarded the above foods.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked potatoes (47F - Cooling); cooked onions and peppers (49F - Cooling) in the 2-door reach in cooler in the kitchen. The potentially hazardous foods have been held overnight. The operator discarded the above foods.
Accumulation of debris on the top exterior of warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored on a shelf over a food prep table in the prep area. The employees properly stored the cell phones.
Insect control device installed over food preparation area. Observed a bug zapper racquet stored over a food prep table in the kitchen. The operator properly stored the bug control device.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food prep table on the server exposed line.
Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly store the sanitizer buckets.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed an exit in the dining room blocked by a tray stand. The operator removed the obstruction. Observed the exit in the dining room near the restrooms blocked by maintenance equipment.
May 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Observed: Cutting board has cut marks and is no longer cleanable on the exposed line. Priority: Basic
Observed: No conspicuously located ambient air temperature thermometer in reach in coolers on the cook line. Priority: Basic
Observed: Observed the interior of the ice machine soiled. Priority: Basic
Apr 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 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 an empty container of chlorine sanitizer for the dishmachine. The operator connected a full container of sanitizer solution.
Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink.
Accumulation of debris on top of the warewashing machine. The operator cleaned the top of the machine.
Accumulation of green mold-like substance in the interior of the ice machine in the dish area.
Buildup of food debris/soil residue on reach in cooler door handles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a box of food liner on the cook line. The employee properly stored the cell phone.
Food not stored at least 6 inches off of the floor. Observed raw shell eggs not stored 6 inches off the floor in the walk in cooler.
Garbage on the ground and/or pad around dumpster.
In-use knife/knives stored in cracks between the steam table and reach in cooler on the cook line. The operator removed the knives for sanitization.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets in the kitchen stored in food prep tables. The operator properly stored the buckets.
Mar 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Observed the establishment changed ownership over 1 month without submitting license change to DBPR. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed cracked shell eggs stored over chicken salad in the stand-up reach in cooler in the kitchen. The operator properly stored the egg mix. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked corned beef (52F - Cold Holding); raw ground beef (64F - Cold Holding); cooked turkey (62F - Cold Holding); cooked ham (52F - Cold Holding) in a reach in cooler on the cook line for an undetermined amount of time. The operator discarded the above foods. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked corned beef (52F - Cold Holding); raw ground beef (64F - Cold Holding); cooked turkey (62F - Cold Holding); cooked ham (52F - Cold Holding) in a reach in cooler on the cook line for an undetermined amount of time. The operator discarded the above foods. Priority: High Priority
Observed: Handwash sink not accessible for employee use at all times. Observed handwashing sink covered with a silverware rack. The operator removed the silverware rack. Priority: Intermediate
Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Priority: Intermediate
Observed: No plan review submitted and approved for change of ownership. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Priority: Intermediate
Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator posted a consumer advisory in the lobby. Priority: Intermediate
Observed: Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in the ceiling tile in the dish area. Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable on the exposed line. Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open employee beverage on a table near clean utensils. The operator properly stored the beverage. Priority: Basic
Observed: In-use knife/knives stored in cracks between reach in coolers on the cook line. Priority: Basic
Observed: In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Priority: Basic
Observed: No conspicuously located ambient air temperature thermometer in reach in coolers on the cook line. Priority: Basic
Observed: Observed the interior of the ice machine soiled. Priority: Basic
Observed: Old labels stuck to food containers after cleaning. Priority: Basic
Observed: Wet wiping cloth not stored in sanitizing solution between uses on the expo line. Priority: Basic
Feb 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 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 dishmachine not dispensing chlorine sanitizer. The operator set up the three compartment sink for proper sanitization.
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired 12/1/2023.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked onions in the stand up reach in cooler. The operator properly stored the raw shell eggs.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle soiled dishes the handle clean dishes from the dishwasher without changing gloves. Educated the employee on proper glove procedures.
Toxic substance/chemical improperly stored. Observed a bottle of WD-40 stored next to containers with food near the steam table. The operator properly stored the chemical.
Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink. Educated the employee on proper handwashing procedures.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink at the wait station nearest the restrooms. The operator provided paper towels for the hand sink.
Spray bottles containing toxic substance not labeled throughout the kitchen.
Accumulation of debris on top of the warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in the ceiling tile in the dish area.
Ceiling/ceiling tiles/vents soiled with accumulated dust in the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in the server station. The operator properly stored the beverage.
Food stored on floor. Observed multiple food items stored on the floor in the dry storage area. The operator properly stored the food products.
Garbage on the ground and/or pad around dumpster.
Old labels stuck to food containers after cleaning.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on the expo line. The operator properly stored the sanitizer bucket.
Silverware/utensils dried with a towel/cloth.
Aug 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in a ceiling tile in the dish area.
Aug 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee return to the cook line from outside then handle clean equipment without washing hands. Educated the employee on proper handwashing procedures.
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee use their apron to dry hands after washing hands with no soap. Educated the employee on proper handwashing procedures.
Employee washed hands with no soap. Observed an employee wash hands with no soap on the cook line. Educated the employee on proper handwashing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over ready to eat soup in the stand up reach in cooler. The operator properly stored the raw ground beef.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink at the front of the kitchen blocked by boxes of food. The operator removed the boxes of food.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed certified food manager Sandra Brock arrive at 9:50.
Soap dispenser at handwash sink not working/unable to dispense soap on the cook line and the secondary wait station.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in a ceiling tile in the dish area.
Employee with no hair restraint while engaging in food preparation on the cook line.
Food stored on floor. Observed multiple boxes of food stored on the floor in the dry storage area. The operator properly stored the boxes of food.
In-use tongs stored on equipment door handles between uses. The operator properly stored the tongs.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher near the hand sink in the front area of the kitchen in the red area below green.
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.