TRATTORIA MIA
6631 ORION DR #107, Fort Myers FL 33912 · 239.208.7300
Last inspected Aug 25, 2026 · 10 visits since February 2024
NOV 24
MAR 25
OCT 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 35 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cook line reach-in cooler, raw chicken over raw shell eggs. Operator moved chicken to bottom shelf for proper storage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025001134 | Nov 19, 2024 | Jan 27, 2025 | $200 |
Inspection history
10 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
- From initial inspection : Damage around electrical outlet in middle of bar top wall. For reporting purposes only.
Aug 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 4 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. Dishwasher (Chlorine 0ppm) after running multiple times. Operator called technician and begun using Triple Sink (Quaternary 200ppm) already set up.
Handwash sink used for purposes other than handwashing. Dishes in handwash sink by triple sink in main kitchen. Operator cleared for use.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vent in prep/storage room.
Damage around electrical outlet in middle of bar top wall. For reporting purposes only.
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator discarded employee beverage.
Wet mop not stored in a manner to allow the mop to dry. Operator placed mop off of floor.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In three door reach-in cooler in prep area, cooked apples marked 9/26/2025, Caesar dressing made with fresh garlic in mayonnaise labeled 9/27/2025, today is 10/14/2025.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In three door reach-in cooler in prep area, cooked apples marked 9/26/2025, Caesar dressing made with fresh garlic in mayonnaise labeled 9/27/2025, today is 10/14/2025.
No paper towels or mechanical hand drying device provided at handwash sink in prep area area. Operator replaced.
Accumulation of debris on top sides of warewashing machine.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 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. Dishwasher cleaning dirty dishes then handling clean dishes, no glove change no handwash. Spoke with employee and operator regarding proper handwashing. Employee properly washed hands before returning to work.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 75ppm) in back of kitchen. Operator mixed manually to adjust to 300ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cook line reach-in cooler, raw chicken over raw shell eggs. Operator moved chicken to bottom shelf for proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. On prep line can opener blade heavily soiled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cook line reach-in cooler, raw fish in sealed package, with label, fully thawed, per operator removed from running water to thaw 15 minutes ago. Operator opened the packages. Discussed with operator opening packages immediately upon removing from running water.
Cutting board has cut marks and is no longer cleanable. Green and white cutting boards on cook line.
Floor soiled/has accumulation of debris under cook line fryer, stoves.
Standing soiled water in bottom of reach-in-cooler under beer taps in bar.
Nov 26, 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent in side prep area.
Nov 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 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 (Chlorine 0ppm) after running and priming 3 times. Operator setup manual sanitation in triple sink, 150ppm quaternary and called technician. Spoke with operator about using chemical test strips more often to ensure proper sanitation step.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in from outside back door of kitchen, change gloves, no handwash. Spoke with employee, employee properly washed hands before beginning work.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee with gloves close drink bottle section that touches mouth with gloves, no handwashing step and no glove change. Discussed with employee, employee removed gloves, washed hands, then return to work.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed triple sink 500+ppm quaternary in back of kitchen. Operator manually diluted to 150ppm quaternary.
Handwash sink used for purposes other than handwashing. Bar area handwash sink used as dump sink for ice. Discussed with operator separation of sinks, only for handwashing.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent in side prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line two drinks above or next to food. Operator removed to separate location.
Jul 9, 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 ▾
Food not stored at least 6 inches off of the floor. In side dry storage room, bottle oil stored on floor by handwash sink, cans tomatoes stored on floor by ice machine, container of bread crumbs, flour not stored 6" off of floor. Onions on cook line in box, not 6" above floor.
Jun 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In glass door reach-in cooler in side kitchen area, housemade tomato sauce (78F - Cooling) for 7 hours per operator.
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) after running and priming three times.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. On cook line across from stove, reach-in cooler top containing raw chicken, raw veal, raw pork over bottom raw vegetables, cooked potatoes. Operator rearranged cooler for proper food protection.
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 70 degrees Fahrenheit within 2 hours. In glass door reach-in cooler in side kitchen area, housemade tomato sauce (78F - Cooling) for 7 hours per operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed housemade tomato sauce (78F - Cooling) in plastic, thick containers, covered. Provided operator with cooling handout in English and Spanish.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butters time marked for discard on bar counter, housemade tomato sauce and eggs on cook line, no written plan. Provided operator with form. As a repeat violation, discussed with operator need to complete form for time as a public health control to review rules and regulations. Operator filled out form at Time of inspection.
Partial 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. One employee agreement signed, more than five employees present. Operator review and signed forms with employees present.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In bar, purse with drink glasses. In side storage room in kitchen, employee cell phone charging on cans tomatoes.
Food not stored at least 6 inches off of the floor. In side dry storage room, bottle oil stored on floor by handwash sink, cans tomatoes stored on floor by ice machine, container of bread crumbs, flour not stored 6" off of floor. Onions on cook line in box, not 6" above floor.
Sanitizer spray bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. On side of bar, next to clean dishes and single service straws. Operator removed the bottle.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In main reach-in cooler on cook line raw chicken over butter, raw shell eggs. In side prep kitchen clear reach-in cooler, raw shell eggs over ready-to-eat dressing and cheese. Operator rearranged coolers for proper food storage.
2 Spray bottles containing toxic substance not labeled in dishwashing area. Operator labeled bottles.
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butters for table service time marked on bar counter, no written procedures. Provided operator with time as a public health control form and explained use to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple incorrect or missing dates in reach-in cooler clear door in side prep kitchen, per operator all stored between 1 to 3 days. Operator spoke with employees about remaining consistent in date labeling.
Carbon dioxide/helium tanks not adequately secured by dishwasher and in side prep kitchen.
Food stored on floor. In side prep kitchen, containers oil, bag bread crumbs and cans tomato sauce on floor.
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.