It Italian Trattoria
1014 Lincoln Rd, Miami Beach, FL 33139 · Permanent Food Service · License 2337842
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection7 high priority (2 fixed on the spot), 6 intermediate (2 fixed on the spot), 6 basic (1 repeat)-59
- Extension granted on Sep 22Counts in full until a follow-up finds the problems fixed-3
- Safety score38
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Code 31, Handwash sinks and supplies: Handwash sink missing in food preparation area.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
- First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sliced tomatoes (48°F - Cold Holding); cut tomatoes (52°F - Cold Holding) at preparation cooler at pizza station.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Observed raw chicken stored over raw shell eggs at walk in cooler. The manager moved the chicken to the bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Code 22, Food-contact surfaces clean and sanitized: 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 chlorine dish machine at 0ppm. Manager replenished chlorine solution. Final reading,
Dishmachine quaternary ammonium 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 chlorine dish machine at 0ppm. Manager replenished quaternary ammonium solution. Final reading, 200ppm.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 3 live flies resting on wall near hand sink at front counter area. Observed 3 live flies resting on wall at preparation room. Observed 1 live fly land on cutting board at pizza station. Advised manager to remove flies and wash rinse and sanitize areas.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed chemical storage shelf above single service cups and lids. The manager moved the chemicals to the bottom shelf.
Fixed on the spot
Intermediate6
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed interior of conveyor oven at pizza station heavily soiled with old food debris. Observed interior of mixer attachment storage container heavily soiled.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed no hot water available at women's bathroom. Manager provided service invoice for part.
Code 31, Handwash sinks and supplies: Handwash sink missing in food preparation area.
Observed ice cream cart added near entrance door at dining area where ice cream is stored and portioned directly to customer.
Handwash sink used for purposes other than handwashing.
Observed sponge stored inside hand sink at dish area. Manager removed item.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at dish area. Manager replenished paper towels.
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
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/. Observed ice cream cart added near entrance door at dining area where ice cream is stored and portioned and served directly to customer.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed container of semolina flour not covered at preparation area.
Code 14, Food-contact surfaces designed and maintained: Food storage container lid cracked or broken.
Located at preparation area.
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have heavy accumulation of soil residues.
Code 35, Insects, rodents, pests and animals: Observed 1 dead flying insect inside container with clean mixer attachments.
Manager discarded dead fly and washed, rinsed and sanitized container and equipment.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling vents soiled with mold-like substance.
Observed at dish area and preparation area.
Ceiling tile missing.
Observed at storage area.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.