Anacapri Italian Rest

12669 S Dixie Hwy, Miami, FL 33156 · Permanent Food Service · License 2322257

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Sep 23, 2026 (7 weeks ago)

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority, repeat · no follow-up needed · 24 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 19 basic (8 repeats); basic violations cost 12 at most
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep232026

Routine inspection

25 violations found

First visitSep 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
25 violations found:
- 3 High priority
- 3 Intermediate
- 19 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed in reach in cooler next to steam table; raw veal over cooked pastas. Employee removed to properly segregate.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed in walk in cooler; raw chicken over ground beef.
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Observed as liner on frying pans rack above stove.
  Repeat violation
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed dry dish rack heavily soiled with grease next to cook line.
  Non-pitting surface rust on food-contact equipment.
  Observed on dry food and dish racks.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Observed no soap at kitchen handsink. Operator replaced during inspection.
  Fixed on the spot
Basic19
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed calamari thawing in standing water next to warewash area.
  Repeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed food in walk in freezer not covered.
  Food stored on floor.
  Observed food on floor in dry storage room. Observed food on floor outside and inside of walk in cooler.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed multiple spoons on cook line under table; stored in standing water.
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  Observed in dry storage.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed in walk in.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in multiple coolers.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in walk in and reach in freezer.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed soiled exterior.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled exterior of equipment. Observed soiled gaskets in coolers.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed cooler and microwave handles soiled.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at kitchen handsink.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed in kitchen.
  Floor tiles missing and/or in disrepair.
  Observed in kitchen.
  Repeat violation
  Floor area(s) covered with standing water.
  Observed in kitchen; due to floor tiles.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed throughout kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed throughout kitchen; dust accumulation.
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed outside of walk in freezer; unsecured tank.
  No copy of latest inspection report available.
  Observed no copy printed.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.