Elia Restaurant
1440 NW North River Drive Suite 196, Miami, FL 33125 · Permanent Food Service · License 2338092
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection2 high priority (fixed on the spot), 2 intermediate, 5 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 21, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at cook line reach in cooler, raw chicken (46°F - Cold Holding); cream sauce (51°F - Cold Holding). As per operator less than 2 hours from walk in cooler. Operator placed into alternate cooler to rapid cool.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at cook line cooler drawers raw beef and shrimp stored over pasta. Operator began to remove.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed cook line hand sink used as dump sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at prep kitchen area hand sink.
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed at walk in cooler tray of purées stored on floor under shelf.
Repeat violation
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed stored on top of ice machine. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in containers of salt and sugar throughout.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed at ice machine.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed at dry storage area.
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.