Italica Restaurant

3201 NE 1 Ave, Miami, FL 33137 · Permanent Food Service · License 2337205

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Aug 31, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot, 2 repeats), 5 intermediate (4 fixed on the spot, 1 repeat), 8 basic
-33
Safety score67

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

Inspection history

1 inspection · 1 visit

Aug312026

Routine inspection

16 violations found

First visitAug 31, 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.
16 violations found:
- 3 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  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. Observed 6 packages of raw salmon inside commercially packaged ROP At drawers cook line.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw tuna container stored over cannoli filling at drawers prep area. Employee stored properly.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Repeat violation
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked ground beef container prepared on site not dated. As per chef a day prior. Employee dated.
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed milk container stored on reach in cooler bar area not dated. As per employee opened three days prior. Observed blue cheese bags opened at walk in cooler 1, not dated.Employee dated.
  Fixed on the spotRepeat violation
- Code 11, Employee health: Certified Food Manager failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed small tongs stored inside hand sink bar area. Employee removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray plastic bottle with sanitizer not labeled at bar area. Employee labeled.
  Fixed on the spot
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed a container with flour and container with sugar not labeled by exit back door storage.
- Code 06, Food properly thawed: 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.
  Observed 6 packages of raw salmon inside commercially packaged ROP At drawers cook line.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer across cook line.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed clean container and cups not inverted at storage by ice machine.
  Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  Observed clean equipment and cups stored by hand sink exposed to splash by ice machine.
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Observed insect control device stored over clean cups at bar area by dishwasher.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed at bar area next to hand sink not secured.
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.