North Italia
900 S Miami Ave #111, Miami, FL 33130 · Permanent Food Service · License 2335840
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 19 complaint inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 7 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 19, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat 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 raw salmon stored on top of cooked chicken. Operator rearranged storage.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Observed three compartment sink Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Operated change the filling to final rinse 200 ppm.
Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed hight temperature dismachine not reaching the correct sanitizer temperature. Operator fixed at time of inspection.
Fixed on the spot
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed 20 commercially ROP bags of Bronzino, thawed inside ROP bag inside walk in cooler, operator put inside reach in freezer.
Fixed on the spot
Code 10, In-use utensils properly stored: Observed scoop in contact with breadcrumbs inside walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Observed all Cutting board with cut marks and are no longer cleanable.
Code 21, Wiping cloths and linens: Observed Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0 ppm at cooking line.
Operator changed at time of inspection to read 200 ppm.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed shelves inside walk in cooler soiled.
Code 36, Floors, walls, ceilings and ventilation: Bar area and kitchen area: Observed accumulation of dirt, grease, and debris along floor-wall junctures, behind and under equipment, including under the bar sink , and three-compartment sink at bar area.
Observed wall soiled with black mold like under the spray hose next to dishwasher machine.
Code 40, Employee personal belongings: Observed employee phone stored and be charged on top of prep table at pizza station 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.