Atlantic's Edge and Mia Cucina
81801 Overseas Hwy Rte 1 MM82, Islamorada, FL 33036 · Permanent Food Service · License 5401757
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. sliced turkey (51°F - Cold Holding) cheese (45*F - Cold Holding); cut tomatoes (45*F - Cold Holding)
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate, 3 basic-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 27, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. sliced turkey (51°F - Cold Holding) cheese (45*F - Cold Holding); cut tomatoes (45*F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Sausage 120°F in warmer .a lid was put on the pan to retain and reheated to 165°F
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp over cooked chicken in walk-in cooler
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Utensils were put into new hot water at 135°F
Fixed on the spot
Intermediate1
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.
Prepared ham sandwiches in stand up cooler are not date marked
Basic3
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit on cook line is not cold holding at 41°F or below
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Food service towel covering bamboo leaves in standing cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 ppm quaternary COS 200 ppm quaternary
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.