Mia's Italian Kitchen
8717 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5814729
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./marinara sauce hot holding at 121°F/less than 2 hours/reheated to 168°F/
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate (3 fixed on the spot), 3 basic (2 repeats)-23
- Safety score77
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 visitAug 6, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./marinara sauce hot holding at 121°F/less than 2 hours/reheated to 168°F/
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/garlic butter no time marked/back kitchen prep area/less than 4 hours.
Intermediate5
Code 01, Approved source; food safe and unadulterated: Mussel tags not marked with last date served.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food./used to spread garlic butter.
Brush discarded by chef/use plastic (easy to clean) spatula instead/
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food cart and ice bin/removed/
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled./purple liquid bottle not labeled/bar/
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back kitchen prep area/
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board./cook line/removed/
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./most plastic container on cleaned dish shelves.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.