Mirabella's
2300 Tamiami Trail N, Nokomis, FL 34275 · Permanent Food Service · License 6805423
What drove the grade
Observed: Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 complaint inspection3 high priority (fixed on the spot), 5 basic-14
- Safety score86
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 visitSep 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
Observed butter packets (63°F - Cold Holding) at the server station. The operator stated the butter had been held for approximately 1 hour. The operator placed the butter in a reach in cooler. Priority: High Priority
Fixed on the spot
Code 08, Food protection and cross-contamination: Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking
temperature. Observed raw ground beef stored over raw fish in the reach in cooler across from the grill. The operator properly stored the raw foods. Priority: High Priority
Fixed on the spot
Code 41, Chemicals and toxic substances: Observed: Toxic substance/chemical improperly stored.
Observed a box of fly paper stored on a shelf near salt and pepper grinders. The operator properly stored the fly paper. Priority: High Priority
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Observed: Uncovered water pitchers stored underneath paper towels exposed to drips in the server station.
The operator properly stored the water pitchers. Priority: Basic
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Observed: Utensils in poor condition.
Observed an in-use utensil with duct tape wrapped around the handle. The operator took the utensil out of service. Priority: Basic
Fixed on the spot
Code 21, Wiping cloths and linens: Observed: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed a chlorine solution sanitizer bucket stored on a shelf with containers of olive oil. The operator properly stored the sanitizer bucket. Priority: Basic
Fixed on the spot
Code 33, Garbage and refuse: Observed: No waste receptacle installed at handwash sinks provided with disposable towels in the kitchen.
Priority: Basic
Code 40, Employee personal belongings: Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service
items. Observed employee personal items stored above food preparation surfaces in the kitchen. The operator properly stored the personal belongings. Priority: Basic
Fixed on the spot
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.