Caffe Milano
Last inspected: Sep 19, 2025
70
Score
Caffe Milano has been inspected nine times since 2022. The most recent report on file is from Sep 19, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
By comparison, the average Naples facility scores 81, putting Caffe Milano on the weaker side. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 19, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at cook line; raw shrimp container stored over english muffins. Operator moved english muffins to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler; raw chicken stored over raw steak. Operator moved raw chicken to bottom shelf. **Corrected On-Site**
08A-20-5
Basic - Scoop handle in contact with raw calamari at cook line. Operator removed the scoop. **Corrected On-Site**
10-08-5
70
Dec 13, 2024
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on splitter at mop sink. **Warning** - From follow-up inspection 2024-12-13: Operator stated plumber ordered whole new system for mop sink. **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors on restrooms not self closing or tight fitting. **Warning** - From follow-up inspection 2024-12-13: Operator stated doors going to be fixed tonight. **Time Extended**
32-04-4
82
Dec 11, 2024
Complaint Full
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw calamari on cook line. Operator moved for proper storage. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on splitter at mop sink. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lasagna (45F - Cold Holding); cooked tomato (45F - Cold Holding); butter (46F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (46F - Cold Holding); cooked shank (45F - Cold Holding); meat sauce (45F - Cold Holding); mashed potatoes (46F - Cold Holding) on walk in cooler. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink on cook line and in bar area. Operator provided paper towel for bar. Repeat 8/20/2024 **Repeat Violation** **Warning**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof of employee reporting agreement. Provided operator with employee agreement for employees to sign. Repeat 8/20/2024 **Repeat Violation** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Observed no soap for hand wash sink on cook line. **Warning**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sinks in women's and men's restroom closest to bar only reaching 77F. **Warning**
27-16-4
Basic - Food stored in a room/shed that is not fully enclosed. Observed canned goods stored in outdoor room behind restaurant. **Warning**
08B-43-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between equipment on cook line. Operator moved for proper cleaning and storage. **Corrected On-Site** **Warning**
10-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors on restrooms not self closing or tight fitting. **Warning**
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle in women's restroom or shared restroom. **Warning**
32-12-5
35
Aug 27, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2024-08-27: Emailed forms to Operator. **Admin Complaint**
11-26-1
90
Aug 20, 2024
Complaint Full
5 critical violations. 7 major violations. 2 minor violations.
View 14 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); Triple Sink (Quaternary 200ppm) Operator called service technician and will use Three compartment sink for sanitation. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler at pantry station observed, Mozzarella cheese (50F - Cold Holding); cut tomatoes (50F - Cold Holding); smoked salmon (51F - Cold Holding); shredded cheese (52F - Cold Holding) Per Operator, foods started being prepared and put in refrigerator for two hours. Operator put ice on potentially hazardous foods, and called a refrigerator technician. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed ice at the bar with bottles in direct contact with ice. Per bartender, ice is also for making drinks. Operator moved bottles and replaced ice with new. **Corrective Action Taken**
01B-13-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed operator use bare hands to pick up arugula. Operator discarded product **Warning**
01B-12-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator use bare hands to pick up arugula. Operator discarded product **Corrective Action Taken** **Warning**
09-01-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed four employees preparing food and three employees serving food. No certified food manager present. **Warning**
53A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Luis Mejia 3-5-24 **Warning**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. On front line of kitchen, observed blocked Hand washing sink. **Warning**
31A-09-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On Brunch menu, observed poached eggs and hollandaise sauce. On the appetizer menu, observed smoked salmon. With no reminder such as an asterisk to alert the consumer advisory applies. **Warning**
02B-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Hand washing sink near pickup window, observed no paper towels, sign or soap. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed ice at the bar with bottles in direct contact with ice. Per bartender, ice is also for making drinks. Operator moved bottles and replaced ice with new.
08B-19-4
Basic - No handwashing sign provided at a hand sink used by food employees. At Hand washing sink in men's restroom **Warning**
31B-04-4
21
May 22, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the middle make table raw tuna is stover cooked chicken. Operator moved the chicken. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black buildup on the can opener blade. Operator sent the can opener to the dishwasher area. **Corrective Action Taken**
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance inside the ice chute of the soda statin the server area.
22-20-5
Basic - Floor tiles missing and/or in disrepair. There are broken floor tiles and missing grout in the dishwashing area.
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. There is no handwashing sign at the handwashing sink on the cook line.
31B-04-4
61
Aug 23, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
74
May 25, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
61
Dec 21, 2022
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna in reach in cooler over cooked items. Operator removed and rearranged raw tuna to the bottom layer. **Corrected On-Site**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server from handling soiled dishes no hand wash. Educated operator on proper hand washing. Operator spoke to employee. **Corrective Action Taken**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (60F - Cold Holding) for 2 hours per operator. Educated operator on time as a public health control. Operator Added more ice to unit. **Corrected On-Site**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 79F in hand washing sink in server serving area.
27-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom doos not tight fitting.
32-04-4
Basic - Floor soiled/has accumulation of debris. Observed floor under drink station with food debris accumulation.
36-73-4
Basic - Floor tiles missing and/or in disrepair in kitchen line.
36-17-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed. Employee wearing watch while handling food.
13-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths in prep area. Operator removed wet cloth. **Corrected On-Site**
21-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in the bathrooms and hand washing sink in server serving area and bar.
31B-04-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding in disrepair by. Entrance to kitchen doorway .
36-03-4
41
Frequently Asked Questions
When was Caffe Milano last inspected?
The most recent health inspection at Caffe Milano on file is from Sep 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Caffe Milano?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Caffe Milano.
How does Caffe Milano compare to other restaurants in Naples?
Caffe Milano most recently scored 70 out of 100, which is lower than the Naples average of 81.
Has Caffe Milano's inspection record improved over time?
Results have been roughly steady. Inspections at Caffe Milano have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Caffe Milano means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Caffe Milano inspected?
Based on the inspection history on file, Caffe Milano is inspected around three times per year on average.
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