Fratelli Milano
Last inspected: Jan 29, 2026
50
Score
Fratelli Milano appears in inspection records nine times, starting in 2022. Fratelli Milano was last inspected on Jan 29, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 13 violations before.
“Clean glasses” comes up most often, recorded seven times in the inspection record.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. This restaurant has more on its record than most do.
9
Inspections
0
Critical latest
3
Major latest
8
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener, soiled.
22-02-4
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.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen food being thawed in standing water, in three compartments sink.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
50
Aug 11, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed Baker gloves damaged. **Corrected On-Site**
12A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Lubricants improperly applied to food-contact surface. W4 on food Preparation area second floor, bakery department.
41-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces of all kitchen shelves from Food debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed Bakery reach in cooler soil.
22-16-4
Basic - Stored food not covered. Observed most cooked foods not covered inside wake in cooler.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Bakery department, walls
36-27-5
55
Mar 28, 2025
Routine - Food
No violations found.
100
Jan 22, 2025
Routine - Food
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen cooks. **Warning**
12A-29-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. **Warning**
22-02-4
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. **Warning**
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees training are Expired. **Warning**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards in kitchen area. **Warning**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top surface on all shelves throughout kitchen area. **Warning**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area 2 nd floor Bakery section. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
32
Sep 12, 2024
Routine - Food
4 major violations. 10 minor violations.
View 14 violations
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
22-02-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Three comp sink,
10-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cool door. Also clean all kitchen top shelves throughout.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
41
Jan 29, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting board.
14-09-4
Basic - Equipment in poor repair. Observed Walk in cooler gasket cracked.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most Reach in cooler door gasket soiled throughout, observed kitchen top shelves soiled.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen food thawed in Standing water.
06-01-5
58
Jul 28, 2023
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.kitchen can opener, Mixer Head. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed bag of Flower on floor Bakery department.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like Substance to all kitchen cooler doors.
23-03-4
Basic - Soiled dry wiping cloth in use. **Repeat Violation**
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen seafood thawed in standing water. **Repeat Violation**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Repeat Violation**
21-09-4
43
Mar 10, 2023
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
22-02-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
11-07-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Waking cooler door handles,
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris. 2nd floor food preparation area. **Repeat Violation**
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside most kitchen coolers.
05-09-4
Basic - Soiled dry wiping cloth in use. **Repeat Violation**
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed seafood being thawed in standing water. **Repeat Violation**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
52
Aug 24, 2022
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of flower to upstairs shelves throughout.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish being thawed in standing water inside 3 compartment sink.
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food debris throughout food Preparation 2nd floor.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Floor soiled/has accumulation of debris. Second floor Preparation area.
36-73-4
55
Frequently Asked Questions
When was Fratelli Milano last inspected?
The most recent health inspection at Fratelli Milano on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Fratelli Milano?
Across the inspection record, “clean glasses” has been cited seven times, more than any other issue at Fratelli Milano.
How does Fratelli Milano compare to other restaurants in Miami?
Fratelli Milano most recently scored 50 out of 100, which is lower than the Miami average of 74.
Has Fratelli Milano's inspection record improved over time?
Yes. Recent inspections at Fratelli Milano have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Fratelli Milano means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fratelli Milano inspected?
Based on the inspection history on file, Fratelli Milano is inspected around three times per year on average.
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