It Italian Trattoria
Last inspected: Jan 23, 2026
95
Score
Going back to 2023, It Italian Trattoria has eight inspections in the public record. The latest inspection on file is from Jan 23, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Handwash sink used for purposes other than handwashing” comes up most often, recorded four times in the inspection record.
It Italian Trattoria's latest score of 95 sits above the Miami Beach average of 69. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with a yellow liquid not labeled at the cook line. **Warning** - From follow-up inspection 2025-11-19: Basic - Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with a yellow liquid not labeled at the cook line. **Warning** **Time Extended** - From follow-up inspection 2026-01-23: From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with a yellow liquid not labeled at the cook line. **Warning** - From follow-up inspection 2025-11-19: Basic - Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with a yellow liquid not labeled at the cook line. **Warning** **Time Extended**
02D-01-5
95
Nov 19, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. Observed the following food handlers expired Marais, Vivian, Carolina, . **Warning** - From follow-up inspection 2025-11-19: 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. Observed the following food handlers expired Marais, Vivian, Carolina, . **Warning** **Time Extended**
53B-05-5
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish machine uses chlorine and the establishment has quaternary test strips. **Warning** - From follow-up inspection 2025-11-19: Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish machine uses chlorine and the establishment has quaternary test strips. **Warning** **Time Extended**
16-32-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed the dish machine at the front counter sanitizes with temperature. **Warning** - From follow-up inspection 2025-11-19: ntermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed the dish machine at the front counter sanitizes with temperature. **Warning** **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler and door frame soiled. **Warning** - From follow-up inspection 2025-11-19: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler and door frame soiled. **Warning** **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with a yellow liquid not labeled at the cook line. **Warning** - From follow-up inspection 2025-11-19: Basic - Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with a yellow liquid not labeled at the cook line. **Warning** **Time Extended**
02D-01-5
67
Nov 10, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 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. Observed the dish machine in the ware washing area uses chlorine sanitizer and is currently at 0.00 ppms. **Warning**
22-41-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed the dish machine at the front counter sanitizes with temperature. **Warning**
16-62-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed a pan with a metal pad in the hand washing sink in the ware washing area. The dishwasher removed it.**Warning** **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish machine uses chlorine and the establishment has quaternary test strips. **Warning**
16-32-5
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. Observed the following food handlers expired Marais, Vivian, Carolina, . **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour the manager removed it. **Corrected On-Site** **Warning**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between a sink and prep table by the oven. The cook removed it. **Corrected On-Site** **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler and door frame soiled. **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with a yellow liquid not labeled at the cook line. **Warning**
02D-01-5
47
May 5, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touch dirty plates and removed clean plates without washing her hand.
12A-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cups and plates in the hand washing sink at the front counter entrance. The manager removed the items. **Corrected On-Site** **Repeat Violation**
31A-11-4
78
Jan 27, 2025
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. After the manager explained to the cook about changing gloves after cracking eggs she removed her gloves and put on clean gloves without washing hands.
12A-07-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting equipment in the hand washing sink at the pizza station. The cook removed it. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email.**Repeat Violation** **Corrective Action Taken** **Repeat Violation**
03F-10-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 69°F. The cook poured out the water. **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Observed several cases of plastic water bottles on the floor.
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee cup on the cutting board at pizza station. The cook removed it. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The manager removed it. **Corrected On-Site**
14-01-5
50
Sep 13, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a food handler touch his face and then proceeded to prepare a customers order at the front counter.
12A-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
03F-10-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the front counter.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open container on top of cooking equipment.
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice scoop handle in contact with ice. The food handler at the front counter put the scoop in the scoop holder. **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour. The manager inverted the scoop. **Corrected On-Site**
10-01-5
43
Apr 24, 2024
Routine - Food
5 critical violations. 6 major violations. 2 minor violations.
View 13 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
03A-03-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 4 cracked eggs in the carton. The cook discarded the cracked eggs. **Corrected On-Site**
01B-14-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed at the front counter.
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed liquid eggs over cheese in the second walk-in cooler.
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken, sausage and beef over pineapple s in the first walk-in cooler.
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a worker rinsing plates in the hand wash sink before loading them into the dish machine. **Repeat Violation**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the cook line. The cook brought towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the front counter preparation area. **Repeat Violation**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles with different chemicals not labeled.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee cup on top of the cutting board at the cook line. The cook removed it. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at the cook line. The cook removed the knives. **Corrected On-Site** **Repeat Violation**
10-17-4
23
Nov 30, 2023
Routine - Food
2 critical violations. 9 major violations. 7 minor violations.
View 18 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the front counter high temperature machine not at proper temperature. The manager told the staff to use the dish machine in the ware washing area. **Corrective Action Taken**
22-49-4
High Priority - 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 and the time removed from temperature control cannot be determined. As per the cook the items were placed on line at approximately 7.00 a.m. and she put the times. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed several plates and cups in the hand washing sink by the side entrance..
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed a quaternary test kit and the dish machine uses chlorine.
16-32-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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. Form provided. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email. **Corrective Action Taken**
03F-10-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives and a spatula between a sink and preparation cooler at the pizza station.
10-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Observed a large container with flour not labeled across from the meat slicer and several small containers with different products.
02D-01-5
Basic - Single-service articles improperly stored. Observed pizza Togo boxes on the floor next to the hand washing sink. The cook put the items on a shelf. **Corrected On-Site**
25-05-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour across from the meat slicer. The cook inverted the scoop. **Corrected On-Site**
10-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee cup with lid on the storage rack with clean dishes.
12B-07-4
21
Frequently Asked Questions
When was It Italian Trattoria last inspected?
The most recent health inspection at It Italian Trattoria on file is from Jan 23, 2026. The public record contains eight inspections in total.
What is the most common violation at It Italian Trattoria?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at It Italian Trattoria.
How does It Italian Trattoria compare to other restaurants in Miami Beach?
It Italian Trattoria most recently scored 95 out of 100, which is higher than the Miami Beach average of 69.
Has It Italian Trattoria's inspection record improved over time?
Results have been roughly steady. Inspections at It Italian Trattoria have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at It Italian Trattoria means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is It Italian Trattoria inspected?
Based on the inspection history on file, It Italian Trattoria is inspected around four times per year on average.
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