Mia's Italian Kitchen
Last inspected: Mar 3, 2026
58
Score
Public records show 11 inspections at Mia's Italian Kitchen stretching back to 2022. Mia's Italian Kitchen was last inspected on Mar 3, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly six violations earlier in the record.
The pattern that stands out is “equipment and utensils not properly air-dried - wet nesting”, which has been cited nine times.
Restaurants in Orlando average 79, so Mia's Italian Kitchen trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
1
Critical latest
0
Major latest
8
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken cold holding at 46F. Raw parm chicken cold holding at 47F. Both cold holding less than 4 hours per chef/moved to salad cooler/rechecked raw chicken 40F and raw parm chicken 41F/ **Corrected On-Site** **Admin Complaint**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drink next to cleaned mixer/under kitchen prep table/removed/ **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpack stored next to cleaned mixer/under kitchen prep table/removed/ **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
24-08-4
Basic - Equipment in poor repair./storage room reach in freezer lid rusted.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside./fixed it on site/ **Corrected On-Site**
35B-01-4
Basic - Ice buildup in reach-in freezer./storage room.
14-69-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/front pizza station/rechecked 200ppm/ **Corrected On-Site**
21-08-4
58
Oct 13, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw chicken cold holding at 46F for less than 4 hours per chef/salad reach in cooler/moved to walk in cooler/temperature rechecked 43F/ **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime Whiten cutting board on kitchen prep table. Can opener soiled.
22-02-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/chef's manager certificate expired./several other certificates current and available .
53A-03-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back kitchen prep table/ **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employee wearing a watch and bracelets while cutting chicken.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice scoop handle in contact with ice./bar/ **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./127F on grill.
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over sauces/walk in cooler/ **Corrected On-Site**
08B-17-4
52
Apr 23, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked sausage cold holding at 44F,less than 4 hours/front pizza station/iced/rechecked 40F/ **Corrected On-Site**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2025.
50-17-3
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/manager Suzanne's certificate expired. Other manager certificates current and available.
53A-03-7
Intermediate - No soap provided at handwash sink./pizza station hand sink.
31B-03-4
Intermediate - Some mussel tags not marked with last date served.
01C-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employees"# drink stored next to pizza boxes, front pizza station/ **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation**
24-08-4
Basic - Time/temperature control for safety food thawed in an improper manner./raw ground beef thawed in standing water/ **Corrected On-Site**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor./bar/ **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name./flour container not labeled/dry storage room/ **Corrected On-Site** **Repeat Violation**
02D-01-5
43
Dec 10, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Jun 25, 2024
Complaint Full
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw sliced beef over iced stick, kitchen reach in freezer/ **Corrected On-Site**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found./one live roach coming out from dish machine wired box/killed, cleaned and sanitized by chef/ **Corrected On-Site**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 45F, raw sausage 44F/both less than 4 hours/moved to reach in freezer and iced, rechecked butter 39F, raw sausages 41F/ **Corrected On-Site**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cell phone and keys next to pizza boxes and condiments, front pizza station.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's opened drink next to cutting boards/prep area across from walk in cooler.
12B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./salad station reach in cooler interior with excessive water.
22-16-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
52
Jun 19, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. **Repeat Violation** - From follow-up inspection 2024-06-19: **Time Extended**
24-08-4
95
Apr 16, 2024
Routine - Food
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Chicken parm cold holding at 49F, raw sausage cold holding at 44F/both less than 4 hours/moved to other coolers. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces, cook line reach in cooler. Raw sliced beef over ice cream, kitchen reach in cooler. **Corrected On-Site** **Repeat Violation**
08A-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/Chef certificate expired. Other manager certificate current.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
31B-02-4
Intermediate - No soap provided at handwash sink./bar hand 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./hollandaise sauce, garlic butter using time as public health control. Form provided.
03F-10-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment conducting cook chilled Sunday Gravy (with meatballs, sausage, tomato gravy), hold more than 48 hours with no HACCP plan. **Repeat Violation** **Warning**
03G-50-1
Basic - Equipment in poor repair./reach in cooler gasket torn. Salad station glass cooler.
14-11-5
Basic - Food storage container/container lid cracked or broken./plastic container on cleaned dish shelf.
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink.
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./wait station ice bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. **Repeat Violation**
24-08-4
32
Oct 27, 2023
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw ground beef, walk in cooler/ **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over cooked chorizo, walk in cooler. Raw shell eggs over chicken stock, front cook line reach in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 48F, milk 48F/wait station reach in cooler for less than 4 hours/iced, rechecked heavy cream 40F, milk 41F. Cut lettuce 49F/cold holding for less than 4 hours/iced, rechecked 42F **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener blade soiled/replace a new one/ **Corrected On-Site**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./restaurant conducting reduced oxygen cooked meat item/meatballs and cooked pork.
03G-50-1
Intermediate - Some Mussel tags not marked with last date served.
01C-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./pizza station employee wearing a watch while preparing food/ **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation./pizza station employee/ **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers in storage room. **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./99F on stove.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine filters soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./wait station small reach in cooler with standing water.
22-16-4
Basic - Stored food not covered./salt and lime juice at the bar/ **Corrected On-Site**
08B-12-5
Basic - Wiping cloth/towel used under cutting board./cook line/ **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Working containers of food removed from original container not identified by common name./flour container not labeled/ **Corrected On-Site**
02D-01-5
30
May 10, 2023
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./poached eggs hot holding at 101F, out for 1 hour per cook/discarded by manager.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./herb butter 68F, out for 3 hours/provided time as public health control form.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over sauces, salad reach in cooler/ **Corrected On-Site**
08A-05-6
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./0ppm.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cutting board at cook line soiled.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification./manager Jose lacking proof of manager certification. Two other certified managers on site.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
31B-02-4
Intermediate - No soap provided at handwash sink./dish area hand sink/ **Corrected On-Site**
31B-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public./employees lunch stored inside pastry reach in cooler/ **Corrected On-Site**
08B-49-4
Basic - Wiping cloth/towel used under cutting board./front pizza station, back prep area.
21-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area wall soiled.
36-27-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Equipment in poor repair./cook line warmer gasket torn/with meatballs and lasagna.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers on cleaned dish rack.
24-08-4
27
Dec 12, 2022
Routine - Food
1 critical violation. 3 major violations. 5 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./0ppm.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./two beige color cutting boards.
22-02-4
Intermediate - Mussels tag removed from original container prior to container being emptied, cook line reach in cooler.
01C-10-4
Intermediate - Mussels tags not marked with last date served.
01C-03-4
Basic - Working containers of food removed from original container not identified by common name./sugar container/ **Corrected On-Site**
02D-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm/rechecked 200ppm/ **Corrected On-Site**
21-08-4
Basic - Time/temperature control for safety food thawed in an improper manner./raw ground beef in standing water/ **Corrected On-Site**
06-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers/ **Repeat Violation**
24-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed employees wearing bracelets while preparing food/ **Corrected On-Site**
13-07-4
50
Jul 26, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Mia's Italian Kitchen last inspected?
The most recent health inspection at Mia's Italian Kitchen on file is from Mar 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mia's Italian Kitchen?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited nine times, more than any other issue at Mia's Italian Kitchen.
How does Mia's Italian Kitchen compare to other restaurants in Orlando?
Mia's Italian Kitchen most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Mia's Italian Kitchen's inspection record improved over time?
No. Recent inspections at Mia's Italian Kitchen have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mia's Italian Kitchen 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 Mia's Italian Kitchen inspected?
Based on the inspection history on file, Mia's Italian Kitchen is inspected around three times per year on average.
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