Mimmo's Ristorante Italiano
Last inspected: Feb 12, 2026
100
Score
Mimmo's Ristorante Italiano has been inspected nine times since 2022. The most recent report on file is from Feb 12, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about five violations before that.
“No paper towels” comes up most often, recorded three times in the inspection record.
The city-wide average for Destin sits at 90, putting Mimmo's Ristorante Italiano on the better side of that line. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Complaint Full
No violations found.
100
Aug 14, 2025
Routine - Food
No violations found.
100
Aug 13, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Line upright - vodka sauce 55/51F ( cook- cooling overnight ) , Beef sauce 47/48F cook - cooling overnight . See stop sale **Warning**
03D-02-5
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. Line cook handled salad greens with bare hands. Manager removed salad greens and addressed issue with employee **Corrective Action Taken** **Repeat Violation** **Warning**
09-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Glass top upright 4 Tuna packs **Repeat Violation** **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Line upright - vodka sauce 55/51F ( cook- cooling overnight ) , Beef sauce 47/48F cook - cooling overnight . **Warning**
01B-02-5
Basic - Accumulation of debris and slime observed on ware washing racks .
16-15-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Glass top upright 4 Tuna packs **Repeat Violation** **Warning**
06-09-1
50
May 13, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
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. Employee bar tender adding cheese with bare hands no gloves at expo station on top of cooked chicken pesto pasta dish.
09-01-4
High Priority - Stop Sale issued due to adulteration of food product. Thawing- inside sealed reduced oxygen packaging salmon and tuna 58F, 46F. **Repeat Violation**
01B-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No sanitizer test strips at chlorine dish machine and quaternary triple sink. Inspector provided strips to establishment. **Corrective Action Taken**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish machine. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink by dish machine.
31B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- inside sealed reduced oxygen packaging salmon and tuna 58F, 46F in standing water in cambro at triple sink.
06-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawing- inside sealed reduced oxygen packaging salmon and tuna 58F, 46F thawing in package in cambro of standing water at triple sink. See stop sale.
06-09-1
Basic - Employee eating while preparing food. Employee on cook line wearing gloves while working also chewing food. Employee unable to answer a question from inspector due to having food in mouth and employee had to walk off line.
12B-01-4
Basic - Stored food not covered. Noodles cooling in kitchen on speed rack not covered. Grits and stuffed pasta stored in upright cooler not covered.
08B-12-5
45
Jan 7, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line uprights - bottom of first cooler - shredded cheese 49/50F ( per cook staff less than 1 hr. ) Front pizza bar - shredded cheese 48/50F less than 30 minutes. Counter top Operator advised to rapidly cool cheese to 41F or below
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink splitter with hose attached
29-34-4
Intermediate - No soap and paper towels or mechanical hand drying device provided at ware wash - Dishwasher handwash sink. Sink restocked during the inspection **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector soiled with mold like substance
22-20-5
64
Feb 9, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Upright line reach in coolers House made Red sauce / Marinara cook - cool - made 2/8/24 cooling overnight 68/68/70/71/67F . See stop sale Prob thermometer calibrated with operator. Confirmed with second prob thermometer.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Upright line reach in coolers House made Red sauce / Marinara cook - cool - made 2/8/24 cooling overnight 68/68/70/71/67F . Prob thermometer calibrated with operator. Confirmed with second prob thermometer.
01B-02-5
74
Oct 10, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/23 Corrected on site during the inspection - confirmed by D6 **Corrected On-Site**
50-17-3
Intermediate - Clam/mussel tags not marked with last date served. WaterStreet clams and Cape Code Shellfish and Seafood - mussels
01C-03-4
78
Mar 2, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment with Health reporting requirements.
11-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in sink at bar. 2 scrubbers stored in sink on cook line. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in pizza bar.
31B-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling- lasagna 183F ( 3:00-3:05 ), chicken breast 84F, sausage links 79F ( 2:15-3:15). Cooling at room temperature, manager placed items in walk in cooler. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Floors not maintained smooth and durable near 3 compartment sink.
36-11-4
Basic - Stored food breaded chicken cutlets and Marsala not covered in upright cooler/ freezer.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
50
Oct 27, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
78
Frequently Asked Questions
When was Mimmo's Ristorante Italiano last inspected?
The most recent health inspection at Mimmo's Ristorante Italiano on file is from Feb 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Mimmo's Ristorante Italiano?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Mimmo's Ristorante Italiano.
How does Mimmo's Ristorante Italiano compare to other restaurants in Destin?
Mimmo's Ristorante Italiano most recently scored 100 out of 100, which is higher than the Destin average of 90.
Has Mimmo's Ristorante Italiano's inspection record improved over time?
Yes. Recent inspections at Mimmo's Ristorante Italiano have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Mimmo's Ristorante Italiano 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 Mimmo's Ristorante Italiano inspected?
Based on the inspection history on file, Mimmo's Ristorante Italiano is inspected around three times per year on average.
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