Trattoria Da Mino
Last inspected: Dec 30, 2025
43
Score
Going back to 2022, Trattoria Da Mino has 11 inspections in the public record. Inspectors last stopped by on Dec 30, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to seven violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
The city-wide average sits at 78, which Trattoria Da Mino's 43 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
3
Critical latest
0
Major latest
8
Minor latest
Inspection History
Dec 30, 2025
Complaint Full
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs ambient (57F - Cold Holding); fresh garlic in olive oil (50F - Cold Holding) The operator discarded the eggs. The operator added the garlic in oil to the time as public health control. Observed hard boiled eggs (47F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the eggs had been held. The operator discarded the eggs. Observed cut tomatoes (53F - Cold Holding) at the front counter. The operator placed the cut tomatoes on the time as public health control form. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shell eggs ambient (57F - Cold Holding) The operator discarded the raw shell eggs. Observed raw shell eggs ambient (57F - Cold Holding); The operator discarded the eggs. Observed hard boiled eggs (47F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the eggs had been held. The operator discarded the eggs. **Corrected On-Site**
01B-02-5
High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed a chlorine solution bucket used for ice. The operator discarded the ice. **Corrected On-Site**
01B-32-4
Basic - Ice buildup in the reach-in cooler behind the front counter.
14-69-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler behind the front counter. The operator properly stored the employee foods. **Corrected On-Site**
08B-49-4
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 the scoop handles used for salt and sugar not stored above the food products. The operator properly stored the scoops. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 124F standing water. The operator removed the utensils from the standing water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Interior of the reach in cooler on the cook line has exposed insulation.
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees at the hand sink at the entrance to the kitchen.
31B-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the wiping cloth sanitizer solution at 0ppm. The operator added bleach making the solution to 100ppm. **Corrected On-Site**
21-07-4
43
Nov 10, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Maintained; Sewage Disposal
FL-51
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
32
Feb 18, 2025
Routine - Food
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Oct 1, 2024
Routine - Food
No violations found.
100
Sep 20, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh chop garlic in oil at cooks line 68F, employee stated it was made the day before and had been out since. Operator voluntarily disposed of garlic. **Corrected On-Site** **Warning**
03A-02-5
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 dishwasher area chlorine sanitizer at 000 parts per million. Operator set up 3 compartment sink for dish and equipment sanitation. **Warning**
22-41-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed operator correct issue to meet standards for inspection. **Warning**
16-21-4
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. Operator removed fish from packaging. **Warning**
06-09-1
67
May 14, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - In-use spatula stored in cracks between pieces of equipment. Operator removed spatula. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed towels. **Corrected On-Site**
21-04-4
90
Jan 23, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
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. See stop sale. No time marked on pasta at cooks line used to put into soup. Observed employee mark time on soup. **Corrected On-Site**
03F-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf above food at cooks line. Observed operator remove beverage. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed cases of cheese and shell eggs on floor in Walk-in cooler.
08B-38-4
78
Oct 20, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - Spray bottle containing toxic substance not labeled at wait station. Observed operator label bottle. **Corrected On-Site**
41-17-4
90
May 30, 2023
Routine - Food
No violations found.
100
Mar 31, 2023
Routine - Food
2 critical violations. 8 major violations. 2 minor violations.
View 12 violations
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. See stop sale. Observed pizza by the slice not time marked. Observed employee stated items were made and placed on counter for sale 2 hours prior, employee then marked time for pizzas correctly. **Corrected On-Site** **Admin Complaint**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed commercial bag of mixed greens sitting on top of raw shell eggs in reach-in cooler at cooks line. Observed employee remove cut green to proper storage. Repeat 11-4-22 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No person in charge present during hours of operation. **Warning**
53A-11-4
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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed pool chlorine sanitizer test kit used for dishwasher machine. **Warning**
16-32-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed there is no person in charge at time of inspection. **Warning**
53A-02-7
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/ **Warning**
53A-05-6
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. Email operator employee health agreement **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Observed kitchen staff not using thermometer still sealed in packaging and covered with dust. Observed kitchen staff does not have knowledge of maintaining the temperatures of time/temperature control for safety foods during cooking, hot and cold holding. **Warning**
53A-17-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance on inside of ice machine. **Warning**
22-20-5
Basic - Food stored on floor. Observed bags of carrots,onions, pots of sauce and pan of chicken all stored on floor in Walk-in cooler. Repeat 11-4-22 **Repeat Violation** **Warning**
08B-38-4
30
Nov 9, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen soiled **Warning** - From follow-up inspection 2022-11-09: Observed cutting board soiled **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2022-11-09: Observed cutting board is still worn and no longer cleanable. **Time Extended**
14-09-4
86
Frequently Asked Questions
When was Trattoria Da Mino last inspected?
The most recent health inspection at Trattoria Da Mino on file is from Dec 30, 2025. The public record contains 11 inspections in total.
What is the most common violation at Trattoria Da Mino?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Trattoria Da Mino.
How does Trattoria Da Mino compare to other restaurants in Venice?
Trattoria Da Mino most recently scored 43 out of 100, which is lower than the Venice average of 78.
Has Trattoria Da Mino's inspection record improved over time?
No. Recent inspections at Trattoria Da Mino have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Trattoria Da Mino 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 Trattoria Da Mino inspected?
Based on the inspection history on file, Trattoria Da Mino is inspected around four times per year on average.
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