MILA MIAMI

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the inside bar dish machine is currently at (Chlorine 0.00ppm). The establishment isn't using it and a service call has been place.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Oyster tags not marked with last date served.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of salt and sugar. The chef discarded them. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. The chef removed them. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The chef removed them. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Ice bucket stored on floor between uses. Observed on the dinning room floor. The chef hung up the buckets. Corrected On-Site Warning - From follow-up inspection 2025-09-25: Basic - Ice bucket stored on floor between uses. Observed on the dinning room floor. The chef hung up the buckets. Warning Time Extended

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 dish washer touching dirty dishes and then touched the clean dishes without washing his hands.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Observed the walk-in cooler gaskets torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (53F - Cold Holding); salami (53F - Cold Holding); in the first walk-in cooler. As per the chef there was a cleaning done approximately 30 minutes ago. The chef opened the walk-in freezer door to help cool down the walk-in cooler. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed the dishwasher machine was not in use. I asked the Chef to run some dishes through it only reached 152°F. The chef had already set up the triple sink and called the maintenance company. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over carrots in the walk-in cooler. The chef moved the eggs. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink full of towels at the warehouse wash area.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed spicy tuna and aburi hamachi on the menu as per the chef the items are served raw.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - oyster tags not marked with last date served.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed liquid eggs over milk in the reach in cooler by the ice machine. The chef moved the eggs to the bottom shelf. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the out side bar. The corporate chef moved the straws. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date served.

Basic - In-use wet wiping cloth/towel used under cutting board located at kitchen prep counter. Chef removed wiping cloth from under cutting board. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning located on plastic containers, on shelving near warewashing area. Chef removed all old labels from clean plastic containers. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed quaternary sanitizer bucket stored on kitchen floor. Chef removed and placed buckets under kitchen counter. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed two spoons stored in handwash sink near walk in cooler at kitchen area. Chef removed spoons stored in sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food located in a food storage container of flour, on shelf above kitchen prep counter. Chef removed plastic cup with no handle, stored in flour container. Corrected On-Site

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 scooping handles, not stored in an upright position, located in food storage containers of sugar and flour, on shelf above kitchen prep counter. Chef removed scoops stored in food storage containers. Corrected On-Site

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed seating restaurant establishment with an expired license as of October 1, 2021. Warning - From follow-up inspection 2021-12-09: Observed expired Division of Hotels and Restaurants license dated October 1, 2021. DBPR Customer Service 850.487.1395 or www.myfloridalicense.com. As per operator renewal payment was sent via mail as of 12/8/21. Time Extended

Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection. Warning - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle located at handwash sink next to barista station. Warning - From follow-up inspection 2021-12-09: Time Extended