CAFFE MILANO

Name: CAFFE MILANO
Address: 800 5 AVE S, NAPLES, FL, 34102, US
Rating: 33.9

800 5 AVE S, NAPLES, FL 34102

License #2103133

🫔 Latin American ℹ️

33.9 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 9 findings · 4 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

CAFFE MILANO in NAPLES currently holds an InspectFL Health Score of 33.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 51 total violations — 19 critical, 16 major, 16 minor.

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Record snapshot

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The latest inspection on October 30, 2026 shows 9 observation rows: 4 critical, 2 major, and 3 minor.

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Inspector notes

Coverage note

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Community reaction

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CAFFE MILANO has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near cook line; raw shrimp stored over cooked pasta. Operator removed raw shrimp to bottom shelf.
[10-14-5] Ice buckets stored on floor between uses near ice machine. Operator removed ice buckets for sanitation.
[14-09-4] Cutting board has cut marks and is no longer cleanable at prep area.
[35A-02-8] Live, small flying insects found; 5 at bar counter; 4 on wall at bar; 8 on decoration shelves in dinning area
[41-17-4] Spray bottle containing toxic substance not labeled near dishmachine. Operator labeled the spray bottle.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with bag of risotto at dry storage. Operator removed the bag.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near cook line; raw shrimp (56F - Cold Holding); raw octopus (57F - Cold Holding); raw calamari (56F - Cold Holding).per operator all items stored in reach in cooler overnight. See stop sale.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink blocked with cooler near cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near cook line; raw shrimp (56F - Cold Holding); raw octopus (57F - Cold Holding); raw calamari (56F - Cold Holding).per operator all items stored in reach in cooler overnight. See stop sale. In reach in cooler; cooked risotto (48F - Cold Holding); cooked lobster (53F - Cold Holding); cooked pasta (51F - Cold Holding); cooked tomatoes (49F - Cold Holding). Per operator all items stored in reach in cooler for two hours. Operator placed all items in ice.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors on restrooms not self closing or tight fitting.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed no covered waste receptacle in womens restroom or shared restroom.
[08B-43-4] Food stored in a room/shed that is not fully enclosed. Observed canned goods stored in outdoor room behind restaurant.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between equipment on cook line. Operator moved for proper cleaning and storage.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw calamari on cook line. Operator moved for proper storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lasagna (45F - Cold Holding); cooked tomato (45F - Cold Holding); butter (46F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (46F - Cold Holding); cooked shank (45F - Cold Holding); meat sauce (45F - Cold Holding); mashed potatoes (46F - Cold Holding) on walk in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on splitter at mop sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink on cook line and in bar area. Operator provided paper towel for bar. Repeat 8/20/2024
[11-26-1] 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. Observed no proof of employee reporting agreement. Provided operator with employee agreement for employees to sign. Repeat 8/20/2024
[31B-03-4] No soap provided at handwash sink. Observed no soap for hand wash sink on cook line.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sinks in womens and mens restroom closest to bar only reaching 77F.

Disposition: Warning Issued
[08B-19-4] Food contaminated by unsanitized equipment or utensil. See stop sale. Observed ice at the bar with bottles in direct contact with ice. Per bartender, ice is also for making drinks. Operator moved bottles and replaced ice with new.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At Hand washing sink in mens restroom
[22-41-4] 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. Dishwasher (Chlorine 0ppm); Triple Sink (Quaternary 200ppm) Operator called service technician and will use Three compartment sink for sanitation.
[09-01-4] 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. Observed operator use bare hands to pick up arugula. Operator discarded product
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed operator use bare hands to pick up arugula. Operator discarded product
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed ice at the bar with bottles in direct contact with ice. Per bartender, ice is also for making drinks. Operator moved bottles and replaced ice with new.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler at pantry station observed, Mozzarella cheese (50F - Cold Holding); cut tomatoes (50F - Cold Holding); smoked salmon (51F - Cold Holding); shredded cheese (52F - Cold Holding) Per Operator, foods started being prepared and put in refrigerator for two hours. Operator put ice on potentially hazardous foods, and called a refrigerator technician.
[53A-03-7] 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/ Luis Mejia 3-5-24
[31A-09-4] Handwash sink not accessible for employee use at all times. On front line of kitchen, observed blocked Hand washing sink.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On Brunch menu, observed poached eggs and hollandaise sauce. On the appetizer menu, observed smoked salmon. With no reminder such as an asterisk to alert the consumer advisory applies.
[53A-05-6] 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/ Observed four employees preparing food and three employees serving food. No certified food manager present.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At Hand washing sink near pickup window, observed no paper towels, sign or soap.
[53B-01-5] 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.
[11-26-1] 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.