MILANEZZA

Name: MILANEZZA
Address: 700 CRANDON BLVD, KEY BISCAYNE, FL, 33149, US
Rating: 41.2

700 CRANDON BLVD, KEY BISCAYNE, FL 33149

License #2333874

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

41.2 Grade F / 100

Failing Health Score

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Quick take

MILANEZZA in KEY BISCAYNE currently holds an InspectFL Health Score of 41.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 69 total violations — 9 critical, 14 major, 46 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Warning Issued
[06-09-1] 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. Observed a box of frozen commercially packaged tuna inside walk in cooler being thawed improperly inside ROP bag. Coached operator the correct method. Operator put frozen tuna inside walk in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between the two prep tables across cooking line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield at light over WIC entrance.
[08B-38-4] Food stored on floor. Observed oil stored on floor. Operator removed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green cutting board whit cut marks and no longer cleanable. Operator discarded at time of callback inspection.
[22-47-4] Dishmachine quaternary ammonium 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 Dishmachine chlorine sanitizer not at proper minimum strength. Operator add new chlorine sanitizer container. Final rinse 200 ppm.
[03G-50-1] 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. Observed establishment conducting ROP of raw beef.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on top of chest freezer. Operator removed.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Meatballs (52F - Cooling). Made the night before at RIC at cook line. Product was discarded.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food prep with watches. Watches were removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed cloths under cutting board at cook line next to HWS. Cloth was removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards at cook line soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets spiked and all RIC gaskets soiled.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking pipe at 3CS.
[31B-03-4] No soap provided at handwash sink. Observed at bar sink..
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield at light over WIC entrance.
[08B-38-4] Food stored on floor. Observed box of bread on floor at WIF.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bolognese (54F - Cold holding) and blood sausage (52F - Cold Holding) at RIC next to HWS at cook line. As per chef, less than 4 hours. Product were submerged in ice for rapid cooling.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between RICs at cook line. Knife was removed.
[14-11-5] Equipment in poor repair. Observed WIC gaskets in disrepair.

Call Back - Extension given, pending
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach-in cooler across from walk-in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed knife inside hand washing sink at cook line and cup inside bar hand washing sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall across three compartment sink soiled.
[08B-38-4] Food stored on floor. Observed boxes of frying oil stored on floor next to back exit door.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at both reach-in coolers at both ends of preparation area across from cook line.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment vacuum sealing raw beef, raw chicken, meatballs for more than 48 hours. No Haccp plan or variance. Provided Haccp and variance templates to manager.
[14-11-5] Equipment in poor repair. Observed at center reach-in cooler across from cook line, walk-in freezer, and walk-in cooler gaskets in disrepair.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in coolers shelves rusted.
[35A-02-7] Live, small flying insects found. Observed one fly flying in kitchen area and one fly flying at bar area. Staff removed flies during inspection. Coached manager on procedure to keep flies away from establishment.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test strips not available.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles with no label at cook line.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Heavy whipped cream (60F - Cold Holding) and cheese (57F - Cold Holding) which has been in units for longer than 4 hours. Products were discarded.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in coolers shelves rusted.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test strips not available.
[08B-38-4] Food stored on floor. Observed boxes of frying oil stored on floor next to back exit door.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles with no label at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed knife inside hand washing sink at cook line and cup inside bar hand washing sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall across three compartment sink soiled.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at both reach-in coolers at both ends of preparation area across from cook line.
[06-09-1] 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. Observed 5 bags of tuna fully thawed at reach-in cooler next to hand washing sink at cook line. Product was discarded.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed hot water handle at three compartment sink missing. Hot water is available.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back exit door.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 15 ROP bags of octopus at walk-in freezer. As per manager, octopus was not frozen before packaging.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed spoons not stored upright at kitchen entrance.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment vacuum sealing raw beef, raw chicken, meatballs for more than 48 hours. No Haccp plan or variance. Provided Haccp and variance templates to manager.
[35A-02-7] Live, small flying insects found. Observed one fly flying in kitchen area and one fly flying at bar area. Staff removed flies during inspection. Coached manager on procedure to keep flies away from establishment.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior and exterior edge of ice machine soiled with mold like substance.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice bucket on bar floor. Ice bucket was correctly stored.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[35A-09-4] Presence of insects, rodents, or other pests. Observed five small ants at bar area. Staff removed ants during inspection.
[51-18-6] No copy of latest inspection report available.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing correct concentration of quaternary at three compartment sink. Coached staff on correct concentration.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef (55F - Cold Holding); sausage (53F - Cold Holding); cut tomatoes (56F - Cold Holding); shredded cheese (58F - Cold Holding); sliced ham (56F - Cold Holding); butter (53F - Cold Holding); tuna (57F - Cold Holding); prosciutto (57F - Cold Holding). As per manager, products were placed at reach-in cooler less than 4 hours. All products were moved to working cooling units for rapid cooling or placed on ice and water for rapid cooling. Also observed, Heavy whipped cream (60F - Cold Holding) and cheese (57F - Cold Holding) which has been in units for longer than 4 hours.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted at shelf next to cook line.

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