ANACAPRI ITALIAN REST

Name: ANACAPRI ITALIAN REST
Address: 12669 S DIXIE HWY, MIAMI, FL, 331565931, US
Rating: 59.7

12669 S DIXIE HWY, MIAMI, FL 331565931

License #2322257

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59.7 Grade F / 100

Failing Health Score

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Quick take

ANACAPRI ITALIAN REST in MIAMI currently holds an InspectFL Health Score of 59.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 32 total violations — 7 critical, 6 major, 19 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 18, 2026 included 6 critical violations, 2 major, and 7 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.

Inspection Completed - No Further Action
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in reach in across cook line: cooked eggplant (51F - Cooling). As per operator, was cooked the night before.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen spinach in standing water in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in next to kitchen exit; raw chicken over cooked pasta. Chef corrected order at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above cooler across cook line. Observed bag above clean dishes in warewash area.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled at time of inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed next to kitchen hand sink with spray hose attached.
[51-18-6] No copy of latest inspection report available. Observed no copy printed.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from outside of kitchen and begin opening frozen bags without handwashing. Inspector spoke to operator about proper handwashing.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dish racks. Observed on knife magnets.
[38-01-4] Light shield damaged/in disrepair. Observed missing in warewash.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand sink.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in across cook line: cooked eggplant (51F - Cooling). As per operator, was cooked the night before.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed cloths used as shelf liner for clean dishes in warewash area.

Inspection Completed - No Further Action
[11-27-4] 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. Observed no form or kit; inspector provided via email.
[31B-03-4] No soap provided at handwash sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed unsecured in dry storage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in both coolers.
[08B-12-5] Stored food not covered. Observed flour and sugar with no cover on dry rack. Operator covered during inspection.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen and waiter station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table charging.
[25-05-4] Single-service articles improperly stored. Observed case of napkins on floor in waiter station.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed shrimp and spinach in standing water to thaw.
[41-07-4] Container of medicine improperly stored. Observed pill bottle above prep table across cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dish racks.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed on top of ice bin; soiled.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Observed under prep table where food is being thawed.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.

Community reaction

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Community pulse