MILANEZZA

Name: MILANEZZA
Address: 700 CRANDON BLVD, KEY BISCAYNE, FL, 33149, US
Rating: 10.6

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

10.6 Grade F / 100

Failing Health Score

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Quick take

MILANEZZA in KEY BISCAYNE currently holds an InspectFL Health Score of 10.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 67 total violations — 6 critical, 15 major, 46 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 May 13, 2026 only documented minor issues (1 total), which is usually a better sign than repeat high-priority findings.

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.

Location + actions

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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.

Call Back - Complied
[14-11-5] Observed WIC gaskets in disrepair.

Warning Issued
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at walk in cooler.
[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.
[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.
[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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled. Operator discard the ice at time of callback inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
[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.
[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.
[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.
[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.
[08B-38-4] Food stored on floor. Observed box of bread on floor at WIF.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed RIC next to HWS with an internal temperature of 55F. All TCS food were removed for rapid cooling or stop sale issued.
[31B-03-4] No soap provided at handwash sink. Observed at bar sink..
[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.
[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.
[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.

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 5 bags of tuna fully thawed at reach-in cooler next to hand washing sink at cook line. Product was discarded.
[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.
[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.
[31B-03-4] No soap provided at handwash sink. Observed at bar sink. Soap was provided.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall across three compartment sink soiled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
[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.
[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.
[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.
[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.
[35A-09-4] Presence of insects, rodents, or other pests. Observed five small ants at bar area. Staff removed ants during inspection.
[51-13-4] No Heimlich maneuver/choking sign posted.
[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.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach-in cooler across from walk-in cooler.
[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.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between three compartment sink and wall. Knives were removed for washing and sanitizing.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at white cuttings boards at cook line.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back exit door.
[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.

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