Il Mulino Restaurant
Last inspected: Mar 9, 2026
70
Score
Public records show 10 inspections at Il Mulino Restaurant stretching back to 2022. The most recent visit was on Mar 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around six violations each.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited two times.
The city-wide average sits at 80, which Il Mulino Restaurant's 70 doesn't quite reach. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. The garlic oil and butter packets on the cook line and expo stations. The items were removed from the refrigerator at 11:30. The time marking was applied. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. In the production kitchen, the hand sink was obstructed by a push cart and a hose reel. The cart was removed. **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. On the cook line, tiles are peeling.
36-32-5
Basic - Ceiling vent soiled with accumulated dust. In the dry storage area. Employee cleaned during the inspection **Corrected On-Site**
36-34-5
70
Nov 14, 2025
Routine - Food
No violations found.
100
Nov 5, 2025
Routine - Food
8 critical violations. 2 major violations. 3 minor violations.
View 13 violations
High Priority - Cook entered Cookline, put on gloves and began cooking orders without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Dented can present. 1 #10 can olives. See stop sale. **Warning**
01B-01-4
High Priority - 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). Advised operator to use triple sink sanitizing until unit is repaired. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer - Raw shrimp stored over ready to eat prepared mushrooms. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - rolling cart - Raw beef stored over cooked mushrooms. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline flip top - raw chicken stored over raw fish. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza prep - left flip top - Alfredo (47-50F); spinach sauce (47-50F). Per operator items placed in unit approximately 3.5 hour ago. Reviewed proper cold holding. Operator voluntarily discarded items. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Pasta room next to hand sink. **Warning**
29-34-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio on Petite Entree menu. Operator began updating menus during inspection. **Corrective Action Taken** **Warning**
02B-01-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagne in walk in cooler that had been previously frozen. Reviewed proper date marking and operator date marked. **Corrected On-Site** **Warning**
02C-04-5
Basic - Cloth used as a food-contact surface. Non-food grade cloth Towels used in bins of clams and mussels. Reviewed proper food storage. **Warning**
21-05-5
Basic - In-use ice scoop stored in visibly soiled container between uses. Operator removed to clean. **Corrected On-Site** **Warning**
10-12-5
Basic - Mussels removed from original container for long-term storage. Operator properly tagged. **Corrected On-Site** **Warning**
01C-06-5
21
Mar 25, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled **Warning** - From follow-up inspection 2025-03-25: Observed same **Time Extended**
02D-01-5
95
Mar 20, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - 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. Dish machine chlorine 0ppm. Instructed operator to set up and use triple sink until dishwasher machine set up **Warning**
22-41-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator **Warning**
11-07-5
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen cutting boards heavily grooved **Warning**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with dust **Warning**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table. Operator moved bucket **Corrected On-Site** **Warning**
21-44-1
Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in salt container **Warning**
14-01-5
61
Oct 3, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #2 - marinara (44-54F). Per operator item prepared yesterday and held in unit overnight. Items not prepped or portioned today. Observed items in tightly closed tall plastic containers. Reviewed proper cooling with operator. See stop sale.
03D-02-5
High Priority - Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site**
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #2 - marinara (44-54F). Per operator item prepared yesterday and held in unit overnight. Items not prepped or portioned today. Observed items in tightly closed tall plastic containers. Reviewed proper cooling with operator. See stop sale.
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Right side hand sink in prep room blocked by equipment. Operator removed to clear access. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Clam/mussel tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Francese sauce in #2 walk in cooler. Reviewed proper procedures with operator and operator properly date marked. **Corrected On-Site**
02C-04-5
Basic - Floor area(s) covered with standing water. Prep room - Under rolling carts with canned goods.
36-22-4
Basic - Objectionable odors in #1 Walk in cooler.
36-64-5
43
Mar 14, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
39
Dec 19, 2023
Complaint Full
1 critical violation. 3 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
50
Jun 20, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
37
Dec 19, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above sauces in cook line cooler. Operator reorganized **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Clam tags not marked with last date served. Recent tags not marked with last date served. Discussed with operator **Repeat Violation**
01C-03-4
78
Frequently Asked Questions
When was Il Mulino Restaurant last inspected?
The most recent health inspection at Il Mulino Restaurant on file is from Mar 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Il Mulino Restaurant?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Il Mulino Restaurant.
How does Il Mulino Restaurant compare to other restaurants in Fort Lauderdale?
Il Mulino Restaurant most recently scored 70 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Il Mulino Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Il Mulino Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Il Mulino Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Il Mulino Restaurant inspected?
Based on the inspection history on file, Il Mulino Restaurant is inspected around three times per year on average.
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