CONTESSA
111 NE 41 ST, Miami FL 33137
Last inspected Apr 17, 2026 · 6 visits since February 2024
FEB 24
OCT 24
MAY 25
JAN 26
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler by pizza oven on cook line- Cold holding: sliced salami 49 F, sliced mozzarella 49 F. Operator placed items on ice at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate8 Basic
What the inspector wrote — 15 findingsThe state's own report →
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed on cook line.
Observed employee rub sweat off face with shoulder and continue at cook line. Inspector spoke to cook about proper handwashing techniques, cook washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in cooler next to stand mixer: eggs over cream sauce. Observed raw meat all mixture over cooked potato in walk in cooler. Operator corrected order during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line: vodka sauce (70F - Cold Holding); marinara (71F - Cold Holding). As per chef, less than 2 hours. Inspector instructed items to be placed on ice.
Show the remaining 11 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at splitter, no breaker.
Clam/mussel/oyster tags not marked with last date served. Observed establishment using mussels for stock to make specific dish on menu, tags not written with last day of sale of sauce. Inspector went over process of tag keeping with chef.
Handwash sink used for purposes other than handwashing. Observed tray stored on hand sink in bar. Operator removed tray during inspection.
Accumulation of debris on exterior of warewashing machine. Observed main dish machine exterior soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation.
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 1 reach in across grill with ambient temp of 56F. TCS foods stored inside were just prepped less than 1 hour as per chef. Inspector asked chef to place items on ice and call in technician.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed charging card on dry rack above garlic.
Equipment in poor repair. Observed torn gasket in ice machine.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed across hand sink on cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed in bar.
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (48F - Cold Holding); shredded Asiago (47F - Cold Holding) inside reach in cooler across pizza oven. As per operator for approximately 2 hrs.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by cart at cook line.
No soap provided at handwash sink. Observed by dish machine.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in cheese cutting at prep area without hair restraint.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife and spatula stored between prep tables at cook line. Operator removed the items.
In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from oven door handle at cook line. Operator removed the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled inside product walk in cooler on first floor.
Time/temperature control for safety food thawed in an improper manner. Observed raw octopus (frozen) thawing at room temperature at prep station.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at hand sink across salad station.
May 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by cart at cook line.
May 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat artichokes and peppers inside reach in cooler at salad station. Operator properly rearranged the products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meatballs (55-58 F - Cold Holding) inside reach in cooler at cook line. As per operator since the day before. Operator segregated. Observed bolognese (47F - Cold Holding) inside walk in cooler at kitchen area. As per operator since the day before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked meatballs (55-58 F - Cold Holding) inside reach in cooler at cook line. As per operator since the day before. Operator segregated. Observed also pink sauce (63F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 30 minutes. Operator placed inside walk in cooler for rapid cooling. Observed tomato sauce (48F - Cold Holding); truffle créme (63F - Cold Holding) on prep table at cook line. As per operator for less than 4 hrs. Operator placed products on ice bath for rapid cooling. Observed bolognese (47F - Cold Holding) inside walk in cooler at kitchen area. As per operator since the day before.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by cart at cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees personal cup on prep table at prep area. Operator removed the cup.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 104F on prep table at cook line. Operator placed utensils on grill to reheat water.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on prep table at prep area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 50ppm) under oven at cook line. Operator discarded the solution and replenished, retest Sanitizer Bucket (Quaternary 300ppm).
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm) under prep table at dessert station. Employee diluted with water, retest Sanitizer Bucket (Quaternary 300ppm)
Handwash sink used for purposes other than handwashing. Observed utensils inside hand sink at kitchen. Chef removed the utensils.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen. Employee provided the paper towels.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee on reducer meter. Manager removed.
Employee with no hair restraint while engaging in food preparation. Observed employee at cook line.
Food storage container/container lid cracked or broken. Observed plastic containers broken at washing area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior soiled.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water at prep area.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled soiled food dishes, then handled cleaned dishes from dish machine without change gloves. Discussed proper gloves changing procedures with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler by pizza oven on cook line- Cold holding: sliced salami 49 F, sliced mozzarella 49 F. Operator placed items on ice at time of inspection.
Clam/oyster tags not marked with last date served. Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink at main bar. Operator removed items from handwash sink at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at main bar. No soap provided at handwash sink. Handwash sink in small prep room by walk-in cooler at main kitchen.
Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles at main bar.
In-use tongs stored on equipment door handle between uses. 1 tong on oven handle on cook line. Employee removed to clean.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.