COTE KOREAN STEAK HOUSE
3900 NE 2 AVENUE, Miami FL 33137
Last inspected Feb 20, 2026 · 6 visits since February 2024
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed calamari (56F - Cold Holding); poached eggs (58F - Cold Holding) at cook line in ice, coached chef and refilled with more ice.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed calamari (56F - Cold Holding); poached eggs (58F - Cold Holding) at cook line in ice, coached chef and refilled with more ice.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed plastic container at HWS by entrance.
Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf by kitchen entrance.
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee with no beard guard/restraint while engaging in food preparation. Observed multiple employees with no bread guard. Employees placed bread guard.
Equipment in poor repair. Observed reach in cooler gaskets in the kitchen torn.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mushrooms (53F - Cold Holding); cooked beef (53F - Cold Holding) at make table across cook line. As per manager for approximately 3 hrs. Operator added ice for rapid cooling.
Handwash sink not accessible for employee use at all times. Observed blocked by container with lemons. Operator removed the product.
Equipment in poor repair. Observed reach in cooler gaskets broken at cook line.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (52F - Cold Holding); cut romatoes (53F - Cold Holding); cooked beef (53F - Cold Holding) on reach in cooler across grill. as per employee for approximately two hours. Also rib eye (45F - Cold Holding); tenderloin (45F - Cold Holding) at meat station. As per employee for approximately 2 hours.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean forks not inverted next to ice machine. Employee properly inverted items.
Cutting board has cut marks and is no longer cleanable. Observed red cutting board and white cutting board across cook line.
Equipment in poor repair. Observed reach in cooler door gasket torn at raw station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water at 89F next to rice cooker.
Old labels stuck to food containers after cleaning. Observed old labels on plastic containers under prep table.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Raw oysters offered no consumer advisory for oysters observed. Emailed to operator and printed and displayed during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black debris.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep. Employee removed drink.
Employee with no hair restraint while engaging in food preparation. Employee working with food no hair restraint
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.