COTE KOREAN STEAKHOUSE
170 NE 40 ST, Miami FL 33137
Last inspected Feb 20, 2026 · 6 visits since February 2024
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Bowl or other container with no handle used to dispense food. Observed bowl without handle inside plastic container of Ararat and siam on dry storage. Employee removed the bowls.
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.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Observed plastic containers in front of HWS by 3 compartment sink.
Floor area(s) covered with standing water. Observed by 3 compartment sink.
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.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Ice buildup in walk-in freezer.
Violations found and a warning issued, with a return visit required. 3 recorded.
Show 3 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed establishment fermentation with kimchi. As per chef kimchi is placed in room temperature between 3 to 6 hours, then placed inside walk in cooler for 3 to 7 days depending on the container.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers with accumulation of dust.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining in all sinks. Operator made service call during inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) on shelves at prep area. Operator discarded the solution and refilled with new solution. Retest Sanitizer Bucket (Quaternary 300ppm)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. Observed bowl without handle inside plastic container of Ararat and siam on dry storage. Employee removed the bowls.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on drying racks across triple sink
In-use wet wiping cloth/towel used under cutting board. Observed at preparation station.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg yolks over cooked egg yolks in walk in cooler. Employee moved raw yolks to lower shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored stained.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to food being prepped. Employee removed.
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.