COTOLETTA
840 1 ST, Miami Beach FL 33139 · (305) 725-1797
Last inspected Apr 16, 2026 · 11 visits since February 2024
MAR 25
AUG 25
JAN 26
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked rice (69F - Cold Holding) at cookline. As per chef, one hour. Product was moved to reach-in cooler for rapid cooling.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Clam/mussel/oyster tags not marked with last date served.
Food stored on floor. Observed oil containers on floor at end of cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 24, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs stored over cheese inside WIC.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles with no date marked inside WIC, as per cook for more than 24 hours prior.
Jan 14, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs stored over cheese inside WIC.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (52F - Cold Holding); meat balls (52F - Cold Holding) at ambient temperature at cook line prep table, as per chef for approximately 30 minutes prior.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles with no date marked inside WIC, as per cook for more than 24 hours prior.
Current Hotel and Restaurant license not displayed. Observed DBPR hotels and restaurants license not displayed.
Food stored on floor. Observed bottles of water stored on the floor inside WIC. Observed oil containers stored on floor at dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
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. Observed establishment with no oysters consumer advisory, manager print and post at establishment entrance.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed bottles of water stored on floor at dry storage area.
In-use tongs stored on equipment door handle between uses.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout reach in cooler at cook line.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certificate for Franco Delrisco expired on 06/23/2023.
Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. At the time of the inspection observed a dog permitted in outdoor dining area. Manager on duty told customer to leave establishment. Priority: Intermediate
Nov 4, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over vegetables in the walk-in cooler. The chef moved the fish to the bottom shelf.
Clam/mussel/oyster tags not marked with last date served. Observed the last 4 tags were not dated.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was emailed. The operator printed it and filled it out during the inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice bucket not stored inverted between uses. The cook inverted the buckets.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour. The chef removed it.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 83°F. at the cook line. The chef poured out the water.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jun 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 8 packages of corvina and 8 packages salmon fully defrosted at walk-in cooler and reach-in cooler at cookline.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed on corvina and salmon packaging at walk-in cooler and cookline reach-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked rice (69F - Cold Holding) at cookline. As per chef, one hour. Product was moved to reach-in cooler for rapid cooling.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. Observed no soap at bar hand washing sink.
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 operator doing reduced oxygen packaging of salmon, corvina, wagyu, and ox tail without without HACCP plan approved by the Division of Hotels and Restaurants.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed salmon, corvina, wagyu, and ox tail missing production time and date on packaging.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cookline.
Food stored on floor. Observed water bottles stored on floor at walk-in cooler.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed duck breasts packages without production hour or date on packaging at walk-in cooler and reach-in cooler. As per chef, less than 48 hours.
Jun 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No soap provided at handwash sink. Located at bar and cook line. Employee replenished soap.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Located at kitchen area.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee taking clean equipment out of dishwasher without washing hands, discussed with operator
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee eating in a food preparation or other restricted area. Employee drinking can of soda on hot line, then in prep area, sat can on clean prep table, discussed with manager
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.