MANDOLIN
4312 NE 2 AVE, Miami FL 33137 · 305.749.9140
Last inspected Apr 10, 2026 · 9 visits since January 2024
MAY 24
JAN 25
MAR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 98F). Triple sink set up for sanitizing until dishwasher is repaired.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired since 10/1/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cooked beets inside reach in cooler drawer at cold station.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw lamb inside walk in cooler. Operator relocated products.
Show the remaining 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (110F - Hot Holding) at prep area, as per operator for one hour. Observed grilled tomatoes (84F - Hot Holding) at expo station, as per operator for one hour.
Clam/mussel/oyster tags not marked with last date served. Observed mussel tags not marked with last date served.
Bowl or other container with no handle used to dispense food. Observed multiple cups with no handle stored inside multiple containers of seasonings and flour in prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in kitchen areas.
Clams/mussels/oysters removed from original container for long-term storage. Observed fresh mussels removed from original container kept on cook line, no copy of tag.
Cutting board has cut marks and is no longer cleanable. Across from wood fire oven.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly trap stored on shelf above prep area in cold station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on shelf above prep table.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Mar 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 8 high priority.
8 High priority1 Intermediate9 Basic
Show 18 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 98F). Triple sink set up for sanitizing until dishwasher is repaired.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves and begin to prepare customer order without first washing hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee garnish dish with dried herbs with bare hands. Advised operator employees must wear gloves when handling ready to eat foods.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired since 10/1/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cooked beets inside reach in cooler drawer at cold station.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw lamb inside walk in cooler. Operator relocated products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (50F - Cold Holding); feta cheese (51F - Cold Holding) at reach in cooler in cold station. As per operator for one hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (110F - Hot Holding) at prep area, as per operator for one hour. Observed grilled tomatoes (84F - Hot Holding) at expo station, as per operator for one hour.
Clam/mussel/oyster tags not marked with last date served. Observed mussel tags not marked with last date served.
Bowl or other container with no handle used to dispense food. Observed multiple cups with no handle stored inside multiple containers of seasonings and flour in prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in kitchen areas.
Clams/mussels/oysters removed from original container for long-term storage. Observed fresh mussels removed from original container kept on cook line, no copy of tag.
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 reach in cooler with ambient temperature 60F at cold station. Advised operator to use ice on TCS foods until unit is fixed.
Cutting board has cut marks and is no longer cleanable. Across from wood fire oven.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly trap stored on shelf above prep area in cold station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on shelf above prep table.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10/01/24
Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 cutting boards soiled across cook line.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed Dishwasher (Temperature 155). Instructed operator to do manual washing until machine is properly fix.
Bowl or other container with no handle used to dispense food. Observed bowls side container with syrup inside walk in cooler.
In-use tongs stored on equipment door handle between uses. Observed 1 pair hanging from oven door handle at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside sugar container with handle in contact with product. Operator placed handle upwards.
Standing water in bottom of reach-in-cooler. Observed at salad station, dips prep cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk in cooler shelves soiled.
Bowl or other container with no handle used to dispense food. Observed scoop handle touching the rice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers with accumulation of dust.
Old labels stuck to food containers after cleaning. Observed old labels on clean plastic containers.
Worn, torn and/or soiled floors/carpeting. Observed Walk in freezer floor soiled.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. O inside rice container bowl no handle used for dry rice. Employee discarded bowl.
Employee eating in a food preparation or other restricted area. Observed two employees drinking at kitchen while preparing food.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing wrist chains and wrist watches while preparing food.
Equipment and utensils not properly air-dried - wet nesting.
Time/temperature control for safety food thawed in an improper manner. Observed frozen beef thawing on standing water at sink. Employee opened cold water faucet for proper thawing.
Working containers of food removed from original container not identified by common name. Observed salt, sugar and flour containers no labeled.
May 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment built a whole new large kitchen including dish room, prep room, cooks line, etc.
May 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (56F - Cold Holding) item in walk in cooler, employee stated it was brought to restock pan to reheat for service, item was placed back into cooler. tomatoes (81F - Cold Holding) item sitting on top of cooler no refrigeration, spoke to employee about adding to time as a public health control or cold/hot holding.
Handwash sink used for purposes other than handwashing. Box of utensils in Handwash sink in dough room. Employee moved.
No plan review submitted and approved. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment built a whole new large kitchen including dish room, prep room, cooks line, etc.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table in hot prep area.
May 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in coolers on cook line: cooked potato 53 F, diced tomato 53 F, mixed cut leafy greens 57 F, mozzarella 53 F, raw beef burger 53 F. Salad station: squid cheese 52 F, blue cheese crumbles 54 F, cut tomato 53 F, cut lettuce 54 F,.
Handwash sink used for purposes other than handwashing. Observed multiple cooking utensils stored in handwash sink at salad station.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment built a whole new large kitchen including dish room, prep room, cooks line, etc.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on prep table. Operator removed.
Food stored on floor. Observed a container of sauce stored on floor in walk-in cooler. Multiple bags of ice cubes stored on floor in walk-in freezer.
In-use tongs stored on equipment door handle between uses.
Mussels removed from original container for long-term storage. Operator placed tag back on mussels.
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands on pants then grabbed spoon and stirred item on stove.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in walk in cooler. Raw chicken over raw lamb chops in reach in cooler on cooks line. Operator moved raw chicken and raw eggs below items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (56F - Cold Holding) item in walk in cooler, employee stated it was brought to restock pan to reheat for service, item was placed back into cooler. tomatoes (81F - Cold Holding) item sitting on top of cooler no refrigeration, spoke to employee about adding to time as a public health control or cold/hot holding.
Toxic substance/chemical improperly stored. Sanitizer bucket on top of prep table in salad area, employees placed item in a double bucket on floor.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine in hot prep area.
Handwash sink used for purposes other than handwashing. Box of utensils in Handwash sink in dough room. Employee moved.
No plan review submitted and approved. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment built a whole new large kitchen including dish room, prep room, cooks line, etc.
Bowl or other container with no handle used to dispense food. Coconut flakes in dry storage and seasoning in hot prep the containers have cups inside no handles. Employee removed cups.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in hot prep area. Drinks on shelf above prep in prep room.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in togo box on shelf above bulk flour and rice bags on storage shelf, employee discarded food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table in hot prep area.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish room.
Equipment in poor repair. Cutting board on cooks line that is grooved.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handles on cooks line.
No handwashing sign provided at a hand sink used by food employees. In dough room and prep room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cooks line.
Old labels stuck to food containers after cleaning. On clean plastic containers in dish room.
Working containers of food removed from original container not identified by common name. Coconut flakes resembling grated Parmesan cheese in dry storage.
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.