MONDRIAN CAFFE
1100 WEST AVE, Miami Beach FL 33139 · 305.374.5700
Last inspected Aug 19, 2026 · 9 visits since November 2023
JUL 24
DEC 24
SEP 25
APR 26
AUG 26
— STEADY
5 inspections within 7 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Following items held overnight inside produce cooler:Mashed potatoes 48f, chicken 48f, lamb 49f, ribs 48f, garlic butter 51f, butter 50f,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018052007 | Sep 6, 2018 | Jan 10, 2019 | $160 |
Inspection history
9 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment has no written plan for time for sushi rice. Provided chef with form and filled out during inspection.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter at pool kitchen missing service date.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on shelf at warewashing area, wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at reach in cooler at cook line soiled with food debris.
Show the remaining 1 finding ▾
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 establishment is conducting ROP packaging of raw steak and lamb rack missing time on label, as per chef made the night prior.
Apr 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50F - Cold Holding); cut tomatoes (52F - Cold Holding) at cook line reach in cooler, as per chef for approximately 1 hour prior.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Sep 15, 2025Inspection 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 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (49F - Cold Holding); sausage (57F - Cold Holding) inside reach in cooler at cook line, as per chef for approximately 2 hours prior.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Observed ice cream containers on floor inside WIF.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed 2 boiler certificate expired, already inspected.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels at handsink across cook line at kitchen.
No soap provided at handwash sink. Observed No soap at handsink across cook line at kitchen.
In-use tongs stored on equipment door handle between uses. Observed tongs on equipment door by cook line.
Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in sink with no running water.
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mashed potatoes, roasted potatoes, and pasta held for more than 24 hours not properly date marked at walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling vents soiled throughout the kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Equipment and utensils not properly air-dried - wet nesting. Observed at dishwasher area.
No conspicuously located ambient air temperature thermometer in holding unit. Observed No thermometer inside reach in coolers across from cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler across cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth stored all over preparation area at kitchen.
Apr 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Covered waste receptacle not provided in women's bathroom.
Equipment in poor repair. Observed reach-in cooler gasket in disrepair at salad preparation area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield at light at salad station.
Observed metal containers not properly air-dried - wet nesting at three compartment sink area.
Apr 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Observed dishmachine with a chlorine concentration of 200+ ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Smoke salmon (55F - Cold Holding); Butter (67F - Cold Holding) at cookline. As per chef, less than 2 hours. Products were placed in ice for rapid cooling.
Clam/mussel/oyster tags not marked with last date served.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cooked lamb kept for less than 48 hours missing time of preparation.
Covered waste receptacle not provided in women's bathroom.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while doing food preparation at cookline.
Equipment in poor repair. Observed reach-in cooler gasket in disrepair at salad preparation area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield at light at salad station.
Observed metal containers not properly air-dried - wet nesting at three compartment sink area.
Observed no handwashing sign provided at a hand sink used by food employees at bar area and women bathroom.
Jan 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Carbon dioxide/helium tanks not adequately secured.
Nov 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching body and immediately went to cook line. Advise operator to instructed employee to wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Following items held overnight inside produce cooler:Mashed potatoes 48f, chicken 48f, lamb 49f, ribs 48f, garlic butter 51f, butter 50f,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following items held overnight inside produce cooler:Mashed potatoes 48f, chicken 48f, lamb 49f, ribs 48f, garlic butter 51f, butter 50f,
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
Handwash sink used for purposes other than handwashing. Items stored inside hand washing station adjacent to walk in freezer. Operator removed item from station.
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. Provided oyster consumer advisory to operator.
Soap dispenser at handwash sink not working/unable to dispense soap. Hand washing station on cook line.
Carbon dioxide/helium tanks not adequately secured.
Time/temperature control for safety food thawed in an improper manner. Packages of beef inside standing water.
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.