MOTEK BY THE SEA
401 N FORT LAUDERDALE BLVD, Fort Lauderdale FL 33304 · (786) 487-6787
Last inspected Mar 25, 2026 · 11 visits since March 2024
APR 24
SEP 24
FEB 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 32 points off where it started.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Prep area drawers - Pico date marked September 17. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025028754 | Feb 17, 2025 | May 6, 2025 | $200 |
Inspection history
11 visits, newest first
Mar 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed one ice machine accumulation of black/green mold-like substance in the interior.
Mar 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in deep covered plastic containers in walk-in cooler green chili tomatillo (41F - Cold Holding) (44-57F - Cooling) per chef prepared last night and held in cooler overnight. See stop sale
Employee washed hands with cold water. Observed cooked turn on cold water faucet only to wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in deep covered plastic containers in walk-in cooler green chili tomatillo (41F - Cold Holding) (44-57F - Cooling) per chef prepared last night and held in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top units; pooled eggs (47F - Cold Holding); eggs white (44F - Cold Holding sliced American cheese (47-48F - Cold Holding) per operator held out of temperature less than two hours not portion or prepared today. Operator placed ice backs on items. Observed in small flip top cooler at expo station cream cheese pc (55F - Cold Holding) per operator left out at room temperature for one hour before operator replaced in holding unit.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in deep covered plastic containers in walk-in cooler green chili tomatillo (44-57F - Cooling) per chef prepared last night and held in cooler overnight
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed one ice machine accumulation of black/green mold-like substance in the interior.
Bowl or other container with no handle used to dispense food. Observed in sugar and cake flour container a plastic container without handle. Operator removed
Raw fruits/vegetables not washed prior to preparation. Observed avocado cut in half being scooped out with labels still attached to skin.
Stored food not covered. Observed sugar container not covered in storage area. Operator covered.
Sep 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese Enchiladas (46F - Heated Cooling)12:06 pm since 8:00 am to 52 F at 12:58 pm. At this rate proper cooling will not occur and operator placed in blast chiller for quick chill.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered cook line and began preparing food without washing hands. Proper handwashing was reviewed with employee and employee washed hands.
Employee drank from plastic water bottle and then handled clean grill utensils, without washing hands. Reviewed proper handwashing with employee and employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer- Raw shell eggs stored over cooked potatoes. Manager stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top # 2 // Cooked peppers (47F - Cold Holding); Feta cheese (47F - Cold Holding). Cooked onions (47F - Cold Holding); Pico de Gallo (48-50F - Cold Holding) in double pan. Shredded cheese (48F) double pan. Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Manager moved to walk in cooler to quick chill. FLIP TOP # 3 - Cheese -( 45F - Cold Holding), Cut cabbage (45F -Cold Holding). Cooked Corn on the cob ( 43F - Cold Holding). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Manager moved to walk in cooler to quick chill.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Avocado toast with soft boiled egg on menu has no asterisk stating consumer advisory. Reviewed menu with manager.
Bowl or other container with no handle used to dispense food. Plastic cup no handle in shredded cheese. Employee removed.
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. Walk in cooler- Mahi Mahi thawing in reduced oxygen packaging. Fish held in unit overnight, ( 39 F).Manager opened packages.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's two water bottles stored on prep table at cook line. Employee removed bottles.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from water bottle at prep table at cook line. Manager advised employee to drink beverage away from prep area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walk in freezer door and on area directly under circulating fans.
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go - cut watermelon - only has packaged date on containers.
Waste line missing at soda gun holster. All bar soda guns.
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - main (Temperature 155F). Operator cleaned spray arms - next run 153F. Operator set up triple sink sanitizing.
Prep area Employee drank, changed gloves and then engaged in food preparation - touching ready to eat foods - without washing hands. Reviewed proper hand washing and employee properly washed hands.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go - cut watermelon - only has packaged date on containers.
Stored food not covered. Walk in freezer - chicken stored uncovered. Operator stated it would be removed.
Waste line missing at soda gun holster. All bar soda guns.
Sep 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Prep area drawers - Pico date marked September 17. See stop sale.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - main (Temperature 154F). Dishwasher - bar (Temperature 150). Operator set up triple sink sanitizing. Quat 400ppm.
Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo area/cookline - cooked potatoes (96-110F - Hot Holding). Per operator holding approximately 10 minutes. Operator voluntarily discarded.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Dinner menu - hamachi. Reviewed menu updating with operator.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat English muffins and clean utensils without washing hands. Reviewed proper hand washing - cook removed gloves and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Left cookline flip top drawers - Raw smoked salmon stored over ready to eat grapes. Operator stored all items properly.
Accumulation of lime scale on the inside of the dishmachine. Operator currently cleaning unit.
Waste line missing at soda gun holster. Bar area soda gun.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm.
Mar 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in #1 - raw pork bacon stored over ready to eat pico. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left to right - #2 cream sauce (45-48F); cooked chicken (48-50F). Per operator, items held in unit less than 2 hours. No items prepped or portioned today. Observed ice buildup around circulation fans. #3 cooked peppers (47F); pico (53F). Items in upper section. Per operator, items held in unit less than 2 hours. No items prepped or portioned today. Operator moved all items to blast chiller to quick chill. Cookline - ice bath - pico (48F); cheese (45F). Observed low ice/water solution. Operator added ice to quick chill. Expo - flip top - pico (48-49F); tomato sauce (48-49F). Per operator items held in unit 3 hours. No items prepped or portioned today. Operator voluntarily discarded items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - white rice (120F - Hot Holding). Per operator holding less than an hour. Operator turned on heat to reheat. Grill - carnitas (125F - Hot Holding). Per operator holding less than an hour. Operator placed on Time as a Public Health control.
Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun.
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.