MOTEK GABLES
45 MIRACLE MILE, Coral Gables FL 33134 · 305.444.4648
Last inspected Mar 6, 2026 · 14 visits since July 2023
NOV 24
DEC 24
NOV 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019017566 | Apr 2, 2019 | May 15, 2019 | $400 |
Inspection history
14 visits, newest first
Mar 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees with lack of knowledge about hot holding temperatures.
Equipment in poor repair. Observed at the salad station two units not working properly.
Floor tiles missing and/or in disrepair. Observed at cook line and front of dishwasher machine.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line and dishwashing area.
Mar 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 6 high priority.
6 High priority6 Intermediate14 Basic
Show 26 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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.
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Kitchen and prep area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soft Cheese 48°, hummus 48°F, beef 50°F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus 48F, beef 50°, coleslaw 48F
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees with lack of knowledge about hot holding temperatures.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board solid at prep area. Can opener soiled, cutting table soiled, reach in cooler at front line soiled with front debris.
Handwash sink not accessible for employee use at all times.
Handwash sink used for purposes other than handwashing.
Probe thermometer not used to ensure proper food temperatures.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at cook line, Kitchen. Observed at prep area kitchen by the corner.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. Observed at kitchen's prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Equipment in poor repair. Observed at the salad station two units not working properly.
Floor tiles missing and/or in disrepair. Observed at cook line and front of dishwasher machine.
Food stored on floor. Observed at walk in cooler/ walk in freezer boxes with poultry stored on floor.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled dry wiping cloth in use.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line and dishwashing area.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Dec 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed humus (53F - Cold Holding); cut tomatoes (49F - Cold Holding) at flip top unit at front counter area, as per staff for less than 4 hours, staff relocated the product to another unit for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener blade.
Handwash sink not accessible for employee use at all times. Observed roll of plastic wrap obstructing the use of handwashing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer dishwasher machine at bar area and not test kit available, manager provided new test kit.
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 at handwashing sink bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed inside container of humus at walk in cooler, staff removed it.
Cutting board has cut marks and is no longer cleanable. Observed several auxiliary cutting boards and working table cutting boards with marks not longer cleanable.
Hole in or other damage to wall. Observed at mop sink area.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets all around cooling units.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed inside container around ware washing area under dishwasher machine.
Wet wiping cloth not stored in sanitizing solution between uses. Observed bat all throughout kitchen prep tables.
Nov 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Dishwashing area.
Cove molding at floor/wall juncture broken/missing. Dishwashing area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Nov 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority3 Intermediate12 Basic
Show 16 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee using gloves but no hand washing.
Handwash sink not accessible for employee use at all times. At front bar, sink blocked by garbage can. Employee removed them.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front bar. Bar tender place soap.
No soap provided at handwash sink. Observation front bar.
Ceiling/ceiling tile shows damage or is in disrepair. Dishwashing area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils.
Cove molding at floor/wall juncture broken/missing. Dishwashing area.
Floor area(s) covered with standing water. 36-22-4 Observed: Floor area(s) covered with standing water. Observed at dishwashing area, underneath the dishwasher machine, area that's located inside the restaurant, floors partially covered with sewage water coming out from drain and covering the area where the machine is functioning. According to the employee the situation started this morning. According to the manager the plumbing company has been notified and they are in they way to fix the problem.
Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temperature taking 87°
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and shelves at walk in cooler soiled.
Standing water in floor drain/floor drain draining very slowly. Observed at mop sink and hand sink located at cook line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wall soiled with accumulated grease, food debris, and/or dust.
Dec 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.observed employee at kitchen changing tasks from soiled to clean but no hand washing, just new gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
Handwash sink used for purposes other than handwashing. Observed food trays stored on hand sink at salad station.
No paper towels or mechanical hand drying device provided at handwash sink. Prep area kitchen. Cook send to place a new roll.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Food stored on floor.
Dec 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Cutting board has cut marks and is no longer cleanable. Kitchen.
Equipment in poor repair. Observed 4 units no cooling properly.
Food stored in a location that is exposed to splash/dust. Hand wash sink located by cook line ( grill)
Nov 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
Employee washed hands with cold water. Employee at dough station.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. ground beef (55F - Cold Holding); Fish (55F - Cold Holding); Beef (55F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (55F - Cold Holding); Fish (55F - Cold Holding); Beef (55F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Handwash sink does not have enough water pressure to properly wash hands. Cook line.
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.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At dough station.
Buildup of food debris/soil residue on equipment door handles.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Kitchen.
Employee with no hair restraint while engaging in food preparation. For some employees at kitchen and prep area.
Equipment in poor repair. Observed 4 units no cooling properly.
Food stored in a location that is exposed to splash/dust. Hand wash sink located by cook line ( grill)
Food stored on floor. Observed at walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen
Plumbing system in disrepair. Hand sink at prep area, faucet broken.
Wet mop not stored in a manner to allow the mop to dry.
Apr 19, 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 ▾
Ice buildup in walk-in freezer.
Apr 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed a prep area out of the kitchen with a prep table used for storing and preparing food. The room needs a hand sink.
No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. For most of hand sinks in the kitchen.
Nonfood-grade basting brush used in food.
Ice buildup in walk-in freezer.
Apr 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority11 Intermediate4 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees no washing hands due to lack of hot water. Kitchen.
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. For most of the hand wash sinks in the kitchen and prep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus 46°F, cut tomatoes 50°F, cheese 50°F. According the chef the items were brought from the walk in cooler approximately at 10 am. Time of the inspection 12:00. Items were stored with ice and placed in another unit.
Handwash sink does not have enough water pressure to properly wash hands. Kitchen.
Handwash sink not accessible for employee use at all times.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed a prep area out of the kitchen with a prep table used for storing and preparing food. The room needs a hand sink.
No hot running water at three-compartment sink.
No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. For most of hand sinks in the kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Chef sent for a new roll and soap. Cook line.
No running water at mop sink.
No soap provided at handwash sink. Cook line.
Nonfood-grade basting brush used in food.
Water pressure lacking at fixtures that require the use of water.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area at the kitchen.
Equipment in poor repair.
Equipment or utensils not designed or constructed in a durable manner.
Food stored on floor. Three boxes with meat at WIF.
Ice buildup in walk-in freezer.
Jan 5, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed no food grade towels used to cover the pita bread.
Operating with an expired Division of Hotels and Restaurants license. Establishment open and serving food at the time of the inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Adriana Boza National Registry 5/18/2023.
Handwash sink used for purposes other than handwashing. Observed a funnel inside the hand sink at the bar. Employee moved it and washed it.
Nonfood-grade basting brush used in food. Observed non food grade brush used for oil at the pita station. The brush was discarded.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside the ice machine.
Food stored on floor. Observed plastic container with fruits stored on the floor at the bar area. Employee moved it.
In-use tongs stored on equipment door handle between uses. Observed in oven handles. Employee moved them.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board at the expo station. Employee removed them.
No handwashing sign provided at a hand sink used by food employees. Missing hand washing sign at all hand sinks located at the bar area.
Jul 25, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
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. Provided via email.
No paper towels or mechanical hand drying device provided at handwash sink. Prep area at kitchen. Employee placed a new roll.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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. Gaskets for prep area, kitchen.
Food stored on floor. Observed at walk in Walk in cooler several boxes with beef on floor.
In-use knife/knives stored in cracks between pieces of equipment. At pizza station.
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.