MOTEK MIAMI BEACH
2701 COLLINS AVE, Miami Beach FL 33140 · 786.953.7689
Last inspected Aug 7, 2026 · 18 visits since November 2023
OCT 24
FEB 25
OCT 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crumbled feta cheese at 54 f and yogurt 51 F inside reach in cooler overnight, as per Sous chef. All food items were discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
18 visits, newest first
Aug 7, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed no training program for employees conducting sous vide at the butcher station.
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 Carlos Enriquez ( butchery) working in the establishment for more than 60 days without food handler.
Establishment charging automatic gratuity/ operations charge without properly disclosing the information on the menu and the bill/ not visible or smaller than the letter size used for food items. Observed service charge on the menu and the bill, but the letter size used is smaller than the one used for food items. Also the purpose of the charge is not clear.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer.
Aug 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed no training program for employees conducting sous vide at the butcher station.
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 Carlos Enriquez and Victor Dovale ( butchery )
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with accumulation of dust above the 3 compartment sink.
Jul 14, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken above raw cauliflower inside reach in freezer at the cook line. Chef inverted the products.
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Missing electronic system to monitoring the temperatures in cold units where Special process takes effect.
Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed no training program for employees conducting sous vide at the butcher station.
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 Carlos Enriquez ( butchery) working in the establishment for more than 60 days without food handler.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed temperature logs are empty and no temperature is recorded. Establishment is conducting sous vide for chicken and lamb with no records.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food containers ready to use on shelving stored with food contact surface up. Employee inverted the containers.
Equipment and utensils not properly air-dried - wet nesting. Observed accumulation of water residue on food containers.
Establishment charging automatic gratuity/ operations charge without properly disclosing the information on the menu and the bill/ not visible or smaller than the letter size used for food items. Observed service charge on the menu and the bill, but the letter size used is smaller than the one used for food items. Also the purpose of the charge is not clear.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer.
Water leaking from pipe and/or faucet/handle. Observed leak from hot water pipe that goes from hand sink to the butcher area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on counters. Employee placed the wet towels in sanitizer solution between uses.
May 26, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Missing electronic system to monitoring the temperatures.
Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed no training program for employees conducting sous vide at the butcher station.
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 Carlos Enriquez and Victor Dovale ( butchery )
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed temperature logs are empty and no temperature is recorded.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed glassware dishwasher machine with a wash cycle temperature of 115 F.
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle use to scoop lentils and chick peas.
Food stored on floor. Observed cardboard boxes of bread stored on walk in freezer floor.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with accumulation of dust above the 3 compartment sink.
May 19, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Malabi dessert (53F - Cold Holding); shakshuka (54F - Cold Holding); pastrami (54F - Cold Holding); milk (52F - Cold Holding); all inside walk in cooler with ambient temperature of 51F. All the food has been inside the walk in cooler for more than 24 hours.
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Missing electronic system to monitoring the temperatures.
Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed no training program for employees conducting sous vide at the butcher station.
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 Carlos Enriquez and Victor Dovale ( butchery )
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed temperature logs are empty and no temperature is recorded.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed glassware dishwasher machine with a wash cycle temperature of 115 F.
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle use to scoop lentils and chick peas.
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 walk in cooler at ambient temperature of 51F
Food stored on floor. Observed cardboard boxes of bread stored on walk in freezer floor.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with accumulation of dust above the 3 compartment sink.
May 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority10 Intermediate10 Basic
Show 25 findings ▾
Employee washed hands with no soap. Observed employee was washing her hands with no soap.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed lamb stock with date marked 5/8 and as per sous chef the food was inside the walk in cooler all the time.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed lamb stock with date marked 5/8 and as per sous chef the food was inside the cooler all the time.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Malabi dessert (53F - Cold Holding); shakshuka (54F - Cold Holding); pastrami (54F - Cold Holding); milk (52F - Cold Holding); all inside walk in cooler with ambient temperature of 51F. All the food has been inside the walk in cooler for more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Malabi dessert (53F - Cold Holding); shakshuka (54F - Cold Holding); pastrami (54F - Cold Holding); milk (52F - Cold Holding); all inside walk in cooler with ambient temperature of 51F. All the food has been inside the walk in cooler for more than 24 hours.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager in charge unable to answer questions about thermometer calibration.
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Missing electronic system to monitoring the temperatures.
Employee washed hands in a sink other than an approved handwash sink.
Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed no training program for employees conducting sous vide at the butcher station.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by the robot cut in the prep area. Employee moved it immediately.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at the prep area in the back. Manager restocked the station.
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 Carlos Enriquez and Victor Dovale ( butchery )
No soap provided at handwash sink. Missing soap at the prep area in the back.Manager restocked the station.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed temperature logs are empty and no temperature is recorded.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed glassware dishwasher machine with a wash cycle temperature of 115 F.
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle use to scoop lentils and chick peas.
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 walk in cooler at ambient temperature of 51F
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. Observed commercially processed vacuumed sealed seabass and tuna thawing inside vacuumed sealed bags. Employee removed the products from the bags immediately.
Employee eating in a food preparation or other restricted area. Observed employee eating in the prep area in the back.
Food stored on floor. Observed cardboard boxes of bread stored on walk in freezer floor.
In-use knife/knives stored in cracks between equipment and the wall at the pizza station. Knives were clean up immediately.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives inside water mixed with vinegar. Water was at room temperature of 75F. Observed at butcher area and at the cook line. Water was discarded.
In-use wet wiping cloth/towel used under cutting board.
No container installed for catching grease from hood drip tray. Missing container for catching the grease.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with accumulation of dust above the 3 compartment sink.
Dec 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Missing manager certificate for Javier Mendez hired since April and Marcos Tovar working in the establishment since July.
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. Missing training for some employees : Elvira Azucena, Antonio Maffia, Christopher Mazorra, Blas Niello, Omar Moncada.
Oct 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ROP fresh fish ( salmon ) conducted on site using regular plastic bags instead of 10 K bags as approved by the Division.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler at 44.6 F ambient temperature.All food stored inside for more than 4 hrs: butter (50F - Cold Holding); mozzarella cheese (49F - Cold Holding); clarified butter (49F - Cold Holding); raw chicken (48F - Cold Holding); pasteurized eggs (46F - Cold Holding), heavy cream (48F - Cold Holding). Operator discarded the food items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station : hummus (47 - Cold Holding); muhamara ( pepper sauce (49F - Cold Holding); tzatziki sauce (48F - Cold Holding); caramelized onion (53F - Cold Holding); feta cheese (54F - Cold Holding); chick peas (52F - Cold Holding). WIC : butter (50F - Cold Holding); mozzarella cheese (49F - Cold Holding); clarified butter (49F - Cold Holding); raw chicken (48F - Cold Holding), Grill RIC : sea bass (54F - Cold Holding); salmon (48F - Cold Holding); Beef (52F - Cold Holding, Fryer RIC : tzatziki sauce (55F - Cold Holding); hummus (47F - Cold Holding); cooked potatoes (47F - Cold Holding); goat cheese (48F - Cold Holding); feta cheese (50F - Cold Holding). Only food stored inside WIC has been there for more than 4 hrs, the rest of the food was transferred to a different reach in cooler.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Missing manager certificate for Javier Mendez hired since April and Marcos Tovar working in the establishment since July.
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. Missing training for some employees : Elvira Azucena, Antonio Maffia, Christopher Mazorra, Blas Niello, Omar Moncada.
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 located in front of grill station at 43 F, cooler located at pizza station at 44 F, reach in cooler in front of the fryer station at 43.5 F, and walk in cooler at 44.6 F ambient temperature. Operator was advised not to store TCS food until those units be replaced or repaired.
Oct 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 8 high priority.
8 High priority11 Intermediate11 Basic
Show 30 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. Observed employee at the pizza station, was cleaning the hand sink, then continued working with food without washing his hands. Employee was coached and washed his hands correctly.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ROP fresh fish ( salmon ) conducted on site using regular plastic bags instead of 10 K bags as approved by the Division.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment is offering undercooked salmon from Patagonian Sea Products without correct supporting facts in the parasite letter.
Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Observed Sous vide chicken being cooked inside Sous vide machine with thermometer indicating temperature of 150.4 F. As per chef, the chicken is cooked at that temperature for a period of time of 1 hr with 45 minutes. Then, Chicken is removed from the bag, kept inside reach in cooler and reheated for immediate service by order.. Establishment submitted HACCP and process waiver, but it is not approved. Chef adjusted the machine temperature to 170F.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially ROP fish ( sea bass) already thawed inside the sealed bags at the RIC grill station. Also observed ROP fish ( fresh salmon ) conducted on site using regular bags instead of 10K bags.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler at 44.6 F ambient temperature.All food stored inside for more than 4 hrs: butter (50F - Cold Holding); mozzarella cheese (49F - Cold Holding); clarified butter (49F - Cold Holding); raw chicken (48F - Cold Holding); pasteurized eggs (46F - Cold Holding), heavy cream (48F - Cold Holding). Operator discarded the food items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station : hummus (47 - Cold Holding); muhamara ( pepper sauce (49F - Cold Holding); tzatziki sauce (48F - Cold Holding); caramelized onion (53F - Cold Holding); feta cheese (54F - Cold Holding); chick peas (52F - Cold Holding). WIC : butter (50F - Cold Holding); mozzarella cheese (49F - Cold Holding); clarified butter (49F - Cold Holding); raw chicken (48F - Cold Holding), Grill RIC : sea bass (54F - Cold Holding); salmon (48F - Cold Holding); Beef (52F - Cold Holding, Fryer RIC : tzatziki sauce (55F - Cold Holding); hummus (47F - Cold Holding); cooked potatoes (47F - Cold Holding); goat cheese (48F - Cold Holding); feta cheese (50F - Cold Holding). Only food stored inside WIC has been there for more than 4 hrs, the rest of the food was transferred to a different reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed caramelized onion at 104 F left by the cook line. Employee reheated the food at 167 F ambient temperature.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unable to answer correctly about manual ware washing procedure.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed ROP fresh salmon using regular plastic bags and Sous vide chicken with Sous vide machine at 150.4 F water temperature.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Missing manager certificate for Javier Mendez hired since April and Marcos Tovar working in the establishment since July.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener. Employee cleaned it.
Handwash sink not accessible for employee use at all times. Observed hand sink at the warehouse washing area blocked by a trash container and a rack. Employee moved them.
Handwash sink used for purposes other than handwashing. Observed a drain containers inside the hand sink located at the coffee station and the pizza area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed missing test kits ( quart and chlorine) to check sanitizing solution. Establishment got the test kits while conducting the inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the pizza area. stations were restocked.
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. Establishment is conducting cooking Sous vide chicken and the machine temperature was 150.4 F. Procedure was submitted, but it is not approved. Chef adjusted the machine to 170 F.
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. Missing training for some employees : Elvira Azucena, Antonio Maffia, Christopher Mazorra, Blas Niello, Omar Moncada.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water in the hand sink located at the butcher station.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle use to scoop chicken stock and flour. Chef moved out all the plastic containers.
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 located in front of grill station at 43 F, cooler located at pizza station at 44 F, reach in cooler in front of the fryer station at 43.5 F, and walk in cooler at 44.6 F ambient temperature. Operator was advised not to store TCS food until those units be replaced or repaired.
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. Observed commercially ROP fish ( sea bass) already thawed inside the sealed bags at the RIC grill station.
Cove molding at floor/wall juncture broken/missing. Observed cove molding in disrepair inside employee restroom.
Current Hotel and Restaurant license not displayed. Observed Expired license displayed at the bar area.
Ice scoop handle in contact with ice. Observed scoop handle touching the ice. Employee corrected immediately.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water 97F.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath the cutting board at the fryer station.
No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located at the fryer station.
No handwashing sign provided at a hand sink used by food employees. Observed missing handwashing sign at the coffee station area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop inside the bucket.
Feb 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
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. Establishment conducting vacuum sealing ROP process for raw lamb, raw fish and raw beef without HACCP approved by the DBPR.
Feb 18, 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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was touching the cell phone and continued with the same gloves at the prep station. Employee was coached, put the gloves out and washed her hands,
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the hand sink located inside employee restroom.
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. Establishment conducting vacuum sealing ROP process for raw lamb, raw fish and raw beef without HACCP approved by the DBPR.
Bowl or other container with no handle used to dispense food. Observed plastic containers without handle used to scoop chickpeas, lentils and rice. Manager discarded the plastic containers.
Food stored on floor. Observed plastic 5 gallon cooking oil on the kitchen floor.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with some rusted shelves.
Wet mop not stored in a manner to allow the mop to dry.
Dec 9, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
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. Establishment conducting vacuum sealing ROP process for raw lamb, raw fish and raw beef without HACCP approved by the DBPR.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed excessive smoke and vapor inside the kitchen immediately after cooking..
Oct 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
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/ Observed expired manager certificate for Adriana Boza since beginning of this year.
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/ Observed approximately 11 employees engaged in food preparation with No certified manager present.
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. Establishment conducting vacuum sealing ROP process for raw lamb, raw fish and raw beef without HACCP approved by the DBPR.
Current Hotel and Restaurant license not displayed.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Trash receptacles not provided where needed in establishment. Missing trash containers at some hand sink stations.
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed excessive smoke and vapor inside the kitchen immediately after cooking..
Oct 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 9 high priority.
9 High priority9 Intermediate12 Basic
Show 30 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking shell eggs, drying his hands with a clean towel and then, touching the plastic wrap and utensils without washing his hands. Employee was coached and washed hands correctly.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed defrosted fish inside reach in cooler (branzinos) at 42 F inside vacuum sealed bags. ROP process conducted on site.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing big containers and pans at the 3CS without sanitizing them. Sanitizer concentration quat 0 ppm. Manager adjusted the sanitizer line, then quat 200 ppm.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon as per customer request.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cooked cauliflower and egg plants inside walk in cooler. Manager inverted the storage order immediately.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed defrosted fish inside reach in cooler (branzinos) at 42 F inside vacuum sealed bags. ROP process conducted on site.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crumbled feta cheese at 54 f and yogurt 51 F inside reach in cooler overnight, as per Sous chef. All food items were discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt (51 F - Cold Holding); crumble feta cheese ( 54 F- Cold Holding ) overnight inside reach in cooler with ambient temperature of 50 F. Items were discarded.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed feta cheese at 54 f inside reach in cooler overnight. Cheese was prepared yesterday 10/1 as per Sous chef.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Kit not in used as evidence of incorrect sanitizer concentration at the ware washing area, quat 0 ppm. Manager adjusted the line and checked with the test kit to quat 200 ppm
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
Equipment drain line draining into handwash sink. Observed portable air conditioning portable unit draining inside hand sink at the ware washing area.
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/ Observed expired manager certificate for Adriana Boza since beginning of this year.
Handwash sink not accessible for employee use at all times. Observed hand sink at the ware washing area blocked by big plastic crates. Employee moved them.
Handwash sink used for purposes other than handwashing. Observed utensils and a drainer inside the hand sink located at the coffee station. Employee moved all the items out from inside the hand sink.
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/ Observed approximately 11 employees engaged in food preparation with No certified manager present.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand sinks located at the coffee station and the kitchen. Stations were restocked.
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. Establishment conducting vacuum sealing ROP process for raw lamb, raw fish and raw beef without HACCP approved by the DBPR.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Staff bathroom not self closing door.
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 in front of the cook line at 51 F
Current Hotel and Restaurant license not displayed.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Exterior door has a gap at the threshold that opens to the outside. Observed gaps under back exterior door and in the middle of both sides.
Floor area(s) covered with standing water. Observed accumulation of water on the floor.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board at the back prep area. Sous chef moved it out.
No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at the pizza station, ware washing area, prep station.
Stored food not covered. Observed uncovered food in containers at the server expo station by the pizza station. Employee covered all the food.
Trash receptacles not provided where needed in establishment. Missing trash containers at some hand sink stations.
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed excessive smoke and vapor inside the kitchen immediately after cooking..
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop left inside mop bucket. Mop was inverted.
Jun 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed crash solution reaching 118 after running the machine 5 times.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath cutting board.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted walk in cooler with rusted shelves.
May 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. As evidence of chlorine sanitizer 0 ppm. Glassware inside at the time of the inspection.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glassware inside chlorine dish machine with sanitizer concentration 0 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon at 47 F inside reach in cooler in front of the line. As per employee for less than 4 hrs. Employee added ice underneath.
Handwash sink not accessible for employee use at all times. Observed a trash container blocking the hand sink. Sous chef moved it to grant access.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Missing hand sink at the Warewashing area.
Handwash sink used for purposes other than handwashing. Observed hand sink located by the cook line with a container inside. Employee moved the container out.
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. Missing reporting agreement.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed crash solution reaching 118 after running the machine 5 times.
Bowl or other container with no handle used to dispense food.
Floor soiled/has accumulation of debris. Observed accumulation of old debris on the corners, underneath equipments.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath cutting board.
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed excessive smoked in the kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted walk in cooler with rusted shelves.
May 14, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 29, 2023Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate13 Basic
Show 17 findings ▾
Handwash sink missing in warewashing or food preparation area. Observed front bar with ice machine without hand sink.
No hot running water at three-compartment sink. Bar area next to the restrooms.No hot running water in the entire establishment. Water temperature 86f. Person in charge turned on the water heater and the water reached 104f.
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. Observed front counter with ice machine and no hand sink present or on the way,. As per person in charge, they will move out all the equipments from this area, but still there at the time of the inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water in the restrooms. Water temperature 86f.
Accumulation of debrisblack/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of debris inside ice machine located in the bar area next to the restrooms.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the front bar area.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board on the top of the reach in cooler located in front of the cooking equipments.
Drain cover(s) in the kitchen area is broken.
Equipment in poor repair. Observed oven door falling down, reach in cooler not at the right temperature 41f or below. Observed reach in cooler located in front of the cook line almost at 50f. Observed walking cooler gasket broken.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed underneath 3 compartment sink at the bar area located next to the restrooms.
Floor area(s) covered with standing water. Observed standing water on the kitchen floor.
Floor tiles missing and/or in disrepair and/or in disrepair. Observed missing floor tile in the front. Observed floor in disrepair in the front area by the entrance of the storage near manager office.
Hole in or other damage to wall. Observed accumulation of holes in the front, kitchen area, storages.
No hot running water at mop sink. Observed hot line with water at 85f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walking cooler fan and hood filters with accumulation of dust.
Plumbing system in disrepair. Observed unsealed pipe above the 3 compartment sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.