MOTEK MIDTOWN SESAME
3255 NE 1 ST AVE, Miami FL 33137 · 561 762 5444
Last inspected Jul 28, 2026 · 4 visits since May 2024
MAY 24
FEB 25
JUL 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
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 sign during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Jul 28, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling tile missing. Observed ceiling tiles missing above cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled By three compartment sink, prep area,back kitchen and cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and containers not inverted by dry storage hallway.
Show the remaining 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed green cutting board has cut marks and is no longer cleanable by prep back kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at storage area next door bar area.
Jul 27, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put new gloves without wash hands at prep kitchen.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch a personal cup and soiled gloves, employee discarded soiled gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (46F - Cold Holding); cooked broccolini (49F - Cold Holding); tzatziki sauce (51F - Cold Holding) by prep area front counter. Employee put ice for rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (118F - Hot Holding); cooked chicken (129F - Hot Holding); cooked steak (116F - Hot Holding); fries (90F - Hot Holding) at cook line. As per chef cooked less than one hour. Employee took to reheat.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at storage area next door bar area. Observed no paper towels at hand sink by prep area back kitchen.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Observed no soap at hand sink at storage area next door bar area.
Bowl or other container with no handle used to dispense food. Observed bowl container stored inside sugar container by back kitchen preparation area area.
Cardboard used to line nonfood-contact shelves. Observed cardboard at shelves by storage prep kitchen.
Ceiling tile missing. Observed ceiling tiles missing above cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled By three compartment sink, prep area,back kitchen and cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and containers not inverted by dry storage hallway.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board has cut marks and is no longer cleanable by prep back kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone at prep area and bar area. Employee removed.
Floor area(s) covered with standing water. Observed standing water by three compartment sink by cook line.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at storage area next door bar area.
Standing water in bottom of reach-in-cooler. Obserby back kitchen under RIC.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at pizza station, employee prepared new solution.
Wiping cloth sanitizing solution stored on the floor. Observed by pizza station.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw pork at walk in cooler. Manager stored properly.
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed war blue fin tuna in the menu not identified as a raw.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink at bar area and hand sink cook line.
No soap provided at handwash sink. Observed no soap at hand sink at ware washing area.
Ceiling tile missing. Observed 2 ceiling missing at ware washing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed preparation area sushi area.
Covered waste receptacle not provided in women's bathroom. Observed at employee bathroom.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink bar area,cook line,sushi area and ware washing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Fan dusty at walk in cooler at prep area.
Wet mop not stored in a manner to allow the mop to dry.
May 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed not date marking on clams or oysters containers.
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 sign during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering raw dishes not identified on the menu.
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 sign during inspection.
Bowl or other container with no handle used to dispense food. Observed on flour container at the dry storage area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on rice container at storage area.
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.