DirtyFLRestaurant Inspection Data

CORTADITO

Food safety records indicate CORTADITO in MIAMI BEACH has 7 inspections with a 1.2/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

1429 WASHINGTON AVE

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 7 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13628866

Met Inspection Standards

2 high, 3 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee rinse a knife in a sink then removed her gloves and put on new gloves without washing her hands.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (128F - Cold Holding); eggs (128F - Cold Holding); pork (128F - Hot Holding) at the steam table. As per the food handler the food was put on line at approximately 12:00. I told her it was not hot enough and see noticed the steam table was off. Approximately 30 minutes later the items were above135°F (139F - Hot Holding); eggs (139F - Cold Holding); pork (141F - Hot Holding). Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a food handler wash a knife in the hand washing sink at the front counter.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the mechanical hand dryer is not in the men's restroom.

1/29/2026· 1mo ago

Visit ID: 13497446

Met Inspection Standards

2 high, 2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open cup with water on the ice machine. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Observed the automatic sanitizer dispenser has a tube that gores to the bucket disconnected.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed on top of the ice machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0.00ppm);. The dishwasher picked the sanitizer container and poured sanitizer into the sink now it's at Triple Sink (Chlorine 50ppm). Corrected On-Site Repeat Violation
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale.Observed a tomato with mold. The cook through it away.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the men's restroom. Repeat Violation

8/19/2025· 6mo ago

Visit ID: 10923738

Met Inspection Standards

2 high, 2 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed pooled eggs over vegetables in the reach in cooler. The manager put the pooled eggs on the bottom shelf. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a food handler fill a red bucket in the hand washing sink at the front counter.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The manager brought towels. Corrected On-Site Repeat Violation

2/7/2025· 1y 1mo ago

2 high, 4 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the front counter and back room.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed all 4 severs at the front counter.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed in preparation room at the back of kitchen.
  • 32-24-5:Basic - Operator does not permit customers to use bathroom. Observed a customer ask to use the restroom and the associate told her to go the restaurant next door.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over tomatoes in the upright reach in cooler. The cook moved the eggs to the bottom shelf. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a can of spray paint on top of the ice machine.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board soiled in the preparation area.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in preparation room at the back of kitchen.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed in preparation room at the back of kitchen.

7/17/2024· 1y 7mo ago

1 high, 3 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Observed a case of water bottles on the floor in the dry storage room. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The prep cooks removed the towels. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt (58F - Cold Holding); in an under the counter reach in cooler. As per the cook the yogurt was put in the cooler appropriately 1 hour ago. The cook moved the yogurt to another cooler that foods were at the properly temperature. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed next to the ice machine. Repeat Violation

2/22/2024· 2y ago

Visit ID: 8476033

Met Inspection Standards

2 high, 4 int, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed several cases of different proteins on the walk-in freezer floor.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the front counter.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at the front counter and kitchen.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed pooled eggs over tomatoes in the walk in cooler.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty cups and plates in the hand wash sink at the front counter.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 16-06-4:Intermediate - No sanitizer provided in sanitizer compartment of sink. Observed the dishwasher wash and rinse dishes no sanitizer. The cook hooked a new container of sanitizer and filled the sanitizer sink. The dishwasher brought all the recently washed dishes back and sanitize the dishes. Corrected On-Site
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed next to the ice machine. Repeat Violation
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 3 tanks in the dry storage room.

8/17/2023· 2y 6mo ago

Visit ID: 8355978

Met Inspection Standards

4 int, 5 basic

  • 32-09-4:Basic - A minimum of one bathroom facility is not available for public use. The manager told a guest to go across the street to use the Havana 57 rest room. I explained to the manager that she must allow the guest to use the restroom at this location. Corrected On-Site
  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The manager discarded it. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 53A-05-6:Intermediate - 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/
  • 11-26-1:Intermediate - 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. Form provided and sign bu 3 food handlers. Corrected On-Site
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed next to the ice machine.

Additional Information

Contact Information

Google Rating

★★★★½ (4.7/5)
(1,043 reviews)

Price Level

$

Opening Hours

Monday:7:00 AM – 8:00 PM
Tuesday:7:00 AM – 8:00 PM
Wednesday:7:00 AM – 8:00 PM
Thursday:7:00 AM – 8:00 PM
Friday:7:00 AM – 8:00 PM
Saturday:7:00 AM – 8:00 PM
Sunday:7:00 AM – 8:00 PM
✓ Currently Open

Features

✓ Bakery
✓ Cafe
✓ Restaurant
✓ Store

Restaurant Features

Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

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