DirtyFLRestaurant Inspection Data

MOTEK MIAMI BEACH

2701 Collins Avenue
Miami Beach, Florida, 33140
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 2/18/2025

  • 14-01-5:Basic - 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. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed plastic 5 gallon cooking oil on the kitchen floor.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with some rusted shelves.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 12A-09-4:High Priority - 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, Corrected On-Site
  • 03G-19-5:Intermediate - 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. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the hand sink located inside employee restroom.
  • 03G-50-1:Intermediate - 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. Repeat Violation

Inspection Date: 2/18/2025

  • 03G-19-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-12-09: The establishment has the HACCP Plan and it is in the process to submit it. **Time Extended** - From follow-up inspection 2025-02-18: Establishment already submitted the HACCP documentation and it is under review. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-10-03: Operaror was advised to submit HACCP to obtain the approval from Tallahassee. **Time Extended** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2025-02-18: Establishment already submitted the HACCP documentation and it is under review **Time Extended**

Inspection Date: 12/9/2024

  • 36-63-4:Basic - - From initial inspection : Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-12-09: **Time Extended**
  • 36-65-5:Basic - - From initial inspection : Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed excessive smoke and vapor inside the kitchen immediately after cooking .. Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-12-09: **Time Extended**
  • 03G-19-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-12-09: The establishment has the HACCP Plan and it is in the process to submit it. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-10-03: Operaror was advised to submit HACCP to obtain the approval from Tallahassee. **Time Extended** - From follow-up inspection 2024-12-09: **Time Extended**

Inspection Date: 10/3/2024

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-10-03: Time was extended **Time Extended**
  • 36-63-4:Basic - - From initial inspection : Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. - From follow-up inspection 2024-10-03: **Time Extended**
  • 33-06-4:Basic - - From initial inspection : Basic - Trash receptacles not provided where needed in establishment. Missing trash containers at some hand sink stations . - From follow-up inspection 2024-10-03: Missing trash containers. **Time Extended**
  • 36-65-5:Basic - - From initial inspection : Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed excessive smoke and vapor inside the kitchen immediately after cooking .. Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended**
  • 03G-19-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-10-03: **Time Extended**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-10-03: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Observed approximately 11 employees engaged in food preparation with No certified manager present . - From follow-up inspection 2024-10-03: No certified manager present . **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-10-03: Operaror was advised to submit HACCP to obtain the approval from Tallahassee. **Time Extended**

Inspection Date: 10/2/2024

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Staff bathroom not self closing door.
  • 14-74-7:Basic - 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
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
  • 35B-01-4:Basic - 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.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed accumulation of water on the floor. Repeat Violation
  • 21-04-4:Basic - 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. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - 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.
  • 08B-12-5:Basic - Stored food not covered. Observed uncovered food in containers at the server expo station by the pizza station . Employee covered all the food. Corrected On-Site
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment. Missing trash containers at some hand sink stations .
  • 36-65-5:Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed excessive smoke and vapor inside the kitchen immediately after cooking .. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop left inside mop bucket. Mop was inverted . Corrected On-Site
  • 12A-27-4:High Priority - 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. Corrected On-Site
  • 03G-04-5:High Priority - 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.
  • 22-45-4:High Priority - 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 .
  • 01D-01-5:High Priority - 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.
  • 08A-05-6:High Priority - 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. Corrected On-Site
  • 01B-13-4:High Priority - 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 .
  • 01B-02-5:High Priority - 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.
  • 03A-02-5:High Priority - 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. Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - 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.
  • 16-33-4:Intermediate - 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
  • 03G-19-5:Intermediate - 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.
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed portable air conditioning portable unit draining inside hand sink at the ware washing area.
  • 53A-03-7:Intermediate - 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.
  • 31A-09-4:Intermediate - 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. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - 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. Corrected On-Site 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/ Observed approximately 11 employees engaged in food preparation with No certified manager present .
  • 31B-02-4:Intermediate - 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. Corrected On-Site
  • 03G-50-1:Intermediate - 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.

Inspection Date: 6/7/2024

Inspection #: Visit ID: 8682013

  • 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath cutting board. - From follow-up inspection 2024-06-07: The food grade mats for under cutting boards were already ordered , but haven't arrived yet. **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted walk in cooler with rusted shelves . Repeat Violation - From follow-up inspection 2024-06-07: **Time Extended**
  • 16-53-4:Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed crash solution reaching 118 after running the machine 5 times. - From follow-up inspection 2024-06-07: **Time Extended**

Inspection Date: 5/28/2024

Inspection #: Visit ID: 8673498

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed accumulation of old debris on the corners, underneath equipments.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath cutting board.
  • 36-65-5:Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed excessive smoked in the kitchen .
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted walk in cooler with rusted shelves . Repeat Violation
  • 22-49-4:High Priority - 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.
  • 22-45-4:High Priority - 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.
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 31A-09-4:Intermediate - 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. Corrected On-Site
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Missing hand sink at the Warewashing area.
  • 31A-11-4:Intermediate - 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. Corrected On-Site
  • 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. Missing reporting agreement.
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed crash solution reaching 118 after running the machine 5 times.

Inspection Date: 5/14/2024

Inspection #: Visit ID: 8560996

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling - From follow-up inspection 2024-05-14: Observed some shelves are rusted . **Time Extended**

Inspection Date: 11/29/2023

Inspection #: Visit ID: 7726027

  • 22-20-5:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the front bar area. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 14-09-4:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) in the kitchen area is broken. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 14-11-4:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 36-08-4:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on the kitchen floor. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 36-17-5:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed accumulation of holes in the front, kitchen area, storages. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 27-10-4:Basic - - From initial inspection : Basic - No hot running water at mop sink. Observed hot line with water at 85f. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walking cooler fan and hood filters with accumulation of dust. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed unsealed pipe above the 3 compartment sink. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 31A-07-4:Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Observed front bar with ice machine without hand sink. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 27-06-4:Intermediate - - From initial inspection : Intermediate - 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. Corrected On-Site - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Additional Information

Contact Information

Google Rating

★★★★½ (4.7/5)
(797 reviews)

Features

✓ Restaurant

Restaurant Features

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

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