DirtyFLRestaurant Inspection Data

CONTESSA

Based on 5 health inspections, CONTESSA in MIAMI has earned a 1.8/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 5 reports on file

Northeast 13th Street
Miami, Florida, 33132
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 10940369

Met Inspection Standards

1 high, 2 int, 6 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in cheese cutting at prep area without hair restraint.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife and spatula stored between prep tables at cook line. Operator removed the items. **Corrective Action Taken**
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from oven door handle at cook line. Operator removed the tongs. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled inside product walk in cooler on first floor.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw octopus (frozen) thawing at room temperature at prep station.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at hand sink across salad station.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (48F - Cold Holding); shredded Asiago (47F - Cold Holding) inside reach in cooler across pizza oven. As per operator for approximately 2 hrs. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by cart at cook line. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed by dish machine.

5/7/2025· 10mo ago

Visit ID: 10833894

Met Inspection Standards

1 int

  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by cart at cook line. Warning - From follow-up inspection 2025-05-07: Observed hand sink still blocked by cart at cook line. **Time Extended**

5/6/2025· 10mo ago

Visit ID: 10701597

Follow-up Inspection Required

3 high, 2 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees personal cup on prep table at prep area. Operator removed the cup. Corrected On-Site Repeat Violation Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 104F on prep table at cook line. Operator placed utensils on grill to reheat water. **Corrective Action Taken** Warning
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on prep table at prep area. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 50ppm) under oven at cook line. Operator discarded the solution and replenished, retest Sanitizer Bucket (Quaternary 300ppm). Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat artichokes and peppers inside reach in cooler at salad station. Operator properly rearranged the products. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meatballs (55-58 F - Cold Holding) inside reach in cooler at cook line. As per operator since the day before. Operator segregated. Observed bolognese (47F - Cold Holding) inside walk in cooler at kitchen area. As per operator since the day before. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked meatballs (55-58 F - Cold Holding) inside reach in cooler at cook line. As per operator since the day before. Operator segregated. Observed also pink sauce (63F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 30 minutes. Operator placed inside walk in cooler for rapid cooling. Observed tomato sauce (48F - Cold Holding); truffle créme (63F - Cold Holding) on prep table at cook line. As per operator for less than 4 hrs. Operator placed products on ice bath for rapid cooling. Observed bolognese (47F - Cold Holding) inside walk in cooler at kitchen area. As per operator since the day before. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by cart at cook line. Warning

10/22/2024· 1y 4mo ago

1 high, 3 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee on reducer meter. Manager removed. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at cook line.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed plastic containers broken at washing area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior soiled.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water at prep area.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm) under prep table at dessert station. Employee diluted with water, retest Sanitizer Bucket (Quaternary 300ppm) Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils inside hand sink at kitchen. Chef removed the utensils. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen. Employee provided the paper towels. Corrected On-Site
  • 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm).

2/20/2024· 2y ago

Visit ID: 8380506

Met Inspection Standards

2 high, 4 int, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 1 tong on oven handle on cook line. Employee removed to clean. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled soiled food dishes, then handled cleaned dishes from dish machine without change gloves. Discussed proper gloves changing procedures with operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler by pizza oven on cook line- Cold holding: sliced salami 49 F, sliced mozzarella 49 F. Operator placed items on ice at time of inspection. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/oyster tags not marked with last date served. Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink at main bar. Operator removed items from handwash sink at time of inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at main bar. No soap provided at handwash sink. Handwash sink in small prep room by walk-in cooler at main kitchen.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles at main bar.

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Last Enriched At: 5/14/2025
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