DirtyFLRestaurant Inspection Data

COTE KOREAN STEAKHOUSE

COTE KOREAN STEAKHOUSE in MIAMI has 6 health inspections on record with an overall food safety rating of 4.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

170 NE 40 ST

Overall Food Safety Rating

★★★★☆ (4.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 10942721

Met Inspection Standards

2 int, 3 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed by 3 compartment sink.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf by kitchen entrance.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers in front of HWS by 3 compartment sink.

6/16/2025· 8mo ago

Visit ID: 10818847

Met Inspection Standards

1 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2025-06-16: Ice buildup in walk-in freezer. **Time Extended**

4/14/2025· 11mo ago

Visit ID: 8994103

Follow-up Inspection Required

1 int, 2 basic

  • 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers with accumulation of dust. Warning
  • 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed establishment fermentation with kimchi. As per chef kimchi is placed in room temperature between 3 to 6 hours, then placed inside walk in cooler for 3 to 7 days depending on the container. Warning

10/2/2024· 1y 5mo ago

2 basic

  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining in all sinks. Operator made service call during inspection.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) on shelves at prep area. Operator discarded the solution and refilled with new solution. Retest Sanitizer Bucket (Quaternary 300ppm) Corrected On-Site

6/17/2024· 1y 8mo ago

Visit ID: 8608784

Met Inspection Standards

3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle inside plastic container of Ararat and siam on dry storage. Employee removed the bowls. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on drying racks across triple sink
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation station.

2/8/2024· 2y 1mo ago

Visit ID: 8373091

Met Inspection Standards

1 high, 1 int, 1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to food being prepped. Employee removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg yolks over cooked egg yolks in walk in cooler. Employee moved raw yolks to lower shelf. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored stained.

Additional Information

Features

✓ Subpremise
Last Enriched At: 5/14/2025

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