MOTEK BRICKELL

With 7 inspections documented, MOTEK BRICKELL maintains a 2.4/5 food safety rating in MIAMI. Recent inspections show improving food safety practices.

701 S MIAMI AVE STE 412A

Overall Food Safety Rating

★★☆☆☆ (2.4/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/29/2025

Inspection #: Visit ID: 13561586

16-03-4:Basic - Accumulation of debris inside warewashing machine.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee personal cell phones on kitchen top shelves.
08B-38-4:Basic - Food stored on floor. Observed Boxes of food and kitchen floor.
08B-29-4:Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food.
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen, food workers.
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.

Inspection Date: 10/9/2025

Inspection #: Visit ID: 10871593

16-03-4:Basic - Accumulation of debris inside warewashing machine.
16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris to kitchen shelves.
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can Opener.
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.
05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Corrected On-Site

Inspection Date: 5/13/2025

Inspection #: Visit ID: 10793882

N/A:No Violations Were Observed

Inspection Date: 3/6/2025

16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Warning
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Warning
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues, most kitchen coolers throughout. Warning
21-10-4:Basic - Soiled dry wiping cloth in use. Warning
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Warning
11-27-4:Intermediate - 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. Warning
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. Warning
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. Observed Vacuum, packaging, lamb, beef with herbs inside. Warning

Inspection Date: 12/30/2024

16-03-4:Basic - Accumulation of debris inside warewashing machine.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed boxes of Frozen food inside walk in Freezer floor.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
21-10-4:Basic - Soiled dry wiping cloth in use.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bar juices. was Discarded at time of inspection **Corrective Action Taken**
11-27-4:Intermediate - 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.
05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. 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.
05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Inspection Date: 7/15/2024

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
21-10-4:Basic - Soiled dry wiping cloth in use.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
11-27-4:Intermediate - 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.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can open.
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.
05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8528723

36-36-4:Basic - Ceiling tile missing. Observed most ceiling tiles missing in kitchen area.
11-27-4:Intermediate - 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.

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Last Enriched At: 5/14/2025

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