DirtyFLRestaurant Inspection Data

MOTEK DOWNTOWN

Health inspection records show MOTEK DOWNTOWN in MIAMI has 5 inspections with a food safety rating of 1.2/5. Food safety practices have remained consistent.

36 NE 1 ST UNIT 132

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 11/4/2025

Inspection #: Visit ID: 13490353

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 00 ppm.
  • 36-24-5:Basic - Hole in or other damage to wall. Observed wall in disrepair located preparation area located at the back of the kitchen also near dishwasher area.
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • 11-06-4:Intermediate - Certified Food Manager or person in charge failed to notify the division of an employee with jaundice.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
  • 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/

Inspection Date: 8/12/2025

Inspection #: Visit ID: 10876645

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen. Repeat Violation
  • 12B-02-4:Basic - Employee drinking in a food preparation or other restricted area.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water at 80°f. Located cook line area, operator discarded the water solution during inspection. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper hand washing procedures. Cook removed gloves and wash hands.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Coached employee on proper hand washing procedures. Cook removed gloves and wash hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hamburger patty over cheese inside reach in cooler located cook line area. Operator stored properly during inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed operator wash a cup and discarded water inside hand wash sink. Located front counter area. Discussed with the employee and the operator how to use the three-compartment sink in order and disinfect dishes, utensils.

Inspection Date: 1/13/2025

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed box of raw salmon stored directly on floor kitchen.
  • 36-24-5:Basic - Hole in or other damage to wall. Located near fryer area. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed plastic bottle of oil olive not labeled located near dishwasher machine. Also plastic containers with rice, flour. Brown rice. Located near mop sink kitchen.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine sanitizer solution Quaternary 00 ppm, operator replaced the sanitizer solution recheck 200 ppm. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 10/11/2024

  • 36-36-4:Basic - Ceiling tile missing. Kitchen.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Knife. Located near mop sink.
  • 36-24-5:Basic - Hole in or other damage to wall. Near three compartments sink kitchen.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located front counter area near coffee machine.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary solution at 400 ppm plus. Located front counter area. Operator add water during inspection. Recheck 200 ppm. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed vegetables. Operator stored properly during inspection. Located at cook line area. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge inside hand wash sink located front counter area. Operator removed during inspection. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8384890

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 08B-42-4:Basic - Food stored outside. Plastic container with flour. Operator stored properly.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located cook line area observed metal container with standing water at 80°f also near cooked rice. Operator removed during inspection.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Near coffee machine.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburger patties over cheese located cook line area. Operator stored properly. Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

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Last Enriched At: 5/14/2025
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