Mondrian Caffe
1100 West Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2332140
What drove the grade
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 intermediate (1 fixed on the spot), 3 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed establishment has no written plan for time for sushi rice. Provided chef with form and filled out during inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Observed water filter at pool kitchen missing service date.
Basic3
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed establishment is conducting ROP packaging of raw steak and lamb rack missing time on label, as per chef made the night prior.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gasket at reach in cooler at cook line soiled with food debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed metal containers on shelf at warewashing area, wet nesting.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.