Motek Miami Beach

2701 Collins Ave, Miami Beach, FL 33140 · Permanent Food Service · License 2332237

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 7, 2026

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 complaint inspection
1 high priority (fixed on the spot), 4 intermediate (3 repeats), 6 basic
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Aug72026

Follow-up to an earlier routine inspection

The first visit came before our records begin

Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 1 Basic
What was still cited
Intermediate2
- Code 03, Food out of temperature: Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program.
  More time given
  At the first visit
  Observed no training program for employees conducting sous vide at the butcher station.
  Follow-up, May 19, 2026More time given
  Follow-up, May 26, 2026More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  More time given
  At the first visit
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Carlos Enriquez and Victor Dovale ( butchery )
  Follow-up, May 19, 2026More time given
  Follow-up, May 26, 2026More time given
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  At the first visit
  Observed wall with accumulation of dust above the 3 compartment sink .
  Follow-up, May 19, 2026More time given
  Follow-up, May 26, 2026More time given
Official report, on the Florida DBPR website

Earlier inspections 1

Jul142026C76Complaint inspection11 violations, 1 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 03, Food out of temperature: Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity/ operations charge without properly disclosing the information on the menu and the bill/ not visible or smaller than the letter size used for food items .
  More time given
Official report, on the Florida DBPR website
First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 1 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed raw chicken above raw cauliflower inside reach in freezer at the cook line. Chef inverted the products.
  Fixed on the spot
Intermediate4
- Code 03, Food out of temperature: Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food.
  Observed temperature logs are empty and no temperature is recorded. Establishment is conducting sous vide for chicken and lamb with no records.
  Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
  Missing electronic system to monitoring the temperatures in cold units where Special process takes effect.
  Repeat violation
  Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program.
  Observed no training program for employees conducting sous vide at the butcher station.
  Repeat violation
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Carlos Enriquez ( butchery) working in the establishment for more than 60 days without food handler .
  Repeat violation
Basic6
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup up in walk in freezer.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet towels left on counters. Employee placed the wet towels in sanitizer solution between uses.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed food containers ready to use on shelving stored with food contact surface up. Employee inverted the containers.
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
  Observed accumulation of water residue on food containers.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed leak from hot water pipe that goes from hand sink to the butcher area.
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity/ operations charge without properly disclosing the information on the menu and the bill/ not visible or smaller than the letter size used for food items .
  Observed service charge on the menu and the bill, but the letter size used is smaller than the one used for food items. Also the purpose of the charge is not clear.
Official report, on the Florida DBPR website

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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.