Cote Korean Steak House

3900 NE 2 Avenue, Miami, FL 33137 · Permanent Food Service · License 2336790

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · no follow-up needed · 20 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 complaint inspection
2 high priority (no follow-up needed), 5 intermediate (2 fixed on the spot, 1 repeat), 14 basic (2 repeats); basic violations cost 12 at most
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Sep282026

Complaint inspection

21 violations found

First visitSep 28, 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.
21 violations found:
- 2 High priority
- 5 Intermediate
- 14 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef tartar stored above relish containers across cook line.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
  Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 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 cow fat stored inside ice at server area; rice cakes (50°F - Cold Holding); cow fat (60°F - Cold Holding) with time marked no procedure.As per employee less than 1 hour. Provided form to employee. Employee printed.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand sink by cook line blocked with trash can. Employee removed.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Observed hand sink by kitchen by freezer used as a dump sink.
  Repeat violation
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container with flour not labeled across cook line.
- Code 08, Food protection and cross-contamination: Uncovered food stored near sink exposed to splash.
  Observed raw pork stored inside reach in coolers gaskets soiled by hand sink prep area entrance kitchen. Employee rearranged products.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed cutting boards above reach in freezer.
  Equipment in poor repair.
  Observed reach in cooler gaskets torn across cook line.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  At ware washing area.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Quaternary 0ppm); at raw station. Employee prepared new solution. Recheck, Sanitizer Bucket (Quaternary 200ppm).
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  At prep area and cook line.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets across cook line soiled.
- 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 clean pots stored not inverted above three compartment sink. Employee inverted.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  By three compartment sink floor. Employee dried floor.
  Fixed on the spot
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles soiled by kitchen. Observed vents dusty by kitchen and ware washing area.
  Ceiling tile missing.
  Above three compartment sink.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  By mop sink inside mop bucket.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.