Cote Korean Steakhouse
170 NE 40 St, Miami, FL 33137 · Permanent Food Service · License 2336792
What drove the grade
Oyster tags not marked with last date served.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection5 intermediate (1 fixed on the spot, 1 repeat), 9 basic (2 repeats)-26
- Safety score74
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 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
Repeat violation
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed milk container not dated at walk in cooler 2. As per employee a day prior.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed shelves across walk in cooler rusted.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed no soap at hand sink by butcher area. Employee provided.
Fixed on the spot
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed salt container at storage not labeled across walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a bowl with no handle stored inside flour container across walk in cooler.
Cutting board has cut marks and is no longer cleanable.
Observed several cutting boards no longer cleanable at storage across three compartment sink.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
By three compartment sink.
Repeat violation
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 not inverted by storage across three compartment sink.
Code 25, Single-service items: Single-service articles improperly stored.
Observed reach SS ice cream cup stored on floor by hallway by office.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
By three compartment sink.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
By mop sink area and storage room.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.