Motek Brickell
701 S Miami Ave Ste 412A, Miami, FL 33131 · Permanent Food Service · License 2336720
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 repeat), 8 basic (1 repeat)-22
- Safety score78
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 11, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken at 50 f fish 49 f cilantro 49 f, manager, place bags of ice on top of the product of temperature.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Most kitchen employees.
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Kitchen can opener.
Basic8
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Soiled dry wiping cloth in use.
Wiping cloth sanitizing solution stored on the floor.
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.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed soiled kitchen floor underneath all kitchen shelves.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.