Motek Midtown Sesame
3255 NE 1 St Ave, Miami, FL 33137 · Permanent Food Service · License 2336368
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 Jul 27 complaint inspection4 high priority (1 fixed by the Jul 28 follow-up, 3 fixed on the spot), 3 intermediate, 12 basic-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Ceiling tile missing.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed hummus (46°F - Cold Holding); cooked broccolini (49°F - Cold Holding); tzatziki sauce (51°F - Cold Holding) by prep area front counter. Employee put ice for rapid chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked rice (118°F - Hot Holding); cooked chicken (129°F - Hot Holding); cooked steak (116°F - Hot Holding); fries (90°F - Hot Holding) at cook line. As per chef cooked less than one hour. Employee took to reheat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put new gloves without wash hands at prep kitchen.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee touch a personal cup and soiled gloves, employee discarded soiled gloves.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand sink at storage area next door bar area. Observed no paper towels at hand sink by prep area back kitchen.
No soap provided at handwash sink.
Observed no soap at hand sink at storage area next door bar area.
Basic12
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl container stored inside sugar container by back kitchen preparation area area.
Cutting board has cut marks and is no longer cleanable.
Observed green cutting board has cut marks and is no longer cleanable by prep back kitchen.
Cardboard used to line nonfood-contact shelves.
Observed cardboard at shelves by storage prep kitchen.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) at pizza station, employee prepared new solution.
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor.
Observed by pizza station.
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 bowls and containers not inverted by dry storage hallway.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Obserby back kitchen under RIC.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no sign at hand sink at storage area next door bar area.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water by three compartment sink by cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles and vents soiled By three compartment sink, prep area,back kitchen and cook line.
Ceiling tile missing.
Observed ceiling tiles missing above cook line.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed phone at prep area and bar area. Employee removed.
Fixed on the spot
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.