MOTEK MIAMI BEACH
2701 COLLINS AVE · MIAMI BEACH · Dade County · FL 33140
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
30 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at the pizza station , was cleaning the hand sink , then continued working with food without washing his hands. Employee was coached and washed his hands correctly. **Corrected On-Site**
03G-04-5High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ROP fresh fish ( salmon ) conducted on site using regular plastic bags instead of 10 K bags as approved by the Division .
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment is offering undercooked salmon from Patagonian Sea Products without correct supporting facts in the parasite letter.
03G-14-5High Priority – Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Observed Sous vide chicken being cooked inside Sous vide machine with thermometer indicating temperature of 150.4 F. As per chef, the chicken is cooked at that temperature for a period of time of 1 hr with 45 minutes. Then, Chicken is removed from the bag , kept inside reach in cooler and reheated for immediate service by order. . Establishment submitted HACCP and process waiver , but it is not approved. Chef adjusted the machine temperature to 170F. **Corrective Action Taken**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially ROP fish ( sea bass) already thawed inside the sealed bags at the RIC grill station. Also observed ROP fish ( fresh salmon ) conducted on site using regular bags instead of 10K bags.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler at 44.6 F ambient temperature.All food stored inside for more than 4 hrs: butter (50F – Cold Holding); mozzarella cheese (49F – Cold Holding); clarified butter (49F – Cold Holding); raw chicken (48F – Cold Holding); pasteurized eggs (46F – Cold Holding), heavy cream (48F – Cold Holding). Operator discarded the food items.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station : hummus (47 – Cold Holding); muhamara ( pepper sauce (49F – Cold Holding); tzatziki sauce (48F – Cold Holding); caramelized onion (53F – Cold Holding); feta cheese (54F – Cold Holding); chick peas (52F – Cold Holding). WIC : butter (50F – Cold Holding); mozzarella cheese (49F – Cold Holding); clarified butter (49F – Cold Holding); raw chicken (48F – Cold Holding), Grill RIC : sea bass (54F – Cold Holding); salmon (48F – Cold Holding); Beef (52F – Cold Holding, Fryer RIC : tzatziki sauce (55F – Cold Holding); hummus (47F – Cold Holding); cooked potatoes (47F – Cold Holding); goat cheese (48F – Cold Holding); feta cheese (50F – Cold Holding). Only food stored inside WIC has been there for more than 4 hrs, the rest of the food was transferred to a different reach in cooler. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed caramelized onion at 104 F left by the cook line . Employee reheated the food at 167 F ambient temperature. **Corrected On-Site**
Intermediate 11
53B-16-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unable to answer correctly about manual ware washing procedure.
03G-43-2Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed ROP fresh salmon using regular plastic bags and Sous vide chicken with Sous vide machine at 150.4 F water temperature.
53A-04-6Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Missing manager certificate for Javier Mendez hired since April and Marcos Tovar working in the establishment since July.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener. Employee cleaned it. **Corrected On-Site**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed hand sink at the warehouse washing area blocked by a trash container and a rack. Employee moved them. **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed a drain containers inside the hand sink located at the coffee station and the pizza area.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed missing test kits ( quart and chlorine) to check sanitizing solution. Establishment got the test kits while conducting the inspection. **Corrected On-Site**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the pizza area. stations were restocked. **Corrected On-Site** **Repeat Violation**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting cooking Sous vide chicken and the machine temperature was 150.4 F. Procedure was submitted, but it is not approved. Chef adjusted the machine to 170 F. **Corrective Action Taken**
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for some employees : Elvira Azucena, Antonio Maffia, Christopher Mazorra, Blas Niello, Omar Moncada.
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water in the hand sink located at the butcher station.
Basic 11
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed plastic container with no handle use to scoop chicken stock and flour. Chef moved out all the plastic containers. **Corrective Action Taken**
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler located in front of grill station at 43 F , cooler located at pizza station at 44 F , reach in cooler in front of the fryer station at 43.5 F , and walk in cooler at 44.6 F ambient temperature. Operator was advised not to store TCS food until those units be replaced or repaired.
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially ROP fish ( sea bass) already thawed inside the sealed bags at the RIC grill station.
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. Observed cove molding in disrepair inside employee restroom.
50-09-4Basic – Current Hotel and Restaurant license not displayed. Observed Expired license displayed at the bar area.
10-08-5Basic – Ice scoop handle in contact with ice. Observed scoop handle touching the ice. Employee corrected immediately. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water 97F.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath the cutting board at the fryer station .
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located at the fryer station.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Observed missing handwashing sign at the coffee station area.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. Observed wet mop inside the bucket . **Repeat Violation**
Inspector observations synchronized from DBPR on August 20, 2026 3:59 PM.
Violation category totals
3 observation(s)
6 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.