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
25 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-20-4High Priority – Employee washed hands with no soap. Observed employee was washing her hands with no soap.
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed lamb stock with date marked 5/8 and as per sous chef the food was inside the walk in cooler all the time.
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed lamb stock with date marked 5/8 and as per sous chef the food was inside the cooler all the time.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Malabi dessert (53F – Cold Holding); shakshuka (54F – Cold Holding); pastrami (54F – Cold Holding); milk (52F – Cold Holding); all inside walk in cooler with ambient temperature of 51F . All the food has been inside the walk in cooler for more than 24 hours .
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Malabi dessert (53F – Cold Holding); shakshuka (54F – Cold Holding); pastrami (54F – Cold Holding); milk (52F – Cold Holding); all inside walk in cooler with ambient temperature of 51F . All the food has been inside the walk in cooler for more than 24 hours . **Repeat Violation** **Admin Complaint**
Intermediate 10
53A-10-4Intermediate – Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager in charge unable to answer questions about thermometer calibration.
03G-19-5Intermediate – Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Missing electronic system to monitoring the temperatures.
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink.
03G-29-5Intermediate – Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed no training program for employees conducting sous vide at the butcher station.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed hand sink blocked by the robot cut in the prep area. Employee moved it immediately. **Corrected On-Site** **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Missing at the prep area in the back. Manager restocked the station. **Corrected On-Site** **Repeat Violation**
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Carlos Enriquez and Victor Dovale ( butchery )
31B-03-4Intermediate – No soap provided at handwash sink. Missing soap at the prep area in the back .Manager restocked the station. **Corrected On-Site**
03G-18-5Intermediate – Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed temperature logs are empty and no temperature is recorded.
16-53-4Intermediate – Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed glassware dishwasher machine with a wash cycle temperature of 115 F.
Basic 10
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle use to scoop lentils and chick peas. **Repeat Violation**
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 walk in cooler at ambient temperature of 51F **Repeat Violation** **Admin Complaint**
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 processed vacuumed sealed seabass and tuna thawing inside vacuumed sealed bags. Employee removed the products from the bags immediately. **Corrected On-Site** **Repeat Violation**
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Observed employee eating in the prep area in the back.
08B-38-4Basic – Food stored on floor. Observed cardboard boxes of bread stored on walk in freezer floor.
10-17-4Basic – In-use knife/knives stored in cracks between equipment and the wall at the pizza station. Knives were clean up immediately. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives inside water mixed with vinegar . Water was at room temperature of 75F. Observed at butcher area and at the cook line. Water was discarded. **Corrected On-Site** **Repeat Violation**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
14-73-4Basic – No container installed for catching grease from hood drip tray. Missing container for catching the grease.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with accumulation of dust above the 3 compartment sink .
Inspector observations synchronized from DBPR on August 11, 2026 11:27 PM.
Violation category totals
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.