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 9
12A-27-4High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking shell eggs , drying his hands with a clean towel and then, touching the plastic wrap and utensils without washing his hands . Employee was coached and washed 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 defrosted fish inside reach in cooler (branzinos) at 42 F inside vacuum sealed bags . ROP process conducted on site.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing big containers and pans at the 3CS without sanitizing them. Sanitizer concentration quat 0 ppm. Manager adjusted the sanitizer line , then quat 200 ppm .
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon as per customer request.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cooked cauliflower and egg plants inside walk in cooler. Manager inverted the storage order immediately. **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed defrosted fish inside reach in cooler (branzinos) at 42 F inside vacuum sealed bags . ROP process conducted on site .
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crumbled feta cheese at 54 f and yogurt 51 F inside reach in cooler overnight, as per Sous chef. All food items were discarded.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt (51 F – Cold Holding); crumble feta cheese ( 54 F- Cold Holding ) overnight inside reach in cooler with ambient temperature of 50 F. Items were discarded. **Repeat Violation** **Admin Complaint**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed feta cheese at 54 f inside reach in cooler overnight. Cheese was prepared yesterday 10/1 as per Sous chef.
Intermediate 9
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Kit not in used as evidence of incorrect sanitizer concentration at the ware washing area , quat 0 ppm. Manager adjusted the line and checked with the test kit to quat 200 ppm
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.
31A-10-4Intermediate – Equipment drain line draining into handwash sink. Observed portable air conditioning portable unit draining inside hand sink at the ware washing area.
53A-03-7Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed expired manager certificate for Adriana Boza since beginning of this year.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed hand sink at the ware washing area blocked by big plastic crates. Employee moved them. **Corrected On-Site** **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed utensils and a drainer inside the hand sink located at the coffee station. Employee moved all the items out from inside the hand sink. **Corrected On-Site** **Repeat Violation**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed approximately 11 employees engaged in food preparation with No certified manager present .
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand sinks located at the coffee station and the kitchen. Stations were restocked. **Corrected On-Site**
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 conducting vacuum sealing ROP process for raw lamb, raw fish and raw beef without HACCP approved by the DBPR.
Basic 12
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Staff bathroom not self closing door.
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 in front of the cook line at 51 F
50-09-4Basic – Current Hotel and Restaurant license not displayed.
36-63-4Basic – Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Observed gaps under back exterior door and in the middle of both sides.
36-22-4Basic – Floor area(s) covered with standing water. Observed accumulation of water on the floor. **Repeat Violation**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board at the back prep area. Sous chef moved it out. **Corrected On-Site** **Repeat Violation**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at the pizza station , ware washing area, prep station.
08B-12-5Basic – Stored food not covered. Observed uncovered food in containers at the server expo station by the pizza station . Employee covered all the food. **Corrected On-Site**
33-06-4Basic – Trash receptacles not provided where needed in establishment. Missing trash containers at some hand sink stations .
36-65-5Basic – Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed excessive smoke and vapor inside the kitchen immediately after cooking .. **Repeat Violation**
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. Observed wet mop left inside mop bucket. Mop was inverted . **Corrected On-Site**
Inspector observations synchronized from DBPR on September 23, 2026 1:19 PM.
Violation category totals
3 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 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.