COTE KOREAN STEAK HOUSE

Name: COTE KOREAN STEAK HOUSE
Address: 3900 NE 2 AVENUE, MIAMI, FL, 33137, US
Rating: 89

3900 NE 2 AVENUE, MIAMI, FL 33137

License #2336790

🥘 Korean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

COTE KOREAN STEAK HOUSE in MIAMI currently holds an InspectFL Health Score of 89 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on February 20, 2026. Across those visits, inspectors documented 5 total violations — 1 critical, 2 major, 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf by kitchen entrance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed calamari (56F - Cold Holding); poached eggs (58F - Cold Holding) at cook line in ice, coached chef and refilled with more ice.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container at HWS by entrance.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.

Community reaction

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Community pulse