MARKETA BY COSTAS SPILIADIS / ESTATORIO MILOS MIAMI

Name: MARKETA BY COSTAS SPILIADIS / ESTATORIO MILOS MIAMI
Address: 730 1 ST, MIAMI BEACH, FL, 33139, US
Rating: 94

730 1 ST, MIAMI BEACH, FL 33139

License #2333315

94 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

MARKETA BY COSTAS SPILIADIS / ESTATORIO MILOS MIAMI in MIAMI BEACH currently holds an InspectFL Health Score of 94 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 15 total violations — 4 critical, 4 major, 7 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.

Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed oysters sasami, tartare,and ceviche on the menu not identified as raw.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in the second ice machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed two ice buckets not inverted. The chef inverted them.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed them.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at the cook line entrance. The chef removed them.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over cheese at the cook line. The chef had the cheese moved to the top and the salmon to the bottom drawer.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed a potato dicer soiled. The chef had it cleaned.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse