MOTEK MIAMI BEACH

Name: MOTEK MIAMI BEACH
Address: 2701 COLLINS AVE, MIAMI BEACH, FL, 33140, US
Rating: 0

2701 COLLINS AVE, MIAMI BEACH, FL 33140

License #2332237

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

0 Grade F / 100

Failing Health Score

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Quick take

MOTEK MIAMI BEACH in MIAMI BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 26, 2026. Across those visits, inspectors documented 81 total violations — 17 critical, 35 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on May 26, 2026 shows 8 observation rows: no critical rows, 5 major, and 3 minor.

Inspection data quality

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Inspection coverage

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Inspector notes

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DBPR

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Inspection timeline

Inspection History

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Critical Major Minor

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Disposition: Call Back - Extension given, pending
[03G-18-5] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with accumulation of dust above the 3 compartment sink .
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed glassware dishwasher machine with a wash cycle temperature of 115 F.
[53B-02-5] 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 )
[03G-29-5] 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.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle use to scoop lentils and chick peas.
[08B-38-4] Food stored on floor. Observed cardboard boxes of bread stored on walk in freezer floor.
[03G-19-5] 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.

Disposition: Administrative complaint recommended
[02C-01-5] 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.
[08B-38-4] Food stored on floor. Observed cardboard boxes of bread stored on walk in freezer floor.
[10-17-4] In-use knife/knives stored in cracks between equipment and the wall at the pizza station. Knives were clean up immediately.
[12A-20-4] Employee washed hands with no soap. Observed employee was washing her hands with no soap.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[31A-09-4] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with accumulation of dust above the 3 compartment sink .
[06-09-1] 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.
[01B-24-5] 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.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed glassware dishwasher machine with a wash cycle temperature of 115 F.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating in the prep area in the back.
[53A-10-4] 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.
[14-74-7] 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
[03G-29-5] 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.
[14-73-4] No container installed for catching grease from hood drip tray. Missing container for catching the grease.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle use to scoop lentils and chick peas.
[03A-02-5] 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 .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at the prep area in the back. Manager restocked the station.
[31B-03-4] No soap provided at handwash sink. Missing soap at the prep area in the back .Manager restocked the station.
[53B-02-5] 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 )
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[01B-02-5] 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 .
[10-07-4] 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.
[03G-19-5] 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.
[03G-18-5] 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.

Disposition: Call Back - Admin. complaint recommended
[53B-13-5] 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.
[03G-04-5] 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 .
[01B-02-5] 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.
[14-74-7] 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.
[53A-04-6] 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.
[03A-02-5] 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.

Disposition: Warning Issued
[06-09-1] 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.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located at the fryer station.
[12A-13-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener. Employee cleaned it.
[27-16-4] 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.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed cove molding in disrepair inside employee restroom.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop inside the bucket .
[50-09-4] Current Hotel and Restaurant license not displayed. Observed Expired license displayed at the bar area.
[03G-04-5] 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 .
[14-01-5] 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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath the cutting board at the fryer station .
[53A-04-6] 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.
[16-37-1] 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.
[31A-09-4] 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.
[10-08-5] Ice scoop handle in contact with ice. Observed scoop handle touching the ice. Employee corrected immediately.
[01B-02-5] 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-02-5] 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.
[01B-13-4] 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.
[03G-14-5] 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.
[03G-50-1] 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.
[14-74-7] 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water 97F.
[53B-13-5] 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.
[53B-16-4] 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.
[03B-01-6] 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.
[31A-11-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the pizza area. stations were restocked.
[01D-01-5] 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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed missing handwashing sign at the coffee station area.
[03G-43-2] 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.

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