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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
100 MONTADITOS MIDTOWN in MIAMI currently holds an InspectFL Health Score of 60 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 26, 2026. Across those visits, inspectors documented 24 total violations — 7 critical, 2 major, 15 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 26, 2026 shows 24 observation rows: 7 critical, 2 major, and 15 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
100 MONTADITOS MIDTOWN has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze plastic bottle with cooking oil at prep area not labeled.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked white rice and cooked quinoa at walk in cooler not dated. As per cook prepared a day prior. Employee labeled.
- [10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine.
- [08B-38-4] Food stored on floor. Observed cooking oil stored on floor by storage room door. Employee stored properly. Observed boxes of raw shell eggs stored on floor inside walk in cooler. Observed boxes of raw burgers and boxes of fries stored on floor inside walk in freezer.
- [32-12-6] Covered waste receptacle not provided in womens bathroom.
- [12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face no hand wash. Coached employee to wash hands properly.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. By prep area across cook line.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By ware washing area.
- [55-01-4] Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled.
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers stored on ware washing area not inverted. Employee inverted.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by cook line prep area. Observed hood soiled.
- [25-05-4] Single-service articles improperly stored. Observed SS boxes stored on floor by storage room. Employee stored properly.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at bar used as a dump sink.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By prep area.
- [16-46-4] Old labels stuck to food containers after cleaning. Observed on clean containers at ware washing area. Employee started removing.
- [29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked Philly steak dated 08-18-26 at walk in cooler.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (44F - Cold Holding); sliced mozzarella (45F - Cold Holding) at prep area across cook line, as per manager changed every two hours. Employee put ice for rapid cooling.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon stored over dressings at walk in cooler. Employee stored properly.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put new gloves on without wash hands.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
- [02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked Philly steak dated 08-18-26 at walk in cooler.
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket at mop sink.
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