CONTESSA

Name: CONTESSA
Address: 111 NE 41 ST, MIAMI, FL, 33137, US
Rating: 54.6

111 NE 41 ST, MIAMI, FL 33137

License #2337455

54.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 17, 2026 · 15 findings · 5 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CONTESSA in MIAMI currently holds an InspectFL Health Score of 54.6 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 April 17, 2026. Across those visits, inspectors documented 50 total violations — 12 critical, 14 major, 24 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 17, 2026 shows 15 observation rows: 5 critical, 2 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

CONTESSA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed main dish machine exterior soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation.
[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 1 reach in across grill with ambient temp of 56F. TCS foods stored inside were just prepped less than 1 hour as per chef. Inspector asked chef to place items on ice and call in technician.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed charging card on dry rack above garlic.
[14-11-5] Equipment in poor repair. Observed torn gasket in ice machine.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed across hand sink on cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in bar.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed on cook line.
[12A-25-4] Observed employee rub sweat off face with shoulder and continue at cook line. Inspector spoke to cook about proper handwashing techniques, cook washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in cooler next to stand mixer: eggs over cream sauce. Observed raw meat all mixture over cooked potato in walk in cooler. Operator corrected order during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line: vodka sauce (70F - Cold Holding); marinara (71F - Cold Holding). As per chef, less than 2 hours. Inspector instructed items to be placed on ice.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at splitter, no breaker.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed establishment using mussels for stock to make specific dish on menu, tags not written with last day of sale of sauce. Inspector went over process of tag keeping with chef.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed tray stored on hand sink in bar. Operator removed tray during inspection.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees personal cup on prep table at prep area. Operator removed the cup.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 104F on prep table at cook line. Operator placed utensils on grill to reheat water.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on prep table at prep area.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 50ppm) under oven at cook line. Operator discarded the solution and replenished, retest Sanitizer Bucket (Quaternary 300ppm).
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat artichokes and peppers inside reach in cooler at salad station. Operator properly rearranged the products.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meatballs (55-58 F - Cold Holding) inside reach in cooler at cook line. As per operator since the day before. Operator segregated. Observed bolognese (47F - Cold Holding) inside walk in cooler at kitchen area. As per operator since the day before.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked meatballs (55-58 F - Cold Holding) inside reach in cooler at cook line. As per operator since the day before. Operator segregated. Observed also pink sauce (63F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 30 minutes. Operator placed inside walk in cooler for rapid cooling. Observed tomato sauce (48F - Cold Holding); truffle créme (63F - Cold Holding) on prep table at cook line. As per operator for less than 4 hrs. Operator placed products on ice bath for rapid cooling. Observed bolognese (47F - Cold Holding) inside walk in cooler at kitchen area. As per operator since the day before.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked by cart at cook line.