CONTESSA

Name: CONTESSA
Address: 111 NE 41 ST, MIAMI, FL, 33137, US
Rating: 69.8

111 NE 41 ST, MIAMI, FL 33137

License #2337455

69.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

CONTESSA in MIAMI currently holds an InspectFL Health Score of 69.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, DBPR recorded 24 total findings; InspectFL has detailed violation rows for 18 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open 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 11 observation rows: 4 critical, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: Inspection Completed - No Further Action
[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.
[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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at splitter, no breaker.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed main dish machine exterior soiled.
[14-11-5] Equipment in poor repair. Observed torn gasket in ice machine.
[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.
[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.
[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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed across hand sink on cook line.

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