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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.
COTE KOREAN STEAK HOUSE in MIAMI currently holds an InspectFL Health Score of 37.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 41 total violations — 5 critical, 9 major, 27 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 September 28, 2026 shows 21 observation rows: 2 critical, 5 major, and 14 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?
COTE KOREAN STEAK HOUSE 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
- [36-36-4] Ceiling tile missing. Above three compartment sink.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled by kitchen. Observed vents dusty by kitchen and ware washing area.
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored not inverted above three compartment sink. Employee inverted.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards above reach in freezer.
- [14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn across cook line.
- [36-22-4] Floor area(s) covered with standing water. By three compartment sink floor. Employee dried floor.
- [51-18-6] No copy of latest inspection report available.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets across cook line soiled.
- [16-46-4] Old labels stuck to food containers after cleaning. At ware washing area.
- [08B-54-4] Uncovered food stored near sink exposed to splash. Observed raw pork stored inside reach in coolers gaskets soiled by hand sink prep area entrance kitchen. Employee rearranged products.
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry. By mop sink inside mop bucket.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At prep area and cook line.
- [21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); at raw station. Employee prepared new solution. Recheck, Sanitizer Bucket (Quaternary 200ppm).
- [02D-01-5] Working containers of food removed from original container not identified by common name. Observed container with flour not labeled across cook line.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef tartar stored above relish containers across cook line.
- [29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink by cook line blocked with trash can. Employee removed.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink by kitchen by freezer used as a dump sink.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cow fat stored inside ice at server area; rice cakes (50F - Cold Holding); cow fat (60F - Cold Holding) with time marked no procedure.As per employee less than 1 hour. Provided form to employee. Employee printed.
- [01C-05-4] Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- [01C-03-4] Oyster tags not marked with last date served.
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