MANDOLIN

Name: MANDOLIN
Address: 4312 NE 2 AVE, MIAMI, FL, 33137, US
Rating: 33.6

4312 NE 2 AVE, MIAMI, FL 33137

License #2332589

33.6 Grade F / 100

Failing Health Score

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Quick take

MANDOLIN in MIAMI currently holds an InspectFL Health Score of 33.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 10, 2026. Across those visits, inspectors documented 30 total violations — 11 critical, 3 major, 16 minor.

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.

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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 10, 2026 included 4 critical violations, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Call Back - Admin. complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (110F - Hot Holding) at prep area, as per operator for one hour. Observed grilled tomatoes (84F - Hot Holding) at expo station, as per operator for one hour.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Across from wood fire oven.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on shelf above prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in kitchen areas.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Observed fresh mussels removed from original container kept on cook line, no copy of tag.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw lamb inside walk in cooler. Operator relocated products.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly trap stored on shelf above prep area in cold station.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 98F). Triple sink set up for sanitizing until dishwasher is repaired.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired since 10/1/2024.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed mussel tags not marked with last date served.

Administrative complaint recommended
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves and begin to prepare customer order without first washing hands.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on shelf above prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in kitchen areas.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired since 10/1/2024.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly trap stored on shelf above prep area in cold station.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Observed fresh mussels removed from original container kept on cook line, no copy of tag.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw lamb inside walk in cooler. Operator relocated products.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 98F). Triple sink set up for sanitizing until dishwasher is repaired.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (50F - Cold Holding); feta cheese (51F - Cold Holding) at reach in cooler in cold station. As per operator for one hour.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee garnish dish with dried herbs with bare hands. Advised operator employees must wear gloves when handling ready to eat foods.

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