MANDOLIN

Name: MANDOLIN
Address: 4312 NE 2 AVE, MIAMI, FL, 33137, US
Rating: 40.7

4312 NE 2 AVE, MIAMI, FL 33137

License #2332589

40.7 Grade F / 100

Failing Health Score

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Latest inspection

April 10, 2026 · 14 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MANDOLIN in MIAMI currently holds an InspectFL Health Score of 40.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 10, 2026. Across those visits, inspectors documented 92 total violations — 21 critical, 20 major, 51 minor.

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The latest inspection on April 10, 2026 shows 14 observation rows: 5 critical, 1 major, and 8 minor.

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Inspector notes

Coverage note

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F record

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*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: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed multiple cups with no handle stored inside multiple containers of seasonings and flour in prep area.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Across from wood fire oven.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired since 10/1/2024.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cooked beets inside reach in cooler drawer at cold station.
[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.
[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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed mussel tags not marked with last date served.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed multiple cups with no handle stored inside multiple containers of seasonings and flour in prep area.
[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.
[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 reach in cooler with ambient temperature 60F at cold station. Advised operator to use ice on TCS foods until unit is fixed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Across from wood fire oven.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[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.
[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.
[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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired since 10/1/2024.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cooked beets inside reach in cooler drawer at cold station.
[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.
[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.
[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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed mussel tags not marked with last date served.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Coconut flakes in dry storage and seasoning in hot prep the containers have cups inside no handles. Employee removed cups.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in hot prep area. Drinks on shelf above prep in prep room.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in togo box on shelf above bulk flour and rice bags on storage shelf, employee discarded food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table in hot prep area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish room.
[14-11-5] Equipment in poor repair. Cutting board on cooks line that is grooved.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handles on cooks line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In dough room and prep room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cooks line.
[16-46-4] Old labels stuck to food containers after cleaning. On clean plastic containers in dish room.
[02D-01-5] Working containers of food removed from original container not identified by common name. Coconut flakes resembling grated Parmesan cheese in dry storage.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands on pants then grabbed spoon and stirred item on stove.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in walk in cooler. Raw chicken over raw lamb chops in reach in cooler on cooks line. Operator moved raw chicken and raw eggs below items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (56F - Cold Holding) item in walk in cooler, employee stated it was brought to restock pan to reheat for service, item was placed back into cooler. tomatoes (81F - Cold Holding) item sitting on top of cooler no refrigeration, spoke to employee about adding to time as a public health control or cold/hot holding.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer bucket on top of prep table in salad area, employees placed item in a double bucket on floor.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine in hot prep area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Box of utensils in Handwash sink in dough room. Employee moved.
[51-14-7] No plan review submitted and approved. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment built a whole new large kitchen including dish room, prep room, cooks line, etc.