MOTEK MIAMI BEACH

Name: MOTEK MIAMI BEACH
Address: 2701 COLLINS AVE, MIAMI BEACH, FL, 33140, US
Rating: 15.3

2701 COLLINS AVE, MIAMI BEACH, FL 33140

License #2332237

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

15.3 Grade F / 100

Failing Health Score

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Quick take

MOTEK MIAMI BEACH in MIAMI BEACH currently holds an InspectFL Health Score of 15.3 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 May 26, 2026. Across those visits, DBPR recorded 81 total findings; InspectFL has imported detailed violation rows for 56 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.

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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 May 26, 2026 had no critical findings, but inspectors still documented 4 major and 3 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

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

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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.

Disposition: Call Back - Extension given, pending
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle use to scoop lentils and chick peas.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed glassware dishwasher machine with a wash cycle temperature of 115 F.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with accumulation of dust above the 3 compartment sink .
[03G-18-5] Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed temperature logs are empty and no temperature is recorded.
[08B-38-4] Food stored on floor. Observed cardboard boxes of bread stored on walk in freezer floor.
[03G-29-5] Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed no training program for employees conducting sous vide at the butcher station.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Carlos Enriquez and Victor Dovale ( butchery )

Disposition: Administrative complaint recommended
[08B-38-4] Food stored on floor. Observed cardboard boxes of bread stored on walk in freezer floor.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed vacuumed sealed seabass and tuna thawing inside vacuumed sealed bags. Employee removed the products from the bags immediately.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle use to scoop lentils and chick peas.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed glassware dishwasher machine with a wash cycle temperature of 115 F.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[31B-03-4] No soap provided at handwash sink. Missing soap at the prep area in the back .Manager restocked the station.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with accumulation of dust above the 3 compartment sink .
[12A-20-4] Employee washed hands with no soap. Observed employee was washing her hands with no soap.
[14-73-4] No container installed for catching grease from hood drip tray. Missing container for catching the grease.
[10-17-4] In-use knife/knives stored in cracks between equipment and the wall at the pizza station. Knives were clean up immediately.
[03G-29-5] Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed no training program for employees conducting sous vide at the butcher station.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed lamb stock with date marked 5/8 and as per sous chef the food was inside the cooler all the time.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at the prep area in the back. Manager restocked the station.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed lamb stock with date marked 5/8 and as per sous chef the food was inside the walk in cooler all the time.
[03G-18-5] Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed temperature logs are empty and no temperature is recorded.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager in charge unable to answer questions about thermometer calibration.
[03G-19-5] Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Missing electronic system to monitoring the temperatures.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Malabi dessert (53F - Cold Holding); shakshuka (54F - Cold Holding); pastrami (54F - Cold Holding); milk (52F - Cold Holding); all inside walk in cooler with ambient temperature of 51F . All the food has been inside the walk in cooler for more than 24 hours .

Disposition: Call Back - Admin. complaint recommended
[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 located in front of grill station at 43 F , cooler located at pizza station at 44 F , reach in cooler in front of the fryer station at 43.5 F , and walk in cooler at 44.6 F ambient temperature. Operator was advised not to store TCS food until those units be replaced or repaired.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler at 44.6 F ambient temperature.All food stored inside for more than 4 hrs: butter (50F - Cold Holding); mozzarella cheese (49F - Cold Holding); clarified butter (49F - Cold Holding); raw chicken (48F - Cold Holding); pasteurized eggs (46F - Cold Holding), heavy cream (48F - Cold Holding). Operator discarded the food items.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ROP fresh fish ( salmon ) conducted on site using regular plastic bags instead of 10 K bags as approved by the Division .
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for some employees : Elvira Azucena, Antonio Maffia, Christopher Mazorra, Blas Niello, Omar Moncada.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station : hummus (47 - Cold Holding); muhamara ( pepper sauce (49F - Cold Holding); tzatziki sauce (48F - Cold Holding); caramelized onion (53F - Cold Holding); feta cheese (54F - Cold Holding); chick peas (52F - Cold Holding). WIC : butter (50F - Cold Holding); mozzarella cheese (49F - Cold Holding); clarified butter (49F - Cold Holding); raw chicken (48F - Cold Holding), Grill RIC : sea bass (54F - Cold Holding); salmon (48F - Cold Holding); Beef (52F - Cold Holding, Fryer RIC : tzatziki sauce (55F - Cold Holding); hummus (47F - Cold Holding); cooked potatoes (47F - Cold Holding); goat cheese (48F - Cold Holding); feta cheese (50F - Cold Holding). Only food stored inside WIC has been there for more than 4 hrs, the rest of the food was transferred to a different reach in cooler.

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water 97F.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed missing test kits ( quart and chlorine) to check sanitizing solution. Establishment got the test kits while conducting the inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath the cutting board at the fryer station .
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water in the hand sink located at the butcher station.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop inside the bucket .
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located at the fryer station.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed Expired license displayed at the bar area.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially ROP fish ( sea bass) already thawed inside the sealed bags at the RIC grill station.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially ROP fish ( sea bass) already thawed inside the sealed bags at the RIC grill station. Also observed ROP fish ( fresh salmon ) conducted on site using regular bags instead of 10K bags.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at the warehouse washing area blocked by a trash container and a rack. Employee moved them.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed cove molding in disrepair inside employee restroom.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting cooking Sous vide chicken and the machine temperature was 150.4 F. Procedure was submitted, but it is not approved. Chef adjusted the machine to 170 F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed caramelized onion at 104 F left by the cook line . Employee reheated the food at 167 F ambient temperature.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener. Employee cleaned it.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station : hummus (47 - Cold Holding); muhamara ( pepper sauce (49F - Cold Holding); tzatziki sauce (48F - Cold Holding); caramelized onion (53F - Cold Holding); feta cheese (54F - Cold Holding); chick peas (52F - Cold Holding). WIC : butter (50F - Cold Holding); mozzarella cheese (49F - Cold Holding); clarified butter (49F - Cold Holding); raw chicken (48F - Cold Holding), Grill RIC : sea bass (54F - Cold Holding); salmon (48F - Cold Holding); Beef (52F - Cold Holding, Fryer RIC : tzatziki sauce (55F - Cold Holding); hummus (47F - Cold Holding); cooked potatoes (47F - Cold Holding); goat cheese (48F - Cold Holding); feta cheese (50F - Cold Holding). Only food stored inside WIC has been there for more than 4 hrs, the rest of the food was transferred to a different reach in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container with no handle use to scoop chicken stock and flour. Chef moved out all the plastic containers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a drain containers inside the hand sink located at the coffee station and the pizza area.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unable to answer correctly about manual ware washing procedure.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at the pizza station , was cleaning the hand sink , then continued working with food without washing his hands. Employee was coached and washed his hands correctly.

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