Contessa
Last inspected: Apr 17, 2026
26
Score
Contessa, located at 111 Ne 41 St in Miami, FL, underwent a high-risk inspection on April 17, 2026. The inspection identified five critical, two major, and eight minor violations. Previous inspections at Contessa have also predominantly been high-risk.
7
Inspections
5
Critical latest
2
Major latest
8
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at splitter, no breaker.
29-42-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - Observed employee rub sweat off face with shoulder and continue at cook line. Inspector spoke to cook about proper handwashing techniques, cook washed hands. **Corrected On-Site**
12A-25-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed on cook line.
10-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed tray stored on hand sink in bar. Operator removed tray during inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - 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.
01C-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed main dish machine exterior soiled.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation.
36-34-5
Basic - 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 1 reach in across grill with ambient temp of 56F. TCS foods stored inside were just prepped less than 1 hour as per chef. Inspector asked chef to place items on ice and call in technician. **Corrective Action Taken**
14-74-7
Basic - 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.
40-06-5
Basic - Equipment in poor repair. Observed torn gasket in ice machine.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed across hand sink on cook line.
10-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in bar.
14-33-4
26
Jan 8, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (48F - Cold Holding); shredded Asiago (47F - Cold Holding) inside reach in cooler across pizza oven. As per operator for approximately 2 hrs. **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by cart at cook line. **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Observed by dish machine.
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife and spatula stored between prep tables at cook line. Operator removed the items. **Corrective Action Taken**
10-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in cheese cutting at prep area without hair restraint.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled inside product walk in cooler on first floor.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw octopus (frozen) thawing at room temperature at prep station.
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at hand sink across salad station.
29-11-4
Basic - In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from oven door handle at cook line. Operator removed the tongs. **Corrected On-Site**
10-20-4
52
May 7, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by cart at cook line. **Warning** - From follow-up inspection 2025-05-07: Observed hand sink still blocked by cart at cook line. **Time Extended**
31A-09-4
90
May 6, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked meatballs (55-58 F - Cold Holding) inside reach in cooler at cook line. As per operator since the day before. Operator segregated. Observed also pink sauce (63F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 30 minutes. Operator placed inside walk in cooler for rapid cooling. Observed tomato sauce (48F - Cold Holding); truffle créme (63F - Cold Holding) on prep table at cook line. As per operator for less than 4 hrs. Operator placed products on ice bath for rapid cooling. Observed bolognese (47F - Cold Holding) inside walk in cooler at kitchen area. As per operator since the day before. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meatballs (55-58 F - Cold Holding) inside reach in cooler at cook line. As per operator since the day before. Operator segregated. Observed bolognese (47F - Cold Holding) inside walk in cooler at kitchen area. As per operator since the day before. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat artichokes and peppers inside reach in cooler at salad station. Operator properly rearranged the products. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by cart at cook line. **Warning**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees personal cup on prep table at prep area. Operator removed the cup. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 104F on prep table at cook line. Operator placed utensils on grill to reheat water. **Corrective Action Taken** **Warning**
10-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on prep table at prep area. **Warning**
21-44-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 50ppm) under oven at cook line. Operator discarded the solution and replenished, retest Sanitizer Bucket (Quaternary 300ppm). **Corrected On-Site** **Warning**
21-08-4
43
Oct 22, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm) under prep table at dessert station. Employee diluted with water, retest Sanitizer Bucket (Quaternary 300ppm) **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils inside hand sink at kitchen. Chef removed the utensils. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen. Employee provided the paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm).
16-59-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water at prep area.
06-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee on reducer meter. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior soiled.
22-16-4
Basic - Food storage container/container lid cracked or broken. Observed plastic containers broken at washing area.
14-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at cook line.
13-03-4
50
Feb 20, 2024
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled soiled food dishes, then handled cleaned dishes from dish machine without change gloves. Discussed proper gloves changing procedures with operator.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler by pizza oven on cook line- Cold holding: sliced salami 49 F, sliced mozzarella 49 F. Operator placed items on ice at time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/oyster tags not marked with last date served. Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink at main bar. Operator removed items from handwash sink at time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at main bar. No soap provided at handwash sink. Handwash sink in small prep room by walk-in cooler at main kitchen.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles at main bar.
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. 1 tong on oven handle on cook line. Employee removed to clean. **Corrected On-Site**
10-20-4
47
Oct 24, 2022
Food-Licensing Inspection
No violations found.
100
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