Kalamata Mediterranean Cuisine
Last inspected: Aug 8, 2025
43
Score
Going back to 2022, Kalamata Mediterranean Cuisine has nine inspections in the public record. On Aug 8, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around eight violations each.
“Ceiling/ceiling tiles/vents soiled” comes up most often, recorded five times in the inspection record.
Compared to other Miami Beach restaurants (averaging 69), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Aug 8, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mix green (46F - Cold Holding) at cook line with double container. Chef voluntary discarded. **Corrected On-Site**
03A-02-5
Intermediate - 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. Provided to operator via email.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking HWS at bar area.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar area.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside reach in cooler soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by cook line HWS.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
43
Feb 28, 2025
Routine - Food
5 minor violations.
View 5 violations
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
70
Sep 24, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw meat at cook line. Chef moved the items upon minimum required cooking temperature. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed knife stored inside handisnk by cook line. Manager removed then. **Corrected On-Site**
31A-11-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Caglar Ortatepe food manager certification expired on 9-8-2024.
53A-03-7
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout the kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board grooved at preparation area.
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed bucket of oil not stored at least 6 inches off of the floor by cook line. Manager removed it from floor. **Corrected On-Site**
08B-47-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
21-12-4
55
Jun 26, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen and ceiling vent soiled at cook line area. **Repeat Violation** - From follow-up inspection 2024-06-26: Observed ceiling tiles soiled throughout kitchen and ceiling vent soiled at cook line area. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Provided person in charge with choking poster via email. - From follow-up inspection 2024-06-26: Observed no Heimlich maneuver/choking sign posted. Provided person in charge with choking poster via email. **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled at cook line. - From follow-up inspection 2024-06-26: Observed reach-in cooler gaskets soiled at cook line. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. Observed raw lamb not covered while stored at reach-in cooler at cook line. - From follow-up inspection 2024-06-26: Observed raw lamb not covered while stored at reach-in cooler at cook line. **Time Extended**
08B-12-5
82
Mar 20, 2024
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink at bar area. **Repeat Violation**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen and ceiling vent soiled at cook line area. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted next to dishmachine.
24-05-4
Basic - Food stored on floor. Observed boxes of frying oil stored on floor near hand washing sink at kitchen area. **Repeat Violation**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Provided person in charge with choking poster via email.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled at cook line.
23-03-4
Basic - Stored food not covered. Observed raw lamb not covered while stored at reach-in cooler at cook line.
08B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on employee while cooking at cook line.
13-03-4
47
Sep 15, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar area. Operator added paper towels. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottles stored inside reach-in cooler at kitchen area. Chef removed water bottles. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on employee handling ready to eat bread near hot holding equipment at front counter.
13-03-4
Basic - Equipment in poor repair. Observed reach-in cooler doors in disrepair by fryers at kitchen area and lids at reach-in cooler at preparation area.
14-11-5
Basic - Food stored on floor. Observed box of frying oil stored on floor under hand washing sink at kitchen area. Chef removed box of frying oil from floor. **Corrected On-Site**
08B-38-4
70
Mar 17, 2023
Complaint Full
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed almond pudding (48F - Cooling). As per the chef it was prepared last night. The chef discarded it.
03D-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a spoon in a water temperature of 89°F. The chef poured out the water. **Corrected On-Site** **Repeat Violation**
10-05-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed almond pudding (48F - Cooling). As per the chef it was prepared last night. The chef discarded it. **Corrected On-Site**
01B-02-5
Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven door. The chef removed it. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the preparation reach in cooler. The chef removed it. **Corrected On-Site**
21-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over the preparation reach in cooler.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in the dining room.
24-05-4
50
Mar 2, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - 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. Poster provided via email. **Corrective Action Taken**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. **Corrective Action Taken**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the bar.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in the dining room. **Repeat Violation**
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven. The manager removed it. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in three different containers with a temperature of 80°F. The manager poured out the water. **Corrected On-Site** **Repeat Violation**
10-07-4
67
Sep 20, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
61
Frequently Asked Questions
When was Kalamata Mediterranean Cuisine last inspected?
The most recent health inspection at Kalamata Mediterranean Cuisine on file is from Aug 8, 2025. The public record contains nine inspections in total.
What is the most common violation at Kalamata Mediterranean Cuisine?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited five times, more than any other issue at Kalamata Mediterranean Cuisine.
How does Kalamata Mediterranean Cuisine compare to other restaurants in Miami Beach?
Kalamata Mediterranean Cuisine most recently scored 43 out of 100, which is lower than the Miami Beach average of 69.
Has Kalamata Mediterranean Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Kalamata Mediterranean Cuisine have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kalamata Mediterranean Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kalamata Mediterranean Cuisine inspected?
Based on the inspection history on file, Kalamata Mediterranean Cuisine is inspected around three times per year on average.
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