La Cote
Last inspected: Mar 6, 2026
74
Score
Inspectors have visited La Cote 12 times, with records going back to 2022. The latest inspection on file is from Mar 6, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
When inspectors have written things up, “inaccurate/damaged temperature and/or pressure gauge(s)” has been the most frequent reason, cited five times.
La Cote's latest score of 74 sits above the Miami Beach average of 69. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - 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 inside cook line touched the trash container to move it and continued working with the food utensils without washing her hands. Employee was coached and washed her hands correctly. **Corrected On-Site**
12A-13-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation wearing a bracelet.
13-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle to scoop mix seasoning. Chef discarded it. **Corrected On-Site**
14-01-5
Basic - Trash receptacles not provided where needed in establishment. Missing trash container in the hand sink located at the back .
33-06-4
74
Oct 2, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : 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 refrigeration unit with ambient temperature of 50F. Observed beef skewer at 52F, chicken skewer at 50F , cooked octopus at 62F, fish at 56 F. This unit was located in front of the grill at the cook line. Also observed refrigeration unit located underneath the grill with temperature of 52F. - From follow-up inspection 2025-10-02: Top of the cooler located in front of the grill working perfectly, all the food at 41 F or below. Bottom side out of service with no food. Also cooler drawers underneath the grill , out of service. No food inside at the time of the inspection.
14-74-7
95
Sep 30, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef skewer 52F, chicken skewer at 50F , cooked octopus at 62F, fish at 56 F, hot dogs at 58F, beef burger at 52F. The time the food has been there cannot be determined.
03A-02-5
High Priority - Displayed food not properly protected from contamination. Observed garnishes at the bar area exposed to contamination. Employee brought a display with cover and placed the garnishes. **Corrected On-Site**
08B-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef skewer at 52F, chicken skewer at 50F , cooked octopus at 62F, fish at 56 F, hot dogs at 58F, beef burger at 52F. Establishment was open since 10: 00 am and the time the food was inside the cooler could not be determined.
01B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare is offered in place , but not identified as a raw item on the menu. Manager corrected the menu immediately. **Corrected On-Site**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical product inside spray bottle with no label. Manager labeled the bottle. **Corrected On-Site**
41-17-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags are not organized by date.
01C-05-4
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 refrigeration unit with ambient temperature of 50F. Observed beef skewer at 52F, chicken skewer at 50F , cooked octopus at 62F, fish at 56 F. This unit was located in front of the grill at the cook line. Also observed refrigeration unit located underneath the grill with temperature of 52F.
14-74-7
45
Feb 25, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
55
Sep 20, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon above cooked lamb inside Walk in cooler 2. Person in charge reorganized the food items. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed 2 tags from September with missing date . **Repeat Violation**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked at the ware washing area with items inside . Hand sink was accessible after employee discarded ice and moved the items from inside. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to cool down employee bottle of waters. All bottles were removed immediately. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with a chemical product with no label. Bottle was discarded. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop seasoning. Employee discarded the container. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured by soda rack. **Repeat Violation**
51-11-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop left on the top of the ice machine . Person in charge sent it to ware washing area. **Corrective Action Taken**
10-12-5
50
Apr 16, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed bartenders started working with clean utensils without washing their hands. No soap at any station at the bar .Employees were coached about the correct procedure. **Corrective Action Taken**
12A-16-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not organized.
01C-05-4
Intermediate - No soap provided at handwash sink. Missing soap at the bar station. Employee restocked the station . **Corrected On-Site**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 4 CO2 tanks not secured in the mop sink area .
51-11-4
Basic - Food storage container/container lid cracked or broken. Observed crack lid for food containers on premises. Person in charge started discarding them. **Corrective Action Taken**
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed excessive accumulation of ice buildup in reach in freezer located at the front area .
14-69-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. **Repeat Violation**
16-38-5
58
Mar 5, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed high temperature dishmachine with damaged gauge ( reading device ) - From follow-up inspection 2023-12-21: **Time Extended** - From follow-up inspection 2024-02-27: **Time Extended** - From follow-up inspection 2024-03-05: **Time Extended**
16-38-5
95
Feb 27, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed high temperature dishmachine with damaged gauge ( reading device ) - From follow-up inspection 2023-12-21: **Time Extended** - From follow-up inspection 2024-02-27: **Time Extended**
16-38-5
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. - From follow-up inspection 2023-12-21: **Time Extended** - From follow-up inspection 2024-02-27: Observed installation is in progress. **Time Extended**
29-27-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets with mold like substance on. **Repeat Violation** - From follow-up inspection 2023-12-21: **Time Extended** - From follow-up inspection 2024-02-27: Reach in freezer was removed and new one is coming .
23-03-4
86
Dec 21, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with chemical with no label . - From follow-up inspection 2023-12-21: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed high temperature dishmachine with damaged gauge ( reading device ) - From follow-up inspection 2023-12-21: **Time Extended**
16-38-5
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. - From follow-up inspection 2023-12-21: **Time Extended**
29-27-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets with mold like substance on. **Repeat Violation** - From follow-up inspection 2023-12-21: **Time Extended**
23-03-4
78
Oct 19, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his body and then, continue working with utensils and food. Employee was advised about the issue and washed his hands and placed gloves on. **Corrected On-Site**
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 47 F inside reach in cooler at the front line ( As per employee for less than 4 hrs ). Employee added ice underneath. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed veggie cutter with old debris on stored on shelving. Employee washed it. **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with chemical with no label .
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets with mold like substance on. **Repeat Violation**
23-03-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed high temperature dishmachine with damaged gauge ( reading device )
16-38-5
Basic - No mop sink or curbed cleaning facility provided at establishment.
29-27-4
52
Mar 23, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast at 110 F at the cook line, as per employee for around 1 hr. Employee reheated the food to 174 F. **Corrected On-Site**
03B-01-6
Basic - No handwashing sign provided at a hand sink used by food employees. Missing handwashing sign at the hand sink located at the warewashing area. Manager placed the sign. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe some mold like substance on reach in cooler and reach in freezer gaskets .
23-03-4
Basic - Ceiling tile missing. Observed one missing ceiling tile at the hallway back side area.
36-36-4
74
Dec 21, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags with no date on them.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a blade inside the hand sink. Employee was coached immediately about the hand sink use. **Corrective Action Taken**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. The hot line water was closed ( hand sink located by the ice machines). As per person in charge because there is a leak underneath.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container used to scoop sugar. Chef discarded it. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some pots and pans not inverted on racks. Chef inverted all of them. **Corrected On-Site**
24-05-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler used for fruits/ garnishes .
14-33-4
64
Frequently Asked Questions
When was La Cote last inspected?
The most recent health inspection at La Cote on file is from Mar 6, 2026. The public record contains 12 inspections in total.
What is the most common violation at La Cote?
Across the inspection record, “inaccurate/damaged temperature and/or pressure gauge(s)” has been cited five times, more than any other issue at La Cote.
How does La Cote compare to other restaurants in Miami Beach?
La Cote most recently scored 74 out of 100, which is higher than the Miami Beach average of 69.
Has La Cote's inspection record improved over time?
Yes. Recent inspections at La Cote have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Cote means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Cote inspected?
Based on the inspection history on file, La Cote is inspected around four times per year on average.
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