Mandolin
Last inspected: Mar 30, 2026
17
Score
Mandolin has been inspected nine times since 2022. The most recent report on file is from Mar 30, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to 11 violations.
Across the inspection history, “bowl or other container with no handle used to dispense food” is the issue that surfaces most often, recorded five times.
By comparison, the average Miami facility scores 74, putting Mandolin on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
8
Critical latest
1
Major latest
9
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
8 critical violations. 1 major violation. 9 minor violations.
View 18 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired since 10/1/2024. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - 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-05-6
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - 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.
03A-02-5
High Priority - 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.
03B-01-6
High Priority - 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.
22-49-4
High Priority - 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.
12A-07-5
High Priority - 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.
09-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed mussel tags not marked with last date served.
01C-03-4
Basic - 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. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in kitchen areas.
36-34-5
Basic - 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.
01C-06-5
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 reach in cooler with ambient temperature 60F at cold station. Advised operator to use ice on TCS foods until unit is fixed.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Across from wood fire oven.
14-09-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly trap stored on shelf above prep area in cold station.
35B-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on shelf above prep table.
21-44-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. **Repeat Violation**
14-17-4
17
Oct 20, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10/01/24 **Repeat Violation**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 cutting boards soiled across cook line. **Repeat Violation**
22-02-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed Dishwasher (Temperature 155). Instructed operator to do manual washing until machine is properly fix.
16-54-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowls side container with syrup inside walk in cooler. **Repeat Violation**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Observed 1 pair hanging from oven door handle at cook line.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside sugar container with handle in contact with product. Operator placed handle upwards. **Corrected On-Site**
10-01-5
Basic - Standing water in bottom of reach-in-cooler. Observed at salad station, dips prep cooler.
29-49-6
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
55
Mar 20, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk in cooler shelves soiled.
22-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Bowl or other container with no handle used to dispense food. Observed scoop handle touching the rice. **Repeat Violation**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers with accumulation of dust.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean plastic containers.
16-46-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed Walk in freezer floor soiled.
36-10-4
52
Jan 27, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Bowl or other container with no handle used to dispense food. O inside rice container bowl no handle used for dry rice. Employee discarded bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed two employees drinking at kitchen while preparing food. **Repeat Violation**
12B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing wrist chains and wrist watches while preparing food.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef thawing on standing water at sink. Employee opened cold water faucet for proper thawing. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed salt , sugar and flour containers no labeled.
02D-01-5
55
May 9, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-09: **Admin Complaint**
51-16-7
90
May 7, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** - From follow-up inspection 2024-05-07: Reach-in coolers on cook line: cooked potato 53 F, diced tomato 53 F, mixed cut leafy greens 57 F, mozzarella 53 F, **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Box of utensils in Handwash sink in dough room. Employee moved. **Corrected On-Site** - From follow-up inspection 2024-05-07: Cooking utensils stored in handwash sink at salad station. **Admin Complaint**
31A-11-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-05-07: **Admin Complaint**
51-14-7
Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-05-07: Cellphone stored on prep table. **Admin Complaint**
40-06-5
67
Jan 31, 2024
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - 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.
12A-28-4
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on top of prep table in salad area, employees placed item in a double bucket on floor. **Corrected On-Site**
41-10-4
Intermediate - 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. **Warning**
51-14-7
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine in hot prep area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Box of utensils in Handwash sink in dough room. Employee moved. **Corrected On-Site**
31A-11-4
Basic - 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.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish room.
24-08-4
Basic - Equipment in poor repair. Cutting board on cooks line that is grooved.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handles on cooks line.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. In dough room and prep room.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cooks line.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Coconut flakes resembling grated Parmesan cheese in dry storage.
02D-01-5
Basic - Old labels stuck to food containers after cleaning. On clean plastic containers in dish room.
16-46-4
Basic - 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. **Corrected On-Site**
14-01-5
Basic - 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.
12B-07-4
Basic - 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. **Corrected On-Site**
08B-49-4
21
Feb 10, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Floor area(s) covered with standing water. **Repeat Violation**
36-22-4
Basic - Floors not maintained smooth and durable. Observed floor not level in kitchen area.
36-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area.
36-27-5
86
Aug 9, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw lamb chops stored above unwashed tomato. Chef rearranged for proper storage. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Employee cleaned during inspection. **Corrected On-Site**
22-02-4
Basic - Floor area(s) covered with standing water. Ware washing area.
36-22-4
Basic - Floors not maintained smooth and durable. Ware washing area.
36-11-4
70
Frequently Asked Questions
When was Mandolin last inspected?
The most recent health inspection at Mandolin on file is from Mar 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Mandolin?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Mandolin.
How does Mandolin compare to other restaurants in Miami?
Mandolin most recently scored 17 out of 100, which is lower than the Miami average of 74.
Has Mandolin's inspection record improved over time?
No. Recent inspections at Mandolin have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Mandolin 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 Mandolin inspected?
Based on the inspection history on file, Mandolin is inspected around two times per year on average.
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