Marketa by Costas Spiliadis / Estatorio Milos Miami
Last inspected: Dec 8, 2025
55
Score
Marketa by Costas Spiliadis / Estatorio Milos Miami appears in inspection records six times, starting in 2022. The most recent report on file is from Dec 8, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around 10 violations each.
“Ceiling/ceiling tiles/vents soiled” accounts for the largest share of issues, appearing four times across the record.
Compared to other Miami Beach restaurants (averaging 69), there's room to close the gap. The record is unremarkable in either direction.
6
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cloth towels lining with food at fish WIC.
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut honey loupe (60F - Cold Holding) inside reach in cooler at salad station front counter, as per cook for approximately 30 minutes prior.
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at fish WIC. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed raw beef inside WIC not covered.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter salad prep station.
21-12-4
55
Mar 18, 2025
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
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 - Ceiling tile missing. Observed ceiling tiles missing by walk in cooler.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled throughout kitchen.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed chef engaging with food with no hairnet.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Observed reach in cooler by preparation area in disrepair.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler by cook line.
23-03-4
67
Nov 13, 2024
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Potentially Hazardous Food Held at Proper Temperature
FL-16
21
Jun 20, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed staff member pickup food from floor and return to food preparation without washing hands and putting new gloves. Stopped employee from handling food. Employee washed hands and put new gloves. **Corrected On-Site**
12A-29-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand washing sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at bar hand washing sink.
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled at warewashing area and near back exit door. **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 at ware washing area.
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff member handling grill fish while wearing watch. **Repeat Violation**
13-07-4
Basic - Ice scoop handle in contact with ice. Observed at ice bin at bar area. Staff removed scoop. **Corrected On-Site**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler near beef grill section of front counter.
05-09-4
55
Feb 14, 2024
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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. Provided manager with employee reporting responsibilities agreements, staff started signing form during inspection. **Corrective Action Taken**
11-26-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided oyster consumer advisory to manager during visit. **Corrective Action Taken**
02A-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bread station hand washing sink with food debris at bottom of drain.
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled at ware washing area and bread station.
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff wearing bracelet while preparing baklava.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal container with wet nesting near bathroom.
24-08-4
Basic - No Heimlich maneuver/choking sign posted. Provided manager 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 pastries preparation area.
23-03-4
Basic - Stored food not covered. Observed beef not covered at reach-in cooler at front line.
08B-12-5
50
Dec 12, 2022
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling garnish and salad mixes barehanded to do set ups for guests orders. Manager discarded items and had employee wash hands and wear gloves. **Corrected On-Site**
09-19-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled throughout the kitchen area.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates ready to be used not inverted at grill area, and dishwasher area.
24-05-4
Basic - Clean utensils stored between equipment and wall. Observed spatulas stored between three compartment sink and wall.
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards throughout the kitchen area p.
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an open container stored at bottom of reach in cooler in grill area. Manager discarded cup.
12B-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap at back exit door.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed excessive standing water in walk in cooler where fish is stored. **Repeat Violation**
36-22-4
Basic - In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Observed knifes stored in standing water at 77°F in front of grill area. Manager removed the items.
22-15-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towels under cutting boards at grill area. Manager had them removed. **Repeat Violation**
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drink water bottle stored at bottom of reach in cooler in the prep area. Manager discarded product. **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth not stored in sanitizer water at grill area and prep area. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed oil and sauce squeeze bottles ready to use not labeled in grill area.
02D-01-5
37
Frequently Asked Questions
When was Marketa by Costas Spiliadis / Estatorio Milos Miami last inspected?
The most recent health inspection at Marketa by Costas Spiliadis / Estatorio Milos Miami on file is from Dec 8, 2025. The public record contains six inspections in total.
What is the most common violation at Marketa by Costas Spiliadis / Estatorio Milos Miami?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited four times, more than any other issue at Marketa by Costas Spiliadis / Estatorio Milos Miami.
How does Marketa by Costas Spiliadis / Estatorio Milos Miami compare to other restaurants in Miami Beach?
Marketa by Costas Spiliadis / Estatorio Milos Miami most recently scored 55 out of 100, which is lower than the Miami Beach average of 69.
Has Marketa by Costas Spiliadis / Estatorio Milos Miami's inspection record improved over time?
Results have been roughly steady. Inspections at Marketa by Costas Spiliadis / Estatorio Milos Miami have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Marketa by Costas Spiliadis / Estatorio Milos Miami 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 Marketa by Costas Spiliadis / Estatorio Milos Miami inspected?
Based on the inspection history on file, Marketa by Costas Spiliadis / Estatorio Milos Miami is inspected around two times per year on average.
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