Mondrian Caffe
Last inspected: Apr 14, 2026
64
Score
Mondrian Caffe, located at 1100 West Ave in Miami Beach, FL, underwent a moderate risk inspection on April 14, 2026, with a score of 64. This inspection identified one critical, one major, and four minor violations, including issues with mold-like substances in the ice machine and on ceiling tiles, as well as an employee not wearing a hair restraint. Across ten recorded inspections, Mondrian Caffe has historically been categorized as medium-risk.
10
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50F - Cold Holding); cut tomatoes (52F - Cold Holding) at cook line reach in cooler, as per chef for approximately 1 hour prior. **Repeat Violation**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
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.
10-07-4
64
Sep 15, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (49F - Cold Holding); sausage (57F - Cold Holding) inside reach in cooler at cook line, as per chef for approximately 2 hours prior.
03A-02-5
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 - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Food stored on floor. Observed ice cream containers on floor inside WIF.
08B-38-4
67
Dec 11, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels at handsink across cook line at kitchen.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed No soap at handsink across cook line at kitchen.
31B-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment door by cook line.
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in sink with no running water.
06-01-5
74
Jul 19, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
67
Apr 17, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2024-04-17: Observed covered waste receptacle not provided in women's bathroom. **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler gasket in disrepair at salad preparation area. **Warning** - From follow-up inspection 2024-04-17: Observed reach-in cooler gasket in disrepair at salad preparation area. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield at light at salad station. **Warning** - From follow-up inspection 2024-04-17: Observed no light shield at light at salad station. **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Observed metal containers not properly air-dried - wet nesting at three compartment sink area. **Warning** - From follow-up inspection 2024-04-17: Observed metal containers not properly air-dried - wet nesting at three compartment sink area. **Time Extended**
24-08-4
82
Apr 9, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Insects, Rodents, and Animals Not Present
FL-38
45
Jan 8, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-01-08: Observed carbon dioxide/helium tanks not adequately secured. **Time Extended**
51-11-4
95
Nov 13, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 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 body and immediately went to cook line. Advise operator to instructed employee to wash hands. **Corrective Action Taken**
12A-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Following items held overnight inside produce cooler:Mashed potatoes 48f, chicken 48f, lamb 49f, ribs 48f, garlic butter 51f, butter 50f,
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following items held overnight inside produce cooler:Mashed potatoes 48f, chicken 48f, lamb 49f, ribs 48f, garlic butter 51f, butter 50f, **Warning**
03A-02-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
03G-09-5
Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside hand washing station adjacent to walk in freezer. Operator removed item from station.
31A-11-4
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 operator. **Repeat Violation**
02A-01-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand washing station on cook line.
31B-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Packages of beef inside standing water.
06-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
39
Feb 14, 2023
Routine - Food
2 critical violations. 6 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (50F - Cold Holding); sliced ham (50F - Cold Holding). As per the chef the items were placed on line approximately 3 hours ago. The chef moved the items to the freezer for a quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over vegetables in a reach in cooler. The chef moved it. **Corrected On-Site** **Repeat Violation**
08A-05-6
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards soiled at the preparation area. **Repeat Violation**
22-02-4
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
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. **Repeat Violation**
02A-01-4
Intermediate - Warewashing machine not automatically dispensing the sanitizer. The chef is having the dishes washed in the machine and sanitized in the triple sink. **Repeat Violation**
16-59-1
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed a water filter not dated at the drink station.
29-28-4
Basic - Floor area(s) covered with standing water. Observed in the walk-in cooler. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed throughout the kitchen.
36-17-5
Basic - Food stored on floor. Observed a case of fries on the floor in the walk-in freezer. The chef moved the item. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Light shield damaged/in disrepair. Observed above the triple sink.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed spices in plastic containers no labeled at the preparation area. The chef labeled the items. **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over the triple sink.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed several vacuumed seal fish in the upright refrigerator still in the package. The fish temperature was 34°F. The chef cut the corners of the bags. **Corrected On-Site**
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. Observed in the hallway between kitchens.
36-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
25
Aug 3, 2022
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
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 dish machine chlorine 0 ppm. Manager instructed employees to manually wash rinse and sanitize equipment observed three compartment sink set up quaternary 200 ppm. **Corrective Action Taken**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (51F - Cold Holding) cold holding at cook line reach in cooler. Operator discarded cheese. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored over cut lettuce.
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink on cook line.
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Observed interior of reach in coolers soiled.
22-02-4
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 advisory to operator. Operatorprinted and posted. **Corrected On-Site**
02A-01-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Food stored on floor. Observed in walk in freezer floor.
08B-38-4
Basic - Ice buildup in reach-in cooler flip top cooler.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink near walk-in coolers. Observed at hand sink on cook line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Observed at hand sink near walk in coolers.
29-11-4
27
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