Motek Brickell
Last inspected: Feb 6, 2026
39
Score
Going back to 2022, Motek Brickell has 10 inspections in the public record. The latest inspection on file is from Feb 6, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
The most common issue across all inspections has been “clean glasses”, showing up six times.
The city-wide average sits at 74, which Motek Brickell's 39 doesn't quite reach. The pattern in the record is worth a careful look.
10
Inspections
1
Critical latest
5
Major latest
6
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, most kitchen employees.
12A-09-4
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 thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on kitchen work tables.
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish washing equipment.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
39
Oct 29, 2025
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen, food workers.
12A-07-5
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.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee personal cell phones on kitchen top shelves.
40-06-5
Basic - Food stored on floor. Observed Boxes of food and kitchen floor.
08B-38-4
Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food.
08B-29-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
Oct 9, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can Opener.
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Corrected On-Site**
05-10-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris to kitchen shelves.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
45
May 13, 2025
Complaint Full
No violations found.
100
Mar 6, 2025
Complaint Full
3 major violations. 8 minor violations.
View 11 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. **Warning**
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. **Warning**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Vacuum, packaging, lamb, beef with herbs inside. **Warning**
03G-50-1
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues, most kitchen coolers throughout. **Warning**
22-16-4
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
21-38-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
50
Dec 30, 2024
Routine - Food
1 critical violation. 7 major violations. 8 minor violations.
View 16 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bar juices. was Discarded at time of inspection **Corrective Action Taken**
02C-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
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 thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of Frozen food inside walk in Freezer floor.
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Soiled dry wiping cloth in use.
21-10-4
29
Jul 15, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
52
Oct 23, 2023
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 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.
11-27-4
Basic - Ceiling tile missing. Observed most ceiling tiles missing in kitchen area.
36-36-4
86
Feb 28, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site**
03F-10-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw octopus being thawed in standing water.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher.
36-27-5
64
Jul 18, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw fish stored above mango salsa. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wok area: bean sprouts (48F - Cold Holding), as per operator, placed on the prep table 1 and half before the inspection. Observed operator place the bean sprouts inside the reach in cooler. grill station, pullout drawer: mango salsa (46F - Cold Holding). Operator place ice down the pan. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in front of the back cook line. **Corrected On-Site**
31B-02-4
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. Grill station: middle reach in cooler with the pull out drawers, ambient temperature 52F. Observed operator call the technician during the inspection.
14-74-7
64
Frequently Asked Questions
When was Motek Brickell last inspected?
The most recent health inspection at Motek Brickell on file is from Feb 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Motek Brickell?
Across the inspection record, “clean glasses” has been cited six times, more than any other issue at Motek Brickell.
How does Motek Brickell compare to other restaurants in Miami?
Motek Brickell most recently scored 39 out of 100, which is lower than the Miami average of 74.
Has Motek Brickell's inspection record improved over time?
Results have been roughly steady. Inspections at Motek Brickell have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Motek Brickell 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 Motek Brickell inspected?
Based on the inspection history on file, Motek Brickell is inspected around three times per year on average.
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