Motek Downtown
Last inspected: Nov 4, 2025
37
Score
Going back to 2022, Motek Downtown has seven inspections in the public record. Motek Downtown was last inspected on Nov 4, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
Looking across the full record, “no chemical test kit provided when using sanitizer” is the recurring theme, flagged four times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. This restaurant has more on its record than most do.
7
Inspections
3
Critical latest
4
Major latest
3
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
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.
12A-10-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of an employee with jaundice.
11-06-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
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
Basic - Hole in or other damage to wall. Observed wall in disrepair located preparation area located at the back of the kitchen also near dishwasher area.
36-24-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 00 ppm.
16-55-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
37
Aug 12, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 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. Coached employee on proper hand washing procedures. Cook removed gloves and wash hands.
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hamburger patty over cheese inside reach in cooler located cook line area. Operator stored properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper hand washing procedures. Cook removed gloves and wash hands.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed operator wash a cup and discarded water inside hand wash sink. Located front counter area. Discussed with the employee and the operator how to use the three-compartment sink in order and disinfect dishes, utensils.
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen. **Repeat Violation**
36-32-5
Basic - Employee drinking in a food preparation or other restricted area.
12B-02-4
Basic - Floor tiles missing and/or in disrepair. Kitchen.
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water at 80°f. Located cook line area, operator discarded the water solution during inspection. **Corrected On-Site**
10-07-4
47
Jan 13, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine sanitizer solution Quaternary 00 ppm, operator replaced the sanitizer solution recheck 200 ppm. **Corrected On-Site**
22-41-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
Basic - Food stored on floor. Observed box of raw salmon stored directly on floor kitchen.
08B-38-4
Basic - Hole in or other damage to wall. Located near fryer area. **Repeat Violation**
36-24-5
Basic - Working containers of food removed from original container not identified by common name. Observed plastic bottle of oil olive not labeled located near dishwasher machine. Also plastic containers with rice, flour. Brown rice. Located near mop sink kitchen.
02D-01-5
64
Oct 11, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed vegetables. Operator stored properly during inspection. Located at cook line area. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge inside hand wash sink located front counter area. Operator removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
16-37-1
Basic - Ceiling tile missing. Kitchen.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
Basic - Clean utensils stored between equipment and wall. Knife. Located near mop sink.
24-14-4
Basic - Hole in or other damage to wall. Near three compartments sink kitchen.
36-24-5
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located front counter area near coffee machine.
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary solution at 400 ppm plus. Located front counter area. Operator add water during inspection. Recheck 200 ppm. **Corrected On-Site**
21-08-4
47
Jan 29, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburger patties over cheese located cook line area. Operator stored properly. **Corrected On-Site**
08A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
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 - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored outside. Plastic container with flour. Operator stored properly.
08B-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located cook line area observed metal container with standing water at 80°f also near cooked rice. Operator removed during inspection.
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
38-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers.
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Near coffee machine.
21-12-4
43
Mar 28, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw salmon over cooked beef Manager rearranged during inspection.
08A-14-5
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
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 85°f operator removed during inspection. Located near cooked line area and near cooked rice.
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen. **Repeat Violation**
38-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
64
Nov 21, 2022
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed lettuce. Located near flat grill. Operator stored properly during inspection.
08A-04-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Norma, Danny, Juan Pablo, Victor, Jonathan.
53B-13-5
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 - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed container with passion fruit stored inside of the hand wash sink. Located front counter area. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
16-37-1
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. Reach in cooler near flat grill kitchen. Ambient temperature thermometer reading at 47°F.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Metal container with garbanzo. Operator stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
38-07-4
Basic - Old labels stuck to food containers after cleaning. Plastic container near dishwasher machine.
16-46-4
41
Frequently Asked Questions
When was Motek Downtown last inspected?
The most recent health inspection at Motek Downtown on file is from Nov 4, 2025. The public record contains seven inspections in total.
What is the most common violation at Motek Downtown?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited four times, more than any other issue at Motek Downtown.
How does Motek Downtown compare to other restaurants in Miami?
Motek Downtown most recently scored 37 out of 100, which is lower than the Miami average of 74.
Has Motek Downtown's inspection record improved over time?
Results have been roughly steady. Inspections at Motek Downtown have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Motek Downtown 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 Downtown inspected?
Based on the inspection history on file, Motek Downtown is inspected around two times per year on average.
Nearby Restaurants
Explore More
→
All locations in Miami