Motek Gables
Last inspected: Mar 6, 2026
78
Score
Across the available record, Motek Gables has 14 inspections on file, the first dated 2023. The most recent visit was on Mar 6, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have ticked up lately, averaging around 15 violations per visit versus roughly nine violations earlier in the record.
The most common issue across all inspections has been “food stored on floor”, showing up five times.
The city-wide average for Coral Gables sits at 68, putting Motek Gables on the better side of that line. The inspection history reads as standard for a restaurant of this size.
14
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees with lack of knowledge about hot holding temperatures. **Warning** - From follow-up inspection 2026-03-06: **Time Extended**
53B-16-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed at the salad station two units not working properly. **Warning** - From follow-up inspection 2026-03-06: Unit empty waiting for technician. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed at cook line and front of dishwasher machine. **Warning** - From follow-up inspection 2026-03-06: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line and dishwashing area. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-06: **Time Extended**
36-02-5
78
Mar 4, 2026
Routine - Food
6 critical violations. 6 major violations. 14 minor violations.
View 26 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soft Cheese 48°, hummus 48°F, beef 50°F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus 48F, beef 50°, coleslaw 48F **Warning**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
12A-13-4
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Kitchen and prep area. **Warning**
22-11-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees with lack of knowledge about hot holding temperatures. **Warning**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board solid at prep area. Can opener soiled, cutting table soiled, reach in cooler at front line soiled with front debris. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
31A-11-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
05-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at cook line, Kitchen . Observed at prep area kitchen by the corner. **Warning**
27-16-4
Basic - Food stored on floor. Observed at walk in cooler/ walk in freezer boxes with poultry stored on floor. **Warning**
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen's prep area. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**
40-06-5
Basic - Equipment in poor repair. Observed at the salad station two units not working properly. **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed at cook line and front of dishwasher machine. **Warning**
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line and dishwashing area. **Repeat Violation** **Warning**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
11
Dec 29, 2025
Complaint Full
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed humus (53F - Cold Holding); cut tomatoes (49F - Cold Holding) at flip top unit at front counter area, as per staff for less than 4 hours, staff relocated the product to another unit for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer dishwasher machine at bar area and not test kit available, manager provided new test kit. **Corrected On-Site**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No soap provided at handwash sink. Observed at handwashing sink bar area. **Repeat Violation**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener blade.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed roll of plastic wrap obstructing the use of handwashing sink.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed inside container of humus at walk in cooler, staff removed it. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed several auxiliary cutting boards and working table cutting boards with marks not longer cleanable.
14-09-4
Basic - Hole in or other damage to wall. Observed at mop sink area.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets all around cooling units. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed inside container around ware washing area under dishwasher machine.
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed bat all throughout kitchen prep tables.
21-12-4
35
Nov 25, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dishwashing area. - From follow-up inspection 2025-11-25: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Dishwashing area. - From follow-up inspection 2025-11-25: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2025-11-25: **Time Extended**
36-02-5
86
Nov 24, 2025
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee using gloves but no hand washing.
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. At front bar, sink blocked by garbage can. Employee removed them.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front bar. Bar tender place soap.
31B-02-4
Intermediate - No soap provided at handwash sink. Observation front bar.
31B-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dishwashing area.
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils.
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Dishwashing area.
36-03-4
Basic - Floor area(s) covered with standing water. 36-22-4 Observed: Floor area(s) covered with standing water. Observed at dishwashing area, underneath the dishwasher machine, area that's located inside the restaurant, floors partially covered with sewage water coming out from drain and covering the area where the machine is functioning. According to the employee the situation started this morning. According to the manager the plumbing company has been notified and they are in they way to fix the problem.
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
36-01-4
Basic - In-use tongs stored on equipment door handle between uses.
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.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temperature taking 87°
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and shelves at walk in cooler soiled.
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed at mop sink and hand sink located at cook line.
29-19-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
35
Dec 5, 2024
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
50
Nov 8, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Warning** - From follow-up inspection 2024-11-08: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Kitchen. **Warning** - From follow-up inspection 2024-11-08: location placed an order for cutting boards replacing. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed 4 units no cooling properly. **Warning** - From follow-up inspection 2024-11-08: unit partially fixed a being helped by ice. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Hand wash sink located by cook line ( grill) **Warning** - From follow-up inspection 2024-11-08: **Time Extended**
08B-36-4
78
Nov 6, 2024
Routine - Food
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
High Priority - Employee washed hands with cold water. Employee at dough station. **Warning**
12A-19-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ground beef (55F - Cold Holding); Fish (55F - Cold Holding); Beef (55F - Cold Holding). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (55F - Cold Holding); Fish (55F - Cold Holding); Beef (55F - Cold Holding). **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Warning**
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Cook line. **Warning**
27-19-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Warning**
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At dough station. **Warning**
27-16-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen. **Warning**
14-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation. For some employees at kitchen and prep area. **Warning**
13-03-4
Basic - Equipment in poor repair. Observed 4 units no cooling properly. **Warning**
14-11-5
Basic - Food stored in a location that is exposed to splash/dust. Hand wash sink located by cook line ( grill) **Warning**
08B-36-4
Basic - Food stored on floor. Observed at walk in freezer. **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen **Warning**
10-07-4
Basic - Plumbing system in disrepair. Hand sink at prep area, faucet broken. **Warning**
29-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
20
Apr 19, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2024-04-15: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
14-69-4
95
Apr 15, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. For most of hand sinks in the kitchen. **Warning** - From follow-up inspection 2024-04-15: Most of hand sinks with hot water running except the one by dishwasher machine. **Time Extended**
27-08-4
Intermediate - - From initial inspection : Intermediate - Nonfood-grade basting brush used in food. **Warning** - From follow-up inspection 2024-04-15: **Time Extended**
14-14-4
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed a prep area out of the kitchen with a prep table used for storing and preparing food. The room needs a hand sink. **Warning** - From follow-up inspection 2024-04-15: Pending, time granted. **Time Extended**
31A-04-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2024-04-15: **Time Extended**
14-69-4
70
Apr 11, 2024
Routine - Food
3 critical violations. 11 major violations. 4 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees no washing hands due to lack of hot water. Kitchen. **Warning**
12A-07-5
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. For most of the hand wash sinks in the kitchen and prep area. **Warning**
12A-08-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus 46°F, cut tomatoes 50°F, cheese 50°F. According the chef the items were brought from the walk in cooler approximately at 10 am. Time of the inspection 12:00. Items were stored with ice and placed in another unit. **Warning**
03A-02-5
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Kitchen. **Warning**
27-19-4
Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed a prep area out of the kitchen with a prep table used for storing and preparing food. The room needs a hand sink. **Warning**
31A-04-4
Intermediate - No hot running water at three-compartment sink. **Warning**
27-06-4
Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. For most of hand sinks in the kitchen. **Warning**
27-08-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef sent for a new roll and soap. Cook line. **Corrective Action Taken** **Warning**
31B-02-4
Intermediate - No running water at mop sink. **Warning**
27-11-4
Intermediate - No soap provided at handwash sink. Cook line. **Warning**
31B-03-4
Intermediate - Nonfood-grade basting brush used in food. **Warning**
14-14-4
Intermediate - Water pressure lacking at fixtures that require the use of water. **Warning**
27-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area at the kitchen. **Warning**
27-16-5
Basic - Equipment in poor repair. **Warning**
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. **Warning**
14-10-4
Basic - Food stored on floor. Three boxes with meat at WIF. **Warning**
08B-38-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
17
Jan 5, 2024
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed no food grade towels used to cover the pita bread .
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open and serving food at the time of the inspection. **Admin Complaint**
50-17-3
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Adriana Boza National Registry 5/18/2023.
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed a funnel inside the hand sink at the bar. Employee moved it and washed it. **Corrected On-Site**
31A-11-4
Intermediate - Nonfood-grade basting brush used in food. Observed non food grade brush used for oil at the pita station. The brush was discarded. **Corrected On-Site**
14-14-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside the ice machine.
22-20-5
Basic - Food stored on floor. Observed plastic container with fruits stored on the floor at the bar area. Employee moved it . **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in oven handles. Employee moved them. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board at the expo station. Employee removed them. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand washing sign at all hand sinks located at the bar area.
31B-04-4
43
Jul 25, 2023
Complaint Full
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area at kitchen. Employee placed a new roll.**Corrected On-Site** **Corrected On-Site**
31B-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 - 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. Provided via email.
11-27-4
Basic - Food stored on floor. Observed at walk in Walk in cooler several boxes with beef on floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At pizza station. **Corrected On-Site**
10-17-4
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. Gaskets for prep area, kitchen.
14-74-7
64
Mar 10, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Containers inside hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Needs to provide paper towels for dispensers in the kitchen and restrooms.
31B-02-4
82
Frequently Asked Questions
When was Motek Gables last inspected?
The most recent health inspection at Motek Gables on file is from Mar 6, 2026. The public record contains 14 inspections in total.
What is the most common violation at Motek Gables?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Motek Gables.
How does Motek Gables compare to other restaurants in Coral Gables?
Motek Gables most recently scored 78 out of 100, which is higher than the Coral Gables average of 68.
Has Motek Gables' inspection record improved over time?
No. Recent inspections at Motek Gables have averaged around 15 violations per visit, up from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Motek Gables means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Motek Gables inspected?
Based on the inspection history on file, Motek Gables is inspected around five times per year on average.
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