MIAMI, FL. State inspectors walked into 100 Montaditos Midtown at 3252 NE 1st Avenue on August 26, 2026, and found food coming from sources that had never been verified as safe, a staff with no written health policy, and employees who were not required to report illness symptoms before handling food. They documented 12 high-severity violations and 5 intermediate violations. They left the restaurant open.
What Inspectors Found
The food sourcing violation is among the most serious an inspector can document. When a restaurant takes delivery from a supplier that has not been approved by state or federal regulators, there is no chain of custody, no inspection record, and no way to trace an illness back to its origin if a customer gets sick.
The illness reporting failures ran in parallel. Inspectors found no written employee health policy and documented that employees were not required to report symptoms before coming to work. Those two violations together mean that a worker showing signs of Norovirus or Salmonella had no formal obligation to stay home, and management had no documented system for catching it.
The inspection also turned up inadequate shell stock identification records, meaning the shellfish served at the restaurant, consumed raw or lightly cooked, could not be traced to a certified harvest source. That violation sits alongside the broader unapproved sourcing finding.
Toxic chemicals were found improperly stored or labeled, and a separate citation noted toxic substances improperly identified, stored, or used. Two distinct violations in the same category, in the same visit.
Food contact surfaces were not properly cleaned or sanitized, and multi-use utensils had not been cleaned to required standards. Inspectors also found improper sewage or wastewater disposal, inadequate ventilation and lighting, and equipment in poor repair.
What These Violations Mean
The combination of unapproved food sourcing and inadequate shell stock records is particularly consequential for a tapas concept that serves shellfish. Oysters, clams, and mussels are filter feeders that concentrate whatever pathogens are present in their harvest water. State and federal traceability requirements exist precisely because, when someone gets sick after eating raw shellfish, investigators need to be able to pull the harvest tags and identify the source within hours. Without those records, that chain breaks.
The employee illness violations compound every other risk on the list. Norovirus, the leading cause of foodborne illness outbreaks in restaurants, spreads through contact with an infected person's hands and the surfaces they touch. A single sick employee working without a reporting requirement can contaminate food contact surfaces, utensils, and finished dishes across an entire service shift. Without a written health policy, there is no mechanism to stop that from happening.
Food not cooked to required minimum temperature means pathogens that heat is supposed to kill are surviving into the finished dish. Salmonella in poultry requires an internal temperature of 165 degrees Fahrenheit to be destroyed. Undercooking is one of the most consistently documented causes of confirmed foodborne illness outbreaks in Florida.
The allergen awareness violation affects a specific and vulnerable population. Approximately 32 million Americans live with food allergies. Staff who cannot demonstrate allergen awareness cannot reliably warn a customer with a tree nut or shellfish allergy about what is in a dish, and the consequences of that failure can be fatal.
The Longer Record
The August 2026 inspection was not an aberration. It was the worst single visit in a pattern that stretches back through 12 inspections and 126 total violations on record.
The facility recorded 9 high-severity violations in August 2025, 8 in January 2026, 8 in February 2025, and 6 in June 2024. The only inspection in the facility's record with no high-severity violations was in February 2024, a single clean visit sandwiched between citations on both sides.
The August 2026 count of 12 high-severity violations is the highest single-inspection total the facility has logged. It came seven months after an 8-high-severity visit in January 2026, which itself came six months after a 9-high-severity visit in August 2025.
No emergency closure has ever been ordered at this location across all 12 inspections on record.
Still Open
State inspectors documented 12 high-severity violations at 100 Montaditos Midtown on August 26, 2026, including food from unapproved sources, employees with no obligation to report illness, shellfish with no traceability records, improperly stored toxic chemicals, food not cooked to required temperatures, and no demonstrated allergen awareness.
The restaurant remained open.
