DirtyFLRestaurant Inspection Data

DOUBLETREE BY HILTON MIAMI DORAL

10250 Northwest 19th Street
Florida, 33172
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/14/2025

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled screen cover over walk in cooler entrance. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks not longer cleanable at reach in cooler prep table across for stove.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (117F - Hot Holding) at buffet line, staff sent product to be reheated, second temp. 178°F Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter/bar handwashing sink. Staff provided a new roll. Corrected On-Site Repeat Violation

Inspection Date: 8/12/2024

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusted AC return y entrance of walking cooler.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cooking pitas and pans stored not inverted at dry storage racks. Staff inverted the pots and pans. Corrected On-Site
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tongs hanging on the side of a rack touching the sides of dinnerware storage table by coffee station at kitchen.
  • 06-09-1: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 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 at reach in cooler under grill table and reach inside walking cooler. Chef removed fish from the bags. Corrected On-Site Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves not longer cleanable at preparation table across from flat iron stove.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed some grease condensation at hood filters and hood walls.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at reach in freezer curtains.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at small reach in freezer by preparation sink.
  • 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single service straws stored next to handwashing sink at bar area. Staff placed straws on the back counter. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind dishwasher machine.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two towels out sanitizer u key at kitchen cooking line. Chef placed towel in sanitizer bucket. Corrected On-Site
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed apples presented at buffet line without any protection.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter over kitchen flat iron grill at 100°F, as per chef for less than three hours. Chef moved butter to be reheated at proper temperature 165°F, butter checked at 179°F. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed hot water as sanitizer in a dishmachine and not measuring device available. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not towels available at handwashing sink at front counter bar area

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8655466

  • N/A:No Violations Were Observed

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8548476

  • 14-74-7: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. Observed reach in cooler next to prep table not holding temperature correctly. Operator removed all items and placed them inside walk in cooler. **Corrective Action Taken** Warning
  • 06-09-1: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 inside reach in cooler under cooking grill and inside walking cooler. Operator removed bags. Corrected On-Site Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Observed water bottles on the floor at dry storage room. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef steaks stored over fish fillets inside walk in cooler. Operator remove items and placed them correctly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (51F - Cold Holding); butter (50F - Cold Holding); Guacamole (51F - Cold Holding); sour cream (51F - Cold Holding) inside reach in cooler next to prep table in kitchen area. As per operator food was there for less than four hours, operator moved the product into walking cooler for rapid cooling. **Corrective Action Taken** Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at kitchen prep table. Warning
  • 53A-05-6: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/ Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed not thermometer or thermal label available. Warning
  • 11-26-1: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

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8365776

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates by the cook line not inverted. Employee wrapped the plates . Observed ice buckets on top of the ice machine not inverted. Chef inverted the ice buckets. Corrected On-Site
  • 06-09-1: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. At the time of the inspection observed tuna, salmon and snapper not removed from reduced oxygen packaging prior to thawing stored in cooler. Employee cut the bags and removed them. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed by preparation area next to the ice machine. Observed cutting board by the cook line. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 110F. Employee placed container in the stove. **Corrective Action Taken**
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed in coffee station near the breakfast buffet area. Chef removed straws and discarded them. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed Greek yogurt in the buffet line at (49F - Cold Holding) chef removed Greek yogurt and placed in the walk in cooler. Observed boiled eggs in the reach in cooler by the cook line at ( 45F - Cold Holding). As per chef it was made since Saturday, chef discarded the boiled eggs.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on lunch menu and dinner menu tuna poke bowl which is served raw and not identify under the consumer advisory.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the hand sink located by the walk in cooler. Observed by the hand sink located in the bar area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap by the bar area.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on the lunch menu for the tuna poke.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters not marked with date of service located behind kitchen ice machine.

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Google Rating

★★★★☆ (4.4/5)
(1,091 reviews)

Features

✓ Lodging
Last Enriched At: 5/14/2025

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