CLEVELANDER HOTEL
1020 Ocean Drive
Miami Beach, Florida, 33139
South Beach
Miami-Dade County County
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/15/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/27/2025
High Priority
1
Intermediate
0
Basic
6
Total
7
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On the ground floor ice machine. **Warning**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees in the cook line with no beard guard. **Warning**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed multiple cracked containers in the establishment. **Warning**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall in the dry storage room on the ground floor soiled. **Warning**
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed walk in freezer and walk in cooler floor soiled. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa (52F - Cooling); fresh garlic sauce (50F - Cooling) stored in the reach in cooler in front of flat top for less than 4 hours as per operator, manager placed items into walk in cooler. Observed chicken (52F - Cold Holding); pooled egg wash (52F - Cold Holding) in the reach in cooler under the waffle maker for less than 4 hours as per operator. Manager discarded pooled egg wash and placed chicken breast (41F - Cold Holding) in the reach in freezer. Observed corn (54F - Cold Holding); black beans (52F - Cold Holding); slice tomato (52F - Cold Holding) stored in the salad station reach in cooler less than 4 hours as per operator, items where placed under ice. **Corrective Action Taken** **Warning**
Food safety inspection conducted on 3/27/2025 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 12/6/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Inspection Details:
- 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 four snapper fillets still in the vacuum with an internal temperature if 36°F. The manager open the bags. **Corrected On-Site**
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed at the restroom outside.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two half empty water bottles on a shelf above a prep table. The manager removed the bottles. **Corrected On-Site** **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at two of the outside bars. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled in the walk-in down stairs. Observed a plastic container with packaged cheese soiled. The chef put the cheese in a clean container and had the other washed.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touching dirty dishes and removing clean dishes without washing his hands and changing gloves.
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed chicken wings (128F - Cooling) in the walk-in cooler. As per the cook the wings are cooked in the oven to 140°F. Then the wings are cooled to 41°F. and cooked in the fryer to an internal temperature of 165°F. or higher. Non continuous cooking definition and written procedure provided via email. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Food safety inspection conducted on 12/6/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 9/23/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed both cutting boards at cookline grooved. **Warning** - From follow-up inspection 2024-09-23: **Time Extended**
Food safety inspection conducted on 9/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).