DirtyFLRestaurant Inspection Data

HILTON CABANA MIAMI BEACH MAIN KITCHEN

6261 Collins Avenue
Miami Beach, Florida, 33140
North Beach
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/15/2025

  • 14-74-7:Basic - - From initial inspection : 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 refrigeration equipments ( reach in coolers located in front of the cook line with ambient temperature of 48 F. - From follow-up inspection 2025-01-15: New equipments were ordered. Operator was advised not to store TCS food inside until coolers be replaced . **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment gaskets in poor repair. Observed walk in cooler gaskets in disrepair. - From follow-up inspection 2025-01-15: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like substance on walk in cooler gaskets. - From follow-up inspection 2025-01-15: **Time Extended**
  • 36-65-5:Basic - - From initial inspection : Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed accumulation of smoke and vapors inside the kitchen when cooking. - From follow-up inspection 2025-01-15: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing certificate for Yohan Perez with more than 3 months working in the kitchen area . - From follow-up inspection 2025-01-15: **Time Extended**

Inspection Date: 1/13/2025

  • 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 refrigeration equipments ( reach in coolers located in front of the cook line with ambient temperature of 48 F.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on prep table. Employee moved it. Corrected On-Site
  • 14-11-5:Basic - Equipment gaskets in poor repair. Observed walk in cooler gaskets in disrepair.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like substance on walk in cooler gaskets.
  • 36-65-5:Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed accumulation of smoke and vapors inside the kitchen when cooking.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed dirty towel above clean container .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French toast batter (49F - Cold Holding); whole pasteurized eggs (54F - Cold Holding); ham (53F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (50F - Cold Holding); pancake batter (48F - Cold Holding); turkey (52F - Cold Holding); yogurt (47F - Cold Holding) inside reach in coolers located in front of the cook line. Food was inside for approximately 3 hrs because normally is kept inside walk in cooler . Food was discarded voluntarily. **Corrective Action Taken**
  • 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 sauté peppers at 103 F left on the cook line. Employee reheated to 188 F. Chef decided to use TPHC anyway. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with sole old residue on it. Employee cleaned it. Corrected On-Site
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing certificate for Yohan Perez with more than 3 months working in the kitchen area .
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing TPHC for breakfast potatoes and bacon . Time Control Procedure was filled it out. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed. Cooked pasta prepared 2 days ago with no date marking inside walk in cooler. Employee marked it. Corrected On-Site

Inspection Date: 8/5/2024

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed rack with clean utensils next to the hand sink by the ware washing area , hand sink doesn't have a splash guard.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old label on clean containers. Employee removed and washed them . Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen sauce thawing inside standing water. Employee placed the sauce inside the cooler . **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some old debris inside unused oven.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed container with frozen sauce inside the hand sink located by the cook line. Employee moved it immediately. Corrected On-Site

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8440889

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed cracked blender present.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water ( water temperature is 82 F). Employee discarded the water. Corrected On-Site
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Observed broken oven on premises.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon at 48 F inside reach in cooler (as per employee for less than 4 hrs ). Employee placed ice underneath the salmon. **Corrective Action Taken**

Inspection Date: 7/10/2023

Inspection #: Visit ID: 8340687

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board. Employee moved it . Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris on can opener.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed one hand sink blocked by a trash container ext to 3 compartment sink. Employee moved the trash container. Corrected On-Site
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificates are expired since 4/14/2023.

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Google Rating

★★★½☆ (3.9/5)
(4,206 reviews)

Features

✓ Lodging
Last Enriched At: 5/14/2025

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