DirtyFLRestaurant Inspection Data

HOTEL CONTINENTAL MIAMI BEACH TAPESTRY COLLECTION BY HILTON

4000 Collins Avenue
Miami Beach, Florida, 33140
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/26/2025

Inspection #: 3624007

Inspection Date: 7/29/2025

Inspection #: Visit ID: 13472605

  • 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2025-07-29: At the time of the Call back , Observed wet towel under cutting board **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-07-29: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-07-29: **Time Extended**

Inspection Date: 7/25/2025

Inspection #: Visit ID: 10917750

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks without means to be secured.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef above boiled eggs inside reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (60 F - Cold Holding); ham (46F - Cold Holding); shredded cheese (53F - Cold Holding); caramelized onion mix (49F - Cold Holding); raw shell eggs (55 F - Cold Holding).
  • 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 breakfast potatoes 107 F
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed chlorine test kit when using quat test kit.
  • 53B-01-5: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.
  • 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.

Inspection Date: 8/21/2024

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table . Employee moved it immediately. Corrected On-Site
  • 16-37-1:Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired quat test kit since 3/15/2024.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed an emptied tray blocking the hand sink . Employee moved it. Corrected On-Site

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8583682

  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-02-08: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-02-08: No person certified as food manager. Establishment open and serving food at the time of the inspection. Admin Complaint
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-02-08: **Time Extended**

Inspection Date: 1/3/2024

Inspection #: Visit ID: 8541644

  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - From follow-up inspection 2024-01-03: **Time Extended**
  • 08B-01-4:High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed buffet without sneeze guards to protect the food from contamination ( butter, jam, cheese, sprinkles for waffles . - From follow-up inspection 2024-01-03: **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-03: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-01-03: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-01-03: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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. Missing training for employees working in the establishment for 2 months ( Sahily Gonzalez y Yadira Alarcón ) - From follow-up inspection 2024-01-03: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-03: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing procedure to use Time As Public Health Control for food at the buffet. Procedure was printed and fill it out. **Corrective Action Taken** - From follow-up inspection 2024-01-03: **Time Extended**

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8374185

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed buffet without sneeze guards to protect the food from contamination ( butter, jam, cheese, sprinkles for waffles .
  • 11-27-4: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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to keep a dirty jar inside. Employee moved it. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quat test kit to check sanitizer at the 3 compartment sink.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-01-5: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. Missing training for employees working in the establishment for 2 months ( Sahily Gonzalez y Yadira Alarcón )
  • 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.
  • 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 procedure to use Time As Public Health Control for food at the buffet. Procedure was printed and fill it out. **Corrective Action Taken**

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★★★★☆ (4.2/5)
(640 reviews)

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✓ Lodging
Last Enriched At: 5/14/2025

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