DirtyFLRestaurant Inspection Data

HOTEL CONTINENTAL MIAMI BEACH TAPESTRY COLLECTION BY HILTON

HOTEL CONTINENTAL MIAMI BEACH TAPESTRY COLLECTION BY HILTON in MIAMI BEACH has 8 health inspections on record with an overall food safety rating of 2.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

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

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

3/4/2026· 1mo ago

Visit ID: 13473284

Follow-up Inspection Required

2 high, 6 int, 6 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep without hair restraint. Employee covered his hair with a hairnet. Corrected On-Site Warning
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon handle touching the feta cheese in the reach in cooler . Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of grease inside the oven. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed reach in cooler (beverage ) with no ambient thermometer. Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on counter. Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched his hair and continued working with food. Employee was coached and washed hands 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 butter at 64F , as per employee for about 2 hrs. Butter was placed in ice bath. Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed bacon tray blocking the hand sink. Employee moved it. Corrected On-Site Warning
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Missing certified manager for the establishment. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed missing thermo labels or irreversible thermometer to check the hot water temperature inside the machine. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed all the kitchen layout changed and not plan review was submitted. Warning
  • 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. Observed missing food handler certificate Orlando Del Risco with more than 2 months as food employee. 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. Observed server handling food ( Mauricio Lopez) without signed reporting agreement after being working 1 month in the food establishment. Warning

9/26/2025· 6mo ago

Visit ID: 13474977

Met Inspection Standards
  • N/A:No Violations Were Observed

7/29/2025· 8mo ago

Visit ID: 13472605

Follow-up Inspection Required

2 int, 1 basic

  • 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**

7/25/2025· 8mo ago

Visit ID: 10917750

Follow-up Inspection Required

3 high, 3 int, 2 basic

  • 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.

8/21/2024· 1y 7mo ago

2 int, 1 basic

  • 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

2/8/2024· 2y 2mo ago

Visit ID: 8583682

Follow-up Inspection Required

2 int, 1 basic

  • 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**

1/3/2024· 2y 3mo ago

Visit ID: 8541644

Follow-up Inspection Required

1 high, 6 int, 1 basic

  • 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**

11/1/2023· 2y 5mo ago

Visit ID: 8374185

Follow-up Inspection Required

1 high, 9 int, 1 basic

  • 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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Last Enriched At: 5/14/2025

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