DirtyFLRestaurant Inspection Data

THE MARLIN HOTEL

THE MARLIN HOTEL has 4 health inspections on file for its MIAMI BEACH location, with an overall rating of 1.9/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 4 reports on file

1200 Collins Avenue
Miami Beach, Florida, 33139
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 10915223

Met Inspection Standards

1 high, 3 int, 4 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

5/13/2025· 10mo ago

Visit ID: 8719664

Met Inspection Standards

2 high, 3 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.Observed in the hallway where the ice machine is located and upright refrigerator.
  • 36-36-4:Basic - Ceiling tile missing. Observed above the dish machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 14-11-5:Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn.
  • 10-14-5:Basic - Ice bucket stored on floor between uses. Observed at the bar. The bartender put it in the back room. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop handle touching the flour. The chef inverted it. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled. Observed the hand sink at the bar soiled.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender put the straws behind the bar. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the waiter.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over the cheese in the walk in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in the sink at the bar. The bartender removed it. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

8/3/2023· 2y 7mo ago

Visit ID: 8456527

Met Inspection Standards

1 int

  • 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. Warning - From follow-up inspection 2023-08-03: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**

7/27/2023· 2y 7mo ago

Visit ID: 8341497

Follow-up Inspection Required

1 high, 5 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned mold-like substance. Corrected On-Site Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided Choking poster to manager via electronically. **Corrective Action Taken** Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk (50F Cold Holding) As per employee, 1 hour out of cooler. Employee moved product to reach in cooler for rapid cooling. **Corrective Action Taken** Warning
  • 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. Provided cleanup procedures to manager electronically. Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 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. Provided reporting responsibilities to manager electronically. Warning
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed hot water sanitizing machine at 144F. Manager will use 3 compartment sink for dishwashing. **Corrective Action Taken** Warning