AC HOTEL MIAMI MIDTOWN
3400 Biscayne Boulevard
Miami, Florida, 33137
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/4/2025
High Priority
3
Intermediate
2
Basic
10
Total
15
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle stored inside flour container at dry storage area. Employee removed during inspection. Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plastic clear containers storage above ice machine not inverted.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed chef no hair restraint while preparing food.
- 08B-38-4:Basic - Food stored on floor. Observed a box of cooking oil container stored on floor at dry storage area at kitchen. Observed a box with Hummus stored on floor at walk in cooler. Supervisor stored 6 inches above floor. Corrected On-Site Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloth under cutting board at kitchen. Employee removed it. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided by email.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer near dry storage area. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar containers not labeled at kitchen area. Employee labeled. Corrected On-Site
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over bottles of juice at walk in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready to-eat food. Observed a box with raw chicken stored over a box of frozen vegetables at walk in freezer.
- 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 oatmeal (114F - Hot Holding) at kitchen. As per employee less than 2 hours. Supervisor started reheating. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink ware washing area. Observed at employees bathroom. Supervisor provided. Corrected On-Site Repeat Violation
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef has no knowledge of minimum cooking temperature of chicken. Coached chef and Provided form to supervisor. Corrected On-Site
Food safety inspection conducted on 2/4/2025 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 9/27/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at kitchen. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer bottom interior soiled.
- 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 ph test kit used for quaternary.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen entrance. Manager provided the paper towels. Corrected On-Site
Food safety inspection conducted on 9/27/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 6/4/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on cutting board at preparation area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw salmon inside reach in cooler at cook line. Employee properly placed products by cooking temperatures. Corrected On-Site Repeat Violation
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked octopus date marked 5/27 exceeding the 7 days. Employee discarded the product. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked octopus date marked 5/27 exceeding the 7 days. Employee discarded the product. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing cups at bar hand sink. Employee was coached on proper usage of the hand sinks.
Food safety inspection conducted on 6/4/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 12/7/2023
High Priority
4
Intermediate
4
Basic
20
Total
28
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area tank not secured.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at prep area.
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed a pot under shelves located by ice machine, stored on floor.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at drying rack plated not inverted. Observed on storage rack located by ice machine.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 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 sports water bottle stored next to soda machine in kitchen area. Employee removed and placed in locker. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed three containers of rice stored on floor. Observed a container of oil stored on floor. Repeat Violation
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed near ice machine in dish wash area. Manager placed on wall hook. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed in bar area ice scoop placed in dump sink. Employee removed and placed on ice scoop holder. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. Corrected On-Site
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed at bar area dish machine.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave oven located in kitchen area interior soiled with grease and food residue.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area hand wash sink.
- 25-05-4:Basic - Single-service articles improperly stored. Observed single serve cups stored on floor in bar area. Manager removed and placed in storage area. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon, octopus and pork roast stored on counter to thaw. Employee placed each item into separate sinks with running water to properly thaw. Corrected On-Site
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler floors are soiled with food debris. Observed in reach in freezer located by ice machine. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed through kitchen area floors soiled.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed in walk in cooler raw bacon, raw hamburger patties and shelled eggs stored over vegetables. Manager removed and placed in correct storage order. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in freezer raw bacon stored directly on top of raw ground beef. Manger began removing. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers located at cooking area prep station, hamburger patties (47F - Cold Holding); diced cooked chicken (47F - Cold Holding); sliced tomatoes (47F - Cold Holding , RECHECKED AT 11:07am sliced tomatoes (43F - Cold Holding)); coleslaw (47F - Cold Holding); shredded cheese (47F - Cold Holding RECHECKED AT 11:07am shredded cheese (44F - Cold Holding) as per manager for less than four hours. Manager placed food grade bags of ice on items to rapid cool. Observed at buffet line cream cheese (51F - Cold Holding); cut watermelon (47F - Cold Holding); cut cantaloupe (47F - Cold Holding), as per manager since for less than four hours. Manager placed cream cheese into cooler to rapid cool and discarded the cut melons. **Corrective Action Taken** Repeat Violation
- 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 milk at coffee station milk (98F - Hot Holding), as per manager for less than four hours. Manager reheated to hot hold milk (172F - Reheating) Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed at bar area dishmachine. Repeat Violation
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed at lobby area coolers salads not labeled.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of sanitizer not labeled in bar area and triple sink area of kitchen.
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed at bar area dishwasher, temperature reaches 92F. Advised manager not to use bar dishwasher and utilize dishwasher in ware washing area in kitchen until repaired.
Food safety inspection conducted on 12/7/2023 revealed 28 total violations (4 high priority, 4 intermediate, 20 basic).