DirtyFLRestaurant Inspection Data

HOLIDAY INN MARINA’S BAR AND GRILL

HOLIDAY INN MARINA’S BAR AND GRILL in Miami, FL has undergone 5 health inspections, with 3 high-priority, 14 intermediate, and 22 basic violations identified to date. The facility shows an average food safety rating of 2.0/5, but recent data indicate an improving trend and no violations in the last 90 days. Overall, there are multiple outstanding violations, suggesting ongoing attention to corrective actions is needed for improved compliance.

Last inspection: 4 months ago · 5 reports on file

340 Biscayne Boulevard
Miami, Florida, 33132
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

11/24/2025· 4mo ago

Visit ID: 10892353

Met Inspection Standards

3 int, 3 basic

  • 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. Located at cook line area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-38-4:Basic - Food stored on floor. Observed two cases of raw chicken stored directly on floor inside walk in freezer.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed sponge and dry towels inside hand wash sink bar area. Operator removed during inspection. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

1/29/2025· 1y 2mo ago

1 high, 3 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of the ice machine next to walk in cooler.
  • 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 reach in cooler in disrepair located near stove and fryer machine.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 36-24-5:Basic - Hole in or other damage to wall. Near walk in cooler.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed hand wash sink with faucet handle in disrepair located near stove and fryer machine cook line area. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooked line area Kitchen and hand wash sink near oven.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs (68F - Cold Holding) as per operator less than two hours. Operator stored inside reach in cooler. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Wet towels hand wash sink located bar area. Operator removed during inspection. Corrected On-Site Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar area.

7/12/2024· 1y 9mo ago

1 high, 4 int, 5 basic

  • 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. Located cook line area. Repeat Violation
  • 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.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Located cook line area. Repeat Violation
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Located bar area. Operator removed during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pasteurized eggs. Located inside walk in cooler. Operator store properly during inspection. Corrected On-Site
  • 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. Provide form to operator during inspection.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener located cook line area.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed utensil/mixer stored inside hand sink. Located bar area. Operator removed during inspection. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Josue, Norlando, Eunice.

2/9/2024· 2y 2mo ago

Visit ID: 8459416

Met Inspection Standards

1 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Front counter area.
  • 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. Located cook line area.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hand wash sink located cook line area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Diced potatoes.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 86°f. Operator moved the metal container with water to the stove.
  • 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.

7/31/2023· 2y 8mo ago

Visit ID: 8371323

Met Inspection Standards

1 high, 3 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi-mahi located inside reach in cooler near cook line and hand wash sink kitchen. Operator discard during inspection. **Corrective Action Taken**
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 08B-38-4:Basic - Food stored on floor. Walk in cooler. Case of bagels. Operator stored properly during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (68F - Cold Holding) located buffet line. According to operator less than 4 hours. Manager add ice to the container.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Marlen, Maribel, Ariel, Carmen, Benjamin.

Additional Information

Contact Information

Google Rating

★★★½☆ (3.8/5)
(84 reviews)

Opening Hours

Monday:7:00 – 11:00 AM, 5:00 – 11:00 PM
Tuesday:7:00 – 11:00 AM, 5:00 – 11:00 PM
Wednesday:7:00 – 11:00 AM, 5:00 – 11:00 PM
Thursday:7:00 – 11:00 AM, 5:00 – 11:00 PM
Friday:7:00 – 11:00 AM, 5:00 – 11:00 PM
Saturday:7:00 – 11:00 AM, 5:00 – 11:00 PM
Sunday:7:00 – 11:00 AM, 5:00 – 11:00 PM
✗ Currently Closed

Features

✓ Bar
✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0