DirtyFLRestaurant Inspection Data

JW MARRIOT MARQUIS HOTEL BANQUET KITCHEN LEVEL 3

Based on 6 health inspections, JW MARRIOT MARQUIS HOTEL BANQUET KITCHEN LEVEL 3 in MIAMI has earned a 3.5/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

255 Southeast 4th Street
Miami, Florida, 33131
Miami-Dade County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 6 health inspection reports

All Inspection Reports

12/22/2025· 2mo ago

Visit ID: 13471652

Met Inspection Standards

2 int, 2 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 cellular phones on kitchen food preparation tables.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
  • 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.

7/24/2025· 7mo ago

Visit ID: 10932611

Met Inspection Standards

4 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. Personal cell phones on top of food preparation table.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. On top of work table, kitchen area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

12/20/2024· 1y 2mo ago

1 int, 2 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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.

8/28/2024· 1y 6mo ago

2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ration self cooking oven.

1/25/2024· 2y 1mo ago

Visit ID: 8489529

Met Inspection Standards

1 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mayonnaise 54 f , Yogurt 57 f Dressing 55 f Pico de gallo 56 f Kitchen employee transferred off temperature food to a working cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener. Corrected On-Site

8/31/2023· 2y 6mo ago

Visit ID: 8363938

Met Inspection Standards

2 high, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site Repeat Violation
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Roast from last night at 60 f in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork butt 60 f in walk in cooler was Taken out of the oven at 5 PM last night was not cool down. Stop sale was issue, cook Discard the pork at time of visit.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(2,077 reviews)

Price Level

$$$

Features

✓ Lodging
Last Enriched At: 5/14/2025

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