DirtyFLRestaurant Inspection Data

JW MARRIOT MARQUIS HOTEL MAIN KITCHEN

With 6 documented inspections, JW MARRIOT MARQUIS HOTEL MAIN KITCHEN in MIAMI has achieved a 3.5/5 food safety rating. Recent inspections show improving food safety practices.

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

12/15/2025· 2mo ago

Visit ID: 13471816

Met Inspection Standards

1 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food preparation, worker wearing jury while preparing food. Corrected On-Site

7/24/2025· 7mo ago

Visit ID: 10903376

Met Inspection Standards

1 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Clean front cooking area Reach in freezer and reaching cooled, Cooking line.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed kitchen Prep cook not changing gloves after changing work task.

1/2/2025· 1y 2mo ago

1 high, 2 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake mix 60 f less then then 2 hours as per chef. Place in reach in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled.
  • 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

3 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones to shelves, book bags.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in coolers.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen, slicer.
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

1/25/2024· 2y 1mo ago

Visit ID: 8489528

Met Inspection Standards

3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

8/31/2023· 2y 6mo ago

Visit ID: 8363907

Met Inspection Standards

2 int, 2 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Top surface.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Was discarded. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. (Can opener)
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside Employee hand sink room, service area. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.4/5)
(2,487 reviews)

Features

✓ Lodging
Last Enriched At: 5/14/2025

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