STAYBRIDGE SUITES MIAMI/DORAL
3265 Northwest 87th Avenue
Miami, Florida, 33172
Miami-Dade County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 9/12/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed all throughout kitchen pre area. - From follow-up inspection 2024-09-12: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed all throughout kitchen pre area. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind and around ice machine at kitchen area. - From follow-up inspection 2024-09-12: Observed soiled wall behind and around ice machine at kitchen area. **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. Observed an employee (Osvaldo Maceró) engaged bin food preparation hired over three months ago and not food handling training. - From follow-up inspection 2024-09-12: Observed an employee (Osvaldo Maceró;) engaged bin food preparation hired over three months ago and not food handling training. **Time Extended**
Food safety inspection conducted on 9/12/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 9/10/2024
High Priority
3
Intermediate
5
Basic
6
Total
14
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a substance like mold at ice machine bin and some dust at cove lid
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed all throughout kitchen pre area.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at kitchen area over food preparation table and dishwasher machine, maintenance installed new light covers. **Corrected On-Site**
- 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Observed staff using a towel to dry plates and utensils. Staff was coached not to use towels.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind and around ice machine at kitchen area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels at kitchen working area not stored in sanitizer bucket.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed kitchen staff handling clean utensils after carrying soiled utensils without changing gloves or washing hands, also while engaged in food preparation. Staff was coached on the proper procedures of hand washing and the use of gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (55F - Cold Holding); commercially processed boiled egg (55F - Cold Holding); cut tomatoes (55F - Cold Holding), as per kitchen staff for less than three hours; product was moved to reach in freezer for rapid cooling. **Corrective Action Taken**
- 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 gravy (127F - Hot Holding) at buffet line and, scrambled eggs (111F - Hot Holding); sausage (96F - Hot Holding) at kitchen preparation table, as per kitchen staff for less that three hours; product was moved into oven for immediate reheating to 165°F. 2nd temperatures taken scrambled eggs (178F - Hot Holding); sausage (170F - Hot Holding), gravy (183F - Hot Holding) **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener bladed soiled at kitchen preparation table; also reach in cooler interior.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer dishwasher machine and not test kit available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towel available at hand sink inside kitchen area. Staff provided a new roll. **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed not probe thermometer available for food safety preparation. Manager provided a new thermometer, cold bath calibration performed with staff (kitchen thermometer 33°F, inspector 33°F) **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. Observed an employee (Osvaldo Maceró) engaged bin food preparation hired over three months ago and not food handling training.
Food safety inspection conducted on 9/10/2024 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).