DirtyFLRestaurant Inspection Data

HYATT PLACE - SANDESTIN AT GRAND BOULEVARD

Based on 7 health inspections, HYATT PLACE - SANDESTIN AT GRAND BOULEVARD in MIRAMAR BEACH has earned a 3.9/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

325 GRAND BOULEVARD

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 7 health inspection reports

All Inspection Reports

3/2/2026· 1mo ago

Visit ID: 13456068

Met Inspection Standards

1 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Upright cooler- ambient 45F- Cold hold- upright- milk 39F. Upright- ambient 45F- cut melon 47F, boiled eggs 45F ( 10:30-1:15). Do not use until repaired or food can be held at 41F or below.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Repeat Violation

9/9/2025· 7mo ago

Visit ID: 13455646

Met Inspection Standards
  • N/A:No Violations Were Observed

7/8/2025· 9mo ago

Visit ID: 10874171

Follow-up Inspection Required

4 int

  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Christopher Cornett 7-18-19. Manager has scheduled to re take test. **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plunger and funnel stored in hand wash sink in kitchen. Manager removed items from sink. Corrected On-Site
  • 53A-07-6:Intermediate - No certified food manager for establishment. 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 in kitchen. Manager stocked paper towels. Corrected On-Site

12/10/2024· 1y 4mo ago

Visit ID: 8992544

Met Inspection Standards

1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Deep freezer gasket soiled.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Christopher Cornett 7-18-19. Repeat Violation

10/1/2024· 1y 6mo ago

Visit ID: 8727568

Met Inspection Standards

1 high, 1 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Jugs of oil stored on floor near hand wash sink and also near deep 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. Hot hold- diced potatoes 122F (8:00-9:30). Manager discarded potatoes instead of reheating. Corrected On-Site Repeat Violation
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Christopher Cornett 7-18-19.

12/19/2023· 2y 3mo ago

Visit ID: 8466910

Met Inspection Standards

1 basic

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Food trays stored on floor in dry storage area.

8/8/2023· 2y 8mo ago

Visit ID: 8349382

Met Inspection Standards

1 high, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks stored on top of deep freezer next to pan with bagels and drink dispenser.
  • 21-10-4:Basic - Soiled dry wiping cloth in use in wait station.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- scrambled eggs 107F, sausage links 97F ( 8:00-9:30). Employee reheated sausage to 172F and scrambled eggs to 184F. Corrected On-Site Repeat Violation