DirtyFLRestaurant Inspection Data

DOUBLETREE BY HILTON OCEAN POINT RESORT & SPA - VIEW RESTAUARNT

DOUBLETREE BY HILTON OCEAN POINT RESORT & SPA - VIEW RESTAUARNT maintains a 3.4/5 food safety rating based on 6 health department inspections in SUNNY ISLES BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

17375 COLLINS AVE

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 6 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13508492

Met Inspection Standards

1 high, 2 basic

  • 08B-38-4:Basic - Observed various foods stored on floor in walk in freezer. Chef moved to shelf.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler in front of fryer. Repeat Violation
  • 03F-02-5:High Priority - Time/temperature control for sushi rice identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per chef rice had only been out for 1 hour prior to start of inspection. Manager added time. Corrected On-Site

8/29/2025· 6mo ago

Visit ID: 10920022

Met Inspection Standards

2 int, 3 basic

  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Manager added. Corrected On-Site
  • 25-05-4:Basic - Observed cases of various Single-service articles stored on floor in dry storage area. Manager moved to shelf. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Manager instructed employee to clean. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible due to water hose being connected to nozzle. Manager called engineering to remove. Advised that all handwashing sinks shall be accessible at all times for employee use. Corrected On-Site
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Manager has work order and awaiting company to come and repair. In the interim establishment is using 3 compartment sink for warewashing. Triple Sink (Quaternary 200ppm).
  • 45-04-4:Observed fryer producing grease laden vapors/smoke installed on outside of hood suppression system located in kitchen area. Notified Fire AHJ. For reporting purposes only.

3/17/2025· 12mo ago

1 int, 2 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Observed cloth lining pan of sushi rice. Advised chef and he moved. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged raw mahi and raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 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. Discussed and emailed form to operator. **Corrective Action Taken**

9/3/2024· 1y 6mo ago

3 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed prep table in disrepair and being held up by a brick.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of sodas on floor in dry storage area. Manager instructed employee to move to shelf. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Manager removed. Corrected On-Site

3/28/2024· 1y 11mo ago

Visit ID: 8485138

Met Inspection Standards

4 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Located in walk in cooler.
  • 36-36-4:Basic - Ceiling tile missing. Located throughout kitchen area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryer soiled with grease buildup.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Located next to fryer.

8/24/2023· 2y 6mo ago

Visit ID: 8354478

Met Inspection Standards

1 high, 3 int, 3 basic

  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Chef ran the machine but guage would not move pass 90°F. Dish machine is a high temperature machine.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Located in front of fryer.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep table in kitchen area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored on top of various ready to eat foods in reach in freezer. Chef rearranged. 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. Discussed and emailed form to operator. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in warewash area. Chef added. Corrected On-Site
  • 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. Discussed and emailed form to operator. **Corrective Action Taken**

Additional Information

Contact Information

Google Rating

★★★½☆ (3.9/5)
(1,740 reviews)

Features

✓ Lodging
Last Enriched At: 5/14/2025

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