1 HOTEL SOUTH BEACH
2341 COLLINS AVE, Miami Beach FL 33139 · 305-238-0250
Last inspected Sep 12, 2025 · 3 visits since October 2023
3 inspections trending up, 28 points better than where it started.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a water temperature of 105°F. The cook moved the container and turned up the heat.
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
No paper towels or mechanical hand drying device provided at handwash sink. The cook brought towels.
Equipment in poor repair. Observed the last reach in cooler gasket torn.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in coolers gaskets soiled.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The chef put up the consumer advisory during the inspection.
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a water temperature of 105°F. The cook moved the container and turned up the heat.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (57F - Cold Holding); fish (57F - Cold Holding). As per the cook it had been in that cooler since approximately 12:00. The cook moved it another cooler to cool it down.
Handwash sink not accessible for employee use at all times. Observed several metal pans in the sink. The cook moved the pans.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on a prep table.
Equipment or utensils not designed or constructed in a durable manner. Observed the reach in cooler gaskets torn.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.