AC HOTEL MIAMI MIDTOWN
3400 BISCAYNE BLVD, Miami FL 33137 · (786) 209-0005
Last inspected Aug 20, 2026 · 7 visits since December 2023
SEP 24
FEB 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked octopus date marked 5/27 exceeding the 7 days. Employee discarded the product.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate13 Basic
What the inspector wrote — 20 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touching dirty cups at bar area and proceeded to prepared coffee to customer without wash hands at bar area.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 packages of raw salmon at reach in cooler by storage thawed inside ROP. As per manager night before.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board at prep area across cook line heavily soiled.
Handwash sink used for purposes other than handwashing. Observed a cleaning sponge stored at hand sink bar area.
Show the remaining 16 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by ware washing area. Employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta stored inside individual containers not dated at reach in cooler cook line. As per manager prepared two days prior. Manager dated.
Records/documents for required employee training do not contain all of the required information. Observed missing date of completion. Manager complete form.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling by cook line soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean ice bucket stored by entrance kitchen door not inverted.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 packages of raw salmon at reach in cooler by storage thawed inside ROP. As per manager night before.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed DM off, as per manager waiting for new machine to arrived. Three compartment sink set up at time of inspection.
Equipment in poor repair. Observed DM off, as per manager waiting for new machine to arrived. Three compartment sink set up at time of inspection.
Food stored on floor. Observed a box of cooked bacon and a box of tres leches stored on floor at walk in freezer. Manager stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside standing water at 132°F by oatmeal. Manager discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by ice machine. Observed reach in cooler gaskets by kitchen area.
Silverware/utensils stored upright with the food-contact surface up. Observed utensils by bar area. Manager inverted.
Single-service articles not stored inverted or protected from contamination. Observed SS coffee cups stored at bar area not inverted.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws provided for customer at bar area not individually wrapped.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket by mop sink.
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee coughing getting gloves soiled, discarded gloves and put new gloves without wash hands at cook line. Manager coached employee to wash hands properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled by prep area cook line.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled by cook line.
Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored at floor by ice machine. Manager stored properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee cup of water stored on top bar area near clean glasses. Employee removed.
Employee with no hair restraint while engaging in food preparation. Observed two employees with no hair restraints preparing food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil inside standing water 78°F by oatmeal. Manager put new hot water 140°F.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled gaskets soiled. Employee started cleaning.
Silverware/utensils stored upright with the food-contact surface up. Observed by bar area. Employee inverted.
Wet wiping cloth not stored in sanitizing solution between uses. By prep area and cook line.
Sep 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees put gloves no hand wash conducted. Manager Coached employee on proper hand wash procedures.
Non-food grade paper/paper towel used as liner for food container. Observed paper towel in contact with fruits and vegetables at reach in cooler by kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (100F - Hot Holding), as per employee prepared less than 30 minutes. Employee took to reheat potatoes.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Employee took to three compartment sink to get it clean.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by employee bathroom.
No soap provided at handwash sink. Observed no soap at employees bathroom.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cold buffet with time no procedures. Manager printed and completed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles soiled in disrepair above ware washing area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers stored above ice machine not inverted. Employee inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two purses stored by bar area prep area.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed raw ground beef stored on floor at walk in freezer. Employee stored six inches off floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets by cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior and reach in freezer bottom interior with food residues.
Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth stored at prep table by kitchen and bar area.
Working containers of food removed from original container not identified by common name. Observed flour container not labeled by dry storage.
Feb 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over bottles of juice at walk in cooler.
Raw animal food stored over/not properly separated from ready to-eat food. Observed a box with raw chicken stored over a box of frozen vegetables at walk in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed oatmeal (114F - Hot Holding) at kitchen. As per employee less than 2 hours. Supervisor started reheating.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink ware washing area. Observed at employees bathroom. Supervisor provided.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef has no knowledge of minimum cooking temperature of chicken. Coached chef and Provided form to supervisor.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed a bowl with no handle stored inside flour container at dry storage area. Employee removed during inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plastic clear containers storage above ice machine not inverted.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Observed chef no hair restraint while preparing food.
Food stored on floor. Observed a box of cooking oil container stored on floor at dry storage area at kitchen. Observed a box with Hummus stored on floor at walk in cooler. Supervisor stored 6 inches above floor.
In-use wet wiping cloth/towel used under cutting board. Observed cloth under cutting board at kitchen. Employee removed it.
No Heimlich maneuver/choking sign posted. Provided by email.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer near dry storage area.
Working containers of food removed from original container not identified by common name. Observed sugar containers not labeled at kitchen area. Employee labeled.
Sep 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed ph test kit used for quaternary.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen entrance. Manager provided the paper towels.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer bottom interior soiled.
Jun 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw salmon inside reach in cooler at cook line. Employee properly placed products by cooking temperatures.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked octopus date marked 5/27 exceeding the 7 days. Employee discarded the product.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked octopus date marked 5/27 exceeding the 7 days. Employee discarded the product.
Handwash sink used for purposes other than handwashing. Observed employee washing cups at bar hand sink. Employee was coached on proper usage of the hand sinks.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
Soiled dry wiping cloth in use. Observed on cutting board at preparation area.
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 28 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate20 Basic
Show 28 findings ▾
Raw animal food stored over or with unwashed produce. Observed in walk in cooler raw bacon, raw hamburger patties and shelled eggs stored over vegetables. Manager removed and placed in correct storage order.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in freezer raw bacon stored directly on top of raw ground beef. Manger began removing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers located at cooking area prep station, hamburger patties (47F - Cold Holding); diced cooked chicken (47F - Cold Holding); sliced tomatoes (47F - Cold Holding, RECHECKED AT 11:07am sliced tomatoes (43F - Cold Holding)); coleslaw (47F - Cold Holding); shredded cheese (47F - Cold Holding RECHECKED AT 11:07am shredded cheese (44F - Cold Holding) as per manager for less than four hours. Manager placed food grade bags of ice on items to rapid cool. Observed at buffet line cream cheese (51F - Cold Holding); cut watermelon (47F - Cold Holding); cut cantaloupe (47F - Cold Holding), as per manager since for less than four hours. Manager placed cream cheese into cooler to rapid cool and discarded the cut melons.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk at coffee station milk (98F - Hot Holding), as per manager for less than four hours. Manager reheated to hot hold milk (172F - Reheating)
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed at bar area dishmachine.
Packaged food not labeled as specified by law. Observed at lobby area coolers salads not labeled.
Spray bottle containing toxic substance not labeled. Observed bottle of sanitizer not labeled in bar area and triple sink area of kitchen.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed at bar area dishwasher, temperature reaches 92F. Advised manager not to use bar dishwasher and utilize dishwasher in ware washing area in kitchen until repaired.
Carbon dioxide/helium tanks not adequately secured. Observed at bar area tank not secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at prep area.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed a pot under shelves located by ice machine, stored on floor.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at drying rack plated not inverted. Observed on storage rack located by ice machine.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee sports water bottle stored next to soda machine in kitchen area. Employee removed and placed in locker.
Food stored on floor. Observed three containers of rice stored on floor. Observed a container of oil stored on floor.
Ice bucket/shovel stored on floor between uses. Observed near ice machine in dish wash area. Manager placed on wall hook.
In-use ice scoop stored on soiled surface between uses. Observed in bar area ice scoop placed in dump sink. Employee removed and placed on ice scoop holder.
In-use wet wiping cloth/towel used under cutting board. Manager removed.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed at bar area dish machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave oven located in kitchen area interior soiled with grease and food residue.
No handwashing sign provided at a hand sink used by food employees. Observed at bar area hand wash sink.
Single-service articles improperly stored. Observed single serve cups stored on floor in bar area. Manager removed and placed in storage area.
Time/temperature control for safety food thawed in an improper manner. Observed salmon, octopus and pork roast stored on counter to thaw. Employee placed each item into separate sinks with running water to properly thaw.
Walk-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler floors are soiled with food debris. Observed in reach in freezer located by ice machine.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Worn, torn and/or soiled floors/carpeting. Observed through kitchen area floors 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.