CLEVELANDER HOTEL
1020 OCEAN DR, Miami Beach FL 33139
Last inspected May 13, 2026 · 8 visits since February 2024
JUN 24
DEC 24
MAR 25
AUG 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Operator was able to update the license during inspection I was able to pull details and it no shows up to date
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
No soap provided at handwash sink. Observed no soap at handwashing sink located next to hood lights. Operator replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed some cooked corn and sauces inside walk in cooler on kitchen floor with no labels. As per operator prepared in the morning.
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 a bag with of frozen mahi inside walk in cooler being thawed-improperly inside commercially ROP bag. Coached employee.Operator removed from package.
In-use tongs stored on equipment door handle between uses. Operator removed.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fasted at reach in coolers in flat bread station and reach in freezer across frying station.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in freezer across fryer. Fries was discarded at time of inspection.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
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. Provided to operator by email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw inside WIC no date marked, as per operator for more than 24 hours prior.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cleaned and sanitized equipment or utensils not properly stored. Observed pots stored on floor by 3 compartment by WIC.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Floor area(s) covered with standing water. Observed throughout cook line.
Food stored on floor. Observed cases of produce on floor at WIC.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa (52F - Cooling); fresh garlic sauce (50F - Cooling) stored in the reach in cooler in front of flat top for less than 4 hours as per operator, manager placed items into walk in cooler. Observed chicken (52F - Cold Holding); pooled egg wash (52F - Cold Holding) in the reach in cooler under the waffle maker for less than 4 hours as per operator. Manager discarded pooled egg wash and placed chicken breast (41F - Cold Holding) in the reach in freezer. Observed corn (54F - Cold Holding); black beans (52F - Cold Holding); slice tomato (52F - Cold Holding) stored in the salad station reach in cooler less than 4 hours as per operator, items where placed under ice.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On the ground floor ice machine.
Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees in the cook line with no beard guard.
Food storage container/container lid cracked or broken. Observed multiple cracked containers in the establishment.
In-use wet wiping cloth/towel used under cutting board.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall in the dry storage room on the ground floor soiled.
Worn, torn and/or soiled floors/carpeting. Observed walk in freezer and walk in cooler floor soiled.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touching dirty dishes and removing clean dishes without washing his hands and changing gloves.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed chicken wings (128F - Cooling) in the walk-in cooler. As per the cook the wings are cooked in the oven to 140°F. Then the wings are cooled to 41°F. and cooked in the fryer to an internal temperature of 165°F. or higher. Non continuous cooking definition and written procedure provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
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 four snapper fillets still in the vacuum with an internal temperature if 36°F. The manager open the bags.
Covered waste receptacle not provided in women's bathroom. Observed at the restroom outside.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two half empty water bottles on a shelf above a prep table. The manager removed the bottles.
No handwashing sign provided at a hand sink used by food employees. Observed at two of the outside bars.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled in the walk-in down stairs. Observed a plastic container with packaged cheese soiled. The chef put the cheese in a clean container and had the other washed.
Old labels stuck to food containers after cleaning.
Sep 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Observed both cutting boards at cookline grooved.
Jun 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink splitter with no vacuum breaker.
Handwash sink used for purposes other than handwashing. Observed food debris at bottom of hand washing sink at kitchen area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Cajun, Clevelander, and frita burgers are not tied to consumer advisory on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at washing sinks at outdoor bars.
Cutting board has cut marks and is no longer cleanable. Observed both cutting boards at cookline grooved.
Equipment in poor repair. Observed top walk-in cooler door in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach-in freezer at salad/bread area.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at and washing sinks at outdoor bars.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open plastic water bottles inside Avantco reach-in cooler at kitchen area. Chef removed bottles.
Single-service articles improperly stored. Observed box of single service lids stored on floor at dry storage area. Chef removed box from floor.
Standing water in bottom of reach-in-cooler. Observed water at bottom of Avantco reach-in cooler at cookline.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator was able to update the license during inspection I was able to pull details and it no shows up to date
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Equipment and utensils not properly air-dried - wet nesting.
No handwashing sign provided at a hand sink used by food employees. At bar sink.
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.