DOUBLETREE BY HILTON MIAMI DORAL
10250 NW 19 STREET, Doral FL 33172 · 305-639-9555
Last inspected Dec 22, 2025 · 7 visits since November 2023
APR 24
AUG 24
JAN 25
JUL 25
DEC 25
▼ IMPROVING
5 inspections trending up, 17 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (117F - Hot Holding) at buffet line, staff sent product to be reheated, second temp. 178°F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed cooking utensils chlorine sanitizer dishwasher machine at bar area 0 ppm, instructed staff to use main kitchen temp. Dishwasher machine. staff replaced sanitizer solution, retested at 100 ppm
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed two cartons of raw shell eggs stored at kitchen counter, as per chef just briefly and relocated it back to reach in cooler
Carbon dioxide/helium tanks not adequately secured. Observed next to bar dishwasher machine.
Cutting board has cut marks and is no longer cleanable. Observed several auxiliary several auxiliary cutting boards with marks not longer cleanable.
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses. Observed bat prep sink kitchen area.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at ambient temperature at kitchen table, as per staff for less than an hour, staff placed egg back in walk-in cooler.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (117F - Hot Holding) at buffet line, staff sent product to be reheated, second temp. 178°F
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter/bar handwashing sink. Staff provided a new roll.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled screen cover over walk in cooler entrance.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks not longer cleanable at reach in cooler prep table across for stove.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Displayed food not properly protected from contamination. Observed apples presented at buffet line without any protection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter over kitchen flat iron grill at 100°F, as per chef for less than three hours. Chef moved butter to be reheated at proper temperature 165°F, butter checked at 179°F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed hot water as sanitizer in a dishmachine and not measuring device available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed not towels available at handwashing sink at front counter bar area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusted AC return y entrance of walking cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cooking pitas and pans stored not inverted at dry storage racks. Staff inverted the pots and pans.
Cleaned and sanitized equipment or utensils not properly stored. Observed tongs hanging on the side of a rack touching the sides of dinnerware storage table by coffee station at kitchen.
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 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 at reach in cooler under grill table and reach inside walking cooler. Chef removed fish from the bags.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves not longer cleanable at preparation table across from flat iron stove.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed some grease condensation at hood filters and hood walls.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at reach in freezer curtains.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at small reach in freezer by preparation sink.
Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single service straws stored next to handwashing sink at bar area. Staff placed straws on the back counter.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind dishwasher machine.
Wet wiping cloth not stored in sanitizing solution between uses. Observed two towels out sanitizer u key at kitchen cooking line. Chef placed towel in sanitizer bucket.
Apr 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef steaks stored over fish fillets inside walk in cooler. Operator remove items and placed them correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (51F - Cold Holding); butter (50F - Cold Holding); Guacamole (51F - Cold Holding); sour cream (51F - Cold Holding) inside reach in cooler next to prep table in kitchen area. As per operator food was there for less than four hours, operator moved the product into walking cooler for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at kitchen prep table.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed not thermometer or thermal label available.
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.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler next to prep table not holding temperature correctly. Operator removed all items and placed them inside walk in cooler.
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 inside reach in cooler under cooking grill and inside walking cooler. Operator removed bags.
Food stored on floor. Observed water bottles on the floor at dry storage room.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed Greek yogurt in the buffet line at (49F - Cold Holding) chef removed Greek yogurt and placed in the walk in cooler. Observed boiled eggs in the reach in cooler by the cook line at ( 45F - Cold Holding). As per chef it was made since Saturday, chef discarded the boiled eggs.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on lunch menu and dinner menu tuna poke bowl which is served raw and not identify under the consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the hand sink located by the walk in cooler. Observed by the hand sink located in the bar area.
No soap provided at handwash sink. Observed no soap by the bar area.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on the lunch menu for the tuna poke.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters not marked with date of service located behind kitchen ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates by the cook line not inverted. Employee wrapped the plates. Observed ice buckets on top of the ice machine not inverted. Chef inverted the ice buckets.
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. At the time of the inspection observed tuna, salmon and snapper not removed from reduced oxygen packaging prior to thawing stored in cooler. Employee cut the bags and removed them.
Cutting board has cut marks and is no longer cleanable. Observed by preparation area next to the ice machine. Observed cutting board by the cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 110F. Employee placed container in the stove.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed in coffee station near the breakfast buffet area. Chef removed straws and discarded them.
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.