HILTON CABANA MIAMI BEACH MAIN KITCHEN
6261 COLLINS AVE, Miami Beach FL 33140 · 305.867.6669
Last inspected Jul 22, 2026 · 8 visits since July 2023
AUG 24
JAN 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon at 48 F inside reach in cooler (as per employee for less than 4 hrs ). Employee placed ice underneath the salmon.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touched raw steak and then, continued working with clean utensils. Employee removed his gloves and washed his hands.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a bracelet.
Establishment charging automatic gratuity/ operations charge without properly disclosing the information on the menu and the bill/ not visible or smaller than the letter size used for food items.
Old labels stuck to food containers after cleaning.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Observed container with no label to identify the product ( flour). Employee labeled the container.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands inside 3 compartment sink. Employee was coached and washed his hands correctly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee discarded it.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet when prepping food.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old debris/ food residue inside the ovens.
No Heimlich maneuver/choking sign posted. Info was provided.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touched the trash container, then handle clean utensils without washing hands in between. Employee was couched and washed his hands.
Handwash sink not accessible for employee use at all times. Observed hand sink at the back prep blocked by a trash bin. Employee moved it.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table. Employee moved it.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of food debris inside the ovens.
Old labels stuck to food containers after cleaning. Employee removed them.
Wet wiping cloth not stored in sanitizing solution between uses. Employee placed it in sanitizer.
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing certificate for Yohan Perez with more than 3 months working in the kitchen area.
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 refrigeration equipments ( reach in coolers located in front of the cook line with ambient temperature of 48 F.
Equipment gaskets in poor repair. Observed walk in cooler gaskets in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like substance on walk in cooler gaskets.
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed accumulation of smoke and vapors inside the kitchen when cooking.
Jan 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French toast batter (49F - Cold Holding); whole pasteurized eggs (54F - Cold Holding); ham (53F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (50F - Cold Holding); pancake batter (48F - Cold Holding); turkey (52F - Cold Holding); yogurt (47F - Cold Holding) inside reach in coolers located in front of the cook line. Food was inside for approximately 3 hrs because normally is kept inside walk in cooler. Food was discarded voluntarily.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sauté peppers at 103 F left on the cook line. Employee reheated to 188 F. Chef decided to use TPHC anyway.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with sole old residue on it. Employee cleaned it.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing certificate for Yohan Perez with more than 3 months working in the kitchen area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing TPHC for breakfast potatoes and bacon. Time Control Procedure was filled it out.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed. Cooked pasta prepared 2 days ago with no date marking inside walk in cooler. Employee marked it.
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 refrigeration equipments ( reach in coolers located in front of the cook line with ambient temperature of 48 F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on prep table. Employee moved it.
Equipment gaskets in poor repair. Observed walk in cooler gaskets in disrepair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like substance on walk in cooler gaskets.
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed accumulation of smoke and vapors inside the kitchen when cooking.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed dirty towel above clean container.
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed some old debris inside unused oven.
Handwash sink used for purposes other than handwashing. Observed container with frozen sauce inside the hand sink located by the cook line. Employee moved it immediately.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed rack with clean utensils next to the hand sink by the ware washing area, hand sink doesn't have a splash guard.
Old labels stuck to food containers after cleaning. Observed old label on clean containers. Employee removed and washed them.
Time/temperature control for safety food thawed in an improper manner. Observed frozen sauce thawing inside standing water. Employee placed the sauce inside the cooler.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon at 48 F inside reach in cooler (as per employee for less than 4 hrs ). Employee placed ice underneath the salmon.
Food storage container/container lid cracked or broken. Observed cracked blender present.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water ( water temperature is 82 F). Employee discarded the water.
Unnecessary items/unused equipment on the premises. Observed broken oven on premises.
Jul 10, 2023Inspection 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 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris on can opener.
Handwash sink not accessible for employee use at all times. Observed one hand sink blocked by a trash container ext to 3 compartment sink. Employee moved the trash container.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board. Employee moved it.
Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificates are expired since 4/14/2023.
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.