HILTON MIAMI AIRPORT CORAL CAFE
5101 BLUE LAGOON BLVD, Miami FL 33126 · 305-262-1000
Last inspected Mar 14, 2026 · 10 visits since November 2023
MAR 24
OCT 24
FEB 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed temperature dishmachine at 140F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
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 2 doors reach in cooler not working, located at cooking line.
Standing water in bottom of reach-in-cooler. Observed multiple reach in cooler.
Mar 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (83F - Cooling). As per operator food was prepared the prior night. During the inspection employee discarded it.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 115). During the inspection operator set up the other dishwasher machine,Dishwasher (Chlorine 100ppm)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken soup (56F - Cold Holding); black beans (53F - Cold Holding); mashed potatoes (47F - Cold Holding); beef bolognese sauce (53F - Cold Holding); tomato soup (52F - Cold Holding); cheese sauce (54F), stored in 4 doors reach in cooler gaskets, located at cooking line. As per operator food was prepared 24 hours before the inspection. During the inspection employee discarded food. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (83F - Cooling). As per operator food was prepared the prior night. During the inspection employee discarded it
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken soup (56F - Cold Holding); black beans (53F - Cold Holding); mashed potatoes (47F - Cold Holding); beef bolognese sauce (53F - Cold Holding); tomato soup (52F - Cold Holding); cheese sauce (54F), stored in 4 doors reach in cooler, located at cooking line. As per operator food was prepared 24 hours before the inspection. During the inspection employee discarded the food items.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled, located at preparation kitchen. During the inspection employee cleaned it.
Accumulation of debris on exterior of warewashing machine.
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 2 doors reach in cooler not working, located at cooking line.
In-use tongs stored on oven door handle between uses at cooking line. During the inspection employee removed them.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach in cooler gaskets soiled. During the inspection employee cleaned it.
Standing water in bottom of reach-in-cooler. Observed multiple reach in cooler.
Walk-in cooler interior/shelves have accumulation of soil residues. Observed 4 doors reach in cooler interior soiled, located at cooking line.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed Dolphin fish being packaged onsite using a reduced oxygen packaging (ROP) method. Provided guidance and coaching to the operator on proper ROP procedures. The operator indicated they do not plan to continue using this packaging method. During the inspection, an employee was observed discarding the item(s) in question.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mashed potatoes (52F - Cold Holding); cooked beef (46F - Cold Holding), stored in 2 doors reach in cooler located at cooking line. As per employee food was prepared 24 hours before the inspection. During the inspection operator discarded items.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. As per operator food was stored approximately two hours prior to the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled, located at cooking line. During the inspection employee cleaned it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. During the inspection, employees were observed cleaning all ice machines.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Standing water in bottom of reach-in-cooler, located at hot line.
Feb 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener in prep area. Observed dry dish racks with grease in warewash area.
Non-pitting surface rust on food-contact equipment. Observed on dish racks in warewash area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout main kitchen.
Equipment in poor repair. Observed cooler out of order in bakery kitchen. Observed reach in on cook line out of order.
Floor area(s) covered with standing water. Observed in multiple areas in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer in bakery kitchen. Observed in walk in freezer connected to cooler 3.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in walk in coolers soiled air fans. Observed gaskets in multiple reach in coolers soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach ins in kitchen area.
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed temperature dishmachine at 140F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener in prep area. Observed dry dish racks with grease in warewash area.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for any employees.
Non-pitting surface rust on food-contact equipment. Observed on dish racks in warewash area.
Accumulation of debris on exterior of warewashing machine. Observed temperature dish machine soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout main kitchen.
Equipment in poor repair. Observed cooler out of order in bakery kitchen. Observed reach in on cook line out of order.
Floor area(s) covered with standing water. Observed in multiple areas in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer in bakery kitchen. Observed in walk in freezer connected to cooler 3.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in walk in coolers soiled air fans. Observed gaskets in multiple reach in coolers soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach ins in kitchen area.
Standing water in bottom of reach-in-cooler. Observed under in cooler under prep top.
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled through kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in all walk in freezers throughout establishment
Oct 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded.
0 High priority3 Intermediate11 Basic
Show 14 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.Observed no paper towels at both hand wash sinks on cook lines in kitchen area.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed ware wash area renewed, dishwasher machine replaced. Observed mop sink removed from warewash area.
No soap provided at handwash sink.observed no soap at both hand sinks on cook line at kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled through kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in dry dish area containers and bowls not inverted for proper protection.
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 chemical dishwasher not functioning. As per manager, ECOLab is coming to fix machine. Kitchen has other dishwasher with high temp working properly.
Food stored on floor. Observed container of jelly stored on floor in walk in cooler in main kitchen area, manager moved onto shelf for proper protection.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in all walk in freezers throughout establishment
No handwashing sign provided at a hand sink used by food employees. Observed no handwash signs at both hand sinks on cook lines at kitchen area.
No mop sink or curbed cleaning facility provided at establishment. Observed mop sink removed from kitchen area.
Old labels stuck to food containers after cleaning. Observed multiple old labels on clean containers throughout dish area
Single-service articles improperly stored. Observed to go containers stored on floor of bakery prep area, manager moved onto shelving unit for proper protection.
Water leaking from pipe and/or faucet/handle. Observed in main kitchen area.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket in chemical area. Manager flipped mop.
Mar 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink is dispensing sanitizer at 500+ppm. Location used to fill all sanitizer buckets. Operator remade sink and all buckets. 200ppm
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw corvina in on-site vacuum sealed packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At breakfast station on right side of kitchen across from main cook line French toast egg wash (60F - Cold Holding); sliced cheese (71F - Cold Holding). In stand up reach in cooler in hall at entryway to kitchen milk (51F - Cold Holding); heavy cream (51F - Cold Holding); sliced cheese (51F - Cold Holding); cut melon (51F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up hot holding unit at front of left side prep area cooked sausage (120F - Hot Holding)
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict's and sunny side up eggs not identified on breakfast menu.
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. Unable to provide proof of documentation. Emailed form
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum sealing multiple raw and cooked proteins
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. Fully thawed raw corvina in on-site vacuum sealed packaging. SEE STOP SALE
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour is touching the food
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk in standing water at 70°F. Operator discarded water
Single-service articles improperly stored. Multiple cases of single service items stored on the floor in hall on right towards ballroom
Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves are soiled
Nov 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up on top of interior ice machine.
Equipment in poor repair. Thermometer on outside of upright cooler not working near cook to order omelet grill.
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.