JW MARRIOT MARQUIS HOTEL MAIN KITCHEN
255 BISCAYNE BLVD WAY, Miami FL 33131 · 305-372-1081
Last inspected Dec 15, 2025 · 6 visits since August 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake mix 60 f less then then 2 hours as per chef. Place in reach in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food preparation, worker wearing jury while preparing food.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed kitchen Prep cook not changing gloves after changing work task.
Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
Reach-in cooler interior/shelves have accumulation of soil residues. Clean front cooking area Reach in freezer and reaching cooled, Cooking line.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake mix 60 f less then then 2 hours as per chef. Place in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled.
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.
Cutting board has cut marks and is no longer cleanable.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen, slicer.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones to shelves, book bags.
Floor soiled/has accumulation of debris. Walk in coolers.
Soiled dry wiping cloth in use.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Soiled dry wiping cloth in use.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. (Can opener)
Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside Employee hand sink room, service area.
Accumulation of debris inside warewashing machine. Top surface.
Cutting board has cut marks and is no longer cleanable. Was discarded.
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.