THE MARLIN HOTEL
1200 COLLINS AVENUE, Miami Beach FL 33139
Last inspected Jan 6, 2026 · 4 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
MAY 25
JAN 26
— STEADY
3 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
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 cleanup procedures to manager electronically.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Show the remaining 4 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Equipment in poor repair. Observed the reach in cooler gaskets torn.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wet wiping cloth not stored in sanitizing solution between uses.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 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 the waiter.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over the cheese in the walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed a strainer in the sink at the bar. The bartender removed it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.Observed in the hallway where the ice machine is located and upright refrigerator.
Ceiling tile missing. Observed above the dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. Observed the reach in cooler gaskets torn.
Ice bucket stored on floor between uses. Observed at the bar. The bartender put it in the back room.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop handle touching the flour. The chef inverted it.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled. Observed the hand sink at the bar soiled.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender put the straws behind the bar.
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Jul 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk (50F Cold Holding) As per employee, 1 hour out of cooler. Employee moved product to reach in cooler for rapid cooling.
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 cleanup procedures to manager electronically.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Provided reporting responsibilities to manager electronically.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed hot water sanitizing machine at 144F. Manager will use 3 compartment sink for dishwashing.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned mold-like substance.
Current Hotel and Restaurant license not displayed.
No Heimlich maneuver/choking sign posted. Provided Choking poster to manager via electronically.
Wet wiping cloth not stored in sanitizing solution between uses.
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.