Doubletree by Hilton Miami Doral

10250 NW 19 Street, Doral, FL 33172 · Permanent Food Service · License 2336145

A
Grade A
Safety score 94 of 100
Latest visit: Sep 1, 2026

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 1 routine inspection
    1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic
    -6
  • Safety score94

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitSep 1, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    3 violations found:

    • 1 High priority
    • 1 Intermediate
    • 1 Basic
    What the inspector cited

    High priority1

    • Code 22, Food-contact surfaces clean and sanitized: 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 bar chlorine sanitizer dishwasher machine at 0ppm at bar area, staff replaced sanitizer solution bottle. Retested at 100 ppm

      Fixed on the spot

    Intermediate1

    • Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.

      Observed trash can blocking access to unit next to prep sink, staff relocated the trash can.

      Fixed on the spot

    Basic1

    • Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.

      Observed hanging on oven door, staff relocated kitchen tray.

      Fixed on the spot

    Official report, on the Florida DBPR website

Reading this report

Priority levels

  • High priority The problems most likely to make someone sick directly.
  • Intermediate Could lead to a high-priority problem if not fixed.
  • Basic Best practices and general upkeep.

Most cited

In-use utensils properly stored1
Food-contact surfaces clean and sanitized1
Handwash sinks and supplies1