Holiday Inn Miami-Doral
3255 NW 87th St, Doral, FL 33172 · Permanent Food Service · License 2327021
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection2 high priority, 3 intermediate, 1 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed a pack of raw burgers stored in reach in cooler 42°F dated 08/06/2026 not dated mark and apparently defrosted previously.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed chemical bottles stored over cleaned/sanitized utensils at drying board.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed a pack of raw burgers stored in reach in cooler 42°F dated 08/06/2026 not dated mark after thawing and apparently defrosted previously. Operator discarded it voluntarily.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at unit next to dishwasher machine area.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed person in charge of breakfast Osvaldo Gardon.
Basic1
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed cleaned sanitized silverware stored under chemicals bottles at drying board, instructed staff to removed chemicals to a safe location to avoid contamination.
Fixed on the spot
Reporting only1
Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
For reporting purposes only. Expired 09/12/2026
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.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.