Staybridge Suites Miami-Doral
3265 NW 87th Ave, Doral, FL 33172 · Permanent Food Service · License 2327881
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection1 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot), 4 basic-21
- Complaint after follow-up on Sep 17Counts in full until a follow-up finds the problems fixed-20
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
At time of callback inspection observed chlorine sanitizer dishwasher machine at 0ppm.
Administrative complaint
Basic1
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
At time of callback inspection observed Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior at standing reach in cooler unit kitchen area.
More time given
- First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat 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 chlorine sanitizer dishwasher machine 0ppm. Instructed staff to prepare 3 compartment sink while machine is fix.
Fixed on the spot
Intermediate5
Code 11, Employee health: 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.
Observed two new employees for less than 30 days not knowing their responsibilities of reporting health activities to management, provided operator with health employee agreement to be fill up.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed not test kit for chlorine sanitizer dishwasher machine or quad 3 compartment sink while sink.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade soiled.
Code 53, Manager certification and employee training: Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Observed kitchen personnel not aware of test kit for sanitizers or proper use of it.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Observed employee not aware of proper sanitation procedures at dishwasher and 3 compartment sink while sink.
Basic4
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed plate with personal food not identified inside reach in cooler, coached staff on proper labeling and separation of personal food.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed soiled interior at standing reach in cooler unit kitchen area.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed cleaned and sanitized serving and cooking utensils stored food contact first next to 3 compartment sink table.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.