Citizenm Hotels

1200 Lincoln Rd, Miami Beach, FL 33139 · Permanent Food Service · License 2338123

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Jul 30, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 3 basic
-15
Safety score85

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

Inspection history

1 inspection · 1 visit

Jul302026

Routine inspection

7 violations found

First visitJul 30, 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.
7 violations found:
- 3 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed two beef empanadas on line for 4 hours and 22 minutes. The manager discarded them
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed (90°F - Hot Holding) as per the manager the tomatoes were put on line approximately 3 hours ago. The manager turned on the burner to reheat them.
  Fixed on the spot
  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
  See stop sale. Observed two beef empanadas on line for 4 hours and 22 minutes. The manager discarded them.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed the cutting board soiled.
Basic3
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Observed on a prep table.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  The manager inverted it.
  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. Observed 1 Serial 2318133877469 and #2 Serial 23181338774 operate on 800,000 BTUs.
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.

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.