Fairwind Hotel

1000 Collins Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2336034

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Nov 5 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 complaint inspection
2 high priority (fixed by the Nov 5 follow-up, 1 repeat), 2 intermediate (1 repeat), 7 basic
-22
Safety score78

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

Inspection history

2 inspections · 4 visits

Latest inspection

Nov42026

Complaint inspection

11 violations found · Inspector came back once

Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at cook line COOKED SAUSAGE (60°F - Cold Holding); PICO DE GALLO (58°F - Cold Holding), as per employee placed there less than four hours.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed at prep area, 13 flying insects, landing on equipment and other food items.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed table slicer at prep area soiled with food debris.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed no proof of manager for Juan
  Repeat violation
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed several cases of plastic water bottles stored on the floor at storage area.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observe gasket at reach and cooler across from six eyed burner, torn and poor repair.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed shelves at reach in cooler at cook line soiled with food debris.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed plastic containers at warewashing area wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed walls at prep area soiled with food debris.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed an employee cell phone placed on top of cutting board where food is prepared employee removed phone, and placed in bag
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed a CO tank at prep area not secured.
Official report, on the Florida DBPR website

Earlier inspections 1

Oct232026D67Routine inspection13 violations, 2 high priority · 1 follow-up visit Extension granted

Follow-up visitNov 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 2 Intermediate
- 1 Basic
What was still cited
Intermediate2
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
Basic1
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
Official report, on the Florida DBPR website
First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 4 Intermediate
- 7 Basic
What 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.
  Observed tuna thawed in original ROP packaging at reach and cooler at Cook line.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at cook line fliptop SHREDDED CHEESE (62°F - Cold Holding); ROASTED CORN (56°F - Cold Holding); COLESLAW (58°F - Cold Holding), ask her employees made an hour and a half earlier operator began placing items on ice for rapid cooling.
Intermediate4
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Observed establishment has no hot water measuring device for dishwasher that sanitize under temperature.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener blade at prep area soiled with food debris.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed a handwashing sink at cook line no paper towels, employee replaced and refilled paper towels during inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed one unable to provide proof of manager certification
Basic7
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed tuna thawed in original ROP packaging at reach and cooler at Cook line.
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at cook line next to fryers at 57°F. Operator began removing all items from reaching cooler to store in walk-in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues.
  Observed shelves at walk in cooler soiled with mold like substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed metal and plastic containers at warewashing area wet nesting.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed a cook line handwashing sink missing sign.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed at mop sink. Mop not hung to properly dry.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Operator was able to print and post license during inspection.
  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.

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.