Upson Hotel-Bon Bouquet
803 5 St, Miami Beach, FL 33139 · Permanent Food Service · License 2337112
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection2 high priority (no follow-up needed), 4 basic-10
- Safety score90
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 4, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 COOKED CHICKEN (91°F - Hot Holding) on shelf over flat top griddle at kitchen area.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee at cook line change gloves without washing hands first.
Basic4
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed ice scoop handle in ice machine, touching ice manager placed scoop on hook.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) at bar area , employee refilled sanitizer bucket with a final reading of 150ppm.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed at warewashing area plastic containers on shelf wet nesting.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at kitchen area handwashing sink missing sign.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.