Ac /Element Brickell Lvl 6 and 7
115 SW 8 St Lvl 6 -7, Miami, FL 33130 · Permanent Food Service · License 2336578
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 5 basic-17
- Safety score83
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 visitNov 2, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored on top of crepes at reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken over ready to eat pasta and ground beef at reach in cooler drawers at cooking line. Chef rearranged at time of inspection.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Observed Handwash sink used for purposes other than handwashing at pool bar area.
Observed No paper towels or mechanical hand drying device provided at handwash sink at both bar area pool and AC bars.
Basic5
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Ice buildup in walk-in freezer.
Code 24, Clean equipment storage and air drying: Observed clean utensils not stored inverted or in a protected manner.
Code 31, Handwash sinks and supplies: Observed No handwashing sign provided at a hand sink used by food employees at both bars, pool and AC bar.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.