Ac Hotel Miami Midtown

3400 Biscayne Blvd, Miami, FL 33137 · Permanent Food Service · License 2336474

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Aug 20, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 19 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
2 high priority (no follow-up needed), 5 intermediate (3 fixed on the spot, 1 repeat), 13 basic (4 repeats); basic violations cost 12 at most
-31
Safety score69

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

Inspection history

1 inspection · 1 visit

Aug202026

Routine inspection

20 violations found

First visitAug 20, 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.
20 violations found:
- 2 High priority
- 5 Intermediate
- 13 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.
  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. Observed 5 packages of raw salmon at reach in cooler by storage thawed inside ROP. As per manager night before.
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee touching dirty cups at bar area and proceeded to prepared coffee to customer without wash hands at bar area.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked pasta stored inside individual containers not dated at reach in cooler cook line. As per manager prepared two days prior. Manager dated.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed white cutting board at prep area across cook line heavily soiled.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a cleaning sponge stored at hand sink bar area.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand sink by ware washing area. Employee provided.
  Fixed on the spot
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Observed missing date of completion. Manager complete form.
  Fixed on the spot
Basic13
- 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.
  Observed 5 packages of raw salmon at reach in cooler by storage thawed inside ROP. As per manager night before.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a box of cooked bacon and a box of tres leches stored on floor at walk in freezer. Manager stored properly.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils stored inside standing water at 132°F by oatmeal. Manager discarded water.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed DM off, as per manager waiting for new machine to arrived. Three compartment sink set up at time of inspection.
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed DM off, as per manager waiting for new machine to arrived. Three compartment sink set up at time of inspection.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  By mop sink.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled by ice machine. Observed reach in cooler gaskets by kitchen area.
  Repeat violation
- 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 clean ice bucket stored by entrance kitchen door not inverted.
  Silverware/utensils stored upright with the food-contact surface up.
  Observed utensils by bar area. Manager inverted.
  Fixed on the spotRepeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed SS coffee cups stored at bar area not inverted.
  Straws provided for customer self-service not individually wrapped or in an approved dispenser.
  Observed straws provided for customer at bar area not individually wrapped.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling by cook line soiled.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored inside mop bucket by mop sink.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.