Double Tree by Hilton Miami North I-95

7927 NW 7 Ave, Miami, FL 33150 · Permanent Food Service · License 2336484

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Aug 17, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 14 routine inspection
2 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 9 basic
-26
Safety score74

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

Inspection history

1 inspection · 2 visits

Aug142026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitAug 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 2 High priority
- 4 Intermediate
- 9 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 egg whites (49°F - Cold Holding) at 1 door unit at cook line. As per employee, product left out at room temperature for less than 30 minutes. Employee took product to freezer to rapidly chill. Observed cooked turkey sausage (48°F - Cold Holding); egg whites (49°F - Cold Holding) at preparation cooler. As per employee, for 30 minutes. Employee took products to walk in cooler. Observed cream cheese (57°F - Cold Holding) at reach in cooler at front line. Discussed time as a public health control for cream cheese and provided written procedures.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell eggs stored at 61°F at preparation cooler at cook line. Employee removed double container.
  Fixed on the spot
Intermediate4
- 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 container of cooked wings at walk in cooler not date marked. As per employee m products prepared on previous day.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature manifold 175°F).
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle with degreaser not labeled at front counter. Employee labeled during inspection.
  Fixed on the spot
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw beef patties thawing in container of standing water at 3 compartment sink.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee personal open bottle water inside reach in cooler at cook line. Manager removed and discarded during inspection.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Located on shelves above 3 compartment sink. Manager removed label.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior has accumulation of soil residues.
  Located near walk in cooler.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed shelf underneath chargrill soiled with old food debris.
  Buildup of food debris on fryer basket handles.
- Code 24, Clean equipment storage and air drying: Clean plates at cookline not stored inverted or in a protected manner.
  Manager inverted items.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Located at preparation cooler at cook line and front line.
- Code 40, Employee personal belongings: Employee beverage stored on preparation table at kitchen entrance.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.