Flagler Station Marriot Courtyard
11580 NW 105 St, Miami, FL 33178 · Permanent Food Service · License 2331898
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-9
- Safety score91
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 visitAug 27, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed flat eggs (50°F - Cold Holding); liquid eggs (50°F - Cold Holding) at RIC across from burners. As per manager, 2 hours. Products were moved to cooling unit for rapid cooling.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed HWS at kitchen blocked by cart. Cart was removed.
Fixed on the spot
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed at RIC across from burners at cook line and RIC at front counter.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gasket in disrepair at RIC under moffat oven.
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 RIC across from burners at cookline with an internal temperature of 57°F. Any TCS products were removed from unit for rapid cooling.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed WIF gaskets soiled and prep sink spray hose soiled.
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.
- 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.