Four Point by Sheraton

3861 Bird Rd, Miami, FL 33146 · Permanent Food Service · License 2334758

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 28, 2026

What drove the grade

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
1 high priority (fixed on the spot), 2 intermediate, 5 basic (1 repeat)
-15
Safety score85

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

Inspection history

1 inspection · 1 visit

Aug282026

Routine inspection

8 violations found

First visitAug 28, 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.
8 violations found:
- 1 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Quaternary 500+ppm). Operator began to dilute.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed kitchen hand sink blocked by cart with mugs.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed expired for Yunelis Calero on 8/19/2026.
Basic5
- 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.
  See stop sale. Observed at walk in cooler tray of 4 thawed salmons not removed from packaging. Operator removed and discarded.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  On Observed scoop in container er of sugar at dry storage cart. Operator removed and stored correctly.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed at cook line oven with burnt on food debris.
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  Observed cook line hood filters soiled with grease build up.
  Floor soiled/has accumulation of debris.
  Observed throughout kitchen. Operator began to clean.
  Fixed on the spotRepeat violation
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.
Stop sale: An order that the food can’t be sold or served.