Hampton Inn Dadeland

8200 SW 70th Avenue, Miami, FL 33143 · Permanent Food Service · License 2332053

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 19 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
2 high priority (fixed by the Oct 19 follow-up, 1 repeat), 3 intermediate (1 repeat), 9 basic (2 repeats)
-29
Administrative complaint on Oct 16, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score59

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

Inspection history

1 inspection · 2 visits

Oct162026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  More time given
Official report, on the Florida DBPR website
First visitOct 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 2 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in cooler: eggs (45°F - Cold Holding); cream cheese (45°F - Cold Holding); cut cantaloupe (45°F - Cold Holding); milk (44°F - Cold Holding) with ambient temp of 45°F. As per operator, food was there since Wednesday .
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in cooler: eggs (45°F - Cold Holding); cream cheese (45°F - Cold Holding); cut cantaloupe (45°F - Cold Holding); milk (44°F - Cold Holding) with ambient temp of 45°F. As per operator, all food is new.
  Repeat violationAdministrative complaint
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Observed no form or kit.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed on dry dish racks.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed kitchen handsink with food stored inside.
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen food thawing ambiently in kitchen handsink.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed case of bananas on floor in kitchen.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee water bottle on rack above prep table.
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Observed in reach in cooler.
  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 cooler with ambient temp of 45°F, the following TCS foods stored inside: eggs (45°F - Cold Holding); cream cheese (45°F - Cold Holding); cut cantaloupe (45°F - Cold Holding); milk (44°F - Cold Holding)
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Observed on rack next to triple sink.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed phone on rack above prep table.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed no choking poster.
  Repeat violation
  No copy of latest inspection report available.
  Observed no copy on site.
  Repeat 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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.