Hilton Miami Airport Coral Cafe
5101 Blue Lagoon Blvd, Miami, FL 33126 · Permanent Food Service · License 2317833
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 intermediate (1 fixed on the spot), 8 basic (2 repeats)-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 visitRoutine inspection
- First visitOct 8, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
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 pork and yellow rice. As per operator food was prepared 2 days before the inspection. During the inspection employee labeled with the proper date.
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 can opener blades rusted.
Basic8
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed kitchen utensils stored in standing water at 78°F. During the inspection employee discarded water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: 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 several reach in cooler not working, throughout the kitchen areas.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed 2 doors reach in cooler, and standing reach in freezer interior soiled, located at cooking line. During the inspection employee cleaned it.
Fixed on the spotRepeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 29, Plumbing and backflow prevention: Standing water in floor by cooking line.
During the inspection employee cleaned.
Fixed on the spot
Standing water in bottom of 4 doors reach-in-cooler, located at cooking line.
During the inspection employee cleaned it.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing at cooking line.
Ceiling tiles soiled with accumulated grease.
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.