Hilton Miami Dadeland Main Kitchen, Bar, & Honors Lounge
9100 N Kendall Dr, Miami, FL 33176 · Permanent Food Service · License 2336126
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 repeat), 2 basic (1 repeat)-25
- Safety score75
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 23, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked potatoes (115°F - Hot Holding) at steam table, as per operator for less than 1 hour. Operator took product to be reheated.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw steak stored over cooked steak and sliced bread on speed rack inside walk in cooler. Observed raw chicken stored over shredded beef in grill drawer reach in cooker.
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee crack raw shell eggs then grab cooked bacon without changing gloves and washing hands. Advised operator to have bacon reheated.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack raw shell eggs then grab bowl of cooked potatoes without changing gloves and washing hands.
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed Sanitizer Bucket (Chlorine 200+ppm). Operator replaced sanitizer bucket with correct sanitizer, Sanitizer Bucket (Quaternary 200ppm).
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed deli slicer soiled in back prep area.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed serving tray stored inside hand sink at kitchen entrance.
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed ice cream stored uncovered inside reach in freezer. Operator covered ice cream.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed interior of grill drawer reach in cooler 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.
- 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.