Hotel Indigo Miami Brickell/ Atwell Suites Miami Brickell
145 SW 11 Street, Miami, FL 33130 · Permanent Food Service · License 2336808
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection6 high priority (fixed by the Oct 22 follow-up), 8 intermediate (1 fixed on the spot), 13 basic; intermediate violations cost 18 at most; basic violations cost 12 at most-48
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: Observe no measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
More time given
Basic7
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs stored on oven handles.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Observed accumulation of lime scale on the inside of the dishmachine.
More time given
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
More time given
Code 25, Single-service items: Single-service articles improperly stored.
More time given
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Operator unable to provide documentation for source of fish.
See stop sale. Observed missing invoice for mahi-mahi fish used to make ceviche
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Observed missing parasite destruction letter for mahi mahi used to make ceviche.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shredded cheese (58°F - Cold Holding); butter (48°F - Cold Holding); pancake batter (64°F - Cold Holding); cut tomatoes (50°F - Cold Holding).
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed cooked rice (48°F - Cold Holding) cooked on 10/20.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed an open bag of raw chicken over raw potatoes inside reach in freezer.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two small flying insects around her bat area.
Intermediate8
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed conducting ROP for steaks with no label and with no approved HACCP plan.
Code 16, Dishwashing facilities and test kits: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Observed final rinse 160°F.
Observe no measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed meat slicer soiled at the blade area. Also observed soiled mixer.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed food pan inside handwashing sink near cookline.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed handwashing sink near cookline. Operator replaced paper towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle with label, Bar Only, but not identifying chemical. Per operator if is sanitizer.
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Observed chef unaware to calibrate thermometer when asked.
Basic13
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed no label for ROP cooked steak inside the reach in freezer.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed raw frozen chicken one and not covered or closed.
Food stored on floor.
Observed yogurt stored on the floor in the walk in cooler and other food items. Also observed food stored on the floor in walk in freezer, oil, chips and other food items on the floor at dry storage area.
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Observed pizza spatula placed on soiled food pan above the oven.
In-use tongs stored on equipment door handle between uses.
Observed two tongs stored on oven handles. Operator removed.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed groove cutting board on prep area.
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed soiled wiping cloth under cutting board in prep area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled vent covered inside walk in cooler.
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed clean plates and coffee mugs stored next to handwashing sink with no splash guard at coffee station.
Code 25, Single-service items: Single-service articles improperly stored.
Observed single service cups and plates stored on the floor in the dry storage area.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Observed unwrapped straws placed on top of the bar easily accessible for consumers to obtain.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed faucet in disrepair at handwashing sink near cookline.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.