Intercontinental Hotel Miami

100 Chopin Plaza, Miami, FL 33131 · Permanent Food Service · License 2317602

Official report

out of 100

Grade A

Safety score 93 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.Intermediate · 2 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
2 intermediate, 1 basic
-7
Safety score93

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct162026

Routine inspection

3 violations found

First visitOct 16, 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.
3 violations found:
- 2 Intermediate
- 1 Basic
What the inspector cited
Intermediate2
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  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.
Basic1
- 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 employee, personal belongings and cell phones on kitchen food preparation area.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul302026C70Routine inspection19 violations, 1 high priority No follow-up needed

First visitJul 30, 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.
19 violations found:
- 1 High priority
- 5 Intermediate
- 13 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed kitchen cook, not changing gloves as needed.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed most ready to eat foods inside walk in cooler not properly dated after open.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Probe thermometer not used to ensure proper food temperatures.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed kitchen can opener soiled.
Basic13
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed most ready to eat food not properly covered inside walk-in coolers.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with soiled clothing.
  Kitchen cook, employee cafeteria cook.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Equipment in poor repair.
  Observed most walking cooler doors damage.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Wet wiping cloth not stored in sanitizing solution between uses.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Throughout kitchen area.
  Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Floor area(s) covered with standing water.
  Observed standing water inside most walk in cooler floors.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed all kitchen vents, soiled.
  Floor soiled/has accumulation of debris.
  Observed food debris inside all kitchen walk in coolers, clean behind rational, deep fat fryers, stoves, etc.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.