Novotel Miami Brickell

1500 SW 1 Ave, Miami, FL 33129 · Permanent Food Service · License 2335152

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 30 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
6 high priority (5 fixed by the Oct 8 follow-up, 1 fixed on the spot), 15 intermediate (1 fixed on the spot, 2 repeats), 10 basic (1 repeat); intermediate violations cost 18 at most
-47
Extension granted on Sep 30, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score51

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

Inspection history

1 inspection · 3 visits

Sep292026

Routine inspection

31 violations found · Inspector came back 2 times

2nd follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 55, Automatic gratuity notice: Observed Establishment charging operational charges of 20 percent without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Reporting only1
- Code 48, Gas appliances and boilers: Observed No current insurance inspector boiler report or boiler certificate available for boiler.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
12 violations still not corrected:
- 2 High priority
- 5 Intermediate
- 5 Basic
What was still cited
High priority2
- Code 08, Food protection and cross-contamination: Observed Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination- ham, cheese, salads, fruits, bread, waffles, pancakes, scrambled eggs, bacon, cooked potatoes.
  More time given
- Code 12, Handwashing and hygienic practices: Observed Hot water takes too long and never reach the correct temperature.
  More time given
Intermediate5
- Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
  More time given
  Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process.
  More time given
- Code 05, Thermometers provided and accurate: Observed No probe thermometer provided to measure temperature on dishwasher area.
  More time given
- Code 16, Dishwashing facilities and test kits: Observed hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
  Observed hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed 170°F.
  More time given
- Code 55, Automatic gratuity notice: Observed Establishment charging operational charges of 20 percent without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic5
- Code 16, Dishwashing facilities and test kits: Observed Accumulation of debris inside warewashing machine.
  More time given
  Observed Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 21, Wiping cloths and linens: Observed Wiping cloth quaternary ammonium compound sanitizing solution at 0 ppm.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Observed Interior of convection oven a regulars oven with accumulation of grease/food debris .
  More time given
- Code 31, Handwash sinks and supplies: Observed No handwashing sign provided at a hand sink used by food employees next to fryer station.
  More time given
Reporting only1
- Code 48, Gas appliances and boilers: Observed No current insurance inspector boiler report or boiler certificate available for boiler.
  More time given
Official report, on the Florida DBPR website
First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
31 violations found:
- 6 High priority
- 15 Intermediate
- 10 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed two commercial ROP raw tuna packages thawing in ROP bags inside the walk-in cooler, and three thawing in ROP bags inside the grill station's drawer cooler. Also observed red beans (50°F - Cold Holding) Discarded at time of inspection.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked red beans (50°F - Cold Holding); Brussels (53°F - Cold Holding); cut lettuce (56°F - Cold Holding); raw fish (52°F - Cold Holding); raw beef (50°F - Cold Holding) Han (62°F - Cold Holding); hummus (69°F - Cold Holding); cut melon (60°F - Cold Holding); feta cheese (65°F - Cold Holding); Greek yogurt (57°F - Cold Holding) paella (46°F - Cold Holding); cut tomato (45°F - Cold Holding).
- Code 08, Food protection and cross-contamination: Observed uncovered Raw shrimp stored over or with ready-to-eat food fries in a freezer - not all products commercially packaged.
  Observed Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination- ham, cheese, salads, fruits, bread, waffles, pancakes, scrambled eggs, bacon, cooked potatoes.
- Code 12, Handwashing and hygienic practices: Observed Hot water takes too long and never reach the correct temperature.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed employee washing dishes inside one compartment sink.
Intermediate15
- Code 02, Labeling, date marking and consumer advisory: Observed Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Repeat violation
  Observed Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service.
  Fixed on the spot
- Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
  Observed partially cooked chicken and beef according to chef inside walk in cooler with no labels indicating that the product was partially cooked or labeled raw.
  Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process.
  Observed partially cooked food stored underneath raw food inside walk in cooler.
- Code 05, Thermometers provided and accurate: Observed No probe thermometer provided to measure temperature on dishwasher area.
- Code 16, Dishwashing facilities and test kits: Observed hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed clean equipment reach with rust shelves located next to three compartment sink.
- Code 27, Water source: Observed No running water at three-compartment sink.
  Observed Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed hot water unavailable at the kitchen handwashing/warewashing sink faucets.
  Observed Hot water at three-compartment sink does not reach 100°F where manual warewashing occurs.
- Code 31, Handwash sinks and supplies: Observed Hand wash sink used for purposes other than handwashing at bar area.
  Observed No soap provided at handwash sink at bar area.
  Repeat violation
- Code 53, Manager certification and employee training: Observed Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment, chef unable to answer the correct temperature of thermometer calibration.
- Code 55, Automatic gratuity notice: Observed Establishment charging operational charges of 20 percent without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic10
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed two raw commercially ROP thawed inside ROP bag.
- Code 12, Handwashing and hygienic practices: Observed Employee beverage container on a food preparation table or over/next to clean equipment/utensils across cooking line.
- Code 16, Dishwashing facilities and test kits: Observed Accumulation of debris inside warewashing machine.
  Observed Accumulation of debris on exterior of warewashing machine.
  Repeat violation
- Code 21, Wiping cloths and linens: Observed Wiping cloth quaternary ammonium compound sanitizing solution at 0 ppm.
  Fixed on the spot
  Observed Wiping cloth sanitizing solution stored on the floor throughout kitchen area.
- Code 22, Food-contact surfaces clean and sanitized: Observed Interior of convection oven a regulars oven with accumulation of grease/food debris .
- Code 31, Handwash sinks and supplies: Observed No handwashing sign provided at a hand sink used by food employees next to fryer station.
- Code 40, Employee personal belongings: Observed Employee personal items stored (phone)in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reporting only1
- Code 48, Gas appliances and boilers: Observed No current insurance inspector boiler report or boiler certificate available for boiler.
  For reporting purposes only.
  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.
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.
Stop sale: An order that the food can’t be sold or served.