Residence Inn Miami Beach Surfside
9200 Collins Ave, Surfside, FL 33154 · Permanent Food Service · License 2335169
What drove the grade
Stop Sale issued.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 high priority (fixed on the spot), 3 basic (1 repeat)-10
- Safety score90
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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed 9 packages of raw salmon thawed inside Rop bag inside reach in cooler at kitchen area. Operator discarded it during 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 Cut lettuce (73°F - Cold Holding); Cut tomatoes (67°F - Cold Holding) on top of preparation table at kitchen area. As per employee for less than 1 hour. Employee placed then inside ice bath for rapid cooling.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed 9 packages of raw salmon thawed inside Rop bag inside reach in cooler at kitchen area. Operator discarded it during inspection.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 1 employee engaged in food preparation without hair restraint.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee engaged in food preparation wearing a watch at kitchen area.
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.
- Stop sale
- An order that the food can’t be sold or served.