HOTEL CONTINENTAL MIAMI BEACH TAPESTRY COLLECTION BY HILTON Inspection – July 25, 2025

High Priority 3

#3High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef above boiled eggs inside reach in cooler.

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (60 F – Cold Holding); ham (46F – Cold Holding); shredded cheese (53F – Cold Holding); caramelized onion mix (49F – Cold Holding); raw shell eggs (55 F – Cold Holding).

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breakfast potatoes 107 F

Intermediate 3

#6Intermediate16-32-5

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed chlorine test kit when using quat test kit.

#7Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#8Intermediate11-26-1

Intermediate – 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.

Basic 2

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks without means to be secured.

#2Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

Florida Food Watch