HILTON MIAMI AIRPORT CORAL CAFE
5101 BLUE LAGOON BLVD · MIAMI · Dade County · FL 33126
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink is dispensing sanitizer at 500+ppm. Location used to fill all sanitizer buckets. Operator remade sink and all buckets. 200ppm **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw corvina in on-site vacuum sealed packaging.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At breakfast station on right side of kitchen across from main cook line French toast egg wash (60F – Cold Holding); sliced cheese (71F – Cold Holding). In stand up reach in cooler in hall at entryway to kitchen milk (51F – Cold Holding); heavy cream (51F – Cold Holding); sliced cheese (51F – Cold Holding); cut melon (51F – Cold Holding) **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up hot holding unit at front of left side prep area cooked sausage (120F – Hot Holding)
Intermediate 3
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict's and sunny side up eggs not identified on breakfast menu. **Warning**
11-26-1Intermediate – 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. Unable to provide proof of documentation. Emailed form **Warning**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum sealing multiple raw and cooked proteins **Warning**
Basic 5
06-09-1Basic – 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. Fully thawed raw corvina in on-site vacuum sealed packaging. SEE STOP SALE
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour is touching the food
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk in standing water at 70°F. Operator discarded water **Corrected On-Site**
25-05-4Basic – Single-service articles improperly stored. Multiple cases of single service items stored on the floor in hall on right towards ballroom
22-16-4Basic – Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves are soiled
Inspector observations synchronized from DBPR on October 9, 2026 2:18 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.