HILTON CABANA MIAMI BEACH MAIN KITCHEN
6261 COLLINS AVE · MIAMI BEACH · Dade County · FL 33140
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 2
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French toast batter (49F – Cold Holding); whole pasteurized eggs (54F – Cold Holding); ham (53F – Cold Holding); cut tomatoes (48F – Cold Holding); shredded cheese (50F – Cold Holding); pancake batter (48F – Cold Holding); turkey (52F – Cold Holding); yogurt (47F – Cold Holding) inside reach in coolers located in front of the cook line. Food was inside for approximately 3 hrs because normally is kept inside walk in cooler . Food was discarded voluntarily. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sauté peppers at 103 F left on the cook line. Employee reheated to 188 F. Chef decided to use TPHC anyway. **Corrected On-Site**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with sole old residue on it. Employee cleaned it. **Corrected On-Site**
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing certificate for Yohan Perez with more than 3 months working in the kitchen area .
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing TPHC for breakfast potatoes and bacon . Time Control Procedure was filled it out. **Corrected On-Site**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed. Cooked pasta prepared 2 days ago with no date marking inside walk in cooler. Employee marked it. **Corrected On-Site**
Basic 7
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed refrigeration equipments ( reach in coolers located in front of the cook line with ambient temperature of 48 F.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on prep table. Employee moved it. **Corrected On-Site**
14-11-5Basic – Equipment gaskets in poor repair. Observed walk in cooler gaskets in disrepair.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like substance on walk in cooler gaskets.
36-65-5Basic – Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed accumulation of smoke and vapors inside the kitchen when cooking.
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed dirty towel above clean container .
Inspector observations synchronized from DBPR on September 17, 2026 12:57 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.