Ac Hotel Miami Midtown
Last inspected: Feb 25, 2026
45
Score
Ac Hotel Miami Midtown appears in inspection records eight times, starting in 2022. The most recent visit was on Feb 25, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around 13 violations to closer to 15 violations per visit.
The pattern that stands out is “interior of oven/microwave has accumulation”, which has been cited four times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee coughing getting gloves soiled, discarded gloves and put new gloves without wash hands at cook line. Manager coached employee to wash hands properly. **Repeat Violation**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled by prep area cook line. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled by cook line.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored at floor by ice machine. Manager stored properly. **Corrected On-Site**
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee cup of water stored on top bar area near clean glasses. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees with no hair restraints preparing food. **Repeat Violation**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil inside standing water 78°F by oatmeal. Manager put new hot water 140°F. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled gaskets soiled. Employee started cleaning. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed by bar area. Employee inverted. **Corrected On-Site**
24-18-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. By prep area and cook line. **Repeat Violation**
21-12-4
45
Sep 5, 2025
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees put gloves no hand wash conducted. Manager Coached employee on proper hand wash procedures.
12A-07-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel in contact with fruits and vegetables at reach in cooler by kitchen.
14-86-1
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (100F - Hot Holding), as per employee prepared less than 30 minutes. Employee took to reheat potatoes. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Employee took to three compartment sink to get it clean. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by employee bathroom. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at employees bathroom.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cold buffet with time no procedures. Manager printed and completed. **Corrected On-Site**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles soiled in disrepair above ware washing area.
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers stored above ice machine not inverted. Employee inverted. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two purses stored by bar area prep area.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Observed raw ground beef stored on floor at walk in freezer. Employee stored six inches off floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets by cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior and reach in freezer bottom interior with food residues. **Repeat Violation**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth stored at prep table by kitchen and bar area.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled by dry storage. **Repeat Violation**
02D-01-5
26
Feb 4, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over bottles of juice at walk in cooler.
08A-11-5
High Priority - Raw animal food stored over/not properly separated from ready to-eat food. Observed a box with raw chicken stored over a box of frozen vegetables at walk in freezer.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed oatmeal (114F - Hot Holding) at kitchen. As per employee less than 2 hours. Supervisor started reheating. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink ware washing area. Observed at employees bathroom. Supervisor provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef has no knowledge of minimum cooking temperature of chicken. Coached chef and Provided form to supervisor. **Corrected On-Site**
53A-14-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle stored inside flour container at dry storage area. Employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plastic clear containers storage above ice machine not inverted.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed chef no hair restraint while preparing food.
13-03-4
Basic - Food stored on floor. Observed a box of cooking oil container stored on floor at dry storage area at kitchen. Observed a box with Hummus stored on floor at walk in cooler. Supervisor stored 6 inches above floor. **Corrected On-Site** **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloth under cutting board at kitchen. Employee removed it. **Corrected On-Site**
21-04-4
Basic - No Heimlich maneuver/choking sign posted. Provided by email.
51-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer near dry storage area. **Repeat Violation**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar containers not labeled at kitchen area. Employee labeled. **Corrected On-Site**
02D-01-5
32
Sep 27, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen entrance. Manager provided the paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed ph test kit used for quaternary.
16-32-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at kitchen. **Repeat Violation**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer bottom interior soiled.
22-16-4
74
Jun 4, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw salmon inside reach in cooler at cook line. Employee properly placed products by cooking temperatures. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked octopus date marked 5/27 exceeding the 7 days. Employee discarded the product. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked octopus date marked 5/27 exceeding the 7 days. Employee discarded the product. **Corrected On-Site**
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing cups at bar hand sink. Employee was coached on proper usage of the hand sinks.
31A-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. **Repeat Violation**
22-08-4
Basic - Soiled dry wiping cloth in use. Observed on cutting board at preparation area.
21-10-4
52
Dec 7, 2023
Routine - Food
4 critical violations. 4 major violations. 20 minor violations.
View 28 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers located at cooking area prep station, hamburger patties (47F - Cold Holding); diced cooked chicken (47F - Cold Holding); sliced tomatoes (47F - Cold Holding , RECHECKED AT 11:07am sliced tomatoes (43F - Cold Holding)); coleslaw (47F - Cold Holding); shredded cheese (47F - Cold Holding RECHECKED AT 11:07am shredded cheese (44F - Cold Holding) as per manager for less than four hours. Manager placed food grade bags of ice on items to rapid cool. Observed at buffet line cream cheese (51F - Cold Holding); cut watermelon (47F - Cold Holding); cut cantaloupe (47F - Cold Holding), as per manager since for less than four hours. Manager placed cream cheese into cooler to rapid cool and discarded the cut melons. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk at coffee station milk (98F - Hot Holding), as per manager for less than four hours. Manager reheated to hot hold milk (172F - Reheating) **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. Observed in walk in cooler raw bacon, raw hamburger patties and shelled eggs stored over vegetables. Manager removed and placed in correct storage order. **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in freezer raw bacon stored directly on top of raw ground beef. Manger began removing. **Corrective Action Taken**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of sanitizer not labeled in bar area and triple sink area of kitchen.
41-17-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed at bar area dishwasher, temperature reaches 92F. Advised manager not to use bar dishwasher and utilize dishwasher in ware washing area in kitchen until repaired.
16-54-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed at bar area dishmachine. **Repeat Violation**
16-62-1
Intermediate - Packaged food not labeled as specified by law. Observed at lobby area coolers salads not labeled.
02D-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area tank not secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at prep area.
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed a pot under shelves located by ice machine, stored on floor.
24-26-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at drying rack plated not inverted. Observed on storage rack located by ice machine.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee sports water bottle stored next to soda machine in kitchen area. Employee removed and placed in locker. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed three containers of rice stored on floor. Observed a container of oil stored on floor. **Repeat Violation**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Observed near ice machine in dish wash area. Manager placed on wall hook. **Corrected On-Site**
10-14-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed in bar area ice scoop placed in dump sink. Employee removed and placed on ice scoop holder. **Corrected On-Site**
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. **Corrected On-Site**
21-04-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed at bar area dish machine.
16-38-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave oven located in kitchen area interior soiled with grease and food residue.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area hand wash sink.
31B-04-4
Basic - Single-service articles improperly stored. Observed single serve cups stored on floor in bar area. Manager removed and placed in storage area. **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon, octopus and pork roast stored on counter to thaw. Employee placed each item into separate sinks with running water to properly thaw. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler floors are soiled with food debris. Observed in reach in freezer located by ice machine. **Repeat Violation**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed through kitchen area floors soiled.
36-10-4
14
May 23, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
50
Aug 26, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed final rinse temperature at 203°F.
22-59-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Observed cases of food stored on floor in walk in freezer.
08B-38-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
70
Frequently Asked Questions
When was Ac Hotel Miami Midtown last inspected?
The most recent health inspection at Ac Hotel Miami Midtown on file is from Feb 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Ac Hotel Miami Midtown?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited four times, more than any other issue at Ac Hotel Miami Midtown.
How does Ac Hotel Miami Midtown compare to other restaurants in Miami?
Ac Hotel Miami Midtown most recently scored 45 out of 100, which is lower than the Miami average of 74.
Has Ac Hotel Miami Midtown's inspection record improved over time?
No. Recent inspections at Ac Hotel Miami Midtown have averaged around 15 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ac Hotel Miami Midtown means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ac Hotel Miami Midtown inspected?
Based on the inspection history on file, Ac Hotel Miami Midtown is inspected around two times per year on average.
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