Doubletree by Hilton Miami Doral
Last inspected: Dec 22, 2025
64
Score
Doubletree by Hilton Miami Doral has been inspected nine times since 2022. The most recent visit was on Dec 22, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly eight violations before.
“Cutting board has cut marks and is no longer cleanable” comes up most often, recorded four times in the inspection record.
By comparison, the average Doral facility scores 73, putting Doubletree by Hilton Miami Doral on the weaker side. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed cooking utensils chlorine sanitizer dishwasher machine at bar area 0 ppm, instructed staff to use main kitchen temp. Dishwasher machine. staff replaced sanitizer solution , retested at 100 ppm **Corrected On-Site**
22-41-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed two cartons of raw shell eggs stored at kitchen counter, as per chef just briefly and relocated it back to reach in cooler **Corrected On-Site** **Repeat Violation**
03A-03-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to bar dishwasher machine.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed several auxiliary several auxiliary cutting boards with marks not longer cleanable.
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed bat prep sink kitchen area.
21-12-4
64
Jul 16, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at ambient temperature at kitchen table, as per staff for less than an hour, staff placed egg back in walk-in cooler. **Corrective Action Taken**
03A-03-5
86
Jan 14, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (117F - Hot Holding) at buffet line, staff sent product to be reheated, second temp. 178°F **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter/bar handwashing sink. Staff provided a new roll. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks not longer cleanable at reach in cooler prep table across for stove.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled screen cover over walk in cooler entrance. **Repeat Violation**
36-34-5
70
Aug 12, 2024
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Displayed food not properly protected from contamination. Observed apples presented at buffet line without any protection.
08B-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter over kitchen flat iron grill at 100°F, as per chef for less than three hours. Chef moved butter to be reheated at proper temperature 165°F, butter checked at 179°F. **Corrected On-Site**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed hot water as sanitizer in a dishmachine and not measuring device available. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not towels available at handwashing sink at front counter bar area
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves not longer cleanable at preparation table across from flat iron stove.
14-09-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed some grease condensation at hood filters and hood walls.
36-68-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at reach in freezer curtains.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at small reach in freezer by preparation sink.
23-03-4
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single service straws stored next to handwashing sink at bar area. Staff placed straws on the back counter. **Corrected On-Site**
25-22-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind dishwasher machine.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two towels out sanitizer u key at kitchen cooking line. Chef placed towel in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusted AC return y entrance of walking cooler.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cooking pitas and pans stored not inverted at dry storage racks. Staff inverted the pots and pans. **Corrected On-Site**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tongs hanging on the side of a rack touching the sides of dinnerware storage table by coffee station at kitchen.
24-07-4
Basic - 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. Observed 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 at reach in cooler under grill table and reach inside walking cooler. Chef removed fish from the bags. **Corrected On-Site** **Repeat Violation**
06-09-1
35
Apr 18, 2024
Routine - Food
No violations found.
100
Apr 17, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
43
Nov 8, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed Greek yogurt in the buffet line at (49F - Cold Holding) chef removed Greek yogurt and placed in the walk in cooler. Observed boiled eggs in the reach in cooler by the cook line at ( 45F - Cold Holding). As per chef it was made since Saturday, chef discarded the boiled eggs.
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on lunch menu and dinner menu tuna poke bowl which is served raw and not identify under the consumer advisory.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the hand sink located by the walk in cooler. Observed by the hand sink located in the bar area.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap by the bar area.
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on the lunch menu for the tuna poke.
02B-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters not marked with date of service located behind kitchen ice machine.
29-28-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates by the cook line not inverted. Employee wrapped the plates . Observed ice buckets on top of the ice machine not inverted. Chef inverted the ice buckets. **Corrected On-Site**
24-05-4
Basic - 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. At the time of the inspection observed tuna, salmon and snapper not removed from reduced oxygen packaging prior to thawing stored in cooler. Employee cut the bags and removed them. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed by preparation area next to the ice machine. Observed cutting board by the cook line. **Repeat Violation**
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 110F. Employee placed container in the stove. **Corrective Action Taken**
10-07-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed in coffee station near the breakfast buffet area. Chef removed straws and discarded them. **Corrected On-Site**
25-27-4
41
Jan 20, 2023
Routine - Food
3 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
82
Oct 7, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
64
Frequently Asked Questions
When was Doubletree by Hilton Miami Doral last inspected?
The most recent health inspection at Doubletree by Hilton Miami Doral on file is from Dec 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Doubletree by Hilton Miami Doral?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Doubletree by Hilton Miami Doral.
How does Doubletree by Hilton Miami Doral compare to other restaurants in Doral?
Doubletree by Hilton Miami Doral most recently scored 64 out of 100, which is lower than the Doral average of 73.
Has Doubletree by Hilton Miami Doral's inspection record improved over time?
Yes. Recent inspections at Doubletree by Hilton Miami Doral have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Doubletree by Hilton Miami Doral means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Doubletree by Hilton Miami Doral inspected?
Based on the inspection history on file, Doubletree by Hilton Miami Doral is inspected around three times per year on average.
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