Hampton Inn Miami Mid Beach
Last inspected: Mar 4, 2026
30
Score
Going back to 2022, Hampton Inn Miami Mid Beach has nine inspections in the public record. The most recent report on file is from Mar 4, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The pattern that stands out is “no proof provided that food employees are informed”, which has been cited five times.
That's lower than the typical Miami Beach restaurant, which scores around 70. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
6
Major latest
6
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 critical violations. 6 major violations. 6 minor violations.
View 14 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched his hair and continued working with food. Employee was coached and washed hands correctly. **Corrected On-Site** **Warning**
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at 64F , as per employee for about 2 hrs. Butter was placed in ice bath. **Repeat Violation** **Warning**
03A-02-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed all the kitchen layout changed and not plan review was submitted. **Warning**
51-16-7
Intermediate - 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. Observed missing food handler certificate Orlando Del Risco with more than 2 months as food employee. **Warning**
53B-02-5
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. Observed server handling food ( Mauricio Lopez) without signed reporting agreement after being working 1 month in the food establishment. **Warning**
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed bacon tray blocking the hand sink. Employee moved it. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Missing certified manager for the establishment. **Warning**
53A-07-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed missing thermo labels or irreversible thermometer to check the hot water temperature inside the machine. **Warning**
16-62-1
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep without hair restraint. Employee covered his hair with a hairnet. **Corrected On-Site** **Warning**
13-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon handle touching the feta cheese in the reach in cooler . **Warning**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of grease inside the oven. **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed reach in cooler (beverage ) with no ambient thermometer. **Warning**
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on counter. **Warning**
21-12-4
30
Sep 26, 2025
Routine - Food
No violations found.
100
Jul 29, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-07-29: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-07-29: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2025-07-29: At the time of the Call back , Observed wet towel under cutting board **Time Extended**
21-04-4
78
Jul 25, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
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.
08A-05-6
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).
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 breakfast potatoes 107 F
03B-01-6
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.
16-32-5
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.
53B-01-5
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.
11-26-1
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks without means to be secured.
51-11-4
43
Aug 21, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired quat test kit since 3/15/2024.
16-37-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed an emptied tray blocking the hand sink . Employee moved it. **Corrected On-Site**
31A-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 cell phone on prep table . Employee moved it immediately. **Corrected On-Site**
40-06-5
78
Feb 8, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-02-08: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-02-08: No person certified as food manager. Establishment open and serving food at the time of the inspection. **Admin Complaint**
53A-01-7
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-02-08: **Time Extended**
13-07-4
78
Jan 3, 2024
Routine - Food
1 critical violation. 6 major violations. 1 minor violation.
View 8 violations
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed buffet without sneeze guards to protect the food from contamination ( butter, jam, cheese, sprinkles for waffles . - From follow-up inspection 2024-01-03: **Time Extended**
08B-01-4
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2024-01-03: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-01-03: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-01-03: **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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. Missing training for employees working in the establishment for 2 months ( Sahily Gonzalez y Yadira Alarcón ) - From follow-up inspection 2024-01-03: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-03: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing procedure to use Time As Public Health Control for food at the buffet. Procedure was printed and fill it out. **Corrective Action Taken** - From follow-up inspection 2024-01-03: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - From follow-up inspection 2024-01-03: **Time Extended**
13-07-4
45
Nov 1, 2023
Routine - Food
1 critical violation. 9 major violations. 1 minor violation.
View 11 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed buffet without sneeze guards to protect the food from contamination ( butter, jam, cheese, sprinkles for waffles .
08B-01-4
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. Missing training for employees working in the establishment for 2 months ( Sahily Gonzalez y Yadira Alarcón )
53B-01-5
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.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing procedure to use Time As Public Health Control for food at the buffet. Procedure was printed and fill it out. **Corrective Action Taken**
03F-10-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to keep a dirty jar inside. Employee moved it. **Corrected On-Site**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quat test kit to check sanitizer at the 3 compartment sink.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
33
Sep 26, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Frequently Asked Questions
When was Hampton Inn Miami Mid Beach last inspected?
The most recent health inspection at Hampton Inn Miami Mid Beach on file is from Mar 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Hampton Inn Miami Mid Beach?
Across the inspection record, “no proof provided that food employees are informed” has been cited five times, more than any other issue at Hampton Inn Miami Mid Beach.
How does Hampton Inn Miami Mid Beach compare to other restaurants in Miami Beach?
Hampton Inn Miami Mid Beach most recently scored 30 out of 100, which is lower than the Miami Beach average of 70.
Has Hampton Inn Miami Mid Beach's inspection record improved over time?
Results have been roughly steady. Inspections at Hampton Inn Miami Mid Beach have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hampton Inn Miami Mid Beach 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 Hampton Inn Miami Mid Beach inspected?
Based on the inspection history on file, Hampton Inn Miami Mid Beach is inspected around three times per year on average.
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