Hilton Cabana Miami Beach Main Kitchen
Last inspected: Jan 13, 2026
74
Score
Across the available record, Hilton Cabana Miami Beach Main Kitchen has nine inspections on file, the first dated 2022. The most recent visit was on Jan 13, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
Looking across the full record, “employee beverage container on a food preparation table” is the recurring theme, flagged three times.
Restaurants in Miami Beach average 69, so Hilton Cabana Miami Beach Main Kitchen is doing better than most peers. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands inside 3 compartment sink. Employee was coached and washed his hands correctly. **Corrected On-Site**
12A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee discarded it. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet when prepping food.
13-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old debris/ food residue inside the ovens. **Repeat Violation**
22-08-4
Basic - No Heimlich maneuver/choking sign posted. Info was provided.
51-13-4
74
Jul 21, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touched the trash container, then handle clean utensils without washing hands in between. Employee was couched and washed his hands . **Corrected On-Site**
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at the back prep blocked by a trash bin . Employee moved it . **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table. Employee moved it. **Corrected On-Site**
12B-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of food debris inside the ovens .
22-08-4
Basic - Old labels stuck to food containers after cleaning. Employee removed them. **Corrected On-Site**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed it in sanitizer. **Corrected On-Site**
21-12-4
64
Jan 15, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. Missing certificate for Yohan Perez with more than 3 months working in the kitchen area . - From follow-up inspection 2025-01-15: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2025-01-15: New equipments were ordered. Operator was advised not to store TCS food inside until coolers be replaced . **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Equipment gaskets in poor repair. Observed walk in cooler gaskets in disrepair. - From follow-up inspection 2025-01-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like substance on walk in cooler gaskets. - From follow-up inspection 2025-01-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed accumulation of smoke and vapors inside the kitchen when cooking. - From follow-up inspection 2025-01-15: **Time Extended**
36-65-5
74
Jan 13, 2025
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High 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**
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 sauté peppers at 103 F left on the cook line. Employee reheated to 188 F. Chef decided to use TPHC anyway. **Corrected On-Site**
03B-01-6
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. Missing certificate for Yohan Perez with more than 3 months working in the kitchen area .
53B-02-5
Intermediate - 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**
03F-10-5
Intermediate - 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**
02C-02-5
Intermediate - 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**
22-02-4
Basic - 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.
14-74-7
Basic - 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**
12B-07-4
Basic - Equipment gaskets in poor repair. Observed walk in cooler gaskets in disrepair.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like substance on walk in cooler gaskets.
23-03-4
Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed accumulation of smoke and vapors inside the kitchen when cooking.
36-65-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed dirty towel above clean container .
21-09-4
35
Aug 5, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some old debris inside unused oven.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed container with frozen sauce inside the hand sink located by the cook line. Employee moved it immediately. **Corrected On-Site**
31A-11-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed rack with clean utensils next to the hand sink by the ware washing area , hand sink doesn't have a splash guard.
24-27-4
Basic - Old labels stuck to food containers after cleaning. Observed old label on clean containers. Employee removed and washed them . **Corrected On-Site**
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen sauce thawing inside standing water. Employee placed the sauce inside the cooler . **Corrective Action Taken**
06-01-5
70
Feb 26, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon at 48 F inside reach in cooler (as per employee for less than 4 hrs ). Employee placed ice underneath the salmon. **Corrective Action Taken**
03A-02-5
Basic - Food storage container/container lid cracked or broken. Observed cracked blender present.
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water ( water temperature is 82 F). Employee discarded the water. **Corrected On-Site**
10-07-4
Basic - Unnecessary items/unused equipment on the premises. Observed broken oven on premises.
33-31-5
74
Jul 10, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed one hand sink blocked by a trash container ext to 3 compartment sink. Employee moved the trash container. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris on can opener.
22-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board. Employee moved it . **Corrected On-Site**
21-04-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers. **Repeat Violation**
16-46-4
74
Feb 10, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Current Hotel and Restaurant license not displayed. Operator displayed the license immediately. **Corrected On-Site**
50-09-4
95
Aug 12, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Hilton Cabana Miami Beach Main Kitchen last inspected?
The most recent health inspection at Hilton Cabana Miami Beach Main Kitchen on file is from Jan 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Hilton Cabana Miami Beach Main Kitchen?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at Hilton Cabana Miami Beach Main Kitchen.
How does Hilton Cabana Miami Beach Main Kitchen compare to other restaurants in Miami Beach?
Hilton Cabana Miami Beach Main Kitchen most recently scored 74 out of 100, which is higher than the Miami Beach average of 69.
Has Hilton Cabana Miami Beach Main Kitchen's inspection record improved over time?
Yes. Recent inspections at Hilton Cabana Miami Beach Main Kitchen have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hilton Cabana Miami Beach Main Kitchen 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 Hilton Cabana Miami Beach Main Kitchen inspected?
Based on the inspection history on file, Hilton Cabana Miami Beach Main Kitchen is inspected around three times per year on average.
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