Jw Marriot Marquis Hotel Main Kitchen

255 Biscayne Blvd Way, Miami, FL 33131

American

Last inspected: Dec 15, 2025

Score

Low Risk

Public records show eight inspections at Jw Marriot Marquis Hotel Main Kitchen stretching back to 2022. Jw Marriot Marquis Hotel Main Kitchen was last inspected on Dec 15, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.

The pattern that stands out is “cutting board has cut marks and is no longer cleanable”, which has been cited three times.

Restaurants in Miami average 74, so Jw Marriot Marquis Hotel Main Kitchen is doing better than most peers. There isn't much in the file that would give a customer pause.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Dec 15, 2025

Routine - Food

1 minor violation.

View 1 violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food preparation, worker wearing jury while preparing food. **Corrected On-Site**

13-07-4

Jul 24, 2025

Routine - Food

1 critical violation. 2 minor violations.

View 3 violations

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed kitchen Prep cook not changing gloves after changing work task.

12A-09-4

Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards. **Repeat Violation**

14-09-4

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Clean front cooking area Reach in freezer and reaching cooled, Cooking line.

22-16-4

Jan 2, 2025

Routine - Food

1 critical violation. 2 major violations. 2 minor violations.

View 5 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake mix 60 f less then then 2 hours as per chef. Place in reach in cooler. **Corrective Action Taken**

03A-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.

11-26-1

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled.

22-02-4

Basic - Cutting board has cut marks and is no longer cleanable.

14-09-4

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

13-07-4

Aug 28, 2024

Routine - Food

3 major violations. 4 minor violations.

View 7 violations

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen, slicer.

22-02-4

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

05-13-5

Intermediate - Probe thermometer not used to ensure proper food temperatures.

05-10-4

Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.

14-09-4

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones to shelves, book bags.

40-06-5

Basic - Floor soiled/has accumulation of debris. Walk in coolers.

36-73-4

Basic - Soiled dry wiping cloth in use.

21-10-4

Jan 25, 2024

Routine - Food

3 minor violations.

View 3 violations

Basic - Soiled dry wiping cloth in use.

21-10-4

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

21-09-4

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**

24-05-4

Aug 31, 2023

Routine - Food

2 major violations. 2 minor violations.

View 4 violations

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

Approved Thawing Methods Used

FL-31

Feb 27, 2023

Routine - Food

1 critical violation. 1 major violation. 3 minor violations.

View 5 violations

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed kitchen employees Touching cook bacon with BHC. employee Discard the bacon in the garbage. **Corrective Action Taken**

09-01-4

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

31B-02-4

Basic - Drain cover(s) missing. Underneath 3 compartment sink.

29-18-4

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Vulcan oven Heavy grease buildup.

22-08-4

Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**

42-01-4

Oct 26, 2022

Routine - Food

1 major violation. 3 minor violations.

View 4 violations

Proper Hot and Cold Holding Temperatures

FL-21

Food Contact Surfaces Clean and Sanitized

FL-22

Warewashing Facilities Maintained and Used

FL-24

Washing Fruits and Vegetables

FL-42

Show all 8 inspections Show less

Frequently Asked Questions

When was Jw Marriot Marquis Hotel Main Kitchen last inspected?

The most recent health inspection at Jw Marriot Marquis Hotel Main Kitchen on file is from Dec 15, 2025. The public record contains eight inspections in total.

What is the most common violation at Jw Marriot Marquis Hotel Main Kitchen?

Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Jw Marriot Marquis Hotel Main Kitchen.

How does Jw Marriot Marquis Hotel Main Kitchen compare to other restaurants in Miami?

Jw Marriot Marquis Hotel Main Kitchen most recently scored 95 out of 100, which is higher than the Miami average of 74.

Has Jw Marriot Marquis Hotel Main Kitchen's inspection record improved over time?

Results have been roughly steady. Inspections at Jw Marriot Marquis Hotel Main Kitchen have averaged around four violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Jw Marriot Marquis Hotel Main Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Jw Marriot Marquis Hotel Main Kitchen inspected?

Based on the inspection history on file, Jw Marriot Marquis Hotel Main Kitchen is inspected around three times per year on average.

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