Plymouth Hotel
Last inspected: Feb 23, 2026
70
Score
Across the available record, Plymouth Hotel has eight inspections on file, the first dated 2022. Inspectors last stopped by on Feb 23, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 11 violations earlier on.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing four times across the record.
Plymouth Hotel scores about where you'd expect for a Miami Beach restaurant. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook finished a task and removed his gloves then put on new gloves and began a different task without washing his hands.
12A-07-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice bucket stored on floor between uses. Observed by the by the ice machine. The chef took to be washed. **Corrected On-Site**
10-14-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour. The chef inverted the scoop. **Corrected On-Site**
10-01-5
70
Sep 23, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands. Observed the dishwasher.
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey over beef in the walk-in cooler. The chef moved the turkey to the bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (58F - Cold Holding); cheese (58F - Cold Holding) in the drawer cooler at the end of the cook line. The chef discarded the items.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (58F - Cold Holding); cheese (58F - Cold Holding) in the drawer cooler at the end of the cook line. The chef discarded the items. **Corrected On-Site**
03A-02-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes on rusty shelves.
24-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler fan guard soiled in the first walk-in cooler. **Repeat Violation**
23-03-4
47
Mar 12, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the triple sink.
29-34-4
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 the dishwasher touched dirty dishes and then clean dishes without washing his hands.
12A-13-4
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed a water hose connected to the triple sink faucet.
29-37-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer at the cook line.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour. The chef inverted the scoop. **Corrected On-Site**
10-01-5
Basic - No container installed for catching grease from hood drip tray. The manager replaced the missing pan. **Corrected On-Site**
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the first walk-in cooler fan guards soiled. **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed two hand washing sinks and preparation sink leaking.
29-11-4
47
Aug 27, 2024
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 the dishwasher load dirty dishes into the dish machine and removed clean dishes with same gloves in.
12A-13-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed the reach in cooler and freezer gaskets torn.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the vegetable walk-in cooler fan guards and gasket soiled
23-03-4
64
Mar 29, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
55
Oct 20, 2023
Routine - Food
3 critical violations. 3 major violations. 14 minor violations.
View 20 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw fish over sauces in the walk-in cooler.
08A-08-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the sushi chef rinse a dirty towel and continued cutting fish.
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 eight one pound tuna filets at 43°F. still in the vacuum.
01B-13-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at the bar.
29-28-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a stainless steel pan covering the sign with plastic wrap dispensers on top at the sushi preparation area.
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled at the triple sink. The manager labeled the spray bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed upstairs.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice. The manager removed the bowl and discarded it. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes being stored on rusted shelves.
24-06-4
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 eight one pound tuna filets at 43°F. still in the vacuum.
06-09-1
Basic - Ice bucket stored not inverted between uses. Observed at the bar.
10-14-5
Basic - Ice buildup in reach-in freezer. Observed at the bar.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed on top of the ice machine. The manager took the ice scoop to washed rinsed and sanitized. **Corrective Action Taken**
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed tongs in sea weed at the preparation reach in cooler. The cook removed the tongs. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler gaskets soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed under the landing at the ware washing area.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed a spray handle dripping at the ware washing area.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not identified by common name at the cook line. **Repeat Violation**
02D-01-5
Basic - Single-service articles improperly stored. Observed Togo containers on the floor upstairs.
25-05-4
23
Mar 31, 2023
Routine - Food
2 critical violations. 6 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (88F - Hot Holding) located on kitchen prep counter, across from cookline, less than 4 hours.
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb located at mop sink.
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with the last date served written on each tag. **Repeat Violation**
01C-03-4
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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.
11-27-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection. **Repeat Violation**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed a small hot water sanitizing dish machine at kitchen area, no measuring device available for measuring utensil surface temperature provided at time of inspection.
16-62-1
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. Emailed employee health reporting form to Manager.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water when faucet handle was turned on, unable to take a temperature, located between reach in freezer and prep cooler at kitchen area. Maintenance arrived, in the process of fixing faucet handle. **Corrective Action Taken**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed a metal container with no handle, stored inside a container of flour, located under kitchen counter, next to ice machine. Observed plastic deli cup stored in a container of rice, located on prep counter, across from cookline.
14-01-5
Basic - Cutting board has cut marks and stained located at kitchen prep coolers.
14-09-4
Basic - Floor area(s) covered with standing water located at kitchen warewashing area. **Repeat Violation**
36-22-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on kitchen floor, in front of ice machine.
10-14-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed scooping utensils stored in dipperwell, not turned on, located next to miso soup hot holding unit.
10-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour and salt containers stored under kitchen counters and storage shelves not properly identified.
02D-01-5
30
Nov 9, 2022
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided for quaternary sanitizer used at three compartment sink at kitchen area.
16-37-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment receives fresh oysters, last date not written on tags, provided at the time of inspection.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed small cup stored in handwash sink, across from kitchen prep cooler. Chef removed. **Corrected On-Site**
31A-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed wooden sushi rice mixing bowl stored on kitchen floor, across from cookline. **Repeat Violation**
24-07-4
Basic - Floor area(s) covered with standing water located under kitchen dish machine. **Repeat Violation**
36-22-4
67
Frequently Asked Questions
When was Plymouth Hotel last inspected?
The most recent health inspection at Plymouth Hotel on file is from Feb 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Plymouth Hotel?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Plymouth Hotel.
How does Plymouth Hotel compare to other restaurants in Miami Beach?
Plymouth Hotel most recently scored 70 out of 100, which is about the same as the Miami Beach average of 69.
Has Plymouth Hotel's inspection record improved over time?
Yes. Recent inspections at Plymouth Hotel have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Plymouth Hotel 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 Plymouth Hotel inspected?
Based on the inspection history on file, Plymouth Hotel is inspected around two times per year on average.
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