The Marlin Hotel
Last inspected: Jan 6, 2026
52
Score
Going back to 2023, The Marlin Hotel has five inspections in the public record. The newest entry in the record is dated Jan 6, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Across the inspection history, “no chemical test kit provided when using sanitizer” is the issue that surfaces most often, recorded three times.
Restaurants in Miami Beach average 69, so The Marlin Hotel trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
5
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
52
May 13, 2025
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 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 waiter.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over the cheese in the walk in cooler.
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in the sink at the bar. The bartender removed it. **Corrected On-Site**
31A-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.Observed in the hallway where the ice machine is located and upright refrigerator.
36-37-5
Basic - Ceiling tile missing. Observed above the dish machine.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn.
14-11-5
Basic - Ice bucket stored on floor between uses. Observed at the bar. The bartender put it in the back room. **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 a scoop handle touching the flour. The chef inverted it. **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 the reach in cooler gaskets soiled. Observed the hand sink at the bar soiled.
23-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender put the straws behind the bar. **Corrected On-Site**
25-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
33
Aug 3, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-08-03: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
16-62-1
90
Jul 27, 2023
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk (50F Cold Holding) As per employee, 1 hour out of cooler. Employee moved product to reach in cooler for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed hot water sanitizing machine at 144F. Manager will use 3 compartment sink for dishwashing. **Corrective Action Taken** **Warning**
16-54-4
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. Provided cleanup procedures to manager electronically. **Corrected On-Site** **Warning**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
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. Provided reporting responsibilities to manager electronically. **Warning**
11-26-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned mold-like substance. **Corrected On-Site** **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - No Heimlich maneuver/choking sign posted. Provided Choking poster to manager via electronically. **Corrective Action Taken** **Warning**
51-13-4
43
Jan 9, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
78
Frequently Asked Questions
When was The Marlin Hotel last inspected?
The most recent health inspection at The Marlin Hotel on file is from Jan 6, 2026. The public record contains five inspections in total.
What is the most common violation at The Marlin Hotel?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited three times, more than any other issue at The Marlin Hotel.
How does The Marlin Hotel compare to other restaurants in Miami Beach?
The Marlin Hotel most recently scored 52 out of 100, which is lower than the Miami Beach average of 69.
Has The Marlin Hotel's inspection record improved over time?
Results have been roughly steady. Inspections at The Marlin Hotel have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Marlin Hotel 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 The Marlin Hotel inspected?
Based on the inspection history on file, The Marlin Hotel is inspected around two times per year on average.
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