The Tony Hotel
Last inspected: Sep 9, 2025
61
Score
The Tony Hotel has been inspected nine times since 2022. On Sep 9, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to three violations per visit.
The pattern that stands out is “ceiling/ceiling tiles/vents soiled”, which has been cited three times.
Restaurants in Miami Beach average 69, so The Tony Hotel trails the local norm. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Sep 9, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (47F - Cold Holding) inside WIC, as per employee had product outside for approximately 30 minutes prior.
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 raw shell eggs cracked at reach in cooler cook line.
01B-14-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile soiled by HWS located by RIF.
36-34-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
61
Mar 7, 2025
Complaint Full
No violations found.
100
Feb 17, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
86
Oct 1, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing inside a container with water, instructed employee to placed beef inside the sink with running water and she did. **Corrected On-Site**
06-01-5
95
Jun 24, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at vents at preparation area. **Warning** - From follow-up inspection 2024-06-24: Observed at vents at preparation area. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-06-24: Observed current Hotel and Restaurant license not displayed. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bathroom used by staff. **Warning** - From follow-up inspection 2024-06-24: Observed no hand washing sign at bathroom used by staff. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler and reach-in freezer gaskets at salad preparation area soiled. **Warning** - From follow-up inspection 2024-06-24: Observed reach-in cooler and reach-in freezer gaskets at salad preparation area soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Utensils in poor condition. Observed reach-in gasket in disrepair at salad preparation area and walk-in cooler. **Warning** - From follow-up inspection 2024-06-24: Observed reach-in gasket in disrepair at walk-in cooler. **Time Extended**
14-12-4
78
Apr 23, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine with a chlorine concentration of 0 ppm. **Warning**
22-41-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge not knowing how to calibrate thermometer using the cold method. **Warning**
53A-14-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at vents at preparation area. **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bathroom used by staff. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler and reach-in freezer gaskets at salad preparation area soiled. **Warning**
23-03-4
Basic - Utensils in poor condition. Observed reach-in gasket in disrepair at salad preparation area and walk-in cooler. **Warning**
14-12-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
58
Jan 31, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Pesticide-emitting strip present in food prep area. Observed over a chest freezer and next to the dish machine.
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (66F); butter (66F - Cold Holding); as per the cook the items were put on line approximately 2 hours ago. The cook covered the items with ice. **Corrective Action Taken**
03A-02-5
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. Form provided. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
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. Form provided. **Corrective Action Taken**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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 4 vacuumed seal mahi mahi in the walk-in cooler defrosting, the internal temperature was at 36°F. The cook cut the corners of the vacuum sealed bags. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a covered bottle on top of a cutting board. The manager removed it.
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. The manager removed it. **Corrected On-Site**
21-04-4
45
Apr 3, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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 agreement form to Manager.
11-26-1
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
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container, with no handle, stored in a container of uncooked rice, located under kitchen counter. Manager removed plastic container stored in food storage container of uncooked rice. **Corrected On-Site**
14-01-5
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 mahi mahi, no longer frozen, not removed from commercially processed reduced oxygen packaging prior to thawing inside walk in cooler.
06-09-1
Basic - Food not stored at least 6 inches off of the floor. Observed plastic box containers of oil, stored on floor at downstairs dry storage area.
08B-47-4
70
Nov 29, 2022
Routine - Food
4 major violations. 11 minor violations.
View 15 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the potato cutter soiled.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed in the ware wash area. The cook labeled the items. **Corrected On-Site**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed a date of 12-23-19 on the filters.
29-28-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler shelving soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles at the preparation cooler and several plastic containers with different products not labeled. The cook labeled the items. **Corrected On-Site**
02D-01-5
Basic - Worn, torn observed in front of the walk-in cooler.
36-10-4
Basic - Clean utensils stored between equipment and wall. Observed at the preparation sink.
24-14-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in the ware wash area.
24-08-4
Basic - Food stored on floor. Observed plastic containers on the floor in the walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Observed holes in the wall next to the oven.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the chest freezer.
14-69-4
Basic - Ice scoop handle in contact with ice. Observed next to the coffee machine.
10-08-5
39
Frequently Asked Questions
When was The Tony Hotel last inspected?
The most recent health inspection at The Tony Hotel on file is from Sep 9, 2025. The public record contains nine inspections in total.
What is the most common violation at The Tony Hotel?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited three times, more than any other issue at The Tony Hotel.
How does The Tony Hotel compare to other restaurants in Miami Beach?
The Tony Hotel most recently scored 61 out of 100, which is lower than the Miami Beach average of 69.
Has The Tony Hotel's inspection record improved over time?
Yes. Recent inspections at The Tony Hotel have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Tony 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 The Tony Hotel inspected?
Based on the inspection history on file, The Tony Hotel is inspected around three times per year on average.
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