NOVOTEL MIAMI BRICKELL

Name: NOVOTEL MIAMI BRICKELL
Address: 1500 SW 1 AVE, MIAMI, FL, 33129, US
Rating: 0

1500 SW 1 AVE, MIAMI, FL 33129

License #2335152

🏨 Hotel/Resort ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 13 findings · 2 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NOVOTEL MIAMI BRICKELL in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 85 total violations — 13 critical, 25 major, 47 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 30, 2026 shows 13 observation rows: 2 critical, 5 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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NOVOTEL MIAMI BRICKELL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[55-01-5] Observed Establishment charging operational charges of 20 percent without properly disclosing the information on the menu/web/app and the bill/receipt.
[22-08-4] Observed Interior of convection oven a regulars oven with accumulation of grease/food debris .
[48-01-5] Observed No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only
[08B-01-4] Observed Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination- ham, cheese, salads, fruits, bread, waffles, pancakes, scrambled eggs, bacon, cooked potatoes.
[16-54-4] Observed hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. Observed 170 F.
[16-21-4] Observed Accumulation of debris on exterior of warewashing machine.
[05-08-4] Observed No probe thermometer provided to measure temperature on dishwasher area.
[12A-08-4] Observed Hot water takes too long and never reach the correct temperature.
[16-03-4] Observed Accumulation of debris inside warewashing machine.
[03C-89-4] Observed partially cooked chicken and beef according to chef inside walk in cooler with no labels indicating that the product was partially cooked or labeled raw.
[03C-94-4] Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed partially cooked food stored underneath raw food inside walk in cooler.
[21-08-4] Observed Wiping cloth quaternary ammonium compound sanitizing solution at 0 ppm.
[31B-04-4] Observed No handwashing sign provided at a hand sink used by food employees next to fryer station.

Official DBPR inspection report ↗

Disposition: Warning Issued
[55-01-5] Observed Establishment charging operational charges of 20 percent without properly disclosing the information on the menu/web/app and the bill/receipt.
[16-03-4] Observed Accumulation of debris inside warewashing machine.
[12B-07-4] Observed Employee beverage container on a food preparation table or over/next to clean equipment/utensils across cooking line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two commercial ROP raw tuna packages thawing in ROP bags inside the walk-in cooler, and three thawing in ROP bags inside the grill stations drawer cooler. Also observed red beans (50F - Cold Holding) Discarded at time of inspection.
[27-16-4] Observed Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
[02B-01-5] Observed Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
[21-08-4] Observed Wiping cloth quaternary ammonium compound sanitizing solution at 0 ppm.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed two raw commercially ROP thawed inside ROP bag.
[12A-08-4] Observed Hot water takes too long and never reach the correct temperature.
[53A-14-4] Observed Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment, chef unable to answer the correct temperature of thermometer calibration.
[08A-02-6] Observed uncovered Raw shrimp stored over or with ready-to-eat food fries in a freezer - not all products commercially packaged.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked red beans (50F - Cold Holding); Brussels (53F - Cold Holding); cut lettuce (56F - Cold Holding); raw fish (52F - Cold Holding); raw beef (50F - Cold Holding) Han (62F - Cold Holding); hummus (69F - Cold Holding); cut melon (60F - Cold Holding); feta cheese (65F - Cold Holding); Greek yogurt (57F - Cold Holding) paella (46F - Cold Holding); cut tomato (45F - Cold Holding).
[27-24-5] Observed Hot water at three-compartment sink does not reach 100 degrees Fahrenheit where manual warewashing occurs.
[03C-94-4] Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed partially cooked food stored underneath raw food inside walk in cooler.
[02B-02-5] Observed Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
[05-08-4] Observed No probe thermometer provided to measure temperature on dishwasher area.
[08B-01-4] Observed Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination- ham, cheese, salads, fruits, bread, waffles, pancakes, scrambled eggs, bacon, cooked potatoes.
[16-54-4] Observed hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications.
[21-38-4] Observed Wiping cloth sanitizing solution stored on the floor throughout kitchen area.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed clean equipment reach with rust shelves located next to three compartment sink.
[27-09-4] Observed No running water at three-compartment sink.
[27-18-4] Observed hot water unavailable at the kitchen handwashing/warewashing sink faucets.
[31A-11-4] Observed Hand wash sink used for purposes other than handwashing at bar area.
[31B-03-4] Observed No soap provided at handwash sink at bar area.
[40-06-5] Observed Employee personal items stored (phone)in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[48-01-5] Observed No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
[50-09-4] Current Hotel and Restaurant license not displayed.
[16-21-4] Observed Accumulation of debris on exterior of warewashing machine.
[22-08-4] Observed Interior of convection oven a regulars oven with accumulation of grease/food debris .
[31B-04-4] Observed No handwashing sign provided at a hand sink used by food employees next to fryer station.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes inside one compartment sink.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed partially cooked chicken and beef according to chef inside walk in cooler with no labels indicating that the product was partially cooked or labeled raw.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed top of DM soiled.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed no self closing doors at bathrooms used by staff.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not upturned at area where ROP machine is located and at entrance to kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed open cup on food prep table at kitchen entrance. Cup was removed.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor across from ice machine.
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIF cooler gaskets across from oven soiled, RIC interior at ice cream interior.
[29-08-4] Plumbing system in disrepair. Observed water faucet leaking at 3CS.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed ROP raw beef missing date and time at WIC. As per chef, made day before. Coached chef on correct procedure.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Cloth was correctly stored.
[22-41-4] 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 Bar Dishwasher with a 0 ppm chlorine concentration.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef under raw chicken at WIC. Product was correctly stored.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Traditional Hollandaise on menu not linked to advisory.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.