HOTEL INDIGO MIAMI BRICKELL/ ATWELL SUITES MIAMI BRICKELL

Name: HOTEL INDIGO MIAMI BRICKELL/ ATWELL SUITES MIAMI BRICKELL
Address: 145 SW 11 STREET, MIAMI, FL, 33130, US
Rating: 0

145 SW 11 STREET, MIAMI, FL 33130

License #2336808

🎬 Concession/Venue ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 8 findings · 0 critical

Routine - Food (follow-up)

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Quick take

HOTEL INDIGO MIAMI BRICKELL/ ATWELL SUITES 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 13 times from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, DBPR recorded 151 total findings; InspectFL has detailed violation rows for 149 of them so far.

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Inspections on file

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The latest inspection on October 22, 2026 shows 8 observation rows: no critical rows, 1 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

149

Coverage note

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HOTEL INDIGO MIAMI BRICKELL/ ATWELL SUITES 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.

Disposition: Call Back - Complied
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed two tongs stored on oven handles. Operator removed.
[16-23-4] Observed accumulation of lime scale on the inside of the dishmachine.
[16-62-1] Observe no measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[25-05-4] Observed single service cups and plates stored on the floor in the dry storage area.
[29-08-4] Observed faucet in disrepair at handwashing sink near cookline.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed groove cutting board on prep area.
[21-04-4] Observed soiled wiping cloth under cutting board in prep area.
[25-27-4] Observed unwrapped straws placed on top of the bar easily accessible for consumers to obtain.

Disposition: Warning Issued
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed missing parasite destruction letter for mahi mahi used to make ceviche.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed an open bag of raw chicken over raw potatoes inside reach in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed two tongs stored on oven handles. Operator removed.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed pizza spatula placed on soiled food pan above the oven.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed groove cutting board on prep area.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. Observed final rinse 160°F.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed soiled wiping cloth under cutting board in prep area.
[29-08-4] Plumbing system in disrepair. Observed faucet in disrepair at handwashing sink near cookline.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed food pan inside handwashing sink near cookline.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed handwashing sink near cookline. Operator replaced paper towels.
[35A-02-8] Live, small flying insects found. Observed two small flying insects around her bat area.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef unaware to calibrate thermometer when asked.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[08B-12-5] Stored food not covered. Observed raw frozen chicken one and not covered or closed.
[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 no label for ROP cooked steak inside the reach in freezer.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with label, Bar Only, but not identifying chemical. Per operator if is sanitizer.
[25-05-4] Single-service articles improperly stored. Observed single service cups and plates stored on the floor in the dry storage area.
[01A-15-4] Operator unable to provide documentation for source of fish. See stop sale. Observed missing invoice for mahi-mahi fish used to make ceviche
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (58F - Cold Holding); butter (48F - Cold Holding); pancake batter (64F - Cold Holding); cut tomatoes (50F - Cold Holding).
[16-62-1] Observe no measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws placed on top of the bar easily accessible for consumers to obtain.
[08B-38-4] Food stored on floor. Observed yogurt stored on the floor in the walk in cooler and other food items. Also observed food stored on the floor in walk in freezer, oil, chips and other food items on the floor at dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled vent covered inside walk in cooler.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean plates and coffee mugs stored next to handwashing sink with no splash guard at coffee station.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (48F - Cold Holding) cooked on 10/20.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer soiled at the blade area. Also observed soiled mixer.
[03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed conducting ROP for steaks with no label and with no approved HACCP plan.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed small plastic cup used as a scoop inside bin of seasoning. Operator removed.
[06-09-1] 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 commercially packaged tuna and mahi mahi not removed for packaging while frozen at the cook line drawers.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board located across the cook line with cut marks and no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag inside hand wash sink next to three compartment sink. Operator removed.
[14-11-5] Equipment in poor repair. Observed reach in cooler located across the cook line with torn gasket.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed two sets of tongs on oven door handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 73F at the cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign for hand wash sink at bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers located across the cook line with soiled interior.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single use straws at bar area not covered or protected.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar with no label in kitchen area.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor under dry station heavily soiled.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloves on and immediately grab clean utensil with no hand wash.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with soiled gloves near cook line not changing as needed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed kitchen equipment inside hand wash sink next to three compartment sink. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks throughout kitchen area.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Gloria Gonzalez, Catalina Martinez, Luz Henno, and others recently expired 03/31/2026.

Disposition: Warning Issued
[24-07-4] Observed cleaned utensils stored below bug zapper to the left of dish machine.
[06-09-1] 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 ROP bag of mahi mahi fully defrosted at reach-in cooler under cook line. Bag was discarded.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed at bathroom used by staff.
[08B-38-4] Food stored on floor. Observed ice cream and and raw beef stored on walk-in freezer floor and box of plastic container of biscotti on floor at dry storage area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at bar sinks and at coffee station at front counter and at bathroom used by staff.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties, raw ground beef, and raw salmon stored over commercially processed cooked onion soup at walk-in cooler.
[01B-13-4] Observed 2 Mahi mahi and 3 Tuna ROP packages fully thawed in cooler while in packaging.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator using quaternary without proper test kit.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in hand wash sink to right of three comparment sink, at coffee station at front counter, and bar hand washing sinks.
[51-16-7] The following were observed: Remodeling of bar area with no plan review approved. Hand washing sink moved from next to ice machine across walk-in cooler and prep sink removed from across walk-in cooler area. Kitchen with cooling units, three compartment sink, prep tables, hand washing sinks, and bar area on 24th floor without plans submitted and approved.

Disposition: Warning Issued
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach-in cooler at end of cook-line.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in container with flour.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned utensils stored below bug zapper to the left of dish machine.
[06-09-1] 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 ROP bag of mahi mahi fully defrosted at reach-in cooler under cook line. Bag was discarded.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed at bathroom used by staff.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor below dish washing machine.
[08B-38-4] Food stored on floor. Observed ice cream and and raw beef stored on walk-in freezer floor and box of plastic container of biscotti on floor at dry storage area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife on prep line stored between cutting board and reach-in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on handle of oven door on hot line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle not above stored flour.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler below ham slicer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at bar sinks and at coffee station at front counter and at bathroom used by staff.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler to the right of prep area across from cook line and accumulate soiled on fan guard at walk-in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in reach in cooler to the right and left of prep area across from cook line.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on top of cutting board on preparation table across from cook line.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored with the food-contact surface up at preparation area.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish,aching with a temperature of 156F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties, raw ground beef, and raw salmon stored over commercially processed cooked onion soup at walk-in cooler.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed commercially packaged
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed ROP bag of mahi mahi fully defrosted at reach-in cooler under cook line. Bag was discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasteurized scramble egg mix (56F - Cold Holding) at reach-in cooler across from cook line. As per chef, less than 2 hours. Flip top was closed for rapid cooling.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a mop sink located in closet without a vacuum breaker
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef not knowing how to calibrate a temperature using the cold method. Coached chef on correct procedure.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed empty water bottle in hand washing sink at bar.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator using quaternary without proper test kit.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in hand wash sink to right of three comparment sink, at coffee station at front counter, and bar hand washing sinks.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The following were observed: Remodeling of bar area with no plan review approved. Hand washing sink moved from next to ice machine across walk-in cooler and prep sink removed from across walk-in cooler area. Kitchen with cooling units, three compartment sink, prep tables, hand washing sinks, and bar area on 24th floor without plans submitted and approved.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand washing sink at bar sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned smoked salmon and cooked sliced roasted pork in walk in cooler with no date marking. As per manager, less than 2 days.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pot and pans not inverted on shelf above cook line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle inside rice container touching product.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 70F at first floor by dishwasher machine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers throughout kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves to start preparation and no hand washed prior. Coached employee on correct procedures and employee washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (70F - Cold Holding) on top of reach in cooler, as per operator he had product out for approximately 1 hour prior. Operator placed inside reach in cooler for rapid cooling.
[16-37-1] Expired quaternary chemical test kit on 06-15-2022 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand washing sink by 3 compartment, operator removed.
[53A-05-6] 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/
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed boiler with 700 BTU no certificate provided.

Disposition: Warning Issued
[06-09-1] 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. Operator cut fish bags open.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler across from cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in walk in cooler soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At the time of the inspection observed Chef Marta Tang, missing manager certificate. As per management chef has been employed at establishment since December 2023.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food debris on slicer blade.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at cook line blocked by container.
[11-26-1] 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 employee health agreement to operator.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. At the time of the inspection observed two boilers with 700,000 btu. No boiler certificate provided during inspection. Establishment is still trying to get them certified.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor behind cook line soiled with accumulated debris/grease.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled. Observed hand sink near walk in cooler soiled. Observed exterior of reach in cooler across from cook line soiled.
[25-05-4] Single-service articles improperly stored. Observed single service plates stored on floor in dry storage area.
[01B-07-4] Food with mold-like growth. See stop sale. At the time of the inspection observed cooked tomato sauce with vegetables with mold like substance. Chef discarded.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. At the time of the inspection observed establishment offers raw fish ceviche, no letter of parasite destruction provided.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked lasagna in walk in cooler. Chef placed items in correct order.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the time of the inspection observed Salsa Yogurt sauce dated 09-01-23 and cooked rice dated 08-29-23. Chef discarded products.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler soiled at cook line. Observed accumulation of old food debris on slicer blade.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. At the time of the inspection observed two boilers with 700,000 btu. No boiler certificate provided during inspection. Establishment is still trying to get them certified.