IHC BALLROOM & MEETING ROOMS

Name: IHC BALLROOM & MEETING ROOMS
Address: 2505 NW 87 AVE, MIAMI, FL, 331721610, US
Rating: 38.2

2505 NW 87 AVE, MIAMI, FL 331721610

License #2328087

🍺 Bar/Pub ℹ️

38.2 Grade F / 100

Failing Health Score

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Latest inspection

October 9, 2026 · 10 findings · 2 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

IHC BALLROOM & MEETING ROOMS in MIAMI currently holds an InspectFL Health Score of 38.2 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 October 9, 2026. Across those visits, inspectors documented 72 total violations — 9 critical, 17 major, 46 minor.

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The latest inspection on October 9, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Inspector notes

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DBPR

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Would you eat here?

IHC BALLROOM & MEETING ROOMS 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: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. . Observed cleaned sanitized raw shell eggs stored over cheese at flip to unit cook line area. Chef relocated the eggs.
[10-20-4] In-use tongs stored on equipment door handle between uses. . Observed tongs stored at food cart handle.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at flip top unit at cook line area blocked
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed unit by coffee station in kitchen area blobs garbage can.
[08B-38-4] Food stored on floor. Observed two cases of frozen product stored on the walk in freezer floor, staff relocated to the rack.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at both units, chef requested maintenance to clean and sanitize it.
[06-09-2] 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. See stop sale. Observed salmon portion still frozen in the process of thawing as per management, coached management on new regulations on ROP thawing fish , provided with procedure pamphlet. Staff removed portions from the ROP bag.
[12A-13-4] 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 dishwasher personnel handling cleaned sanitized plates without washing hands or wearing gloves.
[02D-02-4] Packaged food not labeled as specified by law. Observed container of sugar, flour and panko not labeled with common name at kitchen area. Staff labeled it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover used in kitchen prep area dusted. Staff removed the fan and requested maintenance to clean it.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers and plates not inverted above cook line.
[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 raw salmon, snapper and mahi mahi thawed and still in sealed reduced oxygen packaging located in reach in cooler drawers under cookline.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved blue cutting board on prep station near kitchen office.
[08B-38-4] Food stored on floor. Observed box of raw meat and potatoes stored on the floor in the walk-in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup around walk in freezer door.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on grill handle.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer located in reach in cooler across from grill.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed missing hand wash only sign at hand wash sink near walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all hotboxes soiled beneath and gaskets soiled in reach in cooler doors near kitchen office.
[16-46-4] Old labels stuck to food containers after cleaning located near walk in cooler at pantry area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed rusted shelves in walk-in cooler.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water at 77F in prep sink near kitchen office door.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed a pan of marinated raw beef over a box of green beans and smoked salmon above tortillas inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (48 F - Cold Holding); Pico de gallo (48 F - Cold Holding); chicken wings (48 F - Cold Holding) all located in reach in cooler across from cookline, less than 4 hours. GM directed Chef to removed food items from cooler unit.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Establishment receives fresh oysters, lasts date served not written on tags.
[01C-02-4] Establishment not maintaining oyster tags for 90 days due to last date served not written on tags.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[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. As per operator forms were printed and handed out to employees but have not yet been signed.
[31B-03-4] No soap provided at handwash sink. Observed no soap in dispenser at hand wash sink near hotbox.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink near salad station not working, no hot water observed, unable to take a temperature.