NOVOTEL MIAMI BRICKELL

Name: NOVOTEL MIAMI BRICKELL
Address: 1500 SW 1 AVE, MIAMI, FL, 33129, US
Rating: 63.7

1500 SW 1 AVE, MIAMI, FL 33129

License #2335152

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63.7 Grade F / 100

Failing Health Score

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Quick take

NOVOTEL MIAMI BRICKELL in MIAMI currently holds an InspectFL Health Score of 63.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 25 total violations — 5 critical, 2 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 15, 2026 included 3 critical violations, 0 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal bowls on rack near warewashing area, wet nesting.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop at mop sink not hung properly to dry.
[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 RISOTTO (48F - Cooling); HASHBROWN (50F - Cooling) at walk in cooler, as per chef made the day prior.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee drink stored in reach in cooler at cook line not separated from ready to eat items manager removed personal drink and departed it during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at reach in cooler soiled with mold like substance.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed RISOTTO (48F - Cooling); HASHBROWN (50F - Cooling) at walk in cooler, as per chef made the day prior.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500+ppm) wiping cloth sanitizer. Employee diluted solution with a final reading of 150ppm.

Warning Issued
[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.
[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.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor across from ice machine.
[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.
[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.
[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.
[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.
[33-11-4] Missing drain plug at dumpster.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Cloth was correctly stored.
[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.
[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.

Community reaction

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Community pulse