PLYMOUTH HOTEL

Name: PLYMOUTH HOTEL
Address: 336 21ST ST, MIAMI BEACH, FL, 33139, US
Rating: 40.3

336 21ST ST, MIAMI BEACH, FL 33139

License #2335347

🏨 Hotel/Resort ℹ️

40.3 Grade F / 100

Failing Health Score

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Latest inspection

October 9, 2026 · 8 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PLYMOUTH HOTEL in MIAMI BEACH currently holds an InspectFL Health Score of 40.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 9, 2026. Across those visits, inspectors documented 63 total violations — 16 critical, 8 major, 39 minor.

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Record snapshot

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The latest inspection on October 9, 2026 shows 8 observation rows: 3 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

PLYMOUTH HOTEL 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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (51F - Cold Holding) and oxtail (51F - Cold Holding) in a different cooler. The chef put the butter in the freezer for a quick chill. The chef removed half of the oxtail and put it in the bottom of the reach in.
[12B-01-4] Employee eating while preparing food.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a blue liquid in a spray bottle at the bar not labeled.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef patties over fish in the drawer reach in cooler at the cook line. The cook put it on the bottom shelf.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed upstairs.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of rice. The manager removed the bowl and discarded it.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes being stored on rusted shelves.
[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 eight one pound tuna filets at 43°F. still in the vacuum.
[10-14-5] Ice bucket stored not inverted between uses. Observed at the bar.
[14-69-4] Ice buildup in reach-in freezer. Observed at the bar.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed on top of the ice machine. The manager took the ice scoop to washed rinsed and sanitized.
[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 tongs in sea weed at the preparation reach in cooler. The cook removed the tongs.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler gaskets soiled.
[25-05-4] Single-service articles improperly stored. Observed Togo containers on the floor upstairs.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed under the landing at the ware washing area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed a spray handle dripping at the ware washing area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not identified by common name at the cook line.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed raw fish over sauces in the walk-in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the sushi chef rinse a dirty towel and continued cutting fish.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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 eight one pound tuna filets at 43°F. still in the vacuum.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a stainless steel pan covering the sign with plastic wrap dispensers on top at the sushi preparation area.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled at the triple sink. The manager labeled the spray bottle.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed at the bar.