What is Fairwind Hotel's health inspection score?

Fairwind Hotel has a SafeDine safety score of 22 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fairwind Hotel last inspected?

Fairwind Hotel was last inspected on January 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fairwind Hotel have?

Fairwind Hotel has 75 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fairwind Hotel safe to eat at?

Fairwind Hotel has a safety score of 22/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Fairwind Hotel serve?

Fairwind Hotel serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Fairwind Hotel

Name: Fairwind Hotel
Address: 1000 COLLINS AVE, Miami Beach, 33139
Rating: 22

1000 COLLINS AVE, Miami Beach

Last Inspected: 1/8/2026

▲Improving

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0Poor

American•South Beach

Ranked #602 of 624 in South BeachBetter than 22% of american restaurants

Declining

5 inspections

Last: Jan 8, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

12x

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-84

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

-9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 16/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (22/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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1000 COLLINS AVE, Miami Beach, FL 33139

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Violation Timeline

Sep 2022

1 inspections

4 high priority

5 intermediate

12 basic

Sep

Mar 2023

2 inspections

7 high priority

8 intermediate

11 basic

Sep 2025

1 inspections

3 high priority

5 intermediate

11 basic

Sep

Jan 2026

1 inspections

3 high priority

1 intermediate

5 basic

Inspection History

5 records on file

2 Routine - Food3 Routine

Jan 26

Routine - Food InspectionLatestInspection Completed - No Further Action

3 High1 Med5 Basic

9 total3 risk factors

40/100inspection score

−48 pts

High Priority (3)

−30 pts

03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10

Intermediate (2)

−10 pts

01CShellstock tags missing or shellstock commingled−5
04Facilities inadequate to maintain TCS food temperatures−5

Basic (2)

−8 pts

02DFood not properly labeled or not in original container(2x)−4
28Sewage/waste water not properly disposed(2x)−4

Base deductions−48 pts

Risk factor bonus (3× +5)−15 pts

Sep 25

Routine - Food InspectionInspection Completed - No Further Action

3 High5 Med11 Basic

19 total7 risk factors

8/100inspection score

−117 pts

High Priority (7)

−80 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or above(2x)Risk Factor−20
03CRaw animal food not cooked to proper temperatureRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (3)

−25 pts

01CShellstock tags missing or shellstock commingled(2x)−10
04Facilities inadequate to maintain TCS food temperatures−5
22Food-contact surfaces not clean and sanitized(2x)−10

Basic (4)

−12 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored−2
28Sewage/waste water not properly disposed(2x)−4
46Exits blocked or locked−2

Base deductions−117 pts

Risk factor bonus (7× +5)−35 pts

Mar 23

Routine Inspection

2 High1 Med

3 total

75/100inspection score

−6 pts

Basic (3)

−6 pts

35Live animals present−2
35Live animals present−2
51Linens/napkins improperly stored−2

Base deductions−6 pts

Mar 23

Routine Inspection

5 High7 Med11 Basic

23 total

0/100inspection score

−107 pts

High Priority (5)

−50 pts

01Raw food stored above ready-to-eat food−10
02Inadequate cold holding temperature−10
03Potentially hazardous food not cooked properly−10
03Potentially hazardous food not cooked properly−10
08Food-contact surfaces not properly sanitized−10

Intermediate (9)

−45 pts

12Employee not following handwash procedures−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
16Employee eating/drinking in food area−5
22Food-contact surfaces not properly cleaned−5
22DBPR violation code 22−5
22DBPR violation code 22−5
23DBPR violation code 23−5
24DBPR violation code 24−5

Basic (6)

−12 pts

25Improper sewage/waste disposal−2
27Building not maintained in good repair−2
31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2
35Live animals present−2
36Trash containers not covered−2

Base deductions−107 pts

Sep 22

Routine Inspection

4 High5 Med12 Basic

21 total

11/100inspection score

−107 pts

High Priority (5)

−50 pts

02Inadequate cold holding temperature−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10
10Required employee training not completed−10

Intermediate (9)

−45 pts

14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
16Employee eating/drinking in food area−5
16Employee eating/drinking in food area−5
22DBPR violation code 22−5
22DBPR violation code 22−5
23DBPR violation code 23−5
24DBPR violation code 24−5

Basic (6)

−12 pts

25Improper sewage/waste disposal−2
29Improper food storage/protection−2
31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2
40Dumpster area not clean−2
41Plumbing in disrepair−2

Base deductions−107 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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