Mayor's Cafe
Last inspected: Mar 16, 2026
55
Score
The health department has logged nine inspections at Mayor's Cafe, the earliest from 2022. The newest entry in the record is dated Mar 16, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
The most common issue across all inspections has been “no chemical test kit provided when using sanitizer”, showing up three times.
That's lower than the typical Miami Lakes restaurant, which scores around 74. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towels stored in chlorine sanitation solution of 400 ppm. Operator add water, rechecked 100 ppm. **Corrected On-Site**
41-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Clean-Up of Vomiting and Diarrheal Events form was emailed to operator. **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit. **Repeat Violation**
16-37-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food with no beard guard.
13-04-4
Basic - Insect control device installed over food preparation area. Observed insect device over bread, salt shelves.
35B-02-4
Basic - Single-service articles improperly stored. Observed to go food containers, plastic lids on the front line floor.
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Sugar containers located in cafeteria station.
02D-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while preparing food items. Operator removed it during inspection. **Corrected On-Site**
13-07-4
55
Oct 29, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw eggs over cheese spread.
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling soil dishes then proceeded to change her gloves before washing her hands prior.
12A-07-5
High Priority - 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 DW machine located at kitchen no sanitizing properly with 0 ppm.
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not available during the inspection.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in the hand wash sink at front counter.
31B-02-4
Basic - Equipment in poor repair. Observed gasket torn on prep cooler at cook line.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife stored in between a small space between the reach in coolers lid.
10-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues, unit located at cook line. **Repeat Violation**
22-16-4
45
Feb 7, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - 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 go from washing dirty dishes to store clean dishes without washing hands in between.
12A-13-4
High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler observed raw beef patty stored over bananas.
08A-04-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at cook line soiled.
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located at cook line.
22-20-5
Basic - Reach-in freezer interior has accumulation of soil residues, unit located in front of the walk in cooler.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in cooler doors, oven doors at cook line soiled. **Repeat Violation**
23-03-4
61
Jul 31, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
64
Jul 29, 2024
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed 2 vacuum breakers missing at mop sink. **Warning**
29-34-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed In the walk in cooler observed: pooled eggs (49F - Cold Holding), as per chef pooled eggs cooling for over 4 hours. Instructed cook to discard eggs. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line sandwich cooler station observed: guacamole mixed (50F - Cold Holding); At cook line observed in stored in containers in ice egg whites (49F - Cold Holding); as per cook out of temperature for more than 4 hours. Instructed employee to discard egg whites. At front line on the countertop observed butter in ramekins (79F - Cold Holding), as per employee out of refrigeration for over 4 hours. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front line on the countertop observed butter in ramekins (79F - Cold Holding), as per employee out of refrigeration for over 4 hours. At cook line observed in stored in containers in ice egg whites (49F - Cold Holding); as per cook out of temperature for more than 4 hours. Instructed employee to discard egg whites. In the walk in cooler observed: pooled eggs (49F - Cold Holding), as per chef pooled eggs cooling for over 4 hours. Instructed cook to discard eggs. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed 1 quart commercially processed country gravy at cook line at 80F. As per employee, gravy is heated in larger batches and portioned in quarts and left on counter for service, he also stated food was left out of temperature for less than 1 hour. Employee reheating food. **Warning**
03B-01-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Ailin, Orlando, Marcus, Marielena working for over 60 days with no proof of food handling training. **Warning**
53B-01-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee did not know how to calibrate probe thermometer. **Warning**
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed package of chicken thawing at kitchen hand wash sink and also observed a bucket in hand wash sink at mop sink closet. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No QT test kit on site. **Warning**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in the interior of ice machine at kitchen. **Warning**
22-20-5
Basic - Employee used visibly soiled food thermometer to measure food temperatures without first cleaning the thermometer. Observed probe thermometer with old food build up and residue. **Warning**
08B-21-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop touching ice at ice chest at front cooler. **Warning**
10-08-5
Basic - Open dumpster lid. Observed dumpster lid open. **Warning**
33-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloth not in sanitizer bucket on back cook line. **Warning**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar at coffee station not labeled. **Warning**
02D-01-5
23
Feb 13, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Metal stem-type thermometer soiled. Observed above reach in cooler located across from cook line. **Repeat Violation**
22-12-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee engage in multiple activities without changing gloves at kitchen. Coached employing proper technique. Employee removed gloves and washed hands before putting new gloves on. **Corrected On-Site**
12A-09-4
Intermediate - No soap provided at handwash sink. Observed no hand soap at hand-sink located across from 3 compartment sink. Employee replenished hand soap. **Corrected On-Site**
31B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers interior soiled located at kitchen across from cook line. **Repeat Violation**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the kitchen. Observed reach in freezer soiled located across from walk in cooler. **Repeat Violation**
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area located in the front counter of establishment. **Repeat Violation**
14-09-4
58
Aug 10, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
61
Jan 13, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
58
Aug 4, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of kitchen table Gravy at 120F Hot holding, cook put gravy on top of stove to reheat to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed packages of smoked salmon stored above open container with cooked potatoes inside walk-in cooler. Employee moved cooked potatoes to a different shelf by themselves. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed inside utility closet next to mop sink **Repeat Violation**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoke salmon and poached eggs offered on the menu, no identified.
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sliced cheese, sliced ham according to cook sliced the day before no date labeled. Inside walk in cooler.
02C-02-5
Basic - Cove molding at floor/wall juncture broken/missing. Observed under hand wash sink at kitchen. **Repeat Violation**
36-03-4
Basic - Food stored on floor. Observed containers with cooking oil stored on the floor by walk in cooler.
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area. Cook replaced soiled towels **Corrected On-Site**
21-09-4
45
Frequently Asked Questions
When was Mayor's Cafe last inspected?
The most recent health inspection at Mayor's Cafe on file is from Mar 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Mayor's Cafe?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited three times, more than any other issue at Mayor's Cafe.
How does Mayor's Cafe compare to other restaurants in Miami Lakes?
Mayor's Cafe most recently scored 55 out of 100, which is lower than the Miami Lakes average of 74.
Has Mayor's Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Mayor's Cafe have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mayor's Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mayor's Cafe inspected?
Based on the inspection history on file, Mayor's Cafe is inspected around two times per year on average.
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