Miss Mui Chinesse Bistro
Last inspected: Mar 9, 2026
32
Score
Miss Mui Chinesse Bistro appears in inspection records 10 times, starting in 2022. Miss Mui Chinesse Bistro was last inspected on Mar 9, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near 13 violations per visit across recent inspections.
“Exterior door has a gap at the threshold that opens” comes up most often, recorded six times in the inspection record.
Miss Mui Chinesse Bistro's latest score of 32 falls below the Key Biscayne average of 57. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
4
Major latest
6
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over brownies at RIC at prep area.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (51F - Cold Holding) at cook line. As per manager, less than 2 hours. Ice was placed in a plastic container and cheese container submerged in it for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed staff change gloves with no hand washing. Coached staff on correct procedure. **Repeat Violation**
12A-07-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing proper chlorine concentration at DM. Coached staff member on correct amount.
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed scouring pads inside HWS at ware washing area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at ware washing area.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at HWS at ware washing area.
31B-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at only bathroom.
32-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at on shelf at ware washing area.
24-05-4
Basic - Equipment in poor repair. Observed Avantco RIC gaskets in disrepair.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed plastic container of oil on floor at dry storage area.
08B-38-4
32
Nov 24, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw salmon at reach in freezer. Employee relocated products. **Corrected On-Site**
08A-17-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands, instructed employee on proper method.
12A-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in holding unit throughout establishment.
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind 3 compartment sink at kitchen.
36-27-5
55
Jan 28, 2025
Routine - Food
3 critical violations. 7 major violations. 10 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice across cook line : pooled eggs (48F - Cold Holding) 2nd floor on top of reach in cooler at: ; diced cheese (62F - Cold Holding) as person in charge for approximately 1 hour prior. Advised to add more ice to the bowl and place cheese inside reach in cooler.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut lettuce at second floor.
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cloth lining with mixed greens at second floor.
14-86-1
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook washed hands inside 3 compartment sink, coached employee on correct procedures.
12A-03-4
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. Provided to operator via email.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal scrubs inside handwashing sink at kitchen and second floor.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed at front counter. **Repeat Violation**
41-17-4
Basic - Faucet/handle missing at plumbing fixture. Observed faucet handle in disrepair at front counter.
29-09-4
Basic - Food stored on floor. Observed produce on floor at second floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed spatulas between 3 compartment sink and wall.
10-17-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers at 2 floor.
21-12-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted at cook line.
24-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
19
Oct 7, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. - From follow-up inspection 2024-10-07: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by table next to mop sink. - From follow-up inspection 2024-10-07: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled as its common name at front counter. - From follow-up inspection 2024-10-07: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor at second floor - From follow-up inspection 2024-10-07: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed bug zapper installed over orange juice squeezer on second floor. **Repeat Violation** - From follow-up inspection 2024-10-07: **Time Extended**
35B-02-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** - From follow-up inspection 2024-10-07: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed at front counter. **Repeat Violation** - From follow-up inspection 2024-10-07: **Time Extended**
51-11-4
61
Aug 6, 2024
Routine - Food
3 critical violations. 11 major violations. 8 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50F - Cold Holding) stored inside reach in cooler by dishwasher, as per person in charge it's been outside for approximately 1 hour prior. Person in charge placed ziplock bag with ice over container for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese inside reach in cooler by dishwasher. **Repeat Violation**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook started preparing door no hand washing prior. Coached employee on correct procedures and washed hands. **Corrected On-Site**
12A-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided to person in charge via email.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by table next to mop sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed scraper and sponge stored inside handwashing sink at second floor. Observed metal coffee cups stored inside handwashing sink at front counter, person in charge removed cups.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Eggs Benedict offered as raw on menu not linked to consumer advisory. **Repeat Violation** **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit to check dishwasher machine and no quaternary test kit to check 3 compartment sink and bucket.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand washing sink, person in charge refilled paper. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for cheese and garlic in oil with time marking but no written procedures. Provided to person in charge via email.
03F-10-5
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures. Coached person in charge on correct procedures.
53A-14-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled as its common name at front counter.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at front counter. **Repeat Violation**
51-11-4
Basic - 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 commercially processed fish at 34F thawing inside reach in cooler at second floor not removed from packaging. Person in charge cut throughout packaging. **Corrective Action Taken**
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on ovens door at cook line. **Repeat Violation**
10-20-4
Basic - Insect control device installed over food preparation area. Observed bug zapper installed over orange juice squeezer on second floor. **Repeat Violation**
35B-02-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers stored at drain boards at second floor. **Repeat Violation**
16-46-4
Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor at second floor
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top reach in coolers not stored inside sanitizer buckets at cook line.
21-12-4
14
Apr 15, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed liquid eggs (65F - Cold Holding) holding at room temperature as per chef eggs were placed less than two hours at room temp. Instructed chef to place eggs in ice bath to rapidly cool. **Corrective Action Taken** - From follow-up inspection 2024-04-15: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed liquid eggs (65F - Cold Holding) holding at room temperature as per chef eggs were placed less than two hours at room temp. Instructed chef to place eggs in ice bath to rapidly cool. **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed raw eggs Benedict offered on menu not identified as raw product. - From follow-up inspection 2024-04-15: Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed raw eggs Benedict offered on menu not identified as raw product. **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-04-15: Basic - Accumulation of debris on exterior of warewashing machine. **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2024-04-15: Basic - Buildup of food debris/soil residue on equipment door handles. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-04-15: Basic - Carbon dioxide/helium tanks not adequately secured. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-04-15: Basic - Exterior door has a gap at the threshold that opens to the outside. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2024-04-15: Observed tongs stored on oven handles. **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed bug zapper installed over orange juice squeezer on second floor. - From follow-up inspection 2024-04-15: Basic - Insect control device installed over food preparation area. Observed bug zapper installed over orange juice squeezer on second floor. **Time Extended**
35B-02-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-04-15: Basic - Old labels stuck to food containers after cleaning. **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. - From follow-up inspection 2024-04-15: Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Time Extended**
25-27-4
52
Mar 7, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
21
Sep 26, 2023
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler interior soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - 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.
11-26-1
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed hood filters soiled. observed exterior of reach in coolers soiled.
23-03-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
39
Mar 16, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed egg rolls stored in card board box in reach in cooler.
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Observed interior of microwave soiled.
22-02-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Observed hand sink blocked / inaccessible due to prep table stored in front of hand sink.
31A-07-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in kitchen.
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters heavily soiled. Observed hood soiled. Observed exterior of reach in coolers, microwave and fryers soiled.
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Food stored on floor. Observed containers of oil and soy sauce stored on floor in kitchen.
08B-38-4
41
Oct 31, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed Quan Xin Li, Asdru Yemainz, Jose Efran, Yudelkis Natalisse Martin, Mimi Kaori and Junior Alexander all missing employee food safety training. - From follow-up inspection 2022-10-31: 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. Observed Quan Xin Li, Asdru Yemainz, Jose Efran, Yudelkis Natalisse Martin, Mimi Kaori and Junior Alexander all missing employee food safety training. **Time Extended**
53B-01-5
90
Frequently Asked Questions
When was Miss Mui Chinesse Bistro last inspected?
The most recent health inspection at Miss Mui Chinesse Bistro on file is from Mar 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Miss Mui Chinesse Bistro?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited six times, more than any other issue at Miss Mui Chinesse Bistro.
How does Miss Mui Chinesse Bistro compare to other restaurants in Key Biscayne?
Miss Mui Chinesse Bistro most recently scored 32 out of 100, which is lower than the Key Biscayne average of 57.
Has Miss Mui Chinesse Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Miss Mui Chinesse Bistro have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Miss Mui Chinesse Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Miss Mui Chinesse Bistro inspected?
Based on the inspection history on file, Miss Mui Chinesse Bistro is inspected around three times per year on average.
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