Mr. C
Last inspected: Feb 20, 2026
55
Score
The health department has logged 12 inspections at Mr. C, the earliest from 2022. The newest entry in the record is dated Feb 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
Restaurants in Miami average 74, so Mr. C trails the local norm. The inspection history reads as standard for a restaurant of this size.
12
Inspections
1
Critical latest
0
Major latest
9
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at breakfast area reach in cooler raw shelled eggs stored over raw salmon and pork. Chef removed and stored correctly. **Corrected On-Site**
08A-20-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed garage at dish machine not functioning.
16-38-5
Basic - Old labels stuck to food containers after cleaning. Observed for container and trays at dish area with labels still attached after washing and air drying.
16-46-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed bread plates, silverware and cups not covered or stored inverted from elements at outdoor pool deck area.
24-01-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed at waiter station to go plates and bowls not stored inverted or covered.
25-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at 1 ice machine.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed for bowl at center kitchen/ waiter prep area.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at main cook line.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed at walk in cooler tray of employee family meal stored next to establishment items and labeled tiramisu with dip inside. Operator removed and placed at lower shelf and labeled family meal. **Corrected On-Site**
08B-49-4
Basic - Food not stored at least 6 inches off of the floor. Observed at kitchen prep area, 2 boxes of artichoke stored on floor. Employee removed. **Corrected On-Site**
08B-47-4
55
Sep 25, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator began to add solution to sink. Triple Sink (Chlorine 50ppm) **Corrected On-Site**
22-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at waiter station reach in cooler tray of prosciutto stored over in covered tray of dessert tart. Chef removed and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top cooler diced tomatoes (48F - Cold Holding), as per chef less than 2 hours. Chef removed and stored into reach in cooler to rapid cool. Observed at downstairs lobby cafe smoked salmon (57F - Cold Holding) in reach in cooler as per chef less than 2 hours, used during prep. Chef placed into reach in freezer to rapid cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed throughout cook line in closed containers of pasta, and spices. Chef removed. **Corrected On-Site**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a closed container of grated Parmesan. Chef removed and stored upright. **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Observed at salad prep station tray of chips stored in top shelf uncovered. Chef covered with plastic wrap. **Corrected On-Site** **Repeat Violation**
08B-12-5
55
May 27, 2025
Complaint Full
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at breakfast area cook line butter (69F - Cold Holding). As per chef for about 1 hour. Chef placed onto ice to rapid cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at breakfast area reach in cooler raw shelled eggs stored over sliced tomatoes. Chef began to rearrange cooler. **Corrective Action Taken**
08A-08-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at breakfast area reach in cooler raw shelled eggs stored over smoked salmon.
08A-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed drink ware stored on top shelf not inverted or protected from overhead contaminants.
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed for employees at main cook line. **Repeat Violation**
13-04-4
Basic - Ice bucket stored on floor between uses at ice machine area.
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at main cook line oven door.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at lobby area cafe bar hand sink. **Repeat Violation**
31B-04-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed for preset tables at first floor/ lobby area tables. **Repeat Violation**
24-01-4
Basic - Stored food not covered. Observed a container of mushrooms in walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Water leaking from faucet/handle. Observed at hand was sink next to ice machines in kitchen.
29-11-4
41
Apr 8, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed octopus (47F - Cold Holding) in walk in cooler. As per date label from 4/06. Advised operator not to serve to guests. Observed egg whites (51F - Cold Holding); pooled eggs (46F - Cold Holding); sliced tomatoes (47F - Cold Holding); fruit salad (46F - Cold Holding) in reach in cooler at breakfast serving station. As per date label from 4/04-4/06. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-08: At time of callback inspection observed egg whites (47F - Cold Holding); yogurt (45F - Cold Holding); As well as the same fruit salad container dated 4/5/25 fruit salad (44F - Cold Holding) in reach in cooler at breakfast serving station. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (49F - Cold Holding) stored in prep table reach in cooler in rear kitchen area. As per operator for two hours. Observed octopus (47F - Cold Holding) in walk in cooler. As per date label from 4/06. Advised operator not to serve to guests. Observed cut lettuce (49F - Cold Holding) at breakfast serving station. As per operator for less than one hour. Observed egg whites (51F - Cold Holding); pooled eggs (46F - Cold Holding); sliced tomatoes (47F - Cold Holding); fruit salad (46F - Cold Holding) in reach in cooler at breakfast serving station. As per date label from 4/04-4/06. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-08: At time of callback inspection observed raw salmon (42F - Cold Holding) stored in prep table reach in cooler in rear kitchen area. Observed octopus (42F - Cold Holding) in walk in cooler. Observed cut lettuce (41F - Cold Holding) at breakfast serving station. Observed egg whites (47F - Cold Holding); yogurt (45F - Cold Holding); fruit salad (46F - Cold Holding) in reach in cooler at breakfast serving station. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed at lobby cafe area hand sink used to store dirty containers and supplies. **Warning** - From follow-up inspection 2025-04-08: At time of callback inspection observe spoons and food remnants in hand sink. **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container of salt at prep table across from cook line. **Warning** - From follow-up inspection 2025-04-08: At time of callback inspection still observed. **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at hall storage area, cups not inverted or protected from overhead contaminants. **Warning** - From follow-up inspection 2025-04-08: At time of callback inspection still observed cups at rack not covered/ protected on top shelf. **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at lobby cafe area hand sink. **Warning** - From follow-up inspection 2025-04-08: Still observed no handwashing sign at lobby cafe area hand sink. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed at lobby cafe area, table setting outdoors (cups and silverware) not inverted or protected from outdoor elements. **Warning** - From follow-up inspection 2025-04-08: Still observed **Time Extended**
24-01-4
55
Apr 7, 2025
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Raw animal food stored in same container as ready-to-eat food Observed raw shell eggs stored over sauces in reach in cooler at main kitchen. **Warning**
08A-08-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sliced ham with the date marking 3/30 in reach in cooler at lobby area cafe. **Warning**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed octopus (47F - Cold Holding) in walk in cooler. As per date label from 4/06. Advised operator not to serve to guests. Observed egg whites (51F - Cold Holding); pooled eggs (46F - Cold Holding); sliced tomatoes (47F - Cold Holding); fruit salad (46F - Cold Holding) in reach in cooler at breakfast serving station. As per date label from 4/04-4/06. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (49F - Cold Holding) stored in prep table reach in cooler in rear kitchen area. As per operator for two hours. Observed octopus (47F - Cold Holding) in walk in cooler. As per date label from 4/06. Advised operator not to serve to guests. Observed cut lettuce (49F - Cold Holding) at breakfast serving station. As per operator for less than one hour. Observed egg whites (51F - Cold Holding); pooled eggs (46F - Cold Holding); sliced tomatoes (47F - Cold Holding); fruit salad (46F - Cold Holding) in reach in cooler at breakfast serving station. As per date label from 4/04-4/06. **Repeat Violation** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at cook line Sanitizer Bucket (Chlorine 200+ppm). Operator removed to dilute solution. **Corrective Action Taken** **Warning**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at lobby cafe area hand sink used to store dirty containers and supplies. **Warning**
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed at prep area of kitchen, hand sink blocked by storage rack. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at lobby cafe area hand sink. **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container of salt at prep table across from cook line. **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at hall storage area, cups not inverted or protected from overhead contaminants. **Warning**
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees with no beard guards engaging in food preparation at cook line in the main kitchen. **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed for pans and strays stored at prep area, not positioned to properly drain water. Operator removed to reposition. **Corrective Action Taken** **Warning**
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle inside container of risotto at prep table across from cook line in main kitchen. **Warning**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 82F at in rear kitchen prep area. Operator discarded water. **Corrective Action Taken** **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at lobby cafe area hand sink. **Warning**
31B-04-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed at lobby cafe area, table setting outdoors (cups and silverware) not inverted or protected from outdoor elements. **Warning**
24-01-4
Basic - Stored food not covered. Observed bowl of Parmasean cheese stored on counter uncovered at outdoor pizza oven/ pool area. Operator removed bowl. **Corrected On-Site** **Warning**
08B-12-5
22
Sep 13, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn at reach in cooler for bar storage items. **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen. **Warning** - From follow-up inspection 2024-09-13: At time of callback inspection still observed at breakfast station. Operator cleaned area during inspection. **Time Extended** **Corrected On-Site**
36-73-4
90
Sep 12, 2024
Routine - Food
2 critical violations. 2 major violations. 14 minor violations.
View 18 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at breakfast station reach in coolers, pooled eggs (51F - Cold Holding); pooled egg whites (48F - Cold Holding), as per date label from 9/11/24. Observed at breakfast area prep table across from cook line, smoked salmon (58F - Cold Holding); for over 4 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at breakfast station reach in coolers, pooled eggs (51F - Cold Holding); pooled egg whites (48F - Cold Holding), as per date label from 9/11/24. Operator removed items to discard. Observed at breakfast area prep table across from cook line, smoked salmon (58F - Cold Holding); for over 4 hours, operator discarded container, cut tomatoes(51F - Cold Holding); butter (53F - Cold Holding); cream cheese (52F - Cold Holding) for about 2.5 hours. Operator placed into cooler to cool. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at main cook line used as dump sink with food debris. Operator cleaned during inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using time as a public health control for smoked salmon, cream cheese, butter, cut tomatoes at breakfast prep area, without approved written procedures. Provided operator with form to complete. **Warning**
03F-10-5
Basic - Food stored on floor. Observed 2, 5 gallon plastic containers of water stored on floor at entrance of kitchen. **Warning**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Observed at ice machine. **Warning**
10-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line, operator removed. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at breakfast station cook line. **Warning**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in a container of shredded cheese at cook line. **Warning**
10-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at both ice machines. **Repeat Violation** **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board across from ice machines. **Warning**
14-09-4
Basic - Equipment in poor repair. Observed gaskets torn at reach in cooler for bar storage items. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen. **Warning**
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at main cook line. Operator removed. **Corrected On-Site** **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at main cook line. **Warning**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at several reach in coolers. **Warning**
22-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed containers on floor throughout kitchen. **Warning**
21-38-4
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 2 reduced oxygen packaged sea bass packages in reach in cooler at main cook line not removed from packaging. Operator cut packages open. **Corrected On-Site** **Warning**
06-09-1
30
Apr 3, 2024
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
86
Nov 6, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2023-11-06: **Time Extended**
29-42-4
86
Oct 30, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw veal stored above breads located in the walk-in freezer. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available at the time of the inspection. **Repeat Violation** **Warning**
16-37-1
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. As per operator machine is currently being serviced. Operator set up 3 compartment sink. **Corrective Action Taken** **Warning**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At the time of the inspection no thermal labels or non reversible thermometers available for the high temperature dish machine. **Repeat Violation** **Warning**
16-62-1
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. **Warning**
11-26-1
Basic - Food stored on floor. Observed jug containing cooking oil stored on the floor opposite 3 compartment sink. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed in the ice bin. **Corrected On-Site** **Warning**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for unit located in the prep area. **Repeat Violation** **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the cookline. **Warning**
31B-04-4
41
Apr 4, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler opposite stove:; raw salmon (52F - Cold Holding); raw fish fillets (52F - Cold Holding); seafood mix (54F - Cold Holding); raw shrimp (54F - Cold Holding); veil (54F - Cold Holding); raw beef patties (52F - Cold Holding); raw breaded beef (52F - Cold Holding); lamb chops raw (52F - Cold Holding); raw chicken thighs (52F - Cold Holding)as per operator more than 5 hrs. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler opposite stove:; raw salmon (52F - Cold Holding); raw fish fillets (52F - Cold Holding); seafood mix (54F - Cold Holding); raw shrimp (54F - Cold Holding); veil (54F - Cold Holding); raw beef patties (52F - Cold Holding); raw breaded beef (52F - Cold Holding); lamb chops raw (52F - Cold Holding); raw chicken thighs (52F - Cold Holding)as per operator more than 5 hrs. **Warning**
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for the clams **Repeat Violation** **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade guard soiled with accumulation encrusted food debris. Observed can opener blade soiled with accumulation encrusted food debris. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine, quaternary test strips available at the time of the inspection. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at approximately 58 F for reach in cooler opposite stove. **Warning**
14-74-7
Basic - Floor tiles missing and/or in disrepair. Observed broken floor tile by prep area. **Warning**
36-17-5
Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of counter top oven soiled with accumulation grease. **Warning**
22-08-4
41
Aug 9, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed smoked salmon stored above tomatoes in the walk in cooler. The operator removed the salmon. **Corrected On-Site**
08A-04-5
Intermediate - Clam tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink is being blocked by the food shelf by the back kitchen area. The operator removed the shelf. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
61
Frequently Asked Questions
When was Mr. C last inspected?
The most recent health inspection at Mr. C on file is from Feb 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Mr. C?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Mr. C.
How does Mr. C compare to other restaurants in Miami?
Mr. C most recently scored 55 out of 100, which is lower than the Miami average of 74.
Has Mr. C's inspection record improved over time?
Results have been roughly steady. Inspections at Mr. C have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mr. C 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 Mr. C inspected?
Based on the inspection history on file, Mr. C is inspected around three times per year on average.
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