Muffin Tin the
Last inspected: Dec 19, 2025
33
Score
Inspectors have visited Muffin Tin the eight times, with records going back to 2022. Muffin Tin the was last inspected on Dec 19, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have found fewer violations than earlier ones, averaging around 14 violations lately and about 17 violations before that.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited five times.
By comparison, the average Miami facility scores 74, putting Muffin Tin the on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
2
Critical latest
2
Major latest
12
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. Observed small dispenser of pills on waiter table where utensils are stored. Operator removed immediately. **Corrected On-Site**
41-07-4
High Priority - Toxic substance/chemical improperly stored. Observed spray on prep table outside of walk in cooler. Operator removed and placed in secure location. **Corrected On-Site**
41-10-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on dry dish racks above triple sink.
22-31-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves for dry food and dish racks. **Repeat Violation**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed in back of house; behind restroom.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment. **Repeat Violation**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed in women's restroom.
32-12-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back screen exits.
35B-01-4
Basic - Food stored on floor. Observed syrup and cooking wine on floor outside of walk in cooler. Operator removed and placed on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Observed in men's restroom behind toilet. **Repeat Violation**
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door. Operator had them removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment on cook line soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in across cook line.
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in. **Repeat Violation**
14-17-4
Basic - Wood food-contact surface not properly sealed. Observed in dry food cabinets across restrooms.
14-06-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to tiles in kitchen. **Repeat Violation**
36-32-5
33
Jul 29, 2025
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker at mop sink. **Repeat Violation**
29-42-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on cook line; not in use. Operator placed in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter reach in cooler with ambient temperature of 52F. The following TCS foods stored inside: butter (51F - Cold Holding); milk (51F - Cold Holding). As per operator, items are removed from walk in and placed up front when opened; less than 4 hours.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry dish rack and seasoning shelf soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at waiter station hand sink used to dump coffee.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs Benedict on menu not marked; operator marked during inspection. **Corrected On-Site**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit on site; chlorine sanitizer in use.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with no label; under microwave at waiter station. **Repeat Violation**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to tiles throughout establishment.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents throughout kitchen.
36-34-5
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 at front counter reach in cooler with ambient temperature of 52F. The following TCS foods stored inside: butter (51F - Cold Holding); milk (51F - Cold Holding). As per operator, items are removed from walk in and placed up front when opened; less than 4 hours.
14-74-7
Basic - Food stored on floor. Observed outside of walk in cooler; oil case, and waffle mix on floor.
08B-38-4
Basic - Hole in or other damage to wall. Observed behind toilet in men's restroom.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Observed pair of tongs on oven door at cook line; chef moved to clean plate. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled throughout kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
14-17-4
23
Feb 26, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
37
Sep 17, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hash brown (99 F - Hot Holding) next to the grill. As per operator for less than 30 minutes. And grits (125F - Hot Holding); ground beef (118 F - Hot Holding) at steam table. As per operator for less than two hours. Operator moved the products to the grill to be reheated. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (55F - Cold Holding) at preparation table next to fryer. As per operator for 1.5 hrs. Operator added ice to the ice bath for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No soap provided at handwash sink at preparation area. Operator provided the soap. **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator moved the can opener to be cleaned. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed a shelf with clean containers and pots stored outside in a room not fully enclosed next to walk in cooler.. **Repeat Violation**
24-24-4
Basic - Equipment in poor repair. Observed the reach in cooler gasket taped. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs at the oven door. Operator removed the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees at preparation area. **Repeat Violation**
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towel at preparation table. Manager moved the towel to a sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine < 10 ppm). Operator added chlorine to get Sanitizer Bucket (Chlorine 50 ppm). **Corrected On-Site**
21-07-4
43
Feb 8, 2024
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs no hand washed and touched clean dish. Employee was advised Thea he needed to wash hands, employee washed hands. **Corrected On-Site**
12A-27-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed muffins at thank you bag at walk in freezer. Operator throw it away. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (70F - Cold Holding); pooled eggs (58F - Cold Holding) cooked tomatoes (70F - Cooling) at preparation table. As per operator for less than 1 hour. Employee moved product to reach in cooler for rapid cooling. **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at mop sink.
29-34-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink at kitchen.
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Manager moved to 3 compartment sink. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
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. Observed 1 new employee no proof of food reporting agreement. Form was provided, printed and signed by employee. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lentil soup and chicken soup with no date marking. As per manager for approximately 5 days. Operator put right label on food containers. **Corrected On-Site**
02C-02-5
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed some pans and pots stored in a room that is not fully enclosed between kitchen and walk in cooler. Operator moved pans and pots inside. **Corrective Action Taken** **Repeat Violation**
24-24-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed sanitizer set up in the middle sink.
16-13-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets taped.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed 1 thong stored in the oven door.
10-20-4
Basic - No container installed for catching grease from hood drip tray. Observed no container for catching grease.
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Operator printed and posted. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on food containers at walk in cooler.
16-46-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. **Repeat Violation**
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table. **Repeat Violation**
21-12-4
19
Jul 10, 2023
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 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 stored over raw beef at walk in freezer. Operator was informed that they need to relocate the products according with the cook temperatures.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed waffles mix (50 F - Cold Holding) at preparation area. As per manager for about 40 minutes ago. And sausages (48 F - Cold Holding); Cheese (48 F - Cold Holding) at reach in cooler. Operator moved the products to the bottom of reach cooler for rapid cooling. Manager added ice to the ice bath for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed a employee cleaned some food containers and putting them on a shelf without sanitizing. Manager moved the containers to the dishwasher machine to be sanitized. **Corrective Action Taken**
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over precooked food at walk in cooler.
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Manager moved the can opener to the three compartment sink to be cleaned. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided the paper towel. **Corrected On-Site**
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves rusted at walk-in cooler.
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed some pans and pots stored in a room that is not fully enclosed. Manager was informed that he need to relocate the pans and pots.
24-24-4
Basic - Floor not cleaned when the least amount of food is exposed at preparation area. Observed floor soiled with old residual of eggs at preparation area.
36-01-4
Basic - Floors not constructed to be easily cleanable at preparation area.
36-12-4
Basic - Floors not maintained smooth and durable at preparation areas.
36-11-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Manager moved the scoop to the three compartment sink to be cleaned. **Corrective Action Taken**
10-13-5
Basic - No handwashing sign provided at a hand sink used by food employees at women bathroom. **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Observed a cooked turkey not properly covered at walk in cooler.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, and warewashing area. **Repeat Violation**
36-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels stored at preparation tables. **Repeat Violation**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed chlorine sanitizer at 0 ppm. Manager added chlorine to the solution to get 100 ppm. **Corrected On-Site**
21-08-4
22
Jan 23, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
37
Jul 5, 2022
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler ham (45F - Cold Holding); fetta cheese (44F - Cold Holding); chili (46F - Cold Holding) Ambient temperature of unit 42F. Per operator, less than one hour. they have taken supplies out of the unit . **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under the hot holding lamp cooked hash browns (100F - Hot Holding). Per operator less than one hour.
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a cleaning sponge in the hand wash sink of the hot kitchen area
31A-11-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed the ambient thermometer of the walk in cooler at 48F. Inspector probe showed ambient temperature at 42F
05-06-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed white containers at the kitchen area not protected or inverted.
25-06-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield on lamp of the hot kitchen area.
38-07-4
41
Frequently Asked Questions
When was Muffin Tin the last inspected?
The most recent health inspection at Muffin Tin the on file is from Dec 19, 2025. The public record contains eight inspections in total.
What is the most common violation at Muffin Tin the?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Muffin Tin the.
How does Muffin Tin the compare to other restaurants in Miami?
Muffin Tin the most recently scored 33 out of 100, which is lower than the Miami average of 74.
Has Muffin Tin the's inspection record improved over time?
Yes. Recent inspections at Muffin Tin the have averaged around 14 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Muffin Tin the 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 Muffin Tin the inspected?
Based on the inspection history on file, Muffin Tin the is inspected around two times per year on average.
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