Old Cutler Inn
Last inspected: Apr 6, 2026
30
Score
The health department has logged three inspections at Old Cutler Inn, the earliest from 2025. The most recent visit was on Apr 6, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 15 violations.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited two times.
The city-wide average sits at 74, which Old Cutler Inn's 30 doesn't quite reach. The pattern in the record is worth a careful look.
3
Inspections
2
Critical latest
5
Major latest
8
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above milk and bread pudding inside the walk in cooler.
08A-05-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed an insecticide labeled for household above the mop sink. Employee discarded it. **Corrected On-Site**
41-05-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Christina Menendez expired on 01/26.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled at the pastry station. Chef cleaned it. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink is blocked. A metal table is stored in front of hws in the pastry station. Chef removed it. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at the front line.
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Annabelle Camcho( 12/25) John Z(12/25), Ariadne A ( 12/25), Galo B( 10/25) Ariel C ( 10/25), Derek D (10/25) Abner H( 10/25)missing food Handler training.
53B-13-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed at the first unisex bathroom. **Repeat Violation**
32-12-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored above preparation table. Chef removed it. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers not properly air-dried - wet nesting on shelves across from the 3 compartment sink.
24-08-4
Basic - Floor area(s) covered with standing water. Observed standing water at the front bar. **Repeat Violation**
36-22-4
Basic - Food stored on floor. Observed tomato sauce and potatoes stored on plastic containers on the floor of the walk in cooler. Employee placed them at least 6 inches off the floor. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between preparation tables at the front line.
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar area. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the front line. **Repeat Violation**
23-03-4
30
Dec 11, 2025
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed more than 20 bags with fish and salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed more than 20 bags with fish and salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Also observed fish dip date marked on 11/28 inside the walk in cooler. Employee discarded it.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed fish dip date marked on 11/28 inside the walk in cooler. Employee discarded it.
02C-01-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
03G-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a can opener soiled. Employee took it to wash. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a trash can stored in front of the hand wash sink in the front line. Employee removed it. **Corrected On-Site**
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment is conducting ROP onsite. Employee will stop to conduct the process onsite.
03G-50-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened water bottle on preparation table. Employee discarded it. **Corrected On-Site**
12B-07-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar area at the front entrance.
25-27-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on preparation tables. Employee removed it. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at the front line of the establishment. Employee removed it.
21-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the hand wash sink located at the bar area.
31B-04-4
Basic - Floor area(s) covered with standing water. Observed at the bar area.
36-22-4
25
Jun 16, 2025
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Old Cutler Inn last inspected?
The most recent health inspection at Old Cutler Inn on file is from Apr 6, 2026. The public record contains three inspections in total.
What is the most common violation at Old Cutler Inn?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Old Cutler Inn.
How does Old Cutler Inn compare to other restaurants in Miami?
Old Cutler Inn most recently scored 30 out of 100, which is lower than the Miami average of 74.
Has Old Cutler Inn's inspection record improved over time?
No. Recent inspections at Old Cutler Inn have averaged around 15 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Old Cutler Inn 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.
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