Miss Mui Chinesse Bistro
Last inspected: Mar 9, 2026
32
Score
Miss Mui Chinesse Bistro, located at 260 Crandon Blvd Ste 14 in Key Biscayne, FL, had a high-risk inspection on March 9, 2026, with a score of 32. This inspection identified 3 critical, 4 major, and 6 minor violations. Review of the establishment's inspection history shows a pattern of mostly high-risk outcomes across eight scored inspections.
8
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.
32
Nov 24, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
55
Jan 28, 2025
Routine - Food
3 critical violations. 7 major violations. 10 minor violations.
19
Oct 7, 2024
Routine - Food
3 major violations. 4 minor violations.
61
Mar 7, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
21
Sep 26, 2023
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
39
Mar 16, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
41
Oct 31, 2022
Routine - Food
1 major violation.
90
Violations — Mar 9, 2026 Inspection
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
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
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
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
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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