Muffin Tin the
12655 S Dixie Hwy, Miami, FL 33156 · Permanent Food Service · License 2319316
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 3 intermediate, 8 basic (6 repeats); basic violations cost 12 at most-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed 1 4lb can dented of Tuna, Ruby.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at cook line: pooled eggs (44°F - Cold Holding). As per operator, 1 hour, operator added more ice.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength.
Do not use equipment not properly sanitized. Observed sanitizer at waiter station 200 + ppm. Operator added water to dilute; final reading 100 ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed cleaner on top of oven. Operator removed.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed on dry dish rack.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed no hot water at handsink on cook line.
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed date of birth missing for John and Romina.
Basic8
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Observed on dry food racks across restroom.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed in walk in.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Observed in reach in across cook line.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed at back screen exits.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed under cook line.
Hole in or other damage to wall.
Observed in men's restroom, behind toilet.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Observed water damage to several tiles in establishment.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dust accumulation on vents.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.