Museum Tower Cafe
150 W Flagler St 175, Miami, FL 33130 · Permanent Food Service · License 2334954
What drove the grade
Observed one fly landing on top of white cutting board at prep table located at left side of kitchen entrance.Also observed four live flies landing on top of walk in cooler and walk in freezer door entrance.
How the score was calculated
- Starting score100
- Violations at the Oct 19 complaint inspection2 high priority (fixed before it reopened Oct 20), 5 basic-11
- Emergency closure on Oct 19, reopened Oct 20Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 20, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 19, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 35, Insects, rodents, pests and animals: Observed one fly landing on top of white cutting board at prep table located at left side of kitchen entrance.Also observed four live flies landing on top of walk in cooler and walk in freezer door entrance.
Observed 30 rodent droppings located in the second-floor dry storage area underneath shelves and several glue trap under shelf in the second-floor dry storage area and also one glue trap under oven at first floor kitchen area.
Basic5
Code 08, Food protection and cross-contamination: Observed potato chips stored on floor inside walk in freezer.
Also stored on the floor a bucket of pickles and water bottles inside walk in cooler. Observed in second dry storage area, oil, beans buckets stored on the floor.
Code 22, Food-contact surfaces clean and sanitized: Observed Reach-in cooler interior soiled with food residue located at left kitchen entrance.
Code 25, Single-service items: Observed Single-service articles improperly stored on floor on second floor dry storage area.
Code 36, Floors, walls, ceilings and ventilation: Observed walk in cooler Floor soiled.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Earlier inspections 1
B87Routine inspection8 violations No follow-up needed
- First visitJul 7, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed Tuna Nicoise Salad not identify which items contain raw or undercooked animal food. Operator fixed menu at time of inspection.
Fixed on the spot
Code 03, Food out of temperature: 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 two bags of frozen chicken in reduced oxygen packaged without a HACCP plan inside walk in freezer.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of food manager certificate.
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed on reach in cooler at kitchen entrance.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed on top of prep table at kitchen entrance.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no hand washing sign at handwashing sink located at front counter. Operator add sign.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed no copy of current license.
Code 51, Other sanitary and safe operation: No No copy of latest inspection report available.
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.