Wyn Wyn
2217 NW Miami Ct, Miami, FL 33127 · Permanent Food Service · License 2337409
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection2 intermediate (fixed on the spot), 4 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a plastic container stored inside the hand wash sink in the kitchen area. Employee removed it.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at the cook line. Chef provided napkins.
Fixed on the spot
Basic4
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at the cook line.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed at the cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed no drop down ceiling at storage area by the hallway.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed cell phone a personal items stored on shelf with clean Utensils. Employee removed them.
Fixed on the spot
Earlier inspections 1
B85Routine inspection9 violations, 1 high priority No follow-up needed
- First visitJul 24, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.
Observed cooked mixed potatoes and onions (98°F - Cold Holding); Chef reheated cooked mixed potatoes and onions 2nd temp: (162°F)
Fixed on the spot
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 smoked salmon not linked to consumer advisory on small breakfast menu. Per chef, smoked salmon is cold smoked. Establishment was able to print out a new menus containing asterisk linking consumer advisory. Priority: Intermediate
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a utensils in a utensil container inside handwashing sink basin at cookline.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed in pantry handwashing sink in rooftop area. Operator was able to provide.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed case of Pelegrino in plastic bottles on the floor in the pantry rooftop. Operator placed on shelf.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle of scoops touching sugar and flour in dry storage area. Also observed for inside the rice in prep area.
In-use tongs stored on equipment door handle between uses.
Observed two tongs on oven handles on cooking line.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice build up for freezer chest in pantry rooftop area.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed missing cove molding for handwashing sink in prep station.
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.