MIAMI, FL. Two days after state inspectors shut down Mr and Mrs Bun on SW 72nd Street for roach activity, they came back and found food not cooked to the required minimum temperature, toxic chemicals improperly stored near the kitchen, and food contact surfaces that had not been properly cleaned or sanitized. The restaurant was not closed.
The April 30 inspection documented six high-severity violations and five intermediate violations. The facility had reopened that same day after the roach closure ordered on April 28.
What Inspectors Found
The food temperature violation is among the most direct routes to a hospitalized customer. Salmonella in poultry survives below 165 degrees Fahrenheit. When food is served without reaching that threshold, the bacteria reach the plate.
The toxic chemical citation compounds the risk. Improperly stored or unlabeled chemicals near food preparation areas can contaminate food through proximity or mislabeling, causing acute poisoning with no warning to the customer who ordered a burger.
Inspectors also cited improper sewage or wastewater disposal, a violation with its own contamination pathway. Raw sewage carries fecal bacteria that can spread throughout a facility through splatter, drainage backup, or contact with surfaces workers then touch.
What These Violations Mean
The absence of an employee health policy is not a paperwork problem. Without a written policy requiring sick workers to stay home, an employee with Norovirus has no formal instruction to leave the kitchen. Norovirus is responsible for roughly 20 million illnesses in the United States each year, and a single infected food handler can expose dozens of customers in a single shift.
Improper handwashing technique matters even when workers are attempting to wash their hands. Pathogens survive incomplete washing. At Mr and Mrs Bun, inspectors found both that technique was wrong and that food contact surfaces were not properly cleaned or sanitized, meaning bacteria had two routes onto a customer's food.
The inadequate cooling and cold holding equipment citation is a structural problem, not a one-time lapse. A refrigeration unit that cannot hold required temperatures will fail repeatedly, regardless of how carefully staff otherwise handle food. Every item stored in that equipment enters what regulators call the danger zone, between 41 and 135 degrees, where bacterial growth accelerates sharply.
Improper waste disposal rounds out a facility that, on April 30, had documented problems with how it handled food, how it handled chemicals, how it handled sewage, and how it handled trash. Each of those categories independently attracts pests or creates contamination pathways. Together, they describe a kitchen operating without functional controls on multiple fronts simultaneously.
The Longer Record
Mr and Mrs Bun: Recent Inspection Pattern
This was not a bad week. State records show 37 inspections at Mr and Mrs Bun, with 518 total violations on record across that history. That averages to roughly 14 violations per inspection.
The April 28 closure for roach activity was the second emergency closure in the facility's inspection record, following a roach closure in January 2024. Both times, the restaurant reopened. Both times, high-severity violations followed.
The three consecutive inspection days in November 2025 tell their own story. Inspectors visited on November 6, November 7, and November 8, finding four high-severity violations and five or six intermediate violations on each of those three days. The numbers barely moved from one day to the next.
January 2026 brought two inspections six days apart, each with three high-severity violations and four intermediate violations. The pattern held through April 28, when the roach closure was ordered, and again through April 30, when inspectors returned and found six high-severity violations.
The restaurant was not closed on April 30.