A Thierry's Catering and Event Design
Last inspected: Dec 1, 2025
58
Score
A Thierry's Catering and Event Design has been inspected six times since 2022. On Dec 1, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded two times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm); 2nd (Quaternary 300ppm).
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food residue.
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled with food debris. At cookline.
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop being stored on the floor. Employee stored properly. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in use wet towel. On top preparation table at cookline. Manager removed and stored properly. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Observed to go container being used to distribute flour. Manager discarded and replaced it with handle container. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Manager printed and displayed new one during inspection. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed 6 cutting boards with deep cut marks. 5 yellow cutting boards and one white cutting board. Manager discarded during inspection. **Corrected On-Site**
14-09-4
58
Apr 16, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed rubber gloves inside handwashing sink next to 3 compartment sink. Manager removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser not working properly at bakery area. Manager provided paper towel during inspection. **Corrected On-Site**
31B-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed 5 cutting boards with cut marks and dark stains dry metal rack at dishwashing area. Manager removed and discarded during inspection. **Corrected On-Site**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee personal meal on top preparation table. Manager removed and stored properly during inspection. **Corrected On-Site**
12B-02-4
Basic - Food stored on floor. Observed box with lemon juice and grapefruit being stored on the floor , manager removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping towels under cutting boards on preparation table. Manager removed and discarded. **Corrected On-Site**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in soiled with food debris at kitchen area. Employee cleaned properly during inspection. **Corrected On-Site**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on top preparation table at kitchen area. Manager removed and stored properly. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed plastic containers with rice and sugar not labeled at dry storage area. Manager labeled product properly during inspection. **Corrected On-Site**
02D-01-5
58
Feb 13, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Washing Fruits and Vegetables
FL-42
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Jun 27, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
90
Jun 28, 2023
Routine - Food
3 major violations.
View 3 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in pastry area, Managers restocked during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
01C-01-4
74
Nov 28, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs above pastries,located in the walk-in cooler. **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken above raw beef located in the walk-in freezer. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation encrusted food debris. **Corrected On-Site**
22-02-4
Basic - Unclean building components, attachments or fixtures. Observed fan cover in vegetable walk-in cooler soiled with accumulation dust. **Corrected On-Site**
36-50-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed in the female bathroom.
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at the storage shelf by the ice machine.
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled with accumulation encrusted grease and food debris.
22-08-4
55
Frequently Asked Questions
When was A Thierry's Catering and Event Design last inspected?
The most recent health inspection at A Thierry's Catering and Event Design on file is from Dec 1, 2025. The public record contains six inspections in total.
What is the most common violation at A Thierry's Catering and Event Design?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at A Thierry's Catering and Event Design.
How does A Thierry's Catering and Event Design compare to other restaurants in Miami?
A Thierry's Catering and Event Design most recently scored 58 out of 100, which is lower than the Miami average of 74.
Has A Thierry's Catering and Event Design's inspection record improved over time?
No. Recent inspections at A Thierry's Catering and Event Design have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at A Thierry's Catering and Event Design means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is A Thierry's Catering and Event Design inspected?
Based on the inspection history on file, A Thierry's Catering and Event Design is inspected around two times per year on average.
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