Catch of the Day
Last inspected: Mar 3, 2026
43
Score
The Catch Of The Day, located at 1050 Nw 42 Ave in Miami, FL, had a high-risk inspection on March 3, 2026, with a score of 43. This inspection identified three critical and eight minor violations, including issues with mold in the ice machine and improper storage of food. The facility has a historical pattern of mostly high-risk inspections across its nine scored visits.
9
Inspections
3
Critical latest
0
Major latest
8
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Employee set up Triple Sink (Quaternary 300ppm)
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (46F - Cold Holding), stored in walk in cooler. As per operator food was prepared 24 hours before the inspection. During the inspection employee discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked veggies (65F - Cold Holding); cooked grilled onions (54F - Cold Holding), stored in reach in cooler, located at cooking line. As per employee food was prepared 2 hours before the inspection. Employee removed items and placed them in reach in cooler. **Corrective Action Taken Observed cooked pork (46F - Cold Holding), stored in walk in cooler. As per operator food was prepared 24 hours before the inspection. During the inspection employee discarded. **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.
22-20-5
Basic - Clean plates not stored inverted or in a protected manner. During the inspection employee removed items and placed correctly. **Corrected On-Site**
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish fillets. During the inspection employee removed fish from package. **Corrective Action Taken**
06-09-1
Basic - Food stored on floor. Observed cooking pot with fish stock stored in the floor by the cooking line. During the inspection employee removed item. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on oven door handle between users. During the inspection employee removed item. **Corrected On-Site**
10-20-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water in 3 compartment sink. During the inspection employee removed item and placed them in reach in cooler. **Corrective Action Taken**
06-01-5
43
Oct 16, 2025
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed there are currently no plans on file for the restaurant.
51-16-7
Basic - Walk-in freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
82
Feb 17, 2025
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
22
Aug 6, 2024
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
14-33-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Corrected On-Site**
16-23-4
Basic - Cutting board has cut marks and is no longer cleanable, most kitchen cutting boards.
14-09-4
Basic - Floor soiled/has accumulation of debris. Underneath kitchen equipments.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance to kitchen walk in cooler door, flat top grill side with heavy old grease.
23-03-4
Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
21-10-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls from food spills.
36-27-5
50
Feb 22, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walkin cooler Cold Holding Mahi 52F, Swai 52F. Chef iced down product.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed fish over ready to eat potato in walkin cooler . Chef rearranged food items to prevent cross contamination. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed black substance on slicer blade guard.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.Observed 2 garbage cans in front of hand wash sink at end of cook line. Chef removed a garbage can. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Observed bean mix in reachin cooler not date marked.
02C-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.Observed tuna not cut or removed from packaging defrosted in walkin cooler .
06-09-1
Basic - Employee eating in a food preparation or other restricted area.Observed employee on front counter next to clean plates.
12B-02-4
Basic - Food stored on floor. Observed chicken wings on floor in walkin cooler and soda boxes on floor in dry storage area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed utensils in water next to grill at 94F, and on front line at 73F.
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner.Observed seafood defrosting in sink without running water. Chef corrected by moving to one sink and running water. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Observed food debris on wall behind slicer on cook line.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Observed black substance in both ice machines.
22-20-5
35
Aug 25, 2023
Routine - Food
5 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
74
Oct 12, 2022
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
55
Jul 28, 2022
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2022-07-28: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2022-07-28: Clam/mussel/oyster tags not marked with last date served. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen area. **Repeat Violation** - From follow-up inspection 2022-07-28: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in the kitchen area **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu ceviche as per owner is made with marinated fish and shrimp. Ceviche is not marked as raw food and cover under consumer advisory. - From follow-up inspection 2022-07-28: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the callback inspection observed on menu ceviche as per owner is made with marinated raw fish and shrimp. Ceviche is not marked as raw food and covered under consumer advisory. **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 2 glass door reach in cooler ambient temperature at 46F, located at the front counter. **Repeat Violation** - From follow-up inspection 2022-07-28: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 2 glass door reach in cooler ambient temperature at 46F, located at the front counter, no TCS food was stored inside. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled with grease. - From follow-up inspection 2022-07-28: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Still observed hood soiled with grease during callback inspection. **Time Extended**
23-03-4
61
Jul 27, 2022
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 6 live flies on wall at the bar area.
35A-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed on menu ceviche as per owner is made with marinated raw fish and shrimp. Operator could not provide parasite destruction letter.
01D-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw crab inside reach in cooler located by the hand sink.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (68F - Cold Holding) inside the cook line cooler as per operator less than 1 hour. Observed flan (46F - Cold Holding); milk dessert (49F - Cold Holding); cheesecake (45F - Cold Holding) stored inside the glass door cooler located at the front counter area as per operator due to the rush time. Observed cut lettuce (46F - Cold Holding) stored inside the front counter cooler located by the ice machine. **Repeat Violation**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen area. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu ceviche as per owner is made with marinated fish and shrimp. Ceviche is not marked as raw food and cover under consumer advisory.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located in the kitchen area.
31B-02-4
Intermediate - No soap provided at handwash sink located in the kitchen area.
31B-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 2 glass door reach in cooler ambient temperature at 46F, located at the front counter. **Repeat Violation**
14-74-7
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored inside the 2 glass door cooler located at the front counter.
08B-49-4
Basic - In-use tongs stored on the oven door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled with grease.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobsters thawing in standing water in the 3 compartment sink.
06-01-5
Basic - Bowl or other container with no handle used to dispense seasoning.
14-01-5
22
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