Catering/Kosher Kitchen
Last inspected: Apr 7, 2026
67
Score
Going back to 2022, Catering/Kosher Kitchen has 12 inspections in the public record. The newest entry in the record is dated Apr 7, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
“Clean glasses” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Miami Beach restaurant scene, this is about average. On the whole, the file is mixed but not concerning.
12
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris on can opener.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup with juice on shelving .
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food without hair restraint.
13-03-4
Basic - Floor area(s) covered with standing water. Observed through the kitchen.
36-22-4
Basic - Food stored on floor. Observed veggie cardboard boxes stored on the floor by prep table in front of the 3 compartment sink.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting boards on prep table ps.
21-04-4
Basic - Interior of oven/microwave/ hot box has accumulation of black substance/grease/food debris. Observed accumulation of grease left inside the hot box. Hot box was used yesterday.
22-08-4
67
Sep 9, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed a leak from the dishwasher machine by the valve. - From follow-up inspection 2025-09-09: **Time Extended**
29-11-4
95
Sep 8, 2025
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed glove fell down to the floor, employee took it and put new gloves without washed his hands before touching the food tray. Employee was coached and washed his hands, but inside 3 compartment sink. .
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (60F - Cold Holding), marinate sauce (62F - Cold Holding); raw chicken (69F - Cold Holding); ham (56F - Cold Holding); cheese (60F - Cold Holding). Food was at the prep station , but not employee was prepping for more than 20 minutes. All the food was sent to the walk in cooler. Employees stated that the food was outside for around 30 minutes. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta inside walk in cooler with no date marking. As per executive Sous chef , pasta was cooked on Saturday 9/6. Employee marked the pasta. **Corrected On-Site**
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed his hands in the 3 compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 6 employees working in the kitchen area with no certified manager present.
53A-05-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing jewelry while handling food. **Repeat Violation**
13-07-4
Basic - Floor area(s) covered with standing water. Observed standing water on the floor by dry storage area. Employee dried the floor. **Corrected On-Site**
36-22-4
Basic - Food stored on floor. Observed plastic container with cooking oil stored on the floor at the dry storage. Person in charge moved it to a shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the rice inside dry storage. Person in charge corrected it. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at the hand sink located by 3 compartment sink. Maintenance employee came and fixed it. **Corrected On-Site**
29-20-5
Basic - Water leaking from pipe and/or faucet/handle. Observed a leak from the dishwasher machine by the valve.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on prep tables. Employee placed them inside wet towels inside the sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
35
Mar 4, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
58
Oct 11, 2024
Routine - Food
No violations found.
100
Sep 12, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dirty can opener . Person in charge sent it to the dish area. **Corrective Action Taken**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like on blast chiller gaskets.
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water on the floor because the floor drain is clogged. Employee came to fix it. **Corrective Action Taken**
29-19-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar and flour in bins with no labels. Person in charge labeled them. **Corrected On-Site**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some pots and pans not inverted in racks. **Repeat Violation**
24-05-4
67
Mar 19, 2024
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food Properly Stored/Protected
FL-48
Plumbing Maintained; Sewage Disposal
FL-51
50
Feb 14, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment is conducting ROP for TCS cooked sauces and meat without approved variance. **Repeat Violation** - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2024-02-14: As per Chef, they are not using the ROP machine to stored food. .
03G-43-1
Intermediate - - From initial inspection : Intermediate - 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. Establishment is vacuum sealing cooked TCS sauces for more than 48 hrs without approved HCCP.. **Repeat Violation** - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2024-02-14: As per Chef, they are not using the ROP machine to stored food. .
03G-50-1
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2024-02-14: Observed some water residue at the time of the inspection. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2024-02-14: **Time Extended**
24-05-4
74
Dec 7, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment is conducting ROP for TCS cooked sauces and meat without approved variance. **Repeat Violation** - From follow-up inspection 2023-12-07: **Time Extended**
03G-43-1
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quart test kit to check quart sanitizer. - From follow-up inspection 2023-12-07: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - 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. Establishment is vacuum sealing cooked TCS sauces for more than 48 hrs without approved HCCP.. **Repeat Violation** - From follow-up inspection 2023-12-07: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. As evidence of wrong temperatures for food items inside walk in cooler . - From follow-up inspection 2023-12-07: No probe thermometer observed. **Time Extended**
05-10-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed some missing ceiling tiles at the establishment. - From follow-up inspection 2023-12-07: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - From follow-up inspection 2023-12-07: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-12-07: **Time Extended**
24-08-4
58
Dec 4, 2023
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his arms and then, engaged in food prep without washing his hands .
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt (54 F - Cold Holding); octopus (55 F - Cold Holding); heavy cream (53 F - Cold Holding); butter milk (54 F - Cold Holding); capiccola (53 F - Cold Holding); liquid egg whites (53 F - Cold Holding) inside walk in cooler with temperature of 52 F. As per chef , the walk in cooler started giving problems approximately 2 hrs ago and it was reported it. All the food was moved to another walk in cooler that is working properly.
03A-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment is conducting ROP for TCS cooked sauces and meat without approved variance. **Repeat Violation**
03G-43-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quart test kit to check quart sanitizer.
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - No soap provided at handwash sink. Observed hand sink station located by the walk in cooler / freezer with no soap. Soap was restocked at the stations. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - 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. Establishment is vacuum sealing cooked TCS sauces for more than 48 hrs without approved HCCP.. **Repeat Violation**
03G-50-1
Intermediate - Probe thermometer not used to ensure proper food temperatures. As evidence of wrong temperatures for food items inside walk in cooler .
05-10-4
Basic - Ceiling tile missing. Observed some missing ceiling tiles at the establishment.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
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 walk in cooler at prep area with ambient temperature of 52 F.
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar in plastic bins without labels.
02D-01-5
29
Jun 19, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
64
Nov 29, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle.
10-20-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Plumbing system in disrepair. Observed one of the hand sink out of service. **Repeat Violation**
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner.Observed ROP frozen tuna thawing in standing water. Employee placed the food item inside the reach in cooler. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
78
Frequently Asked Questions
When was Catering/Kosher Kitchen last inspected?
The most recent health inspection at Catering/Kosher Kitchen on file is from Apr 7, 2026. The public record contains 12 inspections in total.
What is the most common violation at Catering/Kosher Kitchen?
Across the inspection record, “clean glasses” has been cited four times, more than any other issue at Catering/Kosher Kitchen.
How does Catering/Kosher Kitchen compare to other restaurants in Miami Beach?
Catering/Kosher Kitchen most recently scored 67 out of 100, which is about the same as the Miami Beach average of 69.
Has Catering/Kosher Kitchen's inspection record improved over time?
No. Recent inspections at Catering/Kosher Kitchen 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 Catering/Kosher Kitchen 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 Catering/Kosher Kitchen inspected?
Based on the inspection history on file, Catering/Kosher Kitchen is inspected around four times per year on average.
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