Chef Brian Catering
Last inspected: Mar 23, 2026
82
Score
Chef Brian Catering has been inspected 11 times since 2022. Inspectors last stopped by on Mar 23, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
The pattern that stands out is “no paper towels”, which has been cited three times.
Chef Brian Catering's latest score of 82 sits above the Miami average of 74. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Cardboard used to line food-contact shelves. Observed working container cardboard used to line shelves inside walk in cooler.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles located in kitchen area soiled.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in coolers with rusted shelves.
14-17-4
82
Sep 29, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed thermometer not calibrated. Operator opened a new thermometer. New thermometer calibrated at 32°F while conducting the inspection. **Corrected On-Site**
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Employee took can opener to the dishwashing station. **Corrected On-Site**
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed title damaged by hood in the kitchen.
36-32-5
Basic - Ice scoop handle in contact with ice. Operator removed scoop from the ice machine. **Corrected On-Site**
10-08-5
Basic - Storage area not maintained organized, but clean whatsoever.
33-34-4
70
May 9, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser with no label near three compartment sink. Operator labeled immediately. **Corrected On-Site**
41-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the cook line soiled. **Repeat Violation**
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located in dry storage are with rusted shelves.
14-33-4
78
Dec 9, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
Aug 15, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As per operator test kit has been ordered from CYNTAS.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towel dispenser at handwashing sink at preparation area unable to dispense. Operator fixed dispenser. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink at preparation area. Operator repaired during inspection. **Corrected On-Site**
27-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serves trays not inverted on preparation table. **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with old food debris at cook line.
36-27-5
67
Mar 14, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
67
Feb 23, 2024
Routine - Food
No violations found.
100
Jan 12, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw ground beef stored over cooked meatballs at walk in freezer. Operator rearranged products. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employee Yoanis employed more than 60 days, no proof of employee training. **Warning**
53B-01-5
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. Printed and provided employee health reporting agreement and employee reviewed and signed. **Corrected On-Site** **Warning**
11-26-1
Basic - Food stored on floor. Observed container of cantaloupe stored on floor at dry storage area. Employee placed container on shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at 2 hand sinks at kitchen. Printed and provided hand washing signs and operator posted above hand sinks. **Corrected On-Site** **Warning**
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted at kitchen. Employee inverted items. **Corrected On-Site** **Warning**
25-06-4
Basic - Ceiling tile missing. Observed near air conditioning unit near walk in cooler. **Warning**
36-36-4
52
Aug 1, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans in the kitchen. Employees place pans on shelves.
24-05-4
Basic - Clean utensils stored between equipment and wall. **Corrected On-Site**
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Single-service articles improperly stored. **Corrected On-Site**
25-05-4
78
Jan 30, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed a new roll on dispenser. **Corrected On-Site**
31B-02-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Several cases with plastic bottles of water not stored at six inches.
24-26-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in prep area at cook line. Requested by operator. **Corrected On-Site**
13-03-4
Basic - In-use utensil stored in sanitizer between uses. Operator removed tongs**Corrected On-Site** **Corrected On-Site**
10-18-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
74
Sep 9, 2022
Food-Licensing Inspection
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. **operator placed a new roll. Corrected On- Site** **Corrected On-Site** Priority: Intermediate
31B-02-4
Intermediate - Observed: No soap provided at handwash sink. Men’s Restroom. **Corrected On-Site** Priority: Intermediate
31B-03-4
Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Priority: Basic
31B-04-4
Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cook line. **Corrected On- Site** Priority: Basic
05-09-4
Basic - Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Priority: Basic
32-04-4
Basic - Observed: Standing water in floor drain/floor drain draining very slowly. Hand sink at cook line. **Corrected On-Site** Priority: Basic
29-19-4
67
Frequently Asked Questions
When was Chef Brian Catering last inspected?
The most recent health inspection at Chef Brian Catering on file is from Mar 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Chef Brian Catering?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Chef Brian Catering.
How does Chef Brian Catering compare to other restaurants in Miami?
Chef Brian Catering most recently scored 82 out of 100, which is higher than the Miami average of 74.
Has Chef Brian Catering's inspection record improved over time?
Yes. Recent inspections at Chef Brian Catering have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Chef Brian Catering means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chef Brian Catering inspected?
Based on the inspection history on file, Chef Brian Catering is inspected around three times per year on average.
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