Hugos Gourmet Catering
Last inspected: Dec 29, 2025
58
Score
Public records show 15 inspections at Hugos Gourmet Catering stretching back to 2022. On Dec 29, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around three violations compared to roughly seven violations earlier on.
The most common issue across all inspections has been “no chemical chlorine test kit provided”, showing up five times.
Restaurants in Riviera Beach average 83, so Hugos Gourmet Catering trails the local norm. On the whole, the file is mixed but not concerning.
15
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ppm chlorine at cook line. Operator set up fresh solution at 75ppm. **Corrected On-Site**
41-27-4
High Priority - Server handled soiled dishes then plated bread and served food without washing hands. Server went to wash her hands. **Corrected On-Site**
12A-02-4
High Priority - Operating with an expired Division of Hotels and Restaurants license 12.1.25 Operator renewed license during the inspection. **Corrected On-Site**
50-17-3
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Cook placed in solution. **Corrected On-Site**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on cook line. Cook provided a clean cloth. **Corrected On-Site** **Repeat Violation**
21-09-4
58
Nov 12, 2025
Routine - Food
No violations found.
100
Nov 10, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door cooler: cooked rice (50F - Cold Holding); roasted peppers (50F - Cold Holding); butter (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to move products to another operable cooler. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sliced chicken (117F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Advised operator to reheat to 165+F. **Warning**
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Advised operator to add chlorine to achieve 50-100ppm. **Warning**
22-42-4
Basic - Single-service articles improperly stored. To go boxes and party trays stored on floor in dry storage. **Warning**
25-05-4
61
Oct 22, 2025
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Banana or plantain with mold-like growth in reach in cooler next to ice machine. See stop sale. **Warning**
01B-07-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 20+ rodent droppings on plywood, covering grease trap, next to triple sink. 4 rodent droppings on floor under right flip top cooler at cook line. **Warning**
35A-04-4
High Priority - Cook cracked raw shell eggs and then handled ready-to-eat home fries and started plating food without washing hands. Cook went to wash his hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Live, small flying insects found 1 live small flying insect on clean bowl in dish area. **Warning**
35A-02-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached Egg Benedict, Crab Cake Benedict, Poached Egg Florentine, containing raw undercooked eggs not identified on menu. **Warning**
02B-01-5
Intermediate - Squeeze bottles containing bleach and soap not labeled at triple sink. Operator labeled **Corrected On-Site** **Warning**
41-17-4
Basic - Objectionable odors in dish area at grease trap. **Warning**
36-64-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 85F on stove at cook line. Stove not turned on. Cook turned stove on 170F **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Ice buildup on the floor of walk-in freezer. **Warning**
14-69-4
Basic - Cracked, broken, stained and soiled plywood on top of grease trap. **Warning**
29-25-4
Basic - Bowl or with no handle used to dispense home fries on cook line. Cook removed. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on shelf at cook line. Cook removed. **Corrected On-Site** **Warning**
21-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust above grease trap. **Repeat Violation** **Warning**
36-27-5
32
Apr 7, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.24. **Admin Complaint**
50-17-3
Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths. **Repeat Violation** **Admin Complaint**
16-37-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dishwasher prepping food, cutting fruits for side dish has not received any food handler training.
53B-13-5
Basic - Bowl with no handle used to dispense home fries on cook line. Cook removed bowl. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler. Cook stated removed from freezer about 4hours ago. Operator removed from packaging. **Corrected On-Site**
06-09-1
Basic - Employee personal cell phone stored on cutting board in a food preparation area, at cook line. Operator removed. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 125F. Cook heated to 160F **Corrected On-Site**
10-07-4
Basic - Nonfood-wood contact surfaces not designed and constructed to allow easy cleaning and maintenance next to triple sink. Wood board used for storing sanitized pots and pans not smooth and easy cleanable.
14-52-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust to the right of grill and at mop sink.
36-27-5
52
Mar 19, 2025
Routine - Food
No violations found.
100
Sep 24, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**
41-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Hugo Centeno, 05/24/17 ServSafe Food Manager.
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test strips.
16-37-1
70
Sep 23, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Employee ate and drank then engaged in preparing sodas for customers filling cup with ice and sodas without washing hands. Employee went to wash his hands. **Corrected On-Site**
12A-05-4
High Priority - Raw smoked salmon stored over ready-to-eat French fries on cook line. Raw chicken stored over dressings on cook line. Cook removed salmon and chicken. **Corrected On-Site**
08A-05-6
Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloth container.
16-37-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in white reach in cooler opened 2 days ago not date marked.cook date marked. **Corrected On-Site**
02C-03-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm . Operator set up fresh solution at 100ppm. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor on cook line. Cook placed bucket on a shelf. **Corrected On-Site**
21-38-4
Basic - Cutting board has cut marks and is no longer cleanable on cook line,
14-09-4
Basic - Soiled dry wiping cloth in use on cook line. Cook discarded **Corrected On-Site**
21-10-4
50
May 31, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left side double door stainless; cut melon (61F - Cold Holding); cooked corn (62F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight, door left open. See Stop Sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left side double door stainless; cut melon (61F - Cold Holding); cooked corn (62F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight, door left open. See Stop Sale.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Advised Operator to wash, rinse and sanitize.
22-02-4
67
Mar 13, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Watermelon and deli meats cut over 24 hours not date marked - operator date marked. **Corrected On-Site**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on kitchen prep table - operator removed. **Corrected On-Site**
12B-07-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink.
29-11-4
82
Feb 13, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
16-37-1
Intermediate - No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; squeeze bottle containing bleach not labeled. Advised Operator to label.
41-17-4
74
Jul 27, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up chlorine at 75ppm until pre mix is repaired. **Corrected On-Site** **Warning**
22-43-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Mahi Mahi 41°F in drawers under grill over night, not taken out of the ROP package. **Warning**
01B-13-4
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. Emailed poster **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel and Nova Platter, served with raw, cold smoked nova salmon. **Warning**
02B-01-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
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. Emailed form. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
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. Mahi Mahi 41°F in drawers under grill over night, not taken out of the ROP package. See stop sale **Warning**
06-09-1
Basic - French fries stored on floor in the walk in freezer. Operator placed on a shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in white reach in cooler in prep area. Cook placed a label on employee food. **Corrected On-Site** **Warning**
08B-49-4
39
Mar 29, 2023
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. Provided Cleanup of Vomiting and Diarrheal Events Handout. **Corrected On-Site**
11-27-4
90
Oct 31, 2022
Routine - Food
1 major violation.
View 1 violation
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.
53B-01-5
90
Jul 19, 2022
Food-Licensing Inspection
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 50°F, tuna salad 49°F, grits 49°F in left flip top cooler over night. Ambient temperature in cooler 50°F. See stop sale
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 50°F, tuna salad 49°F, grits 49°F in left flip top cooler over night. Ambient temperature in cooler 50°F.
01B-02-5
Intermediate - No chlorine test kit provided when using chlorine sanitizer at three-compartment or wiping cloths. Left a few strips.
16-37-1
Basic - Ice scoop handle in contact with ice. Operator removed. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 104°F on stove in kitchen. Cook turned stove on and heated to 150°F. **Corrected On-Site**
10-07-4
61
Frequently Asked Questions
When was Hugos Gourmet Catering last inspected?
The most recent health inspection at Hugos Gourmet Catering on file is from Dec 29, 2025. The public record contains 15 inspections in total.
What is the most common violation at Hugos Gourmet Catering?
Across the inspection record, “no chemical chlorine test kit provided” has been cited five times, more than any other issue at Hugos Gourmet Catering.
How does Hugos Gourmet Catering compare to other restaurants in Riviera Beach?
Hugos Gourmet Catering most recently scored 58 out of 100, which is lower than the Riviera Beach average of 83.
Has Hugos Gourmet Catering's inspection record improved over time?
Yes. Recent inspections at Hugos Gourmet Catering have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hugos Gourmet Catering 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 Hugos Gourmet Catering inspected?
Based on the inspection history on file, Hugos Gourmet Catering is inspected around four times per year on average.
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