Nikki Hampton Edwards Catering and Planning

3185 Nw 207 Street, Miami Gardens, FL 33056

Catering

Last inspected: Oct 30, 2025

Score

High Risk

Going back to 2022, Nikki Hampton Edwards Catering and Planning has six inspections in the public record. Inspectors last stopped by on Oct 30, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.

The trend has been favorable: violation counts have eased from around 10 violations to closer to five violations per visit over the last few inspections.

“Observed no chlorine chemical test kit provided” comes up most often, recorded four times in the inspection record.

Restaurants in Miami Gardens average 80, so Nikki Hampton Edwards Catering and Planning trails the local norm. There are enough flags in the record to merit a second thought.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Oct 30, 2025

Routine - Food

3 critical violations. 1 major violation. 2 minor violations.

View 6 violations

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell egg (50F - Cold Holding) stored in the reach In cooler since yesterday as per operator. Stop sale issued.

03A-03-5

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shell egg (50F - Cold Holding) stored in the reach In cooler since yesterday as per operator. Stop sale issued. Observed slice cheese (47F - Cold Holding); sausage (47F - Cold Holding) stored in the reach in cooler for more than 4 hours, as per operator. Stop sale issued.

01B-02-5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice cheese (47F - Cold Holding); sausage (47F - Cold Holding) stored in the reach in cooler for more than 4 hours, as per operator. Stop sale issued.

03A-02-5

Intermediate - Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

16-37-1

Basic - Plumbing system improperly installed or repaired. Front counter handwashing sink. **Repeat Violation**

29-07-5

Basic - Worn, torn and/or soiled floors/carpeting. Throughout the back kitchen. **Repeat Violation**

36-10-4

Jun 16, 2025

Routine - Food

3 minor violations.

View 3 violations

Equipment Adequate to Maintain Product Temperature

FL-29

Lighting Adequate; Required Shields in Place

FL-36

Food and Non-Food Contact Surfaces Designed and Constructed

FL-50

Feb 19, 2025

Routine - Food

2 major violations. 3 minor violations.

View 5 violations

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Ruben with no manager certificate. **Warning**

53A-01-7

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Johnny hired more than 60 days with no employee training. **Warning**

53B-02-5

Basic - Current Hotel and Restaurant license not displayed. **Warning**

50-09-4

Basic - Plumbing system improperly installed or repaired. At the handwashing sink. **Warning**

29-07-5

Basic - Worn, torn and/or soiled floors/carpeting. In the kitchen. **Warning**

36-10-4

Oct 18, 2024

Routine - Food

4 major violations. 4 minor violations.

View 8 violations

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**

16-37-1

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

31B-02-4

Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**

05-08-4

Intermediate - No soap provided at handwash sink.

31B-03-4

Basic - Ice buildup in reach-in freezer at the front counter.

14-69-4

Basic - No handwashing sign provided at a hand sink used by food employees.

31B-04-4

Basic - Plumbing system in disrepair. Observed 3 compartment sink with clogged drains.

29-08-4

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**

22-16-4

Mar 1, 2024

Routine - Food

2 major violations. 8 minor violations.

View 10 violations

Intermediate - Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**

16-37-1

Intermediate - No probe thermometer provided to measure temperature of food products.

05-08-4

Basic - Buildup of food debris/soil residue on equipment door handles. Observed exterior of oven door handle soiled.

23-24-4

Basic - Ceiling tile missing. Observed a ceiling tile missing above the 3 compartment sink.

36-36-4

Basic - Current Hotel and Restaurant license not displayed.

50-09-4

Basic - No handwashing sign provided at a hand sink used by food employees. At the front counter.

31B-04-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hand washing sink with rust.

23-03-4

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

22-16-4

Basic - Unnecessary items/unused equipment on the premises. Observed leaf blower, power saw, and grass cutters stored at the front counter.

33-31-5

Basic - Worn, torn and/or soiled floors/carpeting. Entire establishment.

36-10-4

Aug 9, 2022

Routine - Food

1 critical violation. 2 major violations. 9 minor violations.

View 12 violations

High Priority - Metal stem-type thermometer soiled.

22-12-5

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are stained.

22-02-4

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**

16-37-1

Basic - Buildup of food debris/soil residue on equipment door handles.

23-24-4

Basic - Ice buildup in reach-in freezer.

14-69-4

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed deep fryer baskets, stove, deep fryers, and reach in coolers/freezer has accumulation of grease and dust.

22-08-4

Basic - Kitchen floor, and under cooking equipment is soiled/has accumulation of debris.

36-73-4

Basic - No Heimlich maneuver/choking sign posted.

51-13-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of stove, deep fryers, and oven are soiled.

23-03-4

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen areas.

36-27-5

Basic - Working containers of sugar, salad dressing, on preparation table not removed from original container not identified by common name. Employee labeled all containers.

02D-01-5

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

32-04-4

Show all 6 inspections Show less

Frequently Asked Questions

When was Nikki Hampton Edwards Catering and Planning last inspected?

The most recent health inspection at Nikki Hampton Edwards Catering and Planning on file is from Oct 30, 2025. The public record contains six inspections in total.

What is the most common violation at Nikki Hampton Edwards Catering and Planning?

Across the inspection record, “observed no chlorine chemical test kit provided” has been cited four times, more than any other issue at Nikki Hampton Edwards Catering and Planning.

How does Nikki Hampton Edwards Catering and Planning compare to other restaurants in Miami Gardens?

Nikki Hampton Edwards Catering and Planning most recently scored 52 out of 100, which is lower than the Miami Gardens average of 80.

Has Nikki Hampton Edwards Catering and Planning's inspection record improved over time?

Yes. Recent inspections at Nikki Hampton Edwards Catering and Planning have averaged around five violations per visit, down from roughly 10 earlier in the record.

What does a high risk rating mean?

A high risk rating at Nikki Hampton Edwards Catering and Planning means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

How often is Nikki Hampton Edwards Catering and Planning inspected?

Based on the inspection history on file, Nikki Hampton Edwards Catering and Planning is inspected around two times per year on average.

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