P.B.E. Catering
Last inspected: Mar 18, 2026
70
Score
The health department has logged seven inspections at P.B.E. Catering, the earliest from 2023. The newest entry in the record is dated Mar 18, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
“No chemical test kit provided when using sanitizer” comes up most often, recorded two times in the inspection record.
P.B.E. Catering's latest score is in line with the Florida average of 72. On the whole, the file is mixed but not concerning.
7
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 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 over fully cooked ribs not in commercial packaging at reach in freezer. Operator stored products properly. **Corrected On-Site** **Repeat Violation**
08A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer.
16-37-1
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. Not available at time of inspection. Bodily fluids procedure emailed to operator.
11-27-4
70
Aug 20, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw shell eggs stored over ready-to-eat chimichurry. Operator removed eggs. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink in kitchen . Operator provided. **Corrected On-Site**
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line . Operator provided. **Corrected On-Site**
31B-02-4
Basic - Working containers of Panko removed from original container not identified by common name in kitchen. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Employee personal shell eggs not properly identified and segregated from food to be served to the public in reach in cooler at salad prep.
08B-49-4
64
Feb 21, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
70
Aug 26, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked meat balls on speed rack in kitchen . Operator removed eggs. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ Chlorine on cook line. Operator set up fresh solution at 75ppm. **Corrected On-Site**
41-15-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Steak cooked medium. Emailed consumer advisory. Operator printed and displayed on wall. Operator will also add the advisory to the web site. **Corrected On-Site**
02B-02-5
67
May 29, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (100F - Hot Holding); baked chicken (100F - Hot Holding); in one door warmer at cook line. In unit less than four hours. Door not sealing shut. Reheated to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers in walk in cooler
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cooling rack either food items end of cook line. Removed **Corrected On-Site**
40-06-5
Basic - Old labels stuck to food containers after cleaning. Stainless steel container On drying rack
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs at room temperature outside walk in freezer
06-01-5
64
Jan 18, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - butter (70F - Cold Holding) not portioned or prepared today held under 2 hours - operator moved to walk in freezer. lowboy reach in cooler - liquid eggs (47F - Cold Holding) at 11:45am operator states held in cooler since 7am more than 4 hours not portioned or prepared today - see stop sale. **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler - penne tomato sauce (51F - Cooling) held overnight and not removed from walk in cooler - see stop sale.
03D-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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lowboy reach in cooler - liquid eggs (47F - Cold Holding) at 11:45am operator states held in cooler since 7am more than 4 hours not portioned or prepared today - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler - penne tomato sauce (51F - Cooling) held overnight and not removed from walk in cooler - see stop sale.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - egg salad (65F - Cooling) 11:45am cooling since 9:30am 1.75 hours remaining to reach 41F recheck 12:30pm 58F. Held in cover pint containers - operator removed lid to facilitate the cooling process.
03D-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Jenifer Garber, assistant kitchen manager.
53A-01-7
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/
53A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At prep station hand sink tested at 78F.
27-16-4
Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - case of eggs - operator moved to shelf. **Corrected On-Site**
08B-47-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working hot line - no beard guard.
13-04-4
Basic - Old labels stuck to food containers after cleaning. Marsala sauce old label (baby carrots) - operator removed. **Corrected On-Site** **Repeat Violation**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted To go containers. **Corrected On-Site**
25-06-4
35
May 2, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was P.B.E. Catering last inspected?
The most recent health inspection at P.B.E. Catering on file is from Mar 18, 2026. The public record contains seven inspections in total.
What is the most common violation at P.B.E. Catering?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited two times, more than any other issue at P.B.E. Catering.
Has P.B.E. Catering's inspection record improved over time?
Yes. Recent inspections at P.B.E. Catering have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at P.B.E. 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 P.B.E. Catering inspected?
Based on the inspection history on file, P.B.E. Catering is inspected around two times per year on average.
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