Phoenix Catering Group
Last inspected: Mar 23, 2026
70
Score
Public records show eight inspections at Phoenix Catering Group stretching back to 2022. The newest entry in the record is dated Mar 23, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to four violations per visit.
The pattern that stands out is “walk-in cooler/freezer shelves with rust”, which has been cited three times.
The city-wide average sits at 74, which Phoenix Catering Group's 70 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
29-45-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry storage racks.
22-31-4
Basic - No copy of latest inspection report available. Observed no copy on site.
51-18-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
14-17-4
70
Sep 30, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Food with mold-like growth. See stop sale. Observed 1 block of Parmesan cheese with mold.
01B-07-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
22-31-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
16-21-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
14-17-4
70
Mar 11, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email. **Corrective Action Taken**
51-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket during inspection. **Repeat Violation**
42-01-4
86
Oct 25, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cultured buttermilk with expiration date 06-25-2024. **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cultured buttermilk with expiration date 06-25-2024. **Warning**
02C-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to mop sink. **Warning**
31B-02-4
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 the same employee from (last inspection 6 months ago) Kathryn Shirley present at the establishment no proof of employee training. And Thomas Chan working with the company about for one year no proof of employee training. **Warning**
53B-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a watch while cutting raw beef. **Warning**
13-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet towel next to the cutting board at preparation area. **Warning**
21-12-4
52
Apr 26, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500 ppm) . Operator added water to get 300 ppm. **Corrected On-Site**
41-18-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed the establishment offered raw wahoo. As per operator they will cook the wahoo until 145°F For 15 seconds before preparing the ceviche. **Corrective Action Taken**
01D-01-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Observed oil containers stored on floor. Operator moved the oil container up from the floor. **Corrected On-Site**
08B-38-4
67
Feb 23, 2024
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored next to cooked shredded beef at walk-in freezer. Operated relocation the cooked beef. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells stored over butter at walk-in cooler. **Warning**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500 ppm). Operator added water to get 200 ppm. **Corrected On-Site** **Warning**
41-27-4
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. **Warning**
11-26-1
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. **Warning**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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 three employees hired more than three months no proof of food safety employees training. **Corrective Action Taken** **Warning**
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken broth not properly date marked at walk in cooler. **Warning**
02C-02-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. The gauge of rinse step is not working. **Warning**
16-38-5
Basic - Two Employees with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water in hand wash sink located next to two preparation sink. **Warning**
29-20-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Operator inverted the utensils. **Corrected On-Site** **Warning**
24-18-4
32
Jan 10, 2023
Food-Licensing Inspection
No violations found.
100
Jul 13, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at the external hose bibb located next to the back exit door.
29-34-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwashing machine chlorine sanitizing concentration at 10 ppm. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink near the ice machine with a plastic container inside **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed in the bread crumbs white container a white plastic cup without handle used as scoop **Repeat Violation**
14-01-5
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed some shelves of the big walk in cooler soiled with food
22-16-4
Basic - Stored food not covered. Observed cooked asparagus in the big walk in cooler not covered . Asparagus temperature 41F
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor through out the preparation area . **Repeat Violation**
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the small walk in cooler shelves with rust
14-17-4
45
Frequently Asked Questions
When was Phoenix Catering Group last inspected?
The most recent health inspection at Phoenix Catering Group on file is from Mar 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Phoenix Catering Group?
Across the inspection record, “walk-in cooler/freezer shelves with rust” has been cited three times, more than any other issue at Phoenix Catering Group.
How does Phoenix Catering Group compare to other restaurants in Miami?
Phoenix Catering Group most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Phoenix Catering Group's inspection record improved over time?
Yes. Recent inspections at Phoenix Catering Group have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Phoenix Catering Group 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 Phoenix Catering Group inspected?
Based on the inspection history on file, Phoenix Catering Group is inspected around two times per year on average.
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