Pros Catering
Last inspected: Jan 9, 2026
43
Score
Public records show 10 inspections at Pros Catering stretching back to 2022. Inspectors last stopped by on Jan 9, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
When inspectors have written things up, “no paper towels” has been the most frequent reason, cited six times.
Restaurants in Miami average 74, so Pros Catering trails the local norm. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
4
Major latest
3
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (72F - Cold Holding) on top of prep table cook line area. Operator stored inside reach cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked onions inside reach in cooler. Manager reorganized products. **Corrected On-Site**
08A-05-6
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. Tony.
53B-13-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed case of plastic wrap on top of the hand wash sink kitchen.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Kitchen. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Basic - Ceiling tile missing. Kitchen.
36-36-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler.
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Plastic container with water.
02D-01-5
43
Sep 22, 2025
Food-Licensing Inspection
3 major violations.
View 3 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
22-02-4
74
Mar 18, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter at (78F - Hot Holding) located cooked line area as per operator less one hour. Operator stored on top of flat grill. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed red bucket and gloves inside hand wash sink kitchen. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection. **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 running water per four minutes at 78°f. Located hand wash sink front counter area.
27-16-4
Basic - Plumbing system in disrepair. Observed faucet in disrepair hand wash sink front counter area.
29-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Front counter area.
21-02-4
55
Jan 30, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink. From counter area. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on top of the prep table Kitchen. Operator removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
78
Oct 18, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw fish over cooked chicken located inside reach in cooler kitchen. Operator stored properly during inspection. **Corrected On-Site**
08A-08-5
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. Provide form during inspection. **Repeat Violation**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located front counter area. **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fruits salad no date marked. Operator labeled during inspection. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Ceiling tile missing. Kitchen.
36-36-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer solution with chlorine 00ppm located cook line area. Operator replaced the sanitizer solution recheck 50 ppm. **Corrected On-Site**
21-07-4
55
May 6, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
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 form during installation. **Repeat Violation**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Observed operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Fruits salad located front counter area no date marked.
02C-02-5
Basic - Stored food not covered. Metal container with floor. Operator provided during inspection. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawed solid frozen chicken on top of the prep table inside plastic container. Operator stored inside reach in cooler. **Corrected On-Site**
06-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Plastic containers with cook oil.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach in cooler located cook line area. **Repeat Violation**
23-03-4
55
Feb 9, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed establishment missing quat sanitation test strips.
16-33-4
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. Provided written procedures and discussed with person in charge. **Corrective Action Taken**
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice chute on self service ice machine soiled with mold like substance.
22-20-5
Basic - Food storage container/container lid cracked or broken. Observed large clear plastic food container on storage shelf cracked. Discussed with person in charge.
14-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed green sugar scoop handle touching the sugar on front counter. Person in charge took handle out of sugar. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on flat top in 89F water. Person in charge turned flat top up to heat too 135F **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on reach in coolers soiled with black/green mold like substance.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stacked to clean stacked food containers in storage area.
16-46-4
61
Apr 13, 2023
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (110F - Hot Holding) on cook line. As per cook, item was being held hot for approximately 1/2 hour. Employee put item in pan and started to reheat. Observed stock reheated to 175°F.
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over hamburger patties inside reach in freezer. Operator rearranged for proper storage. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed wet towel inside hand wash sink front counter area. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection.
31B-02-4
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. Tariq Prospere, Ronald.
53B-13-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Reach in cooler. **Repeat Violation**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 122°F located near cook line area. Operator discard the water during inspection. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
43
Mar 14, 2023
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground beef inside reach in cooler kitchen. Manager rearranged. **Corrected On-Site**
08A-20-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal pan and plastic bag inside hand wash sink kitchen. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - No soap provided at handwash sink. Kitchen. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Packaged food not labeled as specified by law. Observed salad not properly labeled located front counter area.
02D-02-4
Basic - Food stored on floor. Plastic containers with cook oil. Kitchen.
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Reach in cooler in disrepair located kitchen.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone on top of the prep table located front counter area. Operator removed during inspection. **Corrected On-Site**
40-06-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 80°f . Operator moved on top of flat grill. **Corrective Action Taken**
10-07-4
35
Jul 18, 2022
Food-Licensing Inspection
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area. Operator provided at time of inspection.
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided form at time of inspection.
02B-02-5
Basic - Food stored on floor. Observed plastic container with cook oil. Operator stored properly at time of inspection.
08B-38-4
67
Frequently Asked Questions
When was Pros Catering last inspected?
The most recent health inspection at Pros Catering on file is from Jan 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pros Catering?
Across the inspection record, “no paper towels” has been cited six times, more than any other issue at Pros Catering.
How does Pros Catering compare to other restaurants in Miami?
Pros Catering most recently scored 43 out of 100, which is lower than the Miami average of 74.
Has Pros Catering's inspection record improved over time?
Results have been roughly steady. Inspections at Pros Catering have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pros Catering 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 Pros Catering inspected?
Based on the inspection history on file, Pros Catering is inspected around three times per year on average.
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