Stephanie's Catering
Last inspected: Mar 10, 2026
22
Score
Stephanie's Catering has been inspected eight times since 2022. Stephanie's Catering was last inspected on Mar 10, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near 14 violations per visit across recent inspections.
The most common issue across all inspections has been “wall soiled with accumulated grease, food debris, and/or dust”, showing up four times.
By comparison, the average Miami facility scores 74, putting Stephanie's Catering on the weaker side. There are enough flags in the record to merit a second thought.
8
Inspections
4
Critical latest
4
Major latest
10
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine -10ppm). Cook reset triple sink. Triple Sink (Chlorine 50ppm) **Corrected On-Site**
22-42-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and engaged in food preparation. No handwashing. Coach employee.
12A-07-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw chicken stored with ham and bacon. Coached manager.
08A-14-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wiped gloves with soiled yellow whipping cloth and wash hands with gloves on then proceeded to engaged in food preparation. No gloves changed. Coach employee.
12A-09-4
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. Observed gallon of milk opened for more than 3 days not date marked.
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes TPHC for Pastries at front counter. No written procedures. Sent form via email to operator.
03F-10-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed can opener rusted.
22-31-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup of coffee stored at prep table in the kitchen. Observed employee grey Stanley cup stored at prep table in the kitchen.
12B-07-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed establishment using wood cutting board as a food contact surface. **Repeat Violation**
14-25-5
Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator via email.
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwash sink near triple sink.
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed multiple unwashed produce stored with ham. Coach manager.
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen area. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table in the kitchen.
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal bowls not stored inverted at shelves near fryer.
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed at handwash sink. **Repeat Violation**
36-03-4
22
Oct 6, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at white chest reach in freezer raw chicken bags stored with beef liver, mixed vegetables and fries not separated.
08A-20-5
Basic - Cove molding at floor/wall juncture broken/missing. Observed throughout kitchen.
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed a wood cutting board not longer cleanable. **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door in kitchen area.
35B-01-4
Basic - Food stored on floor. Observed 2 plastic gallons of cooking oil stored on floor next to kitchen exit door.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven doors, operator removed and stored correctly. **Corrected On-Site**
10-20-4
Basic - Single-service articles improperly stored. Observed at storage closet to go trays stored on floor.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed tray of raw chicken placed to thaw on top of refrigerator at room temperature. Operator placed into fridge to thaw properly. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen area.
36-27-5
58
Mar 18, 2025
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (102 F - Hot Holding); stuffed potatoes (102 F - Hot Holding) inside the hot box. As per operator they are using time but the form was not provided either the time was marked.
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche is not identified as raw in the menu.
02B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed a wood cutting board not longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed an opened water bottle stored above preparation table. Employee removed it. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse stored in the dry storage shelf.
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler gasket torn at the reach in cooler across the stove. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed r hood filters soiled. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened water bottle inside the reach in cooler.
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris at the bottom of both reach in coolers located at the kitchen.
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at the hand wash sink in the kitchen.
29-20-5
Basic - Stored food not covered. Observed a container with chicken not covered inside the reach in cooler. Employee placed a lid. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed a leaking under the hand wash sink in the bathroom.
29-11-4
47
Nov 5, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over milk in ric across from stove. Operator was coached how to properly store RTE and RAW foods. - From follow-up inspection 2024-11-05: Observed raw shell eggs stored over butter in ric across from stove. **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed wooden cutting board in kitchen soiled with old food debris. - From follow-up inspection 2024-11-05: Observed wooden cutting board in kitchen soiled with old food debris. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at wooden cutting board in kitchen. - From follow-up inspection 2024-11-05: Observed at wooden cutting board in kitchen. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed ric gaskets torn across from stove. - From follow-up inspection 2024-11-05: Observed ric gaskets torn across from stove. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer in back storage area. - From follow-up inspection 2024-11-05: Ice buildup in reach-in freezer in back storage area. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2024-11-05: No conspicuously located ambient air temperature thermometer in holding unit. **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease in kitchen. - From follow-up inspection 2024-11-05: Observed hood filters soiled with grease in kitchen. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed leak in hand wash sink at front counter. - From follow-up inspection 2024-11-05: Observed leak in hand wash sink at front counter. **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. observed wall near hand sink soiled with grease. - From follow-up inspection 2024-11-05: observed wall near hand sink soiled with grease. **Time Extended**
36-27-5
55
Nov 4, 2024
Food-Licensing Inspection
4 critical violations. 6 major violations. 17 minor violations.
View 27 violations
High Priority - Food placed in soiled container/equipment. Observed washed oranges stored in dirty box in reach in cooler at front counter.
08B-27-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
01D-01-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed 1 bottle of raid stored under mop sink in kitchen.
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over milk in ric across from stove. Operator was coached how to properly store RTE and RAW foods.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon stored in handwashing sink at front counter.
31A-11-4
Intermediate - Nonfood-grade basting brush used in food. Observed paint brush stored on coffee machine at front counter. Operator was coached to get a food grade brush.
14-14-4
Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer was provided. **Corrected On-Site**
05-08-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche is not identified as a raw item .
02B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed wooden cutting board in kitchen soiled with old food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash stored in front of handwashing sink at front counter,
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed container used as scoop in sugar container in dry storage area.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at wooden cutting board in kitchen.
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee water cup stored on preparation table in kitchen.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored over preparation table in kitchen.
40-06-5
Basic - Equipment in poor repair. Observed ric gaskets torn across from stove.
14-11-5
Basic - Food stored on floor. Observed bag of table salt stored on floor in back storage area.
08B-38-4
Basic - Ice buildup in reach-in freezer in back storage area.
14-69-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water reaching 128 F . Employee reheated water, final reading 168F. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease in kitchen.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored in reach in cooler at front counter.
12B-13-4
Basic - Single-service articles improperly stored. Observed clean pots stored on floor in dry storage area.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in oven.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. observed wall near hand sink soiled with grease.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wc stored on wooden cutting board in kitchen.
21-12-4
Basic - Plumbing system in disrepair. Observed leak in hand wash sink at front counter.
29-08-4
13
Mar 25, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
58
Nov 9, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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/ . Observed Certificate expired 1/9/2023. **Warning** - From follow-up inspection 2023-11-09: Observed manager took the exam en but is waiting for result. **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer located in room next to the kitchen area. **Warning** - From follow-up inspection 2023-11-09: Observed ice buildup in reach in freezer located in room next to the kitchen area. **Time Extended**
14-69-4
86
Nov 21, 2022
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer solution at + 200 ppm at three compartment sink. Manager added water to the solution, final concentration 100 ppm. **Corrected On-Site**
41-18-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork not properly covered stored next to empanadas at chest reach in freezer. Manager was informed that the raw pork needs to be separated of the ready to eat food. **Corrective Action Taken**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sticks (122 F - Hot Holding) at hot box front counter. As per the manager for less than one hour. Operator turned up the heat to the hot box. **Corrective Action Taken**
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shells eggs stored on preparation table. As per manager for less than two hours.
03A-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by garbage can. Operator moved the garbage can. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked mashed potatoes and cooked beans not properly date marked at reach in coolers. As per the manager from three days ago. **Repeat Violation**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers doors handle soiled.
23-24-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed two reach in coolers interior soiled.
22-16-4
Basic - Stored food not covered. Observed raw pork stored at reach in freezer not covered.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at hand wash sink located at front counter. **Repeat Violation**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified by common name at shelf next to fryers.
02D-01-5
32
Frequently Asked Questions
When was Stephanie's Catering last inspected?
The most recent health inspection at Stephanie's Catering on file is from Mar 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Stephanie's Catering?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited four times, more than any other issue at Stephanie's Catering.
How does Stephanie's Catering compare to other restaurants in Miami?
Stephanie's Catering most recently scored 22 out of 100, which is lower than the Miami average of 74.
Has Stephanie's Catering's inspection record improved over time?
Results have been roughly steady. Inspections at Stephanie's Catering have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Stephanie's 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 Stephanie's Catering inspected?
Based on the inspection history on file, Stephanie's Catering is inspected around two times per year on average.
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