Ultimate Catering
Last inspected: Jan 27, 2026
43
Score
Across the available record, Ultimate Catering has nine inspections on file, the first dated 2022. The most recent report on file is from Jan 27, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has been favorable: violation counts have eased from around 11 violations to closer to six violations per visit over the last few inspections.
The most common issue across all inspections has been “cold holding equipment not maintained in good repair”, showing up eight times.
By comparison, the average Miami facility scores 74, putting Ultimate Catering on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
3
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
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 - 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
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen.
14-74-7
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Plastic container with cook oil.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawed raw pork on top of pre table. Operator stored inside hand wash sink. **Corrected On-Site**
06-01-5
43
Sep 22, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-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. Provided form during inspection. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage container blocked hand wash sink kitchen. Operator removed during inspection. **Corrected On-Site**
31A-09-4
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
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front counter and kitchen.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Located near elevator.
14-74-7
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal containers with utensil in water at 80°f near coffee machine. Operator discarded the water solution. **Corrected On-Site**
10-07-4
55
Mar 18, 2025
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. Raw chicken over raw hamburger patty located reach in cooler front counter area. Operator stored properly during inspection. **Corrected On-Site**
08A-02-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine.
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.
11-27-4
70
Oct 18, 2024
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken salad (48F - Cold Holding); tuna salad (49F - Cold Holding) as per operator food was stored yesterday reach in cooler in disrepair temperature reached at 50°f. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (48F - Cold Holding); tuna salad (49F - Cold Holding) as per operator food was stored two days ago reach in cooler in disrepair temperature reached at 50°f. See stop sale.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over plastic containers with pickled, sour cream. Operator stored properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Observed in reach in cooler in hallway storage area, 2 containers of raw chicken stored with date makes on 10-04-24. Advised employee to discard expired items.
02C-01-5
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 - 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in cooler in hallway storage area, 2 containers of raw chicken stored with no date markers. According to the operator the meal was done more than 24 hours.
02C-02-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed in hallway reach in cooler in disrepair.
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed Plastic containers with cook oil stored directly on floor located next to oven.
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in hallway storage 2 reach in coolers no ambient thermometer.
05-09-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed in hallway storage area 2 reach in coolers unlocked with access to customers. **Repeat Violation**
08B-63-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
29
Jun 28, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter, a container of butter at butter (71F - Cold Holding). Advised employee to place in ice bath. - From follow-up inspection 2024-06-28: At time of callback inspection butter 76F Cold Holding. Employee placed onto ice. **Time Extended** **Corrected On-Site**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at front counter. - From follow-up inspection 2024-06-28: At time of callback inspection observed water filter not dated with last inspection. **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area grease build up on ceiling. - From follow-up inspection 2024-06-28: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at front counter, refrigerator storage units in disrepair and soiled. - From follow-up inspection 2024-06-28: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-06-28: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at front counter and open bottle of water near prep area. Employee discarded. **Corrected On-Site** - From follow-up inspection 2024-06-28: At time of callback inspection observed employee water on prep area. Employee discarded. **Time Extended** **Corrected On-Site**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at front counter prep area employee headphones stored on prep counter near panini press. Employee placed in locker area. **Corrected On-Site** - From follow-up inspection 2024-06-28: At time of callback inspection still observed. Employee removed. **Time Extended** **Corrected On-Site**
40-06-5
Basic - - From initial inspection : Basic - Food stored on floor. Observed in hallway storage closet, 3 boxes of coffee, 2 buckets of seasoning, bag of rice all stored on floor. Observed in front counter lobby area, plastic bottles of water stored on floor under counter. Advised manger of proper storage to be 6 inches above floor. - From follow-up inspection 2024-06-28: At time of callback inspection observed cooking oil on floor. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - No suitable facilities provided to store employee clothing and other possessions. - From follow-up inspection 2024-06-28: **Time Extended**
40-01-4
Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed in hallway storage area 2 reach in coolers unlocked with access to customers. - From follow-up inspection 2024-06-28: At time of callback inspection still observed. **Time Extended**
08B-63-4
52
May 6, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (89F - Cold Holding) located front counter area. As per operator less than two hours. Manager store inside reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Front counter area. **Repeat Violation**
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe employee coffee cups on front counter area. Operator removed during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Plastic containers with cook oil.
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Front counter area.
25-06-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
08B-63-4
55
Nov 29, 2023
Routine - Food
7 critical violations. 4 major violations. 13 minor violations.
View 24 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler at hallway storage area, raw beef stored over ready to eat sliced turkey. Observed in reach in cooler at hallway storage area raw chicken stored over container of mayonnaise. Employee stored in proper order. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in reach in cooler in hallway storage area, 2 containers of cooked chicken stored with date makes of 11/22/2023. Advised employee to discard expired items.
02C-01-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at front counter shelled eggs stored with temperature of shelled eggs (57F - Cold Holding).
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter, a container of butter at butter (71F - Cold Holding). Advised employee to place in ice bath.
03A-02-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Observed in reach in cooler in hallway storage area, 2 containers of cooked chicken stored with date makes of 11/22/2023. Advised employee to discard expired items.
01B-17-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at coffee station milk for coffee (97F - Hot Holding); Employee reheated milk for coffee (166F - Reheating) **Corrected On-Site**
03B-01-6
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at front counter.
29-28-4
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/ Observed 4 employees on duty with no certified food manager present at time of inspection.
53A-05-6
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 two employees hired: Zenaida Zorrilla 9/2023 and Lourdes Garcia 09/2022 with no food handler certificate.
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 in lobby area reach in coolers , containers of tuna salad, turkey wraps, Caesar salads and ham wraps prepared 11/29/23 as per employee, not date mark. Manger placed correct date on each container. **Corrected On-Site**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed in hallway storage closet, raw chicken and raw burgers stored on shelves as per manger for 30 minutes to thaw. Manager removed and placed into reach in cooler to properly thaw. **Corrected On-Site**
06-01-5
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed in hallway storage area 2 reach in coolers unlocked with access to customers.
08B-63-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area grease build up on ceiling.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at front counter, refrigerator storage units in disrepair and soiled.
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at front counter and open bottle of water near prep area. Employee discarded. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at front counter prep area employee headphones stored on prep counter near panini press. Employee placed in locker area. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed in hallway storage closet, 3 boxes of coffee, 2 buckets of seasoning, bag of rice all stored on floor. Observed in front counter lobby area, plastic bottles of water stored on floor under counter. Advised manger of proper storage to be 6 inches above floor.
08B-38-4
Basic - No suitable facilities provided to store employee clothing and other possessions.
40-01-4
Basic - Single-service articles improperly stored. Observed in hallway storage area boxes of single serve cups stored on floor.
25-05-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed soiled wiping clothes stored in not in use holding unit fridges at front counter prep area.
21-14-4
Basic - Stored food not covered. Observed at front counter, container of sugar uncovered. Employee to place lid over container. **Corrected On-Site**
08B-12-5
12
Mar 14, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Shells eggs over vegetable. Operator stored properly. **Repeat Violation**
08A-04-5
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. **Repeat Violation**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen. Observed discard reach in cooler block hand wash sink kitchen. Operator removed during inspection. **Corrective Action Taken**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area. Operator provided during inspection. **Corrected On-Site**
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. Jorge Rey, Cenaida.
53B-13-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
14-74-7
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Plantains near fryer machine. Operator stored inside reach in cooler. **Corrected On-Site**
06-06-5
Basic - Ice bucket/shovel stored on floor between uses. Operator stored properly during inspection.
10-14-5
50
Nov 3, 2022
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Shells eggs over green peppers.
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cooked black beans (52F - Cooling); cooked chicken (50F - Cooling); cooked rice (54F - Cooling). Food has been cooling overnight.
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cooked black beans (52F - Cooling); cooked chicken (50F - Cooling); cooked rice (54F - Cooling). Food has been cooling overnight. See stop sale.
03D-06-5
High Priority - Displayed food not properly protected from contamination. Observed reach in cooler Near elevator opening not protected with self closing doors. Door left open. **Repeat Violation**
08B-02-4
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
Basic - No conspicuously located ambient air temperature thermometer in holding unit. All units.
05-09-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler Near elevator in disrepair.
14-74-7
45
Frequently Asked Questions
When was Ultimate Catering last inspected?
The most recent health inspection at Ultimate Catering on file is from Jan 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Ultimate Catering?
Across the inspection record, “cold holding equipment not maintained in good repair” has been cited eight times, more than any other issue at Ultimate Catering.
How does Ultimate Catering compare to other restaurants in Miami?
Ultimate Catering most recently scored 43 out of 100, which is lower than the Miami average of 74.
Has Ultimate Catering's inspection record improved over time?
Yes. Recent inspections at Ultimate Catering have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ultimate 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 Ultimate Catering inspected?
Based on the inspection history on file, Ultimate Catering is inspected around three times per year on average.
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