Unique Catering Design
Last inspected: Nov 24, 2025
41
Score
The health department has logged five inspections at Unique Catering Design, the earliest from 2022. Unique Catering Design was last inspected on Nov 24, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to 12 violations.
The most common issue across all inspections has been “operator is doing a special process”, showing up four times.
By comparison, the average Miami facility scores 74, putting Unique Catering Design on the weaker side. Diners may want to scan the inspection details before deciding to visit.
5
Inspections
0
Critical latest
6
Major latest
6
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
6 major violations. 6 minor violations.
View 12 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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board and red cutting boards soiled at prep area.
22-02-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink entrance by freezer.
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Operator is doing a special process, conducting reduced oxygen packaging, ROP raw chicken, raw beef and raw beef tartare NO HACCP approved. Observed ROP on Parmesan cheese. HACCP plan submitted,received and under review. **Repeat Violation**
03G-50-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certificate expired for Mattia Danese 10-01-22.
53B-14-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator has three compartment sink set up. Triple Sink (Quaternary 200ppm).
16-55-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch.
13-07-4
Basic - Food stored on floor. Observed cooking oil stored on floor by storage. Manager stored properly. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt container not labeled at prep area across cook line.
02D-01-5
41
Jul 1, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator if conducting ROP of raw meat and poultry. Also hard and semi-soft cheese and keeping the products for more than 48 hrs inside the package. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-01: Still Observed operator is conducting ROP on hard and semi-soft cheese and ham and hard salami and keeping the products for more than 48 hrs inside the package at walk in cooler. Observed ROP on raw chicken and raw meat at reach in freezer. Operator needs to submit HACCP plan to get it approved before doing special processes. **Admin Complaint**
03G-50-1
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal cups on food prep table. Employees removed the personal cups. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-01: Observed employee personal cups on food prep table. **Time Extended**
12B-07-4
86
Apr 29, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 100ppm). Employee discarded solution. Replenish with new solution, retest Triple Sink (Quaternary 150ppm) **Corrected On-Site** **Warning**
22-43-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator if conducting ROP of raw meat and poultry. Also hard and semi-soft cheese and keeping the products for more than 48 hrs inside the package. **Repeat Violation** **Warning**
03G-50-1
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 food employees Marisela, Juan both hired for more than 60 days. **Warning**
53B-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal cups on food prep table. Employees removed the personal cups. **Corrected On-Site** **Warning**
12B-07-4
67
Dec 10, 2024
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose bibb with a splitter at mop sink.
29-34-4
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. Discussed with manager procedures and send via email. Operator printed and posted. **Corrected On-Site**
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
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink by entrance and preparation area no paper towel Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP on site of Parmesan cheese, blue cheese, sweet ham and salami. As per operator is kept inside the package for more than 48 hours at walk in cooler. Operator removed the products from ROP packages and storage inside ziplock bags. **Corrected On-Site**
03G-50-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees while preparing food. Employees removed it. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees with no hair restraints while preparing food. Employees put hat. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Observed sugar stored inside container on floor and a plastic container of soy sauce on floor at dry storage area. Operator removed it from floor. **Corrected On-Site**
08B-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar powder inside plastic container not labeled on dry storage area. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed two green and one white cutting boards at preparation table at kitchen area.
14-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
39
Dec 14, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher running at 0ppm, establishment not open during inspection. Observed establishment has quaternary ammonium to set up sink when operating. **Corrective Action Taken**
22-49-4
86
Frequently Asked Questions
When was Unique Catering Design last inspected?
The most recent health inspection at Unique Catering Design on file is from Nov 24, 2025. The public record contains five inspections in total.
What is the most common violation at Unique Catering Design?
Across the inspection record, “operator is doing a special process” has been cited four times, more than any other issue at Unique Catering Design.
How does Unique Catering Design compare to other restaurants in Miami?
Unique Catering Design most recently scored 41 out of 100, which is lower than the Miami average of 74.
Has Unique Catering Design's inspection record improved over time?
No. Recent inspections at Unique Catering Design have averaged around 12 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Unique Catering Design 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 Unique Catering Design inspected?
Based on the inspection history on file, Unique Catering Design is inspected around two times per year on average.
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