CATERING/KOSHER KITCHEN
4525 Collins Avenue
Miami Beach, Florida, 33140
Miami-Dade County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
1
Intermediate
1
Basic
6
Total
8
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee containers with coffee and water on prep table. Employee moved them. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet when engaged in food preparation.
- 10-01-5: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 scoop handle touching the flour. Employee fixed it. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Employee moved it to the walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching dirty towel and continued working with food. Employees were instructed about the correct hygiene practices. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dirty slicer after
Food safety inspection conducted on 3/4/2025 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 10/11/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/12/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some pots and pans not inverted in racks. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like on blast chiller gaskets.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water on the floor because the floor drain is clogged. Employee came to fix it. **Corrective Action Taken**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar and flour in bins with no labels. Person in charge labeled them. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dirty can opener . Person in charge sent it to the dish area. **Corrective Action Taken**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
Food safety inspection conducted on 9/12/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 3/19/2024
High Priority
0
Intermediate
4
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pots not inverted on shelving. Employee inverted them . Repeat Violation
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Observed missing faucet at the hand sink located by cook line.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 08B-12-5:Basic - Stored food not covered. Observed tortillas left inside open bag at the dry storage. Employee wrapped them up immediately. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing inside standing water. Employee opened the cold running water . Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed a leak underneath the hand sink located at the Warewashing area .
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment is serving clams and not keeping the tags for 90 days .
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by a rack . Employee moved it . Corrected On-Site
- 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed hot water sanitizing dish machine was reaching 200 F .
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quart test kit. Repeat Violation
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Food safety inspection conducted on 3/19/2024 revealed 11 total violations (0 high priority, 4 intermediate, 6 basic).
Inspection on 2/14/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2024-02-14: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2024-02-14: Observed some water residue at the time of the inspection. **Time Extended**
- 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment is conducting ROP for TCS cooked sauces and meat without approved variance. Repeat Violation - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2024-02-14: As per Chef, they are not using the ROP machine to stored food. .
- 03G-50-1: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. Establishment is vacuum sealing cooked TCS sauces for more than 48 hrs without approved HCCP.. Repeat Violation - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2024-02-14: As per Chef, they are not using the ROP machine to stored food. .
Food safety inspection conducted on 2/14/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 12/7/2023
High Priority
0
Intermediate
4
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed some missing ceiling tiles at the establishment. - From follow-up inspection 2023-12-07: **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - From follow-up inspection 2023-12-07: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-12-07: **Time Extended**
- 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment is conducting ROP for TCS cooked sauces and meat without approved variance. Repeat Violation - From follow-up inspection 2023-12-07: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quart test kit to check quart sanitizer. - From follow-up inspection 2023-12-07: **Time Extended**
- 03G-50-1: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. Establishment is vacuum sealing cooked TCS sauces for more than 48 hrs without approved HCCP.. Repeat Violation - From follow-up inspection 2023-12-07: **Time Extended**
- 05-10-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. As evidence of wrong temperatures for food items inside walk in cooler . - From follow-up inspection 2023-12-07: No probe thermometer observed. **Time Extended**
Food safety inspection conducted on 12/7/2023 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).
Inspection on 12/4/2023
High Priority
2
Intermediate
6
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed some missing ceiling tiles at the establishment.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 14-74-7: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 walk in cooler at prep area with ambient temperature of 52 F.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar in plastic bins without labels.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his arms and then, engaged in food prep without washing his hands .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt (54 F - Cold Holding); octopus (55 F - Cold Holding); heavy cream (53 F - Cold Holding); butter milk (54 F - Cold Holding); capiccola (53 F - Cold Holding); liquid egg whites (53 F - Cold Holding) inside walk in cooler with temperature of 52 F. As per chef , the walk in cooler started giving problems approximately 2 hrs ago and it was reported it. All the food was moved to another walk in cooler that is working properly.
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment is conducting ROP for TCS cooked sauces and meat without approved variance. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quart test kit to check quart sanitizer.
- 11-26-1: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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed hand sink station located by the walk in cooler / freezer with no soap. Soap was restocked at the stations. Corrected On-Site Repeat Violation
- 03G-50-1: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. Establishment is vacuum sealing cooked TCS sauces for more than 48 hrs without approved HCCP.. Repeat Violation
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. As evidence of wrong temperatures for food items inside walk in cooler .
Food safety inspection conducted on 12/4/2023 revealed 15 total violations (2 high priority, 6 intermediate, 7 basic).