UNIQUE CATERING DESIGN
34 NE 54 ST
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/29/2025
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4: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
- 22-43-4: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
- 53B-02-5: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
- 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. 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
Food safety inspection conducted on 4/29/2025 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 12/10/2024
High Priority
1
Intermediate
4
Basic
8
Total
13
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4: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.
- 16-55-4: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.
- 13-07-4: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
- 13-03-4: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
- 08B-38-4: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
- 33-16-4:Basic - Open dumpster lid.
- 02D-01-5: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
- 29-34-4: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.
- 11-27-4: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
- 53A-05-6: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/
- 31B-02-4: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
- 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. 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
Food safety inspection conducted on 12/10/2024 revealed 13 total violations (1 high priority, 4 intermediate, 8 basic).