DI'MICHELLI'S CATERING INC.
5300 73 ST
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/18/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7: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. Ambient 45f. - From follow-up inspection 2025-03-18: Ambient 47f. Bottom Top portion 50f. **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Plastic cups and lids stored On floor in shed - From follow-up inspection 2025-03-18: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for 4 employees **Warning** - From follow-up inspection 2025-03-18: **Time Extended**
Food safety inspection conducted on 3/18/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 3/17/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 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. Ambient 45f.
- 25-05-4:Basic - Single-service articles improperly stored. Plastic cups and lids stored On floor in shed
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Employee states in cooler overnight In make table cooler: chicken salad 46 Swiss 49 Shredded cheddar 49 Potato salad 48 Egg salad 47 Tuna salad 47 Macaroni salad 45 Coleslaw 47 Chili 46 Raw burgers 45 Cooked shredded chicken 46 All cold holding **Warning**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for 4 employees **Warning**
Food safety inspection conducted on 3/17/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 9/20/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator needs to print current food service license and post.
- 36-24-5:Basic - Hole in or other damage to wall. In back room
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over potato salad in reach in cooler. Raw eggs over margarine **Corrected On-Site** **Repeat Violation**
- 01B-16-5:Intermediate - Torn packages/of exposing the contents to contamination. See stop sale. Individual packets of Whipped margarine spread found walk in cooler with torn packaging and mold like substance.
Food safety inspection conducted on 9/20/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).