A Thierry's Catering and Event Design
915-65 NW 72 St, Miami, FL 33150 · Catering · License 2329153
What drove the grade
Raw animal food not separated from ready-to-eat food during preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 high priority, 6 intermediate (3 fixed on the spot), 3 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food not separated from ready-to-eat food during preparation.
Observed raw eggs over desserts in an upright cooler in the bakery room. The chef moved the eggs to the bottom shelf.
Intermediate6
Code 11, Employee health: 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.
Form provided via email.
Fixed on the spot
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.
Form provided via email.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed the can opener blade soiled. The chef had it cleaned.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Observed by the ice machine.
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed the following food handlers expired Joseph, Ricky, and Miguel .
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed smoked salmon (35°F - Cold Holding) still in the vacuum. The chef removed the fish from the vacuum.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed clean pits and pans on a rusty shelf.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed by the dishwasher.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.