Castell Catering

821 NW 42 Ave, Miami, FL 33126 · Permanent Food Service · License 2338263

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Cook chill food label that exceeds 7 calendar days from packaging to consumption.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
3 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot), 9 basic
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep142026

Routine inspection

14 violations found

First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Cook chill food label that exceeds 7 calendar days from packaging to consumption.
  Observed cook chill packages of cooked ham, cooked pork leg and vaca frita bites with dates exceeding 7 days at walk in cooler.
  Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
  Observed cook chill packages of cooked ham, cooked pork leg and vaca frita bites with dates exceeding 7 days at walk in cooler. Observed no continuous temperature monitoring device inside units where ROP and cook chill products are stored.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed non pasteurized eggs stored on top of pasteurized eggs at produce walk in cooler. Manager rearranged products.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed empanadas machine soiled, located at preparation cooler.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Located at dish area. Manager replenished paper towels.
  Fixed on the spot
Basic9
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic scoop handle touching the corn meal in plastic container. During the inspection employee removed it.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Observed at cook line across from stove.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed on preparation table. Employee placed in sanitizer solution.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of debris in the interior of the ice machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed exterior of table mounted mixer soiled with old food debris.
- Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
  Observed standing water on the floor by the walk in cooler .
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Observed reach in cooler, reach in freezer and meat grinder at back storage area. As per manager, equipment is no longer utilized.
- Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  Observed 2 dead rodents in glue trap, located at the equipment storage. During the inspection employee discarded.
  Fixed on the spot
  Exterior door has a gap at the threshold that opens to the outside.
  Observed at bay doors at storage area.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.