Classy Chics Event Planning & Catering LLC

1000 NW 111 Ave, Miami, FL 33172 · Permanent Food Service · License 2330888

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Aug 31, 2026

What drove the grade

Food with mold-like growth.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
1 high priority (no follow-up needed), 2 intermediate, 6 basic (3 repeats)
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Aug312026

Routine inspection

9 violations found

First visitAug 31, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
- 1 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Observed approximately 12 bananas with mold growth in walk in cooler. Operator discarded voluntarily.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed container rice and peas stored for more that 24 hours at walking cooler, not ladled or dated.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed heavy soiled sandwich press at cook line.
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed container of grits, rice not covered at walk in cooler unit.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed steel wool some auxiliary cutting board with marks not longer cleanable.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed heavy soiled accumulation on stove top and flat top unit.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed steel wool at rear door exit by dry storage side.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed bad over dry storage area
  Repeat violation
  Floor soiled/has accumulation of debris.
  Observed heavily soiled floor by entrance on walk in cooler/freezer area, also walk in cooler /freezer units./water heater/ ice machine and under cooking units.
  Repeat violation
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

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
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.
Stop sale: An order that the food can’t be sold or served.