Creative Edge Parties
703 NW 77 St, Miami, FL 33150 · Catering · License 2329904
What drove the grade
Buildup of food debris/soil residue on equipment door handles.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection7 basic-7
- Safety score93
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 visitSep 30, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed box of strawberries being stored on the floor inside walk in cooler. Manager removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee personal open drink on top preparation table. Manager removed and stored properly.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed in use wet towel on top preparation table across oven. Manager removed and stored inside sanitizer bucket.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed oven door handles soiled with grease.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on the floor next to reach in cooler.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop being stored on the floor next to mop sink. Manager removed and stored inside mop sink.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.