Events by Bea

5451 NW 72 Ave, Miami, FL 33166 · Catering · License 2329176

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Jul 28, 2026

What drove the grade

Dented/rusted cans present.High priority · fixed by the Jul 28 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
8 high priority (5 fixed by the Jul 28 follow-up, 3 fixed on the spot), 6 intermediate (4 fixed on the spot), 3 basic
-41
Safety score59

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

Inspection history

1 inspection · 2 visits

Jul272026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 8 High priority
- 6 Intermediate
- 3 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed Mild Cheddar Cheese Sauce dented can stored in dry storage area.
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed shell eggs with approximately 6 cracked shell eggs in the same carton, located in walk in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed chicken broth (45°F - Cold Holding) in walk in cooler #3, for more than 4 hours as per operator.
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell eggs on preparation table for less than 4 hours as per operator. Operator placed in walk in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken in same container with raw beef, located in walk in cooler. Operator properly stored it.
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed employee preparing sandwich, cut avocado with no hand washing or wearing gloves. Instructed operator regarding hand washing and wear gloves.
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee preparing sandwich, cut avocado with no hand washing or wearing gloves. Instructed operator regarding hand washing and wear gloves.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Lysol spray bottle on top of preparation next to clean glasses. Operator removed it.
  Fixed on the spot
Intermediate6
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Chlorine test kit
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand sink blocked by rolling cart, operator removed it.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Observed multiple dirty dishes in hand sink located at the serve station. Operator removed it.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Paper towels was replaced during inspection.
  Fixed on the spot
  No soap provided at handwash sink.
  Soap was replaced during inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employees name Rosalia with 5 months of being hired.
Basic3
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Salt container. Operator identified by common name during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cases of water on dry storage floor. Operator properly stored it.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed to go container no inverted on kitchen shelves. Operator properly inverted it.
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.