Executive Catering Group
1321 NW 155 Dr, Miami, FL 33169 · Catering · License 2330411
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsLicensing inspection
- Follow-up visitOct 7, 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 visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw shell eggs (45°F - Cold Holding); American cheese (46°F - Cold Holding); ham (46°F - Cold Holding); cream cheese (47°F - Cold Holding); cottage cheese (47°F - Cold Holding) stored in the walk in cooler, as per operator delivery just came in about 1 hour ago. Temperature went from 47°F to 45.5°F during the time I was inspecting.
Basic1
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
In the warewashing hand sink.
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.