Hearts of Palm Catering
99 NW 54 St, Miami, FL 33127 · Permanent Food Service · License 2330446
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection7 high priority (6 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-27
- Safety score73
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 visitOct 28, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed potatoes (47°F - Cold Holding) inside the reach in cooler at the kitchen. As per operator food was cooked last night. Food has been out of temperature for more than 4 hours. Stop sale was issued.
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed chicken soup date marked on 10-19. Stop sale was issued.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed chicken soup date marked on 10-19. Stop sale was issued.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed potatoes (47°F - Cold Holding) inside the reach in cooler at the kitchen. As per operator food was cooked last night. Food has been out of temperature for more than 4 hours. Stop sale was issued.
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 stored above French fries and beef. Operator placed chicken at the bottom.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed Clorox, Lysol and toxic chemicals stored above clear utensils and dishwasher machine.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Operator provided paper towels.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed white cutting board at the kitchen area.
Equipment in poor repair.
Observed reach in cooler door gaskets torn.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed at the Dry storage.
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.