Parties by Pat INC
8000 NW 21 Street, Miami, FL 33122 · Catering · License 2330044
What drove the grade
Handwash sink not accessible for employee use at all times.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection1 intermediate (fixed on the spot), 5 basic (1 repeat)-8
- Safety score92
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 25, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed a box on top of a plastic containers in front of back area hand washing . Operator removed it
Fixed on the spot
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed fish being thawed out in standing water.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in cooler shelves with rust.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles soiled.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed cellphone on top of prep table. Employee removed it
Fixed on the spot
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.