Phoenix Catering Group LLC

8501 SW 129 Terr, Miami, FL 33156 · Permanent Food Service · License 2323505

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Food with mold-like growth.High priority · fixed by the Oct 19 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
2 high priority (fixed by the Oct 19 follow-up), 2 intermediate, 4 basic (2 repeats)
-18
Safety score82

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

Inspection history

1 inspection · 2 visits

Oct162026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 3 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  More time given
Official report, on the Florida DBPR website
First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Observed 1 block of cheese with mold in walk in.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed walk in cooler with ambient temp of 56°F, the following TCS foods stored inside: shredded cheese (45°F - Cold Holding); butter (45°F - Cold Holding); cooked green beans (45°F - Cold Holding); beans (88°F - Cooling); milk (47°F - Cold Holding). As per operator, chefs have been in and out all morning preparing food.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed on dry food shelves.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at handsink next to mop sink; no paper.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  Observed on rack where large pots are held.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed in walk in.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Observed no printed copy.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.