Salty Peaches Catering & Cafe

4353 NW 77 Ave, Miami, FL 33166 · Permanent Food Service · License 2338601

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
3 high priority (1 fixed by the Oct 6 follow-up, 2 fixed on the spot), 3 intermediate (fixed on the spot), 13 basic; basic violations cost 12 at most
-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 · 2 visits

Oct52026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  More time given
Official report, on the Florida DBPR website
First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 3 High priority
- 3 Intermediate
- 13 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed ham beef (56°F - Cold Holding); ham (50°F - Cold Holding) chicken breast (50°F - Cold Holding) at reach in cooler, as per employee less than 4hrs. Employee removed item and placed them in reach in freezer.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Observed pork and beef stored over raw chicken at reach in freezer at kitchen. Employee relocated products.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee partake in multiple tasks without changing gloves, instructed employee on proper method.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed container stored at handsink next near entrance of kitchen, employee removed it.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at handsink at kitchen. Employee replenished it.
  Fixed on the spot
- Code 53, Manager certification and employee training: Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
  At the time of the inspection person on charge was asked if she knew how to calibrate thermometer and was not able to answer. Instructed employee on proper method and employee calibrated thermometer.
  Fixed on the spot
Basic13
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer inside reach in coolers across the cook line.
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed container with cooking oil not stored at least 6 inches off of the floor next to water heater. Observed boxes water bottles and sodas not stored at least 6 inches off of the floor at kitchen. Employee removed it.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl with no handle stored inside white rice. Employee removed it.
  Fixed on the spot
  Cardboard used to line food-contact shelves.
  Observed cardboard at reach in freezer.
  Cutting board has cut marks and is no longer cleanable.
  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. Observed reach in cooler next to reach in freezer no cold holding temperature.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Employee placed it inside sanitizer bucket.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in freezer interior soiled at kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filter at cook line soiled.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed plates not inverted stored in rack near reach in freezer. Employee inverted plates.
  Fixed on the spot
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vents soiled throughout kitchen.
- 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 employees phone stored on cutting board at cook line. Employee removed 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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.