Whisk Gourmet Food and Catering

7382 SW 56 Ave, Miami, FL 33143 · Permanent Food Service · License 2318946

Official report

out of 100

Grade F

Safety score 44 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · 19 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
3 high priority (2 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot), 14 basic (5 repeats); basic violations cost 12 at most
-36
Administrative complaint on Sep 23, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score44

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

Inspection history

1 inspection · 2 visits

Sep232026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
14 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 12 Basic
What was still cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 4 mahi filets in ROP thawed.
  Administrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed on dry dish racks; at time of callback.
  More time given
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed no label on container of sugar; at time of callback.
  More time given
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Observed 4 mahi filets thawed in ROP.
  Administrative complaint
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in cooler under service window; ice buildup at callback.
  More time given
  Cold holding equipment not maintained in good repair.
  Observed unit still not working properly; no TCS foods stored inside.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior soiled; at time of callback.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed handle soiled; at time of callback.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at time of callback; standing water.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed unit still on cook line; standing water.
  More time given
  Hole in or other damage to wall.
  Observed at time of callback; damaged wall next to cook line.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed grease buildup in kitchen; at time of callback.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dusty vents; at time of callback.
  More time given
- Code 38, Lighting: Light shield damaged/in disrepair.
  Observed at time of callback.
  More time given
Official report, on the Florida DBPR website
First visitSep 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
- 3 High priority
- 3 Intermediate
- 14 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 14 tuna filet thawed in ROP.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed reach in under service window with ambient temp if 52°F, the following TCS foods stored inside: pimento cheese (56°F - Cold Holding); pico de gallo (56°F - Cold Holding); shredded cheese (56°F - Cold Holding) .As per operator, less than 4 hours. Operator removed items to be placed in other cooler.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed lotion on rack above coffee filters in dry storage room. Operator had item removed during inspection.
  Fixed on the spotRepeat violation
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed on dry dish racks.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed handsink on cook line with container stored inside. Operator had container removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed next to soup warmer; no label.
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed next to cook line; sugar with no label.
  Repeat violation
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed 14 tuna filet thawed in ROP.
  Repeat violationAdministrative complaint
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed inside ice machine at bar. Operator removed to be washed, rinsed and sanitized.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in reach in under service window.
  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. Observed reach in under service window with ambient temp if 52°F, the following TCS foods stored inside: pimento cheese (56°F - Cold Holding); pico de gallo (56°F - Cold Holding); shredded cheese (56°F - Cold Holding).
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave soiled next to cook line.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed microwave handle soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed deli cups wet nesting in warewash.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed in reach in under service window.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed on cook line and outside of restrooms. Operator asked employee to mop.
  Fixed on the spot
  Hole in or other damage to wall.
  Observed next to cook line.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed in kitchen; grease buildup.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust on air vents in restroom.
  Repeat violation
- Code 38, Lighting: Light shield damaged/in disrepair.
  Observed in warewash above freezer.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.