Food Art Catering

14566 NW 22 Ave, Opa-Locka, FL 33054 · Catering · License 2330252

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Intermediate · 19 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
11 intermediate (3 fixed on the spot), 9 basic (1 repeat); intermediate violations cost 18 at most
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Oct292026

Routine inspection

20 violations found

First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 11 Intermediate
- 9 Basic
What the inspector cited
Intermediate11
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked: vegetables and beef held for more than 24/hrs without date marked.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Form was provided to operator.
  Fixed on the spot
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Poster was provided to operator.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Two-compartment sink used for warewashing.
  Observed employee washing dishes in a 2 compartment (preparation sink). Employee set up triple sink and started to wash dishes correctly.
  Fixed on the spot
  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  All handwashing sinks.
  No soap provided at handwash sink.
  All handwashing sinks.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Plastic container with dough and box with beef on n the floor inside walk in cooler.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Walk in freezer.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth on top of the preparation table.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Food debris inside the oven.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  All handwashing sinks.
  Repeat violation
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Covered waste receptacle not provided in women's bathroom.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.