Nat's Catering

1739 Opa Locka Blvd, Opa Locka, FL 33054 · Permanent Food Service · License 2323947

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Jul 10, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 10 complaint inspection
1 high priority (fixed on the spot), 9 basic
-12
Safety score88

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

Inspection history

1 inspection · 1 visit

Jul102026

Complaint inspection

10 violations found

First visitJul 10, 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.
10 violations found:
- 1 High priority
- 9 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Pork ribs 123°F on the steam table. Manager reheated it to 165°F.
  Fixed on the spot
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw turkey wings thawing in a triple without running water. Manager opened the faucet.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Debris inside the oven.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gask soiled
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Pipe leaking under triple sink.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Hole on wall by triple sink.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Wall soiled by the oven.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vent soiled.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.