CATCH OF THE DAY
1050 NW 42 AVE, Miami FL 33126
Last inspected Mar 3, 2026 · 7 visits since August 2023
FEB 24
AUG 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Observed no form or kit, inspector provided via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Employee set up Triple Sink (Quaternary 300ppm)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (46F - Cold Holding), stored in walk in cooler. As per operator food was prepared 24 hours before the inspection. During the inspection employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked veggies (65F - Cold Holding); cooked grilled onions (54F - Cold Holding), stored in reach in cooler, located at cooking line. As per employee food was prepared 2 hours before the inspection. Employee removed items and placed them in reach in cooler. **Corrective Action Taken Observed cooked pork (46F - Cold Holding), stored in walk in cooler. As per operator food was prepared 24 hours before the inspection. During the inspection employee discarded.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.
Show the remaining 7 findings ▾
Clean plates not stored inverted or in a protected manner. During the inspection employee removed items and placed correctly.
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 raw fish fillets. During the inspection employee removed fish from package.
Food stored on floor. Observed cooking pot with fish stock stored in the floor by the cooking line. During the inspection employee removed item.
In-use tongs stored on oven door handle between users. During the inspection employee removed item.
Interior of microwave has accumulation of black substance/grease/food debris.
Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water in 3 compartment sink. During the inspection employee removed item and placed them in reach in cooler.
Oct 16, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed there are currently no plans on file for the restaurant.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Walk-in freezer shelves with rust that has pitted the surface.
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate11 Basic
Show 14 findings ▾
Equipment drain line draining into handwash sink. Observed ice machine line inside of hand sink at bar.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed dish racks soiled in kitchen. Observed where spices are soiled counter top.
Non-pitting surface rust on food-contact equipment. Observed on dish rack. Observed underneath prep tables where pots and pans are kept.
Accumulation of debris on exterior of warewashing machine. Observed exterior machine soiled.
Floor area(s) covered with standing water. Observed in Walk in cooler and in kitchen area.
Floor soiled/has accumulation of debris. Observed soiled floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Observed on door handle of oven tongs behind held.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. Observed air fan soiled in kitchen area.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in kitchen and prep area.
Standing water in bottom of reach-in-cooler. Observed in multiple reach in coolers in kitchen and bar area.
Stored food not covered. Observed crab legs in walk in freezer with no cover.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 1 high priority.
1 High priority6 Intermediate15 Basic
Show 22 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak above raw shrimp.
Equipment drain line draining into handwash sink. Observed ice machine line inside of hand sink at bar.
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. Observed no form or kit, inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed dish racks soiled in kitchen. Observed where spices are soiled counter top.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche and steak cooked to customer preference with no indication.
Non-pitting surface rust on food-contact equipment. Observed on dish rack. Observed underneath prep tables where pots and pans are kept.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed several employees expired; Odalys Fresnillo, Manuel Bautista, Manuel Valdez, Allen Sosa.
Accumulation of debris on exterior of warewashing machine. Observed exterior machine soiled.
Cutting board has cut marks and is no longer cleanable. Observed across cook line.
Floor area(s) covered with standing water. Observed in Walk in cooler and in kitchen area.
Floor soiled/has accumulation of debris. Observed soiled floor in walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer at bar and in walk in freezer.
In-use tongs stored on equipment door handle between uses. Observed on door handle of oven tongs behind held.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line utensils in water 100F.
No Heimlich maneuver/choking sign posted. Observed no form, inspector provided via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. Observed air fan soiled in kitchen area.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in kitchen and prep area.
Standing water in bottom of reach-in-cooler. Observed in multiple reach in coolers in kitchen and bar area.
Stored food not covered. Observed crab legs in walk in freezer with no cover.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Aug 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of lime scale on the inside of the dishmachine.
Cutting board has cut marks and is no longer cleanable, most kitchen cutting boards.
Floor soiled/has accumulation of debris. Underneath kitchen equipments.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance to kitchen walk in cooler door, flat top grill side with heavy old grease.
Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
Soiled dry wiping cloth in use.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls from food spills.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.Observed fish over ready to eat potato in walkin cooler. Chef rearranged food items to prevent cross contamination.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walkin cooler Cold Holding Mahi 52F, Swai 52F. Chef iced down product.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime.Observed black substance on slicer blade guard.
Handwash sink not accessible for employee use at all times.Observed 2 garbage cans in front of hand wash sink at end of cook line. Chef removed a garbage can.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Observed bean mix in reachin cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Observed black substance in both ice machines.
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 tuna not cut or removed from packaging defrosted in walkin cooler.
Employee eating in a food preparation or other restricted area.Observed employee on front counter next to clean plates.
Food stored on floor. Observed chicken wings on floor in walkin cooler and soda boxes on floor in dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed utensils in water next to grill at 94F, and on front line at 73F.
Time/temperature control for safety food thawed in an improper manner.Observed seafood defrosting in sink without running water. Chef corrected by moving to one sink and running water.
Wall soiled with accumulated grease, food debris, and/or dust.Observed food debris on wall behind slicer on cook line.
Aug 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Cutting board has cut marks and is no longer cleanable.
In-use knife/knives stored in cracks between pieces of equipment.
Time/temperature control for safety food thawed in an improper manner. Mussels in room temperature.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Clean was where needed.
Wiping cloth sanitizing solution stored on the floor.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.