HUGH’S CATERING
4351 NE 12TH TERR, Oakland Park FL 33334 · 954-298-8116
Last inspected Mar 31, 2026 · 9 visits since August 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Oyster tags not marked with last date served. Operator date marked.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
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 and Lodging Association (SafeStaff) 866-372-7233.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork loin 44F, cheese 44F, hummus 44F, cream cheese 44F, raw chicken 43F, black beans 44F. Food not prepped or portioned today.
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 and Lodging Association (SafeStaff) 866-372-7233.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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. Manager print and posted procedures
Wet wiping cloth not stored in sanitizing solution between uses. Chef placed wiping cloth in sanitizer bucket
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Used to store Charcuterie board Employee removed board from sink
Spray bottle containing toxic substance not labeled. Spray bottle contains clear liquid identified as degreaser Chef labeled spray bottle.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed item.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Employee removed cell phone
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Observed food cart blocked hand washing sink. Chef removed
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test strips Operator needs chlorine test strips.
Food stored on floor. Observed packages of cubed mangoes in plastic container on walk in freezer floor. Chef elevated.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in contact with brown sugar. Chef removed.
Wet wiping cloths stored in detergent and sanitizer mixed together. Chef discarded and made sanitizer solution.
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.