UNIQUE CATERING DESIGN
34 NE 54 ST, Miami FL 33137 · 305-395-2344
Last inspected Nov 24, 2025 · 4 visits since December 2024
DEC 24
APR 25
NOV 25
— STEADY
3 inspections within 8 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board and red cutting boards soiled at prep area.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink entrance by freezer.
Show the remaining 8 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Operator is doing a special process, conducting reduced oxygen packaging, ROP raw chicken, raw beef and raw beef tartare NO HACCP approved. Observed ROP on Parmesan cheese. HACCP plan submitted,received and under review.
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 certificate expired for Mattia Danese 10-01-22.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator has three compartment sink set up. Triple Sink (Quaternary 200ppm).
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch.
Food stored on floor. Observed cooking oil stored on floor by storage. Manager stored properly.
In-use wet wiping cloth/towel used under cutting board.
No Heimlich maneuver/choking sign posted.
Working containers of food removed from original container not identified by common name. Observed salt container not labeled at prep area across cook line.
Jul 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator if conducting ROP of raw meat and poultry. Also hard and semi-soft cheese and keeping the products for more than 48 hrs inside the package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal cups on food prep table. Employees removed the personal cups.
Apr 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 100ppm). Employee discarded solution. Replenish with new solution, retest Triple Sink (Quaternary 150ppm)
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Marisela, Juan both hired for more than 60 days.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator if conducting ROP of raw meat and poultry. Also hard and semi-soft cheese and keeping the products for more than 48 hrs inside the package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal cups on food prep table. Employees removed the personal cups.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose bibb with a splitter at mop sink.
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. Discussed with manager procedures and send via email. Operator printed and posted.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink by entrance and preparation area no paper towel Operator provided.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP on site of Parmesan cheese, blue cheese, sweet ham and salami. As per operator is kept inside the package for more than 48 hours at walk in cooler. Operator removed the products from ROP packages and storage inside ziplock bags.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed two green and one white cutting boards at preparation table at kitchen area.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees while preparing food. Employees removed it.
Employee with no hair restraint while engaging in food preparation. Observed two employees with no hair restraints while preparing food. Employees put hat.
Food stored on floor. Observed sugar stored inside container on floor and a plastic container of soy sauce on floor at dry storage area. Operator removed it from floor.
Open dumpster lid.
Working containers of food removed from original container not identified by common name. Observed sugar powder inside plastic container not labeled on dry storage area. Operator labeled.
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.