CAFE CATULA
7190 SW 87 AVE STE #102, MIAMI, FL 33173
License #2333904
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Mixed Health Record
How is this score calculated? →CAFE CATULA in MIAMI currently holds an InspectFL Health Score of 74.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 61 total violations — 13 critical, 13 major, 35 minor.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on March 17, 2026 shows 32 observation rows: 7 critical, 8 major, and 17 minor.
What’s powering this page
InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
See the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crepe batter (64F - Cold Holding) on prep table across from cook line. As per operator for less than 30 mins.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored over peeled onions inside flip top portion of reach in cooler across from cook line.
- [11-27-4] 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.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of prep table across from cook line.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
- [29-11-4] Water leaking from pipe and/or faucet/handle. Observed leak at hand sink next to steam table.
- [51-13-4] No Heimlich maneuver/choking sign posted.
- [53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed employee training certificates missing date of birth.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to steam table.
- [02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed garlic butter date marked 3/10, over 7 days inside walk in cooler.
- [01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date served.
- [14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn. Observed ice machine door in disrepair.
- [12A-20-4] Employee washed hands with no soap. Observed employee rinse hands in hand sink across from cook line and then continue to prep food without washing hands with soap.
- [41-10-4] Toxic substance/chemical improperly stored. Observed spray bottle of glass cleaner stored on prep table at bar area next to squeeze bottles of lime juice.
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in cooler and prep table on cook line.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer blade soiled in prep area.
- [10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in dirty water at steam table.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of sugar and salt not labeled underneath prep table where coffee maker is stored.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef and cooked pork stored inside walk in cooler not date marked, as per operator products were made 24 hours prior.
- [14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Across from cook line.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer.
- [01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed garlic butter date marked 3/10, over 7 days inside walk in cooler.
- [31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink next to steam table.
- [29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler across from cook line.
- [10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor in bar area.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed tongs stored inside hand sink across from cook line.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled.
- [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of salt with handle in contact with salt.
- [22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
- [14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed interior of white chest freezer door broken, exposing insulation.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with deep cut marks across from cook line.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
CAFE CATULA has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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