CAFE CATULA

Name: CAFE CATULA
Address: 7190 SW 87 AVE STE #102, MIAMI, FL, 33173, US
Rating: 20.6

7190 SW 87 AVE STE #102, MIAMI, FL 33173

License #2333904

☕ Café/Breakfast ℹ️

20.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 17, 2026 · 32 findings · 7 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAFE CATULA in MIAMI currently holds an InspectFL Health Score of 20.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 118 total violations — 21 critical, 23 major, 74 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 17, 2026 shows 32 observation rows: 7 critical, 8 major, and 17 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

118

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CAFE CATULA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with deep cut marks across from cook line.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn. Observed ice machine door in disrepair.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor in bar area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer.
[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.
[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.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed interior of white chest freezer door broken, exposing insulation.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Across from cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler across from cook line.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leak at hand sink next to steam table.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date served.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer blade soiled in prep area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed tongs stored inside hand sink across from cook line.
[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.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink next to steam table.
[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.
[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.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled in kitchen.
[06-09-1] 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 tuna thawed completely inside reduced oxygen package in reach in cooler at prep area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on top of prep shelf in kitchen.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating on cook line.
[14-11-5] Equipment in poor repair. Observed broken standing reach in cooler in kitchen area.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor in bar area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in cooler and prep table across from cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave dirty at cook line.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed white chest reach in freezer broken with exposed insulation
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. At cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Across from cook line and dessert cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature inside hand sink at cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind dish machine.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at coffee station.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak and then grab clean utensils without washing hands.
[12A-20-4] Employee washed hands with no soap. Observed employee grab raw chicken with bare hands then rinse hands in sink without soap and continue to grab clean utensils.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored over peeled onions and washed lemons inside flip top portion of reach in cooler at cook line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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 tuna thawed completely inside reduced oxygen package in reach in cooler at prep area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (68F - Cold Holding); marscapone cheese (68F - Cold Holding) at cook line, as per operator for one hour.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with splitter missing vacuum breaker.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed raw shrimp stored inside hand sink at cook line.
[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.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink next to steam table.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed employee training missing date of birth.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed handles of oven and microwave soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bottle stored above reach in cooler across cook line. Observed cellphone and watch on prep table next to cook line.
[36-22-4] Floor area(s) covered with standing water. Observed in walk in cooler.
[08B-38-4] Food stored on floor. Observed cases of soda in bar on floor. Observed in walk in freezer food stored on floor. Observed in walk in cooler food stored on floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers in kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers throughout establishment.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed on dessert cooler in kitchen area.
[08B-12-5] Stored food not covered. Observed raw fish not covered in walk in cooler. Observed crab cakes with no cover in read in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed octopus in standing water being thawed in kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed cups of sugar spread in kitchen with no label.
[12A-20-4] Employee washed hands with no soap. Observed server handle dirty dishes and then rinse hands with only water.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed plantain chips (78F - Hot Holding); as per operator, chips were cooked in house the day before. Inspector provided TPHC form via email.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain chips (78F - Hot Holding); as per operator, chips were cooked in house the day before. Inspector provided TOHC form via email.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed food manager unable to calibrate thermometer. Inspector went over process.
[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. Observed no form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food and pots are kept. Observed soiled slicer in kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cutting board in handsink at bar.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above prep table. Observed speaker stored on pasta maker machine.
[08B-38-4] Food stored on floor. Observed boxes of frozen food stored on floor of walk in freezer. Observed buckets of potato in water on floor of walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer at kitchen line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior microwave soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system and behind stove area soiled,
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves in reach in and walk in coolers.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor next to prep table. Inspector spoke to employee about proper storage of sanitizer.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed water standing on reach in cooler at bar area
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour without label in kitchen next to back exit.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed frozen beef stored above frozen ravioli not in original packaging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table across cook line: heavy cream (71F - Cold Holding), as per employee, heavy cream was in use for pasta 30 minutes prior to inspection. Employee placed cream in reach in cooler as per inspectors request.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled, cook washed, rinsed, and sanitized.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on site

Disposition: Met Inspection Standards
[22-16-4] Observed all reach-in cooler interior have accumulation of soil residues.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[08B-38-4] Food stored on floor. Observed sweet plantains cases stored on the walk in freezer floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several kitchen utensils in standing water at 45°F inside the reach in cooler, located at preparation area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled throughout the kitchen areas. Observed hood filters soiled.
[36-34-5] Observed ceiling vents soiled with accumulated food debris, grease, and dust substance.
[14-09-4] Observed cutting board has cut marks and is no longer cleanable, located at preparation areas.
[36-27-5] Observed wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed pork thawed inside the three compartment sink in standing water.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several plastic bottles with different sauces and oil without labels, throughout the kitchen areas.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching dirty towel, and then put on new gloves without washing hands. Discussed and coached employee in proper methods.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw salmon over plantains stored inside the walk in cooler. Employee removed items and placed them correctly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] Observed no paper towels or mechanical hand drying device provided at handwash sink, located at cooking line.
[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 pork stored inside the reach in cooler, located at cooking line with no date marked. As per employee food was prepared 3 days before the inspection.