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Failing Health Score
How is this score calculated? → 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.
CASTELL CATERING in MIAMI currently holds an InspectFL Health Score of 58 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 21 total violations — 4 critical, 2 major, 15 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on September 14, 2026 shows 14 observation rows: 3 critical, 2 major, and 9 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CASTELL CATERING has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*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: Warning Issued
- [03G-08-5] Cook chill food label that exceeds 7 calendar days from packaging to consumption. Observed cook chill packages of cooked ham, cooked pork leg and vaca frita bites with dates exceeding 7 days at walk in cooler.
- [29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water on the floor by the walk in cooler .
- [03G-48-2] Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed cook chill packages of cooked ham, cooked pork leg and vaca frita bites with dates exceeding 7 days at walk in cooler. Observed no continuous temperature monitoring device inside units where ROP and cook chill products are stored.
- [22-20-5] Accumulation of debris in the interior of the ice machine.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed non pasteurized eggs stored on top of pasteurized eggs at produce walk in cooler. Manager rearranged products.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table. Employee placed in sanitizer solution.
- [35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 2 dead rodents in glue trap, located at the equipment storage. During the inspection employee discarded.
- [33-31-5] Unnecessary items/unused equipment on the premises. Observed reach in cooler, reach in freezer and meat grinder at back storage area. As per manager, equipment is no longer utilized.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at bay doors at storage area.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located at dish area. Manager replenished paper towels.
- [14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic scoop handle touching the corn meal in plastic container. During the inspection employee removed it.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line across from stove.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed empanadas machine soiled, located at preparation cooler.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of table mounted mixer soiled with old food debris.
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