WHISK GOURMET FOOD AND CATERING

Name: WHISK GOURMET FOOD AND CATERING
Address: 7382 SW 56 AVE, MIAMI, FL, 33143, US
Rating: 0

7382 SW 56 AVE, MIAMI, FL 33143

License #2318946

🚚 Catering/Food Truck ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 14 findings · 1 critical

Routine - Food (follow-up)

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Quick take

WHISK GOURMET FOOD AND CATERING in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 151 total violations — 29 critical, 21 major, 101 minor.

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The latest inspection on September 24, 2026 shows 14 observation rows: 1 critical, 1 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

151

Coverage note

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

Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[06-09-2] 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. See stop sale. Observed 14 tuna filet thawed in ROP.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled next to cook line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 14 tuna filet thawed in ROP.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in under service window with ambient temp if 52F, the following TCS foods stored inside: pimento cheese (56F - Cold Holding); pico de gallo (56F - Cold Holding); shredded cheese (56F - Cold Holding).
[14-69-4] Observed in cooler under service window; ice buildup at callback.
[22-31-4] Observed on dry dish racks; at time of callback.
[23-24-4] Observed handle soiled; at time of callback.
[29-49-6] Observed at time of callback; standing water.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on air vents in restroom.
[36-22-4] Floor area(s) covered with standing water. Observed on cook line and outside of restrooms. Operator asked employee to mop.
[36-24-5] Observed at time of callback; damaged wall next to cook line.
[36-27-5] Observed grease buildup in kitchen; at time of callback.
[38-01-4] Light shield damaged/in disrepair. Observed in warewash above freezer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed next to cook line; sugar with no label.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 14 tuna filet thawed in ROP.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in under service window with ambient temp if 52F, the following TCS foods stored inside: pimento cheese (56F - Cold Holding); pico de gallo (56F - Cold Holding); shredded cheese (56F - Cold Holding) .As per operator, less than 4 hours. Operator removed items to be placed in other cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
[06-09-2] 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. See stop sale. Observed 14 tuna filet thawed in ROP.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed deli cups wet nesting in warewash.
[41-10-4] Toxic substance/chemical improperly stored. Observed lotion on rack above coffee filters in dry storage room. Operator had item removed during inspection.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in under service window with ambient temp if 52F, the following TCS foods stored inside: pimento cheese (56F - Cold Holding); pico de gallo (56F - Cold Holding); shredded cheese (56F - Cold Holding).
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handsink on cook line with container stored inside. Operator had container removed.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen; grease buildup.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on air vents in restroom.
[10-08-5] Ice scoop handle in contact with ice. Observed inside ice machine at bar. Operator removed to be washed, rinsed and sanitized.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in under service window.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in reach in under service window.
[36-22-4] Floor area(s) covered with standing water. Observed on cook line and outside of restrooms. Operator asked employee to mop.
[36-24-5] Hole in or other damage to wall. Observed next to cook line.
[38-01-4] Light shield damaged/in disrepair. Observed in warewash above freezer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed next to cook line; sugar with no label.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled next to cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed next to soup warmer; no label.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled at time of inspection.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed tiles with water damage in office.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation in dining area. Observed in kitchen area soiled tiles.
[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 10 tuna filets thawed in ROP. Operator voluntarily removed product.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bag above single service items in storage area.
[33-19-4] Garbage on the ground and/or pad around dumpster. Observed during inspection.
[36-24-5] Hole in or other damage to wall. Observed next to ovens.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in freezer at bar.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at salad cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink on cook line. Inspector provided sign via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers next to cook line.
[33-16-4] Open dumpster lid. Observed during inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed next to steam table; sugar with no label.
[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 raw beef patties stored above biscuits in reach in freezer outside of walk in cooler. Operator placed burger patties on other shelf for proper storage.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken salad and gravy with date mark of 02/23. Observed pickled peppers with date mark 11/20. Operator voluntarily discarded all products.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 10 tuna filet thawed in ROP. Operator voluntarily discarded all products. Observed chicken salad and gravy with date mark of 02/23. Observed pickled peppers with date mark 11/20. Operator voluntarily discarded all products.
[41-10-4] Toxic substance/chemical improperly stored. Observed cleaning spray on ice machine at bar. Operator removed during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils stored in hand sink on cook line. Operator removed during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at sink near ware wash. Employee refilled paper towels
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed Losiane missing date of birth.

Disposition: Warning Issued
[33-16-4] Open dumpster lid. Observed lid open at time of inspection.
[16-46-4] Old labels stuck to food containers after cleaning.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed in storage room behind bar.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler next to fryer not keeping food at proper temp; the following tcs foods stored inside for less than 4 hours: Next to fryer: buttermilk mix (50F - Cold Holding); raw chicken (47F - Cold Holding); cheese (48F - Cold Holding); butter (46F - Cold Holding); mash potato ball (46F - Cold Holding).
[14-11-5] Equipment in poor repair.
[08B-38-4] Food stored on floor. Observed cases of milk in walk in cooler.
[36-24-5] Hole in or other damage to wall. Observed next to oven.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on shelf above kitchen equipment And cornmeal. Operator moved to bottom shelf.
[25-05-4] Single-service articles improperly stored. Observed in dry storage p; cases of to go containers on floor.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in bar.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in dry food storage and walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed under microwave; sugar and flour with no label.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw steak above buttermilk. Operator removed on site. Observed in reach in next to stove: raw dish over broccoli and green beans. Operator changed order during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler next to fryer not keeping food at proper temp; the following tcs foods stored inside for less than 4 hours: Next to fryer: buttermilk mix (50F - Cold Holding); raw chicken (47F - Cold Holding); cheese (48F - Cold Holding); butter (46F - Cold Holding); mash potato ball (46F - Cold Holding).
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line: bacon wrapped dates stuffed with cheese (80F - Hot Holding); quiche (78F - Hot Holding. As per operator; less than 4 hours. Inspector provided and went over TPHC.
[41-10-4] Toxic substance/chemical improperly stored. Observed cleaning sprays stored hanging on hand sink at bar. Operator removed during inspection.
[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.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed missing date of birth on all certificates.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on a container of pickled onions in walk in cooler.
[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 several frozen packages of tuna and mahi mahi in walk in cooler not removed from packaging before thawing process.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line cutting board.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on fryer handle. Chef removed.
[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 in a container er of sugar. Chef removed and stored upright.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed in a mixing bowl with fried chicken tenders. Chef removed and discarded chicken tenders.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler at side cook line area pimento cheese sauce (51F - Cold Holding); par-roasted pulled chicken (50F - Cold Holding); pico de gallo (47F - Cold Holding). As per chef from prior shift over 4 hours ago.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler at side cook line area pimento cheese sauce (51F - Cold Holding); par-roasted pulled chicken (50F - Cold Holding); pico de gallo (47F - Cold Holding). As per chef from prior shift over 4 hours ago. Chef removed items to dispose. Observed at prep cooler next to cook line, butter (66F - Cold Holding); mashed potatoes (45F - Cold Holding); mahi mahi (47F - Cold Holding); shrimp (46F - Cold Holding); raw chicken (49F - Cold Holding); cheese sauce (47F - Cold Holding); egg wash (51F - Cold Holding). As per chef for about 2 hours. Chef removed to place into cooler to rapid cool.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam container at side area of cook line black beans (120F - Hot Holding); shredded pork (118F - Hot Holding). As per chef for about 2 hours. Chef increased heat to begin reheating.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink used as dump sink.

Disposition: Met Inspection Standards
[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 several frozen packages of reduced oxygen tuna not removed from packaging.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee cups stored on preparation tables and cook line throughout kitchen area.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking water while at cook line and proceeded to prepare food.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands before plating at cook line. Inspector coached employee on proper handwashing procedures.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary +400ppm) in dishwashing area. Operator diluted the solution. Final solution (Quaternary 200ppm)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris.
[53B-14-5] 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 for Christanne P. 07-21-2022.

Disposition: Met Inspection Standards
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At preparation table cook line.
[36-50-4] Unclean building components, attachments or fixtures. Observed mold like substance at fan cover of the walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Several at preparation area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a iPhone at preparation table.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket torn at preparation area.
[10-08-5] Ice scoop handle in contact with ice bar area. Manager removed the handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 100 F. Manager discarded the water and moved it from the hand wash sink.
[21-04-4] In-use wet wiping cloth/towel used under cutting board preparation table next to dishwasher machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues at cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed mashed potatoes (47 F - Cold Holding) at walk in cooler. As per manager since the day before. Operator segregated the product to be discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes (47 F - Cold Holding) at walk in cooler. As per manager since the day before. Operator segregated the product to be discarded. And raw chicken (47 F - Cold Holding); raw beef (47 F - Cold Holding) at drawers reach in cooler. As per manager for less than one hour. Operator started to added ice for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (127 F - Hot Holding) at steam table preparation area. As per operator for less than two hours.
[31A-10-4] Equipment drain line draining into handwash sink at bar area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils container inside of hand wash sink preparation area. Manager removed the container.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink bar area. Operator provided the paper towels.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan cover soiled at walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable at preparation area.
[13-04-4] Employees with no beard guard/restraint while engaging in food preparation.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed sauces exposed to splash from the hand wash sink located next to steam table.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. The towel was removed.
[38-01-4] Light shield damaged/in disrepair. Observed the lights missing the shield at dishwasher area and outside of walk in cooler.
[36-50-4] Unclean building components, attachments or fixtures. Observed shelves at walk in cooler rust.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with black mold like substance behind the dishwasher machine and three compartment sink.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0 ppm).
[50-17-3] Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. The license was paid, printed and posted.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna and raw salmon stored over ice cream and sauces at reach in freezer. Manager relocated the products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over tomatoes at drawers reach in cooler. Operator relocated the products.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed grits (51 F - Cold Holding); white rice (51 F - Cold Holding) at walk-in cooler. As per the manager from the previous night. Operator was informed that can not serve those products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grits (51 F - Cold Holding); white rice (51 F - Cold Holding) at walk-in cooler. As per the manager from the previous night. And butter (60 F - Cold Holding) at preparation table. As per manager for less than one hour. Operator discarded the products and put the butter under time as control.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (127 F - Hot Holding) at steam table. Operator turned up the temperature to reheat the product.
[16-37-1] No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The written procedures was provided.