A THIERRY'S CATERING AND EVENT DESIGN
915-65 NW 72 ST, MIAMI, FL 33150
License #2329153
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Mixed Health Record
How is this score calculated? →A THIERRY'S CATERING AND EVENT DESIGN in MIAMI currently holds an InspectFL Health Score of 82.9 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 May 29, 2026. Across those visits, inspectors documented 14 total violations — 2 critical, 3 major, 9 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 May 29, 2026 included 1 critical violation, 2 major, and 5 minor.
What’s powering this page
InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Imported inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported 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: Inspection Completed - No Further Action
- Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
- In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
- Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
- Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
- Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
- Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
- Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
- Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
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?
A THIERRY'S CATERING AND EVENT DESIGN 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.
One vote per device. Results update after you vote.
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Other options in MIAMI
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