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Licensee
Name:
LA TRUFA GOURMET CATERING
License Number:
CAT2329896
Rank:
Catering
License Expiration Date:
10/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
701 NW 77 ST MIAMI, FL 33150
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
04/16/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
6
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled with dark substance at kitchen area. **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage stored on preparation table. **Warning**
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed ROP packages of raw corvina, lobster,salmon raw chicken, tenderloin, fajita, pichana and salmon tartar, duck, cooked pork at reach in freezer and chest freezer at back storage area missing required information. **Warning**
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed ROP of raw corvina, lobster,salmon and salmon tartar missing required information at reach in freezers at back storage area. As per person in charge, fish has remained frozen before and after ROP. **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed establishment conducts cook chill of cooked duck, cooked pork and cooked fennel without HACCP plan. Observed ROP packages at reach in freezers at back storage area. Labels exceed 48 hours. As per person in charge, products are packaged at 41F. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed (47F - Cold Holding) at room temperature. As per manager, less than 1 hour. Employee placed inside reach in cooler. **Corrective Action Taken** **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored cooking plate soiled with old food debris on shelves near cook line. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Observed container of sugar stored inside hand sink at storage area. Observed food debris in hand sink at storage area. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in between reach in coolers at prep area and at storage area. Employee replenished paper towels. **Corrected On-Site** **Warning**
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging and cook chill without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts ROP on raw corvina, lobster,salmon raw chicken, tenderloin, fajita, pichana and salmon tartar. Observed establishment conducts cook chill of cooked duck, cooked pork and cooked fennel without HACCP plan. Observed ROP packages at reach in freezers at back storage area. Labels exceed 48 hours. **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Taimi, Greta, Victoria, Sandro employed more than 60 days, no proof of employee training. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
