MISTO CATERING

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Inspection history

1. Feb 5, 2026

   ✓

2. Dec 4, 2025

   ✓

3. Sep 12, 2025

   ✓

4. Feb 7, 2025

   ✓

5. Nov 29, 2024

   ✓

6. Sep 19, 2024

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

7. Jan 18, 2024

   ✓

8. Dec 13, 2023

   ✓

9. Oct 26, 2023

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

10. Jun 15, 2023

    ✕
    7 violations

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

11. Oct 29, 2021

    ✕
    1 violation

    • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.