NORTH BAY VILLAGE, FL. A state inspector visited Sanafit Catering at 1440 79th Street Causeway on May 13, 2026, and found that food was not being cooked to required minimum temperatures, a violation that means pathogens like Salmonella in poultry can survive and reach the customer's plate. The facility walked away with six high-severity violations and three intermediate ones. It was not closed.
What Inspectors Found
The undercooked food violation was not the only threat to customers eating from this kitchen. Inspectors also found that food contact surfaces, the cutting boards, prep counters, and equipment that touches food directly, were not properly cleaned or sanitized. That finding sat alongside a citation for failing to use time as a public health control correctly.
When a kitchen cannot maintain food at safe temperatures, operators are permitted to use time instead, tracking exactly how long food sits in the danger zone between 41 and 135 degrees Fahrenheit. Sanafit was not doing that properly either.
Two additional high-severity violations involved what customers were never told. There was no consumer advisory posted for raw or undercooked foods, and staff demonstrated no allergen awareness. For a catering operation serving events where guests cannot easily ask questions or read a menu closely, those two failures compound each other.
The sixth high-severity citation: no written employee health policy. That means nothing in writing requires a sick worker to stay home or report symptoms before handling food.
What These Violations Mean
The undercooked food violation is among the most direct paths from a kitchen to an emergency room. Salmonella in poultry requires an internal temperature of 165 degrees Fahrenheit to be destroyed. Below that threshold, the bacteria survives and multiplies. For a catering company serving buffet-style or event food, a single undercooked batch can reach dozens of people before anyone reports feeling sick.
The failure to properly use time as a public health control closes off the backup system. Kitchens that cannot guarantee temperature can legally rely on strict time tracking instead, but only if they document when food entered the danger zone and discard it within the required window. Without that documentation, food can sit at bacterial growth temperatures indefinitely.
The allergen violation carries a separate and acute danger. Food allergies affect 32 million Americans, and allergic reactions send roughly 30,000 people to emergency rooms each year. At a catering operation, guests often have no direct line to the kitchen to ask about ingredients. Staff who cannot demonstrate allergen awareness cannot reliably answer those questions or prevent cross-contact.
The absence of a consumer advisory for raw or undercooked items is a specific risk for elderly guests, pregnant women, young children, and anyone with a compromised immune system. Those groups face the most severe consequences from pathogens that a healthy adult might fight off. They cannot protect themselves if the menu gives them no warning.
The Longer Record
The May 2026 inspection was the eleventh on record for Sanafit Catering. Across those eleven inspections, the facility has accumulated 67 total violations. It has never been emergency-closed.
The pattern in the records is not one of sudden collapse. Eight prior inspections stretch back to February 2024, and high-severity violations appear in six of them. The most comparable prior inspection was in February 2024, when inspectors cited five high-severity violations and three intermediate ones, a tally nearly identical to this month's findings.
After that February 2024 inspection, the violation counts dropped for several visits. The November 2025 inspection logged only one high-severity violation. Then May 2026 arrived with six.
The facility has never received an emergency closure order across its entire inspection history. The February 2024 inspection with five high-severity violations did not produce one. Neither did this month's inspection with six.
Still Open
Sanafit Catering is a catering operation, not a sit-down restaurant. Its customers are often eating at events, in locations removed from the kitchen where the food was prepared, without any opportunity to observe conditions or ask questions of the staff who cooked their meal.
On May 13, 2026, a state inspector documented that the kitchen producing that food was undercooking it, failing to track how long it spent in the temperature danger zone, using unsanitized surfaces, employing staff with no written health policy, and serving guests with no allergen training and no advisory about raw or undercooked items.
The facility remained open.