CHEF BITES
5957 NE 2 AVE, Miami FL 33137 · 917-624-8574
Last inspected Apr 20, 2026 · 5 visits since August 2024
AUG 24
MAY 25
DEC 25
APR 26
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab sticks (54F - Cold Holding); spicy tuna (47F - Cooling) across pizza station. As per operator for less than 4 hrs. Operator moved to another cooler for reheat.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate4 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over onions I side walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab sticks (54F - Cold Holding); spicy tuna (47F - Cooling) across pizza station. As per operator for less than 4 hrs. Operator moved to another cooler for reheat.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice without time marked at cook line. Operator time mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Show the remaining 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed employee washing tomatoes I side hand sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator send HACCP plans. Plans have been received but not yet approved.
Spray bottle containing toxic substance not labeled. Observed spray bottle with detergent not labeled at washing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over front prep area.
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 tuna still inside package inside walk in cooler. As per operator for less than 4 hrs. Operator removed from package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 89F.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed sushi rice at 85 F inside warmer, as per manager, they keep it for 4 hrs, but food item is not marked and establishment doesn't have a TPHC procedure on site. Rice was mixed at 11:00 am as per employee. Procedure was provided and filled it out immediately. Food item was label with time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice at 85 F inside warmer, as per manager, they keep it for 4 hrs, but food item is not marked and establishment doesn't have a TPHC procedure on site. Rice was mixed at 11:00 am as per employee. Procedure was provided and filled it out immediately. Food item was label with time.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener.
Handwash sink used for purposes other than handwashing. Observed 2 scrubbers inside the hand sink located at the front.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice at 85 F inside warmer, as per manager, they keep it for 4 hrs, but food item is not marked and establishment doesn't have a TPHC procedure on site. Rice was mixed at 11:00 am as per employee. Procedure was provided and filled it out immediately. Food item was label with time.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting sous vide process for chicken and beef without approved HACCP. Operator submitted the application for approval, but still in process.
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint. Employee was prepping the sauces. Employee corrected the issue immediately.
Food stored on floor. Observed multiple items in cardboard boxes on walk in cooler and walk in freezer floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops and other utensils held inside standing water ( water temperature 83F).
Old labels stuck to food containers after cleaning. Observed clean ready to use clean containers with old stickers on it.
Single-service articles improperly stored. Observed to go carry out cardboard pizza boxes stored on the floor by the pizza dough walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Jul 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting ROP on cooked bolognese, cooked pomodoro sause, cooked chicken curry masala, sliced red peppers, raw chicken with no HACCP plan.
Food stored on floor. Observed a plastic container with soy sauce stored on floor at dry storage. Owner relocated 6 inches off floor.
Wet mop not stored in a manner to allow the mop to dry.
May 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw beef stored over sliced cheese at drawers cook line across sandwich station. Owner rearranged products correctly.
Handwash sink not accessible for employee use at all times. Observed hand sink by entrance block with a shair. Owner removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by ware washing area. Owner provided.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting ROP on cooked bolognese, cooked pomodoro sause, cooked chicken curry masala, sliced red peppers, raw chicken with no HACCP plan.
Spray bottle containing toxic substance not labeled. Observed spray plastic bottles with bleach not labeled at ware washing area.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed a plastic container with soy sauce stored on floor at dry storage. Owner relocated 6 inches off floor.
Single-service articles improperly stored. Observed pizza boxes stored on floor near pizza station. Owner stored 6 inches off floor.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed squeeze plastic bottle with cooking oil not labeled at cook line and pasta station. Observed salt plastic container not labeled at pasta station.
Aug 13, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.