CHICA
5556 NE 4 CT, Miami FL 33137
Last inspected May 9, 2025 · 6 visits since January 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JAN 24
MAY 24
OCT 24
MAY 25
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in salad prep reach-in cooler: egg (48F - Cold Holding); tuna (49F - Cold Holding). Manager stated items were at proper temperatures 3 hours earlier. Manager placed items in walk-in freezer to reduce temperature to 41F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over milk at dessert station. Operator started to rearrange products.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at desserts station. Operator discarded the solution.
Dec 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ROP onsite of fish. As per operator the fish is packaged while fresh.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over kale at ceviche station. Operator properly rearranged products by cooking tempetures.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ROP onsite of fish. As per operator the fish is packaged while fresh.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed
Handwash sink used for purposes other than handwashing. Observed hand whisk inside hand sink at kitchen. Operator removed the item. Also observed hand sink
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Operator provided the paper towels.
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 ROP onsite of cooked short rib, birria beef all held for more than 48 hrs.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm).
Equipment in poor repair. Observed hand sink faucet broken at bar.
May 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Can opener blade not kept sharp - observed metal shavings.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Glass wall opened to outside open air kitchen, air curtains turned off, operator reactivated them. discussed with operator that when glass wall is opened, air has to be on.
May 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm operator will call for repairs.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Handwash sink not accessible for employee use at all times. -Sink blocked by trash can and pan in kitchen - Bar sink had 2 bottles in it. Operator fixed both these issues.
Spray bottle containing toxic substance not labeled. Bleach spray bottle, operator labeled it
Can opener blade not kept sharp - observed metal shavings.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Sign at bar was worn to the point that It could no longer be read. Operator replaced it.
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Glass wall opened to outside open air kitchen, air curtains turned off, operator reactivated them. discussed with operator that when glass wall is opened, air has to be on.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple areas of kitchen where there was soiled towels, operator placed the, in correct place.
Jan 30, 2024Inspection 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 ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in salad prep reach-in cooler: egg (48F - Cold Holding); tuna (49F - Cold Holding). Manager stated items were at proper temperatures 3 hours earlier. Manager placed items in walk-in freezer to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board on prep table across from salad prep reach-in cooler.
Handwash sink used for purposes other than handwashing. Employee dumped drink in bar area hand washing 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/. No certified food manager with 12 employees working.
No soap provided at handwash sink. No soap at bar area hand washing sink. Manager provided soap at sink.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager removed tongs from handle.
Old labels stuck to food containers after cleaning. Containers stored on dish rack next to back door.
Open dumpster lid. Dumpster behind back door.
Raw fruits/vegetables not washed prior to preparation. Sticker on cut avocado on cook line not removed.
Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water in prep sink at end of cook line. Manager placed pork under running water.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from cook line. Manager placed towels in sanitizer bucket.
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.