CHICKEN KITCHEN
6450 NW 186 ST, Miami FL 33015 · 786-230-9311
Last inspected Dec 15, 2025 · 7 visits since August 2023
MAY 24
NOV 24
FEB 25
AUG 25
DEC 25
— STEADY
5 inspections within 3 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (111°F - Hot Holding)above the grilled for less than 4 hours as per operator, operator reheated at 165° F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (122F - Hot Holding) located above the grilled for less than 4 hours as per operator. Operator placed on the grilled to be reheat at 165°F.
Floor soiled/has accumulation of debris.
Food stored on floor. Observed plastic container with salt on kitchen floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.
Show the remaining 1 finding ▾
Old labels stuck to food containers after cleaning. Observed old labels on metal containers located above three compartment sink.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Observed spray
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on cut onions equipment, operator properly stored it.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observe employee washing dishes without sanitation step. Operator properly set up the three compartment sink with quaternary 200 ppm.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitation bucket on preparation table next to cleaned trays. Operator properly stored it.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast (116F - Hot Holding); above the grilled, for less than 4 hours as per operator. Operator placed back to the grilled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (110F - Hot Holding). above the grilled for less than 4 hours as per operator. Operator placed on the grilled to be reheated at 165°F or above.
Current Hotel and Restaurant license not displayed. Operator printed out the license and displayed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.
May 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box black beans (122F - Hot Holding); sweet plantain (108F - Hot Holding); inside hot holding box for less than 4 hours as per operator. Operator placed inside the oven to reheat at 165° F or above.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee name Adiel Amador with more than 60 days of being hired.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (111°F - Hot Holding)above the grilled for less than 4 hours as per operator, operator reheated at 165° F.
Aug 23, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Luis, Marisol, Cynthia with more than 2 months of being hired.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watch, bracelets while preparing food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Filter soiled.
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.