CHICKEN KITCHEN
15738 SW 72 AVE, Miami FL 33193 · 786-230-9311
Last inspected Jul 20, 2026 · 6 visits since November 2024
NOV 24
MAR 25
SEP 25
MAR 26
JUL 26
— STEADY
5 inspections within 21 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 brown rice (87F - Hot Holding); black beans (120F - Hot Holding). Operator reheat to a final temperature of brown rice (168F - Hot Holding); black beans (174F - Hot Holding).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed above stove grill grilled chicken (99F - Hot Holding, less than 4 hours) ). Operator reheated 2nd temp grilled chicken (178F - Reheating). Observed teriyaki chicken (122F in autosham); 2nd temp teriyaki chicken (150F - Reheating)
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of how to calibrate probe thermometer. Coached operator on the spot.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cut tomatoes (57F - Cold Holding, entire unit per operator held on time, less than 4 hours); tomatoes salad (54F - Cold Holding entire unit per operator held on time less than 4 hours); in house made guacamole (42F - Cold Holding entire unit per operator held on time less than 4 hours); cut lettuce (662F - Cold Holding entire unit per operator held on time less than 4 hours). Per operator, cold holding unit is on time and food items discarded in four hours. No plan available. Sent operator TPHC procedure and form.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting clean plastic food container above 3CS. Operator removed to be washed and sanitized.
Show the remaining 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Observed for back exit door near restrooms.
Old labels stuck to food containers after cleaning. Observed on clean plastic food containers above 3CS.
Mar 27, 2026Inspection 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 brown rice (87F - Hot Holding); black beans (120F - Hot Holding). Operator reheat to a final temperature of brown rice (168F - Hot Holding); black beans (174F - Hot Holding).
Exterior door has a gap at the threshold that opens to the outside. Observed a gap at exit back door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in standing water less than 135F on top front prep table. Operator discarded.
Dec 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves then begin to prepare customer order without first washing hands.
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. Observed employees Luz V, Erica R, Eugenio G, Naivys G, Leonor G, Ariana S. As per operator all employees have been hired over 60 days.
Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks not secured near walk in cooler.
Exterior door has a gap at the threshold that opens to the outside. At bottom of back door by bathrooms.
Sep 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves then begin to prepare customer order without first washing hands.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of cilantro on shelf in prep area. Operator removed paper towel.
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. Observed employees Luz V, Erica R, Eugenio G, Naivys G, Leonor G, Ariana S. As per operator all employees have been hired over 60 days.
Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks not secured near walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table next to hand sink at front counter.
Equipment and utensils not properly air-dried - wet nesting. Observed clean containers stacked on top of each other wet nesting on shelf above triple sink.
Exterior door has a gap at the threshold that opens to the outside. At bottom of back door by bathrooms.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager had employees fill out form before the end of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open beverage cup stored on preparation table at kitchen entrance.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed female employee engaging in food preparation while wearing a watch
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting above three compartment sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored in each in cooler at front counter near customer beverages.
Nov 25, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed for splutter at mop sink.
No soap provided at handwash sink. Observed at all hand sinks in establishment. Operator provided soap.
Covered waste receptacle not provided in women's bathroom. Observed no covered trash can in designated women's bathroom.
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.