CHIVAS BURGER
27800 SW 127 AVE, Homestead FL 33032 · (305) 316-3457
Last inspected Mar 24, 2026 · 7 visits since October 2023
APR 24
DEC 24
APR 25
DEC 25
MAR 26
— STEADY
5 inspections within 33 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024057965 | Jul 12, 2024 | Nov 14, 2024 | $160 |
Inspection history
7 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beef broth (57F - Cooling) in standing unit, as per operator soup was cooked the previous day. Operator segregate food to discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw liver stored above beef broth in standing unit at kitchen area. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef broth (57F - Cooling) in standing unit, as per operator soup was cooked the previous day. Operator segregate food to be discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator removed to dishwashing area.
Show the remaining 10 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked potatoes
Buildup of food debris/soil residue on equipment door handles. Observed soiled microwave handle.
Covered waste receptacle not provided in women's bathroom. Observed at employee bathroom.
Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line, and throughout kitchen.
Food not stored at least 6 inches off of the floor. Observed beans container not 6 inches off floor at dry storage area. Operator stored properly.
Food stored on floor. Observed cooking oil container stored on floor next to 3 compartment sink. Operator stored properly.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine at kitchen area. Operator moved to dishwashing area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave interior.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled can opener holder.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of white standing unit at kitchen area. Also on standing freezer.
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over hot dogs inside reach in cooler at prep area. Operator properly rearranged.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside reach in cooler at prep area. Operator properly arranged products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (89F - Hot Holding) inside rice cooker on prep table at kitchen. As per operator for less than 30 min. Operator turned on the cooker for reheat.
Covered waste receptacle not provided in women's bathroom. Observed waste receptacle missing the lid at employee restroom.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior bottom soiled at prep area.
Apr 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board by 3 compartment sink.
Handwash sink not accessible for employee use at all times. Observed cart blocking access to hand wash sink at kitchen area, operator removed during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked inside reach in cooler at kitchen area, as per operator over 24 hours.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of white reach in cooler at kitchen area.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator employee was Instructed on correct procedures to wash hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw pork inside white reaching in cooler at kitchen area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked white rice (89F - Hot Holding) at kitchen area, as per operator less than 3 hours. Operator proceeded to reheat food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, also soiled white cutting board at kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken soup not date marked inside reaching cooler at kitchen area. As per operator from previous day.
Floor soiled/has accumulation of debris. Observed under equipment at kitchen area.
Food stored on floor. Observed a bag of raw onions being stored on floor by back door at kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ice machine soiled gaskets.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of white reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork belly (frozen) in a container by 3 compartment sink. Operator moved food to reach in cooler.
Jul 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for :Lisandra, Daysi, Wilson, Dayani and Leonardo.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in freezer at kitchen.
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork inside white reach in cooler at kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken and rice (121F - Hot Holding); white rice (118F - Hot Holding) on stove, as per employee less than 1 hour, employee proceeded to reheated.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink not accessible for employee use at all times. Observed table blocking HWS at kitchen area.
Handwash sink used for purposes other than handwashing. Observed dirty utensils inside HWSat kitchen area.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for :Lisandra, Daysi, Wilson, Dayani and Leonardo.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta not date marked inside reach in cooler at kitchen area, as per employee from previous day.
Employee beverage container in ice machine/ice bin. Observed personal drinks stored in ice.
Food stored on floor. Observed a case of raw corn stored on kitchen floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in freezer at kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table.
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in white cooler at kitchen area. Employee rearranged properly during inspection.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in preparation table at kitchen area, as per employee less than 2 hours, employee moved eggs to reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (123F - Hot Holding); on top of stove, as per Manager less than 1 hour, Manager proceed to reheat beans. beans (172F - Reheating)
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
Handwash sink not accessible for employee use at all times. Observed cutting board on top of hand wash sink next to 3 compartment sink. Employee removed during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area. Employee restocked during inspection.
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. Provided form during inspection.
No soap provided at handwash sink. Observed next to 3 compartment sink, employee restocked during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in employee bathroom.
Covered waste receptacle not provided in women's bathroom. Observed in employee bathroom.
Food stored on floor. Observed a bag of raw onions stored on floor near mop sink, employee rearranged properly during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 83°F next to stove, employee discarded during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of 1 door reach in freezer next to door.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table at kitchen area.
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.