FRESH KITCHEN
3201 N MIAMI AVE STE 103, Miami FL 33127 · 787-237-5743
Last inspected Nov 7, 2025 · 7 visits since July 2023
5 inspections within 9 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 at front counter bbq chicken (129F - Hot Holding) Operator reheated chicken to 165F.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Cutting board has cut marks and is no longer cleanable.
No container installed for catching grease from hood drip tray.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (55F - Cold Holding); beef (56F - Cold Holding) at cook line. As per employee for less than 2 hours, employee removed items and moved them to walk in cooler for rapid cooling.
Cutting board has cut marks and is no longer cleanable.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area across cook line. Employee removed them and placed them on sanitizer bucket.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Clean linens stored in improper location. Observed clean linen store next to cutting board at the cook line. Operator removed.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Accumulation of debris on exterior of warewashing machine. Observed exterior of dish washing machine soiled. Operator wiped down.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board at the cook line. Operator removed.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Observed green and orange cutting board in back prep area and front prep area with.cut marks and no longer cleanable.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled across the cook line.
Old labels stuck to food containers after cleaning. Observed six plastic bins at dry rack station with old labels.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 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. Observed chlorine at 0PPM. Operator replaced chlorine sanitizer solution and ran machine again. Observed chlorine sanitizer at 100PPM.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils in dirty water at 135F in kitchen. Operator replaced with clean water.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks and did not change gloves. Manager instructed employee to wash hands and put on new gloves after changing task., employee washed hands before putting new gloves on.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter bbq chicken (129F - Hot Holding) Operator reheated chicken to 165F.
Accumulation of debris on exterior of warewashing machine. Observed DM exterior soiled.
Old labels stuck to food containers after cleaning. Observed food containers with old labels. Operator removed immediately.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung to dry near mop sink. Operator hung mop up immediately.
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.