GREEN CHICKEN
737 SW 109 AVE SUITE 102, Miami FL 33174 · 305 300 5035
Last inspected Feb 27, 2026 · 9 visits since February 2024
APR 24
AUG 24
MAR 25
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 →
Inspection history
9 visits, newest first
Feb 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Feb 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10/01/25. Operator paid license during inspection.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Sanitizer Bucket (Quaternary 50ppm) next to prep area at front counter. Operator replaced solution with new solution, retest Sanitizer Bucket (Quaternary 300ppm).
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken tenders over waffles inside reach in freezer next to storage entrance. Operator properly rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (47F - Cold Holding); shredded lettuce (46F - Cold Holding); provolone (45F - Cold Holding) inside reach in cooler at front counter. Operator added ice for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (122F - Hot Holding); grilled chicken (112F - Hot Holding); teriyaki chicken (108F - Hot Holding) inside oven at cook line. As per operator for less than 4 hrs. Operator turned up heat for reheating. Observed inside warmer: chicken empanadas (131F - Hot Holding); Mac and cheese (124F - Hot Holding). As per operator for less than 4 hrs. Operator turned up the heat for reheating.
Handwash sink used for purposes other than handwashing. Observed employee water stored inide hand sink at front line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed aluminum pans not inverted over warmer at front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table at prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack on shelves next to spices at dry storage.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle in contact with product inside rice container and bean container at dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef (frozen) thawing at room temperature at prep area. Operator placed products inside walk in cooler for proper thawing.
Aug 4, 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 ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator added sanitizer, retest Triple Sink (Quaternary 300ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded mozzarella (52F - Cold Holding ); sour cream (51F - Cold Holding);inside cold table across cook line. As per operator for less than 4 hrs. Operator placed products inside reach in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (112F - Hot Holding) inside warmer next to cook line. As per operator for less than 4 hrs. Operator placed plantains on grill to reheat.
Cardboard used to line food-contact shelves. Observed inside reach in cooler next to kitchen entrance. Operator removed the cardboard.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee personal bottle inside reach in cooler next to triple sink. Employee removed the item.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw breaded chicken stored over raw marinaded beef in standing reach in cooler next to three compartment sink. Operator stored by proper minimum cooking temperature.
Ceiling tile missing. Observed ceiling tile missing in rear kitchen area above three compartments sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal drink on prep table at smoothie station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two employees cellphones stored on prep table at front counter prep station. Operator removed phones during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer in rear kitchen area across from three compartment sink.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between two prep tables at front counter. Operator removed the knife and took it to three compartment sink to be washed and sanitized.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle stored in container of brown rice in dry storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in rear kitchen area. Operator cleaned during inspection.
Aug 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
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. Manager properly arranged products by cooking tempetures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce (59F - Cold Holding); cut tomatoes (58F - Cold Holding); sour cream (58F - Cold Holding); shredded mozzarella (58F - Cold Holding) inside make table across cook line at front counter. As per manager for approximately 2 hrs. Manager added ice for rapid cooling.
Cardboard used to line food-contact shelves. Observed inside walk in cooler and also reach in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside beans container with handle in contact with product at storage area. Manager placed the handle upwards.
In-use wet wiping cloth/towel used under cutting board. Observed under two cutting boards at prep area.
Standing water in bottom of reach-in-cooler. Observed across cook line.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Apr 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
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 next to kitchen entrance. Manager properly rearranged by cooking temperatures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (54F - Cold holding); shredded lettuce (53F - Cold Holding); tomato sauce (54F - Cold Holding) shredded cheese (52F - Cold Holding) at cold holding table at front counter as per manager for 2 hrs. Manager added ice for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanada (120F - Hot Holding) inside hot box at front counter. As per manager for an hour. Manager turn up temperature for reheat. Also observed chicken tenders (112F - Hot Holding) next to fryer. As per manager for 20 minutes. Manager placed product inside hot box for reheat.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mac and cheese inside walk in cooler without date mark. As per manger was cooked 3 days ago. Manager properly marked food products.
Cardboard used to line nonfood-contact shelves. Observed inside walk in cooler
Current Hotel and Restaurant license not displayed. Observed license from 1/10/2022.
Equipment in poor repair. Observed plastic lid broken used for cover lid inside walk in cooler. Manager discarded the lid and replaced with a new one.
Food stored on floor. Observed sugar inside plastic container stored in floor. Manager removed from the floor.
Ice buildup in reach-in freezer. Observed Next to preparation sink.
In-use wet wiping cloth/towel used under cutting board. Observed on prep sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Feb 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no hand wash. Instructed employee during inspection.
Operating with an expired Division of Hotels and Restaurants license.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observe at Oppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (49F - Cold Holding); blue cheese (48F - Cold Holding) in reach in cooler at cook line, as per employee approximately 1 hour, employee moved to walk in cooler.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked inside reach in cooler, as per employee over 24 hours. Employee dated during inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on rice white bin container next to walk in cooler, employee rearranged properly.
In-use wet wiping cloth/towel used under cutting board. Observed at preparation area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in cooler next to,walk in cooler.
Water leaking from pipe and/or faucet/handle. Observed a leak from ac at walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at preparation 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.