TONY'S CHICKEN SHACK
200 E FLAGLER ST UNIT 204, Miami FL 33131 · 7862471381
Last inspected Jul 29, 2026 · 8 visits since August 2023
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-2025
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
Wet wiping cloth not stored in sanitizing solution between uses.
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-2025
Handwash sink used for purposes other than handwashing. Observed bucket with sanitizers inside employee handwashing sink.
No probe thermometer provided to measure temperature of food products.
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.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service worker.
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 probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures.
Floor soiled/has accumulation of debris. Underneath kitchen fryers
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 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 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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Employee with no hair restraint while engaging in food preparation.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No probe thermometer provided to measure temperature of food products.
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.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Twenty (20) foot-candles of light not provided inside equipment where food is stored. (Food preparation area)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Observed boxes of Bread, blocking hand sink 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.