3 Chefs at Brickell
Last inspected: Oct 9, 2025
74
Score
3 Chefs at Brickell has been inspected eight times since 2022. The latest inspection on file is from Oct 9, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around 10 violations lately and about 14 violations before that.
The most common issue across all inspections has been “accumulation of debris inside warewashing machine”, showing up two times.
3 Chefs at Brickell scores about where you'd expect for a Miami restaurant. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Oct 9, 2025
Food-Licensing Inspection
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed boba sealing machine soiled with accumulated debris at hallway leading to kitchen. **Warning** - From follow-up inspection 2025-10-09: Observed boba sealing machine soiled with accumulated debris at hallway leading to kitchen. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door next to bathrooms. **Warning** - From follow-up inspection 2025-10-09: Observed at exit door next to bathrooms. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. **Warning** - From follow-up inspection 2025-10-09: Ice scoop handle in contact with ice. **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at walk in cooler, reach in cooler under cold line, reach in freezer at kitchen entrance. Observed plastic curtain at walk in cooler soiled with a moldy like buildup. **Warning** - From follow-up inspection 2025-10-09: Observed soiled gasket at walk in cooler, reach in cooler under cold line, reach in freezer at kitchen entrance. Observed plastic curtain at walk in cooler soiled with a moldy like buildup. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler located in back prep area with rust accumulation on shelves. **Warning** - From follow-up inspection 2025-10-09: Observed walk in cooler located in back prep area with rust accumulation on shelves. **Time Extended**
14-17-4
74
Oct 8, 2025
Food-Licensing Inspection
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker and plumbing in disrepair. **Warning**
29-42-4
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ **Warning**
50-08-7
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over vegetables at walk-in cooler. **Warning**
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed one dead flying insect on ice inside ice machine. Operator discarded ice and cleaned ice machine. **Corrected On-Site** **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomato (55F - Cold Holding); hummus (56F - Cold Holding); shredded lettuce (61F - Cooling) at reach-in cooler at cook line. As per chef, less than 2 hours. Advised chef to move products to ice bath or cooling unit for rapid cooling. **Warning**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not knowing how to properly respond to a dishwasher test strip concentration. **Warning**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed boba sealing machine soiled with accumulated debris at hallway leading to kitchen. **Warning**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed inside walk in cooler a bowl used as a scoop inside a sauce bucket. **Warning**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean kitchen utensils store on the floor. **Warning**
24-07-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler with an internal temperature at 50F at cook line. Advised chef to move all TCS products to an ice bath or cooling unit it for rapid cooling. **Warning**
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting clean containers on top of three compartment sink. **Warning**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door next to bathrooms. **Warning**
35B-01-4
Basic - Ice scoop handle in contact with ice. **Warning**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at walk in cooler, reach in cooler under cold line, reach in freezer at kitchen entrance. Observed plastic curtain at walk in cooler soiled with a moldy like buildup. **Warning**
23-03-4
Basic - Plumbing system in disrepair. Observed Plumbing in disrepair at three compartment sink. **Warning**
29-08-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler located in back prep area with rust accumulation on shelves. **Warning**
14-17-4
25
Feb 17, 2025
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
26
Sep 26, 2024
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
12A-29-4
Intermediate - 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.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on drainboards or equivalent.
16-15-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site**
40-06-5
Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. **Corrected On-Site**
08B-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all soiled kitchen shelves throughout.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed most cooked foods inside walk in cooler not covered.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls where needed.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
33
Feb 29, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line counter: rice 69F, operator states rice sits out for approximately 1 hour. Discussed Time as a Public Health Control with operator and provided form.
03B-01-6
High Priority - 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. Tested at 0 ppm. Machine primed at tested again at 100ppm **Corrected On-Site**
22-41-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Fried chicken stored in plastic grocery bags. Raw bacon stored in plastic grocery bags. **Repeat Violation**
14-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork prepared 2-27-24, per operator, not date marked by 2-29-24.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. On cook line reach in cooler.
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. On cook line table and in walk-in cooler
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above microwave.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line.
14-09-4
Basic - Food stored on floor. Buckets of soy sauce and fry oil stored on floor. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. In server station. Removed at time of inspection. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Ply wood table top on cook line.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Card board and play wood on cook line table soiled. Walk-in cooler shelves soiled. Upright freezer door gaskets soiled with mold like substance.
23-03-4
39
Sep 6, 2023
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
25
Jan 17, 2023
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Hands Clean and Properly Washed
FL-08
41
Aug 9, 2022
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw food in contact with nonfood grade bags in the Freezer.
14-31-5
Intermediate - 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. **Repeat Violation**
11-07-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusty to Surface to kitchen cook line. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed seafood Being thawed in room temperature three confirming sink.
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen wok. **Repeat Violation**
36-73-4
50
Frequently Asked Questions
When was 3 Chefs at Brickell last inspected?
The most recent health inspection at 3 Chefs at Brickell on file is from Oct 9, 2025. The public record contains eight inspections in total.
What is the most common violation at 3 Chefs at Brickell?
Across the inspection record, “accumulation of debris inside warewashing machine” has been cited two times, more than any other issue at 3 Chefs at Brickell.
How does 3 Chefs at Brickell compare to other restaurants in Miami?
3 Chefs at Brickell most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has 3 Chefs at Brickell's inspection record improved over time?
Yes. Recent inspections at 3 Chefs at Brickell have averaged around 10 violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at 3 Chefs at Brickell means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is 3 Chefs at Brickell inspected?
Based on the inspection history on file, 3 Chefs at Brickell is inspected around three times per year on average.
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