Blue Hen Kitchen

17560 Nw 27 Ave #113, Miami Gardens, FL 33056

American

Last inspected: Mar 18, 2026

Score

Medium Risk

Across the available record, Blue Hen Kitchen has six inspections on file, the first dated 2022. The latest inspection on file is from Mar 18, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.

The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to eight violations.

The most common issue across all inspections has been “walk-in cooler/freezer shelves with rust”, showing up three times.

That's lower than the typical Miami Gardens restaurant, which scores around 80. The inspection history reads as standard for a restaurant of this size.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 18, 2026

Routine - Food

1 critical violation. 1 major violation. 5 minor violations.

View 7 violations

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter attached with no breaker.

29-42-4

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed Quat sanitizer; chlorine strips on site.

16-37-1

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in. **Repeat Violation**

14-17-4

Basic - Ceiling tile missing. Observed in kitchen. **Repeat Violation**

36-36-4

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen.

36-32-5

Basic - Hole in or other damage to wall. Observed at back of kitchen next to exit.

36-24-5

Basic - No copy of latest inspection report available. Observed no copy.

51-18-6

Oct 21, 2025

Routine - Food

3 critical violations. 3 major violations. 3 minor violations.

View 9 violations

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon not frozen in reduced oxygen packaging on-site.

01B-13-4

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yellow rice (98F - Hot Holding) stored on the steam table for less than 1 hour as per employee. Employee reheated item.

03B-01-6

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed salmon not frozen in reduced oxygen packaging on-site.

03G-04-5

Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Observed chicken wings, chicken breast and salmon sousvide stored in the reach in cooler.

03G-19-5

Intermediate - 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. Observed employees Kalina hired 1 year ago, Caleb hired 1 year ago, Kay hired 1 year ago with no employee training.

53B-02-5

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed chicken breast, salmon and chicken wings sous vide with no haccp plan.

03G-50-1

Basic - Ceiling tile missing. In the kitchen.

36-36-4

Basic - In-use utensil stored in sanitizer between uses. Observed tongs and scoops stored in sanitation water between uses. Operator placed regular water on steam table. **Corrected On-Site**

10-18-5

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

14-17-4

Mar 3, 2025

Routine - Food

2 critical violations. 2 major violations. 4 minor violations.

View 8 violations

Supervisor/Person in Charge Present

FL-01

Proper Eating, Tasting, Drinking, or Tobacco Use

FL-06

Hands Clean and Properly Washed

FL-08

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Required Records Available; Shellstock Tags/Labels

FL-14

Potentially Hazardous Food Held at Proper Temperature

FL-16

Food Contact Surfaces Clean and Sanitized

FL-22

Lighting Adequate; Required Shields in Place

FL-36

Oct 21, 2024

Food-Licensing Inspection

3 major violations. 3 minor violations.

View 6 violations

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

31B-02-4

Intermediate - No soap provided at handwash sink.

31B-03-4

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. emailed form to operator. **Corrected On-Site**

11-27-4

Basic - Ceiling tile missing. In the kitchen.

36-36-4

Basic - No Heimlich maneuver/choking sign posted.

51-13-4

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

14-17-4

Jan 13, 2023

Food-Licensing Inspection

No violations found.

100

Sep 2, 2022

Food-Licensing Inspection

1 minor violation.

View 1 violation

Basic - Food not stored at least 6 inches off of the floor. Case with chicken.

08B-47-4

Show all 6 inspections Show less

Frequently Asked Questions

When was Blue Hen Kitchen last inspected?

The most recent health inspection at Blue Hen Kitchen on file is from Mar 18, 2026. The public record contains six inspections in total.

What is the most common violation at Blue Hen Kitchen?

Across the inspection record, “walk-in cooler/freezer shelves with rust” has been cited three times, more than any other issue at Blue Hen Kitchen.

How does Blue Hen Kitchen compare to other restaurants in Miami Gardens?

Blue Hen Kitchen most recently scored 61 out of 100, which is lower than the Miami Gardens average of 80.

Has Blue Hen Kitchen's inspection record improved over time?

No. Recent inspections at Blue Hen Kitchen have averaged around eight violations per visit, up from roughly two earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Blue Hen Kitchen 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 Blue Hen Kitchen inspected?

Based on the inspection history on file, Blue Hen Kitchen is inspected around two times per year on average.

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