Chicken Connection
Last inspected: Jan 15, 2026
74
Score
Going back to 2022, Chicken Connection has nine inspections in the public record. Inspectors last stopped by on Jan 15, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly eight violations before.
Across the inspection history, “cutting board has cut marks and is no longer cleanable” is the issue that surfaces most often, recorded eight times.
Compared to the broader Miami restaurant scene, this is about average. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw fish fillets at walk in cooler , staff relocated eggs. **Corrected On-Site**
08A-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at grill cutting table. **Repeat Violation**
14-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket 0ppm. Staff provided new solution retested 200ppm **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container unlabeled at rear kitchen area. **Repeat Violation**
02D-01-5
74
Aug 20, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink at 0ppm, coached staff on proper sanitizer use at 3 compartment sink, refill sink retested at 400ppm.
22-43-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed dishwasher person not knowing the proper use on 3 compartment sanitation procedures, coached staff.
53B-15-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed mop sink cooking pot stored on the floor at kitchen area.
24-26-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed several auxiliary cutting boards with marks not longer cleanable.
14-09-4
Basic - Grease on the ground and/or pad around grease receptacle. Observed heavy grease accumulated under and around garbage compactor area.
33-20-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed cleaned/sanitized serving utensils store food contact first at front counter area.
24-18-4
Basic - Working containers of food removed from original container not identified by common name. Observed 3 containers with sugar, rice as per staff not labeled at kitchen area.
02D-01-5
61
Feb 17, 2025
Routine - Food
5 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
78
Oct 22, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer bucket at 200+ppm at front counter. Manager prepared new chlorine sanitizer solution tested 100ppm. **Corrected On-Site**
41-15-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer three compartment sink at 0ppm. Staff added chlorine solution tested at 100 ppm. **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed roasted chicken (117F - Hot Holding) at front counter steam table, as per manager less than two hours. Manager send it back chicken to be reheated to 165F. 2nd temp. 183F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen preparation table. Staff washed and sanitizer the can opener. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool stored at from counter handwashing sink., manager removed it. **Corrected On-Site**
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels stored out of sanitizer bucket at kitchen line counter.
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease soiled wall behind cooking line front counter.
36-27-5
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed unwrap single service utensils at front counter exposed to contamination. Manager moved utensil to back counter. **Corrected On-Site**
25-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walking cooler and walking freezer gaskets soiled.
23-03-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light not shield over three compartment sink area.
38-07-4
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed grease accumulation on hood filters and walls at kitchen line.
36-63-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen preparation/cooking area on the back.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with mark not longer cleanable at cook line next to grill station.
14-09-4
35
May 9, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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 Wilfredo Obando Martinez worked for over a year with no food training certificate. **Warning** - From follow-up inspection 2024-05-09: At time of the inspection observed Wilfredo Obando Martinez with no certificate. **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Celling tiles soiled by the dishwasher area. **Warning** - From follow-up inspection 2024-05-09: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Warning** - From follow-up inspection 2024-05-09: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed Rusted shelves at walk in cooler. **Warning** - From follow-up inspection 2024-05-09: **Time Extended**
14-17-4
78
Mar 6, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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 Wilfredo Obando Martinez worked for over a year with no food training certificate. **Warning**
53B-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle inside black beans at preparation area across 3 compartment sink. **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Celling tiles soiled by the dishwasher area. **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Warning**
14-09-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed Rusted shelves at walk in cooler. **Warning**
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
70
Oct 17, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at cook line working with raw chicken and then work on preparing a plate for customer. Coached employee to remove soiled gloves and wash hands thoroughly and then put on clean gloves when changing tasks. **Corrective Action Taken**
12A-09-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee at cook line working with raw chicken and then work on preparing a plate for customer. Coached employee to remove soiled gloves and wash hands thoroughly and then put on clean gloves when changing tasks. **Corrective Action Taken**
12A-12-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for three compartment sink.
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board next to cook line with cut marks and no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed can of oil on floor next to fryers. Operator removed from floor immediately. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed pair of tongs on oven door handle. Operator removed immediately. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at the cook line.
23-03-4
55
Feb 14, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed corn at 129 F in the kitchen. As per employee for around 35 minutes. Employee reheated the food 167 F. **Corrected On-Site**
03B-15-5
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. Form was provided. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old debris on can opener. Employee washed it immediately. **Corrected On-Site**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Most of them.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restrain. Employee put the hat on. **Corrected On-Site**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle. Employee moved it. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some food debris on walk in cooler shelves.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed some food items : salt and flour in plastic containers.
02D-01-5
55
Aug 23, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer at 200+ppm. Manager corrected strength to 50ppm **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (65F - Cold Holding); sour cream (60F - Cold Holding in reach in cooler across grill. Chef placed items over ice to rapid cool **Corrective Action Taken**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed walk in cooler gaskets torn
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of 5 gallon sauce tubs soiled
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour bin missing label
02D-01-5
61
Frequently Asked Questions
When was Chicken Connection last inspected?
The most recent health inspection at Chicken Connection on file is from Jan 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Chicken Connection?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited eight times, more than any other issue at Chicken Connection.
How does Chicken Connection compare to other restaurants in Miami?
Chicken Connection most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Chicken Connection's inspection record improved over time?
Yes. Recent inspections at Chicken Connection have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chicken Connection 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 Chicken Connection inspected?
Based on the inspection history on file, Chicken Connection is inspected around three times per year on average.
Nearby Restaurants