Chicken Kitchen
Last inspected: Dec 15, 2025
70
Score
Inspectors have visited Chicken Kitchen nine times, with records going back to 2022. On Dec 15, 2025, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The pattern that stands out is “time/temperature control for safety food”, which has been cited five times.
By comparison, the average Miami facility scores 74, putting Chicken Kitchen on the weaker side. 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
4
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (122F - Hot Holding) located above the grilled for less than 4 hours as per operator. Operator placed on the grilled to be reheat at 165°F. **Corrective Action Taken**
03B-01-6
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Food stored on floor. Observed plastic container with salt on kitchen floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on metal containers located above three compartment sink.
16-46-4
70
Aug 25, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Observed spray
41-10-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on cut onions equipment, operator properly stored it. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observe employee washing dishes without sanitation step. Operator properly set up the three compartment sink with quaternary 200 ppm. **Corrected On-Site**
16-13-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitation bucket on preparation table next to cleaned trays. Operator properly stored it. **Corrected On-Site**
21-44-1
74
Feb 13, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
82
Nov 5, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (110F - Hot Holding). above the grilled for less than 4 hours as per operator. Operator placed on the grilled to be reheated at 165°F or above. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Basic - Current Hotel and Restaurant license not displayed. Operator printed out the license and displayed during inspection. **Corrected On-Site**
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.
23-03-4
78
May 30, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box black beans (122F - Hot Holding); sweet plantain (108F - Hot Holding); inside hot holding box for less than 4 hours as per operator. Operator placed inside the oven to reheat at 165° F or above. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee name Adiel Amador with more than 60 days of being hired.
53B-01-5
78
Feb 28, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (111°F - Hot Holding)above the grilled for less than 4 hours as per operator, operator reheated at 165° F. **Corrected On-Site**
03B-01-6
86
Aug 23, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
82
Jun 19, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box beans (102°F - Hot Holding); for less than 4 hours as per operator. Operator reheated at 165°F. **Corrected On-Site**
03B-01-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees peeled and cut cucumber without wearing gloves. Operator washed hand and wear gloves during inspection. **Corrected On-Site**
09-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with water without label. Operator properly labeled it.
41-17-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Luis, Marisol, Cynthia with more than 2 months of being hired.
53B-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed unenclosed cup of water on preparation table as per operator belong to the employee.
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watch, bracelets while preparing food.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee serving food at the front line without hair restraint.
13-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washing utensils without soap and sanitizer. Instructed operator regarding ware washing procedures. Employee properly set up the 3 compartment sink with quaternary sanitation solutions of 200 ppm. **Corrected On-Site**
16-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Filter soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Croutons container located at the front line. Operator property labeled it. **Corrected On-Site**
02D-01-5
45
Dec 19, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Chicken Kitchen last inspected?
The most recent health inspection at Chicken Kitchen on file is from Dec 15, 2025. The public record contains nine inspections in total.
What is the most common violation at Chicken Kitchen?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Chicken Kitchen.
How does Chicken Kitchen compare to other restaurants in Miami?
Chicken Kitchen most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Chicken Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Chicken Kitchen have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chicken 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 Chicken Kitchen inspected?
Based on the inspection history on file, Chicken Kitchen is inspected around three times per year on average.
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