Chivas Express
Last inspected: Feb 11, 2026
82
Score
Public records show nine inspections at Chivas Express stretching back to 2022. Chivas Express was last inspected on Feb 11, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
The pattern that stands out is “time/temperature control for safety food”, which has been cited six times.
The city-wide average for Miami sits at 74, putting Chivas Express on the better side of that line. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
82
Oct 7, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked potatoes located in reach in cooler. Operator properly stored it. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (119F - Hot Holding) for less than 4 hours as per operator. Operator increased equipment temperature. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled, exterior kitchen equipment soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
47
Jan 16, 2025
Routine - Food
1 critical violation. 1 major violation. 3 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 potatoes (122F - Hot Holding) for less than 4 hours as per operator, located in display cases at the front counter, operator reheated at 165°F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitation bucket in hand sink. Operator removed it. **Corrected On-Site**
31A-11-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Located in front of cook line.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
67
Sep 26, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (113F - Hot Holding) for less than 4 hours as per operator, operator reheated at 165°F. **Corrected On-Site**
03B-01-6
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 post to operator. **Corrective Action Taken**
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Reach in cooler gasket.
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk in cooler floor.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
Feb 21, 2024
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 potatoes (111°F - Hot Holding) for less than 4 hours as per operator located at the front line. Operator reheated at 165°F. **Corrected On-Site**
03B-01-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on preparation table.
21-44-1
70
Sep 13, 2023
Routine - Food
No violations found.
100
Sep 12, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 live flies on shelves located on the back area of the kitchen. **Warning**
35A-02-6
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 the form to operator. **Corrective Action Taken** **Warning**
11-27-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
70
Jan 26, 2023
Routine - Food
1 critical violation. 1 minor 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 cooked potatoes (106°F - Hot Holding); sausage (101°F - Hot Holding), located at the front line for less than 4 hours, as per operator. Operator increased hot holding box temperature. **Corrective Action Taken**
03B-01-6
Basic - Employee eating in a food preparation or other restricted area. Observed employees eating fried plantain while preparing tostones. Instructed employees regarding cross contamination. **Corrective Action Taken**
12B-02-4
82
Sep 13, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink with chlorine sanitation solutions at 0 ppm, operator set up three compartment sink, recheck 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 tequenos (122°F - Hot Holding); sausage (112°F - Hot Holding); for less than 4 hours as per operator, operator reheated at 168°F. **Corrected On-Site**
03B-01-6
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on top of preparation table, operator properly stored it. **Corrected On-Site**
21-44-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen pork belly inside standing water on top of preparation table.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towel on top of preparation table, operator properly stored inside chlorine sanitation solutions at 100 ppm. **Corrected On-Site**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
58
Frequently Asked Questions
When was Chivas Express last inspected?
The most recent health inspection at Chivas Express on file is from Feb 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Chivas Express?
Across the inspection record, “time/temperature control for safety food” has been cited six times, more than any other issue at Chivas Express.
How does Chivas Express compare to other restaurants in Miami?
Chivas Express most recently scored 82 out of 100, which is higher than the Miami average of 74.
Has Chivas Express' inspection record improved over time?
Results have been roughly steady. Inspections at Chivas Express have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chivas Express means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chivas Express inspected?
Based on the inspection history on file, Chivas Express is inspected around three times per year on average.
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