Ck at Fiu
Last inspected: Mar 17, 2026
78
Score
Inspectors have visited Ck at Fiu nine times, with records going back to 2022. Inspectors last stopped by on Mar 17, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly five violations before.
The pattern that stands out is “time/temperature control for safety food”, which has been cited two times.
Restaurants in Miami average 74, so Ck at Fiu is doing better than most peers. There isn't much in the file that would give a customer pause.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 17, 2026
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 beef (128F - Hot Holding) inside warmer at prep area. As per operator for less than 4 hrs. Opera turned up the heat for reheating. **Corrective Action Taken**
03B-01-6
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 next to sit back door.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottled water on prep table at preparation area area. Operator removed.
12B-07-4
78
Jul 10, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager could not answer minimum chicken cooking temperature. Discussed with operator.
53A-10-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water inside walk in cooler operator removed the water. **Corrected On-Site**
12B-13-4
86
Jan 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon inside hand sink at prep area. Operator removed the spoon.
31A-11-4
90
Jul 19, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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
78
Mar 7, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
47
Nov 6, 2023
Complaint Full
No violations found.
100
Nov 3, 2023
Complaint Full
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 3 cans of Black beans stored under hand wash sink at kitchen. **Warning**
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked chicken; (121F - Cold Holding) on grill, as per manager for 2 hours. Manager placed chicken on grill for reheating. Also observed yellow rice (131F - Hot Holding); brown rice (131F - Hot Holding); black beans (124F - Hot Holding); sweet plantains (110F - Hot Holding) in steam table at front counter. Advised manager to add more water. As per manager, for approximately 2 hours. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); corn salsa (54F - Cold Holding); guacamole with tomato (47F - Cold Holding); coleslaw salad (49F); cut lettuce (52F - Cold Holding) inside display reach in cooler at front counter. As per manager for 2 hours. Also observed Raw chicken (52F - Cold Holding) at room temperature at front counter. As per manager for 2 hours. Manager placed the chicken inside walk in cooler for rapid cooling. Also advised manager to place bags of ice over products for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in hand wash sink at kitchen. Employee provided paper towels. Also observed no paper towels in hand wash sink at front counter. **Warning**
31B-02-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed manager unaware of minimum cooking temperature for chicken. Discussed minimum cooking requirements with manager. **Corrected On-Site**
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic lid stored inside hand sink at front counter. Manager removed item. **Corrected On-Site** **Warning**
31A-11-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed at ware washing area. **Warning**
36-64-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - 3 Carbon dioxide tanks not adequately secured next to exit back door. **Warning**
51-11-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard underneath container of cooking oil at back preparation area. **Warning**
14-45-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on plastic wrap dispenser at back preparation area. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 food employees preparing, portioning and washing dishes without hair restraint. **Repeat Violation** **Warning**
13-03-4
33
Mar 2, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
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. Provided form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
11-26-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Single-service articles improperly stored. Observed cases of Togo containers stored on floor in hallway.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
61
Jul 13, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2022-07-13: **Time Extended**
53B-01-5
90
Frequently Asked Questions
When was Ck at Fiu last inspected?
The most recent health inspection at Ck at Fiu on file is from Mar 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Ck at Fiu?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Ck at Fiu.
How does Ck at Fiu compare to other restaurants in Miami?
Ck at Fiu most recently scored 78 out of 100, which is higher than the Miami average of 74.
Has Ck at Fiu's inspection record improved over time?
Yes. Recent inspections at Ck at Fiu have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Ck at Fiu 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 Ck at Fiu inspected?
Based on the inspection history on file, Ck at Fiu is inspected around two times per year on average.
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