Hangry Joe's Hot Chicken
Last inspected: Apr 13, 2026
70
Score
Hangry Joe's Hot Chicken, located at 1050 Nw 14 St Unit 102 in Miami, FL, underwent a moderate risk inspection on April 13, 2026. This inspection identified three major and one minor violation, including the absence of a handwashing sign, a lack of written procedures for vomit or diarrhea events, and no chemical test kit for sanitizing. Previous inspections for this establishment have also been categorized as high-risk.
5
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 13, 2026
Food-Licensing Inspection
3 major violations. 1 minor violation.
View 4 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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
70
Feb 4, 2025
Routine - Food
1 critical violation. 9 major violations. 10 minor violations.
View 20 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees touching dirty apron and then engaging in food preparation. **Warning**
12A-28-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
05-10-4
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. **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area. **Warning**
31B-02-4
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. Mirkeily Gonzalez, Janays tieles **Warning**
53B-02-5
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. **Warning**
11-26-1
Intermediate - Packaged food not labeled as specified by law. Sugar, flour, etc. **Warning**
02D-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. **Warning**
05-13-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Floor soiled/has accumulation of debris. Underneath the fryers, and where is needed. **Warning**
36-73-4
Basic - Food stored on floor. Coleslaw seasoning walk in floor. **Warning**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Clean all kitchen reach in coolers throughout. **Warning**
22-16-4
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen areas. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler. **Warning**
23-24-4
21
Jan 3, 2025
Complaint Full
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen cook.
12A-28-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to Food preparation area.
31B-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. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. All kitchen staff.
13-03-4
Basic - Floor soiled/has accumulation of debris. Under kitchen fryers
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen top shelves soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
22-16-4
32
Sep 5, 2024
Routine - Food
6 major violations. 9 minor violations.
View 15 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris. Observed soil floor throughout kitchen food debris.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen coolers.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Flower etc
02D-01-5
35
Jan 3, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
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.
11-27-4
90
Nearby Restaurants