Le Chick Rotisserie
Last inspected: Oct 6, 2025
74
Score
Inspectors have visited Le Chick Rotisserie nine times, with records going back to 2022. Inspectors last stopped by on Oct 6, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to eight violations per visit.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up seven times.
Le Chick Rotisserie's latest score is in line with the Miami average of 74. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 6, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands first.
12A-07-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink across cook line.
31B-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
74
Aug 1, 2025
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken breast (60F - Cold Holding); steak (55F - Cold Holding) at reach in cooler by cook line. As per manager since 10am.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken breast (60F - Cold Holding); steak (55F - Cold Holding) at reach in cooler by cook line. As per manager since 10am.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed knife store inside hand sink located next to 3 compartment sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves tuna tartare and burgers not linked to consumer advisory.
02B-01-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves by dishwasher area rusted.
22-31-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging held for more than 48 hours with no HACCP Plan.
03G-50-1
Basic - Ceiling tile missing. Observed at dishwasher area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled throughout preparation area and dishwasher area **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up at walk in freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at all reach in coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at establishment.
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed steak and chicken vacuum sealed held for more than 24 hours. Manager discarded items.
03G-54-1
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at warewashing area.
36-02-5
33
Jan 24, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed knife inside hand wash sink located near ware washing area. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash station near warehouse washing area. Operator restocked. **Corrected On-Site**
31B-02-4
Basic - Ceiling tile missing. Observed three missing ceiling tiles near back prep area.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board near front counter with cut marks and no longer cleanable. Operator provided proof of purchase for new cutting boards. **Corrective Action Taken**
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no paper towels at hand wash sink near cook line.
31B-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation. Operator provided receipt with new shelves coming the following week. **Corrective Action Taken**
14-17-4
67
Aug 13, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards across cook line and at bar prep area with cut marks and no longer cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed reach in cooler gaskets soiled at the cook line. Operator wiped down immediately. **Corrected On-Site**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
86
Apr 19, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of degreaser with no label near dish machine. Observe two clear spray bottle with no label near outside bar. Operator placed labels immediately. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket located in dessert prep area soiled.
23-03-4
Basic - Observed walk in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop at mop sink not hung up to dry. Operator hung up mop immediately. **Corrected On-Site**
42-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed whit cutting boards located across cook line with cut marks and no longer cleanable.
14-09-4
Basic - No container installed for catching grease from hood drip tray. Observed missing hood tray at cook line near front counter.
14-73-4
70
Dec 6, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Observed at the front counter and underneath coffee. machine at the back **Warning** - From follow-up inspection 2023-12-06: Equipment in poor repair. Observed reach in cooler gaskets torn. Observed at the front counter **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses.Observed at the front counter. Employee removed wiping cloth. **Corrected On-Site** **Warning** - From follow-up inspection 2023-12-06: Wet wiping cloth not stored in sanitizing solution between uses.Observed at the front counter. **Time Extended**
21-12-4
90
Oct 31, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed fork inside hand wash sink near three compartment sink. Operator removed immediately. **Corrected On-Site**
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks near back prep area not secured.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board at outside bar area with cut marks and no longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Observed set of tongs on oven door handle. Operator removed immediately. **Corrected On-Site**
10-20-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of cutting board near reach in cooler. Operator discarded. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed quaternary sanitizing solution on the floor near cook line. Operator removed immediately from floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed several containers of salt, pepper, and spices not labeled on the cook line.
02D-01-5
64
May 15, 2023
Complaint Full
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed salmon at 49° F. As per operator it was placed inside the reach in cooler for more than 4 hrs. **Warning**
03G-04-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.Observed employee handled soiled dishes to the dishwasher area and went back to dining area to take customer order without washing hands. **Warning**
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Salmon 49° F as per operator salmon was placed inside reach in cooler 4 hrs ago. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salmon 49° F as per operator salmon was placed inside reach in cooler 4 hrs ago. **Warning**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Pablo Elizaga 1 year, Jeandrew Rivas 45 days. **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.Observed at the hand wash sink at the front counter. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the hand wash sink at the front counter. **Warning**
31B-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Observed at the front counter and underneath coffee. machine at the back **Warning**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed utensil in standing water at 124° F. **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. Operator removed them. **Corrected On-Site** **Repeat Violation** **Warning**
25-27-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator was advised to contact Tallahassee to obtain clarification about Special Processes. **Repeat Violation** **Warning**
03G-54-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses.Observed at the front counter. Employee removed wiping cloth. **Corrected On-Site** **Warning**
21-12-4
26
Nov 14, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed salmon at 41° F. As per operator it was placed inside the reach in cooler on 11/11/2022. **Warning**
03G-04-5
Intermediate - No soap provided at handwash sink. Observed at the bar area. **Warning**
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area, **Warning**
31B-02-4
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. **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed a white cutting board at the dishwasher area. Operator discarded it. **Corrected On-Site** **Repeat Violation** **Warning**
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed inside sugar container. **Warning**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the preparation area. **Warning**
21-04-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator was advised to contact Tallahassee to obtain clarification about Special Processes. **Warning**
03G-54-1
50
Frequently Asked Questions
When was Le Chick Rotisserie last inspected?
The most recent health inspection at Le Chick Rotisserie on file is from Oct 6, 2025. The public record contains nine inspections in total.
What is the most common violation at Le Chick Rotisserie?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited seven times, more than any other issue at Le Chick Rotisserie.
How does Le Chick Rotisserie compare to other restaurants in Miami?
Le Chick Rotisserie most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Le Chick Rotisserie's inspection record improved over time?
No. Recent inspections at Le Chick Rotisserie have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Le Chick Rotisserie 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 Le Chick Rotisserie inspected?
Based on the inspection history on file, Le Chick Rotisserie is inspected around three times per year on average.
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