Madame Erick Kitchen
Last inspected: Dec 2, 2025
61
Score
Madame Erick Kitchen has been inspected 10 times since 2022. On Dec 2, 2025, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about nine violations before that.
“Ready-to-eat” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Miramar average 78, so Madame Erick Kitchen trails the local norm. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Proper Hot and Cold Holding Temperatures
FL-21
61
Jul 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - 1 Light shield damaged/in disrepair in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-22: Same- **Time Extended**
38-01-4
95
Jul 21, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
50
Jan 13, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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 2025-01-13: Same- Employee training expired for all employees. **Admin Complaint**
53B-05-5
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. 2 light shield missing. **Repeat Violation** - From follow-up inspection 2025-01-13: Same **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Water leaking from pipe and faucet at triple sink. - From follow-up inspection 2025-01-13: Same **Time Extended**
29-11-4
82
Nov 13, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ikon Double Doors reach in cooler- Cooked Spaghetti (47F - Cooling); Cooked Cornmeal (46F - Cooling). Per cook food items in unit overnight. Items not prepared or portioned today. Observed water condensation on lids. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone and proceeded to open a paper bag to store beef patty for a customer without washing hands. Reviewed proper hands washing procedures. Employee washed hands and put on gloves. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish stored above container of cooked beans in Ikon double doors reach in freezer- Manager inverted. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ikon Double Doors reach in cooler- Cooked Spaghetti (47F - Cooling); Cooked Cornmeal (46F - Cooling). Per cook food items in unit overnight. Items not prepared or portioned today. Observed water condensation on lids. See stop sale
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Turkey in ikon single door reach in cooler prepared on Saturday 11-09-24 not date marked. Employee date marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Ceiling/ceiling tile shows damage. 3 Ceiling tiles show water damage.
36-32-5
Basic - Light shield damaged/in disrepair. 2 light shield missing. **Repeat Violation**
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.
23-03-4
Basic - Water leaking from pipe and faucet at triple sink.
29-11-4
Basic - Faucet missing at hands washing sink in kitchen.
29-09-4
35
Jul 1, 2024
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Washing Fruits and Vegetables
FL-42
27
Dec 6, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet back of establishment.
29-34-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used phone and proceeded to reach out for clean container without first removing gloves or washing hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly. **Corrected On-Site**
12A-13-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Sanitizer 250ppm. Employee remade at 100 ppm. **Corrected On-Site**
41-15-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink in kitchen. Employee provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of corn meal. Employee removed. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. 1 Ceiling tile missing next to exit door in kitchen.
36-36-4
Basic - Ice buildup in GE reach-in freezer
14-69-4
Basic - Light shield damaged/in disrepair. 2 light shields missing.
38-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Employee stored in sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of flour removed from original container not identified by common name. Employee labeled flour container during inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
39
Jul 10, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Bags of rice stored on floor in kitchen. Employee elevated. **Corrected On-Site**
08B-38-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
36-32-5
Basic - Light shield damaged/in disrepair in kitchen. **Repeat Violation**
38-01-4
Basic - Single-service articles improperly stored. Sleeves of to go plates stored on floor in kitchen. Employee elevated. **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Employee stored in sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
78
Dec 9, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands in kitchen. 2) Employee washed hands with no soap. Reviewed proper hand washing procedures. Employee applied soaps and washed hands correctly. **Corrected On-Site**
12A-08-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1)Raw fish stored above cooked rice in Frigidaire Commercial freezer. 2) Raw shell eggs stored above container of hot dog in Arctic 3 doors reach in. Employee inverted. **Corrected On-Site**
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Arctic reach in cooler- Container of cooked ground beef as per cook prepared over 48hours not date marked. Cooked date marked. **Corrected On-Site**
02C-02-5
Intermediate - No soap provided at handwash sink in kitchen. Manager replaced. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored in container of cooked ground beef. Manager removed. **Corrected On-Site**
14-01-5
Basic - Floor soiled/has accumulation of debris. Kitchen floor. Manager cleaned during inspection. **Corrected On-Site**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Container of onions and other vegetables stored on floor in kitchen. Manager elevated. **Corrected On-Site**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 4 knives stored between gas pipe and wall behind triple sink. Manager removed. **Corrected On-Site**
10-17-4
Basic - Light shield damaged/in disrepair in kitchen above reach in cooler.
38-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues Delfield reach in in kitchen.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table in kitchen by exit door.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables. Employee placed in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of corn meal and flour not labeled. Manager labeled. **Corrected On-Site**
02D-01-5
39
Jul 15, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw chicken above cow feet and next to bag of spinach in Frigidaire commercial Refrigerator. Manager moved chicken to a different location. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep Table next to fryer - Hot dog (70F - Cold Holding); Cooked chicken (70F - Cold Holding). Per manager food items on prep table less than 2 hours. Foods moved to reach in cooler to quick chill. Rechecked to 43F **Corrected On-Site**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat in 3 doors Delfield reach in cooler in kitchen per operator prepared 3 days ago not labeled. Employee labeled. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone placed next to to go plate in spices on prep area. Manager removed **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Case of oil stored on kitchen floor. Manager elevated. **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in triple sink with no running water. Manager placed under running water. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Container of salt and flour not labeled. Manager labeled. **Corrected On-Site**
02D-01-5
55
Frequently Asked Questions
When was Madame Erick Kitchen last inspected?
The most recent health inspection at Madame Erick Kitchen on file is from Dec 2, 2025. The public record contains 10 inspections in total.
What is the most common violation at Madame Erick Kitchen?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Madame Erick Kitchen.
How does Madame Erick Kitchen compare to other restaurants in Miramar?
Madame Erick Kitchen most recently scored 61 out of 100, which is lower than the Miramar average of 78.
Has Madame Erick Kitchen's inspection record improved over time?
Yes. Recent inspections at Madame Erick Kitchen have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Madame Erick 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 Madame Erick Kitchen inspected?
Based on the inspection history on file, Madame Erick Kitchen is inspected around three times per year on average.
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