Poulet Chic
Last inspected: Dec 3, 2025
55
Score
Poulet Chic appears in inspection records nine times, starting in 2022. The most recent report on file is from Dec 3, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Ceiling not smooth” comes up most often, recorded six times in the inspection record.
Compared to other North Miami Beach restaurants (averaging 72), there's room to close the gap. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10/01/25. Encouraged operator to renew license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw meats out of original packaging in the reach in freezer mixed all together.
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Food stored on floor. Observed soup container and pork container stored on the floor in the back storage room. Operator stored properly. **Corrected On-Site**
08B-38-4
55
Jul 14, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed front counter handwashing sink with hot water valve turned off.
27-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Plumbing system improperly installed or repaired. Observed kitchen handwashing sink faucet in disrepair.
29-07-5
67
Apr 1, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2025-03-17: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Time Extended** - From follow-up inspection 2025-04-01: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stove with accumulation of grease. - From follow-up inspection 2025-03-17: Observed stove with accumulation of grease. **Time Extended** - From follow-up inspection 2025-04-01: Observed stove with accumulation of grease. **Time Extended**
23-03-4
90
Mar 17, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Mar 14, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No hot running water at three-compartment sink. Observed hot water at 76F.
27-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 76F. After running water for 5 minutes.
27-16-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Observed Turkey and pork stored on the floor in the kitchen.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stove with accumulation of grease.
23-03-4
Basic - Worn, torn and/or soiled floors/carpeting. Throughout the kitchen.
36-10-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
64
Jan 13, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 25ppm) operator remade Triple Sink (Chlorine 50ppm). **Corrected On-Site**
22-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the kitchen.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles with water marks.
36-32-5
Basic - Worn, torn and/or soiled floors/carpeting. Under 3 compartment sink.
36-10-4
61
Aug 27, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed establishment with no sanitizer, operator went to the store and bought a new bottle. **Corrected On-Site**
22-38-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage.
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in the reach in freezer.
23-03-4
Basic - Observed 3 compartment sink with slow drainage.
29-19-4
Basic - Observed all reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. On top of 3 compartment sink.
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler and reach in freezer door handle soiled.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
36-37-5
61
Feb 14, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a can of hot shot being stored in kitchen area.
41-05-4
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. Discussed and emailed form to operator. **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen 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. Discussed and emailed form to operator. **Corrective Action Taken**
11-26-1
Basic - Clean pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Reach-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Reach-in freezer interior have accumulation of soil residues.
22-16-4
50
Jul 29, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with cod fish. Employee removed. **Corrected On-Site**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef on the reach in freezer. Employee placed chicken at lower shelf. **Corrected On-Site**
08A-20-5
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed steam table, exterior of deep fryers, and preparation table.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in the bathroom. Employee inverted mop. **Corrected On-Site**
42-01-4
58
Frequently Asked Questions
When was Poulet Chic last inspected?
The most recent health inspection at Poulet Chic on file is from Dec 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Poulet Chic?
Across the inspection record, “ceiling not smooth” has been cited six times, more than any other issue at Poulet Chic.
How does Poulet Chic compare to other restaurants in North Miami Beach?
Poulet Chic most recently scored 55 out of 100, which is lower than the North Miami Beach average of 72.
Has Poulet Chic's inspection record improved over time?
Results have been roughly steady. Inspections at Poulet Chic have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Poulet Chic 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 Poulet Chic inspected?
Based on the inspection history on file, Poulet Chic is inspected around three times per year on average.
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