Three Chefs and a Chicken
Last inspected: Dec 22, 2025
90
Score
Going back to 2022, Three Chefs and a Chicken has 13 inspections in the public record. The most recent report on file is from Dec 22, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
“Time/temperature control for safety food” comes up most often, recorded six times in the inspection record.
The city-wide average for Miami sits at 74, putting Three Chefs and a Chicken on the better side of that line. The record reflects steady performance over time.
13
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the main cook line soiled. - From follow-up inspection 2025-12-22: Observed hood filters at the main cook line soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind main cook line soiled. - From follow-up inspection 2025-12-22: Observed wall behind main cook line soiled. **Time Extended**
36-27-5
90
Sep 29, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato soup (115F - Hot Holding) at front counter station. As per operator, soup was placed there no less than half an hour ago. Operator began to reheat to correct parameters. **Corrective Action Taken**
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Maydelis Matos, Yordan Alba, and others expired.
53B-14-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed scoop inside hand wash sink next to three compartment sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test kit expired 06/2024.
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the main cook line soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind main cook line soiled.
36-27-5
58
Sep 17, 2024
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 70 degrees Fahrenheit within 2 hours. Observed partially cooked chicken (108F - Cooling) at walk in cooler. As per manager, product was cooked more than 2 hours prior. Advised manager to reheat product to 165F. Discussed cooling process wi5 manager and provided cooling hand out via email. **Warning** - From follow-up inspection 2024-09-17: Observed partially cooked chicken (108F - Cooling) at walk in cooler. As per manager, product was cooked more than 2 hours. Cook began reheating chicken to 165F. **Admin Complaint** **Corrective Action Taken**
03D-31-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding) at room temperature at front counter. Employee added ice to container and placed container inside walk in cooler. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2024-09-17: Observed raw chicken at 65F cold holding at room temperature at cook line. As per cook, for 40 minutes. Cook placed container inside reach in cooler. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast (112F - Hot Holding) at room temperature on shelf above grill. As per employee, item was placed on shelf approximately 30 minutes prior. Advised employee to reheat product to 165F. Observed cooked carrots (107F - Hot Holding); sweet potatoes (112F - Hot Holding) at room temperature at preparation area. As per employee, items placed at room temperature less than 1 hour prior. Manager placed all items inside oven to reheat to 165F. Observed cooked mixed vegetables (112F - Hot Holding) inside warming drawer at front counter. As per manager, product placed inside drawer less than 1 hour prior. Observed cooked sweet plantains (98F - Hot Holding) inside hot box at preparation area. As per manager, product placed inside unit approximately 20 minutes prior. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-17: Observed cooked carrots at 98F hot holding at room temperature at preparation area. Observed cooked plantains at 87F inside hot box at preparation area. As per employees, less than 2 hours. Employee began reheating products. Observed cook chicken hot holding on shelf above grill at 148F. **Admin Complaint** **Corrective Action Taken**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed partially cooked chicken breast at walk in cooler not properly labeled. **Warning** - From follow-up inspection 2024-09-17: Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed partially cooked chicken breast at walk in cooler not properly labeled. **Admin Complaint**
02D-11-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored food containers soiled with old food debris on shelves above 3 compartment sink. **Warning** - From follow-up inspection 2024-09-17: Observed stored food containers soiled with old food debris on shelves above 3 compartment sink. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored inside sanitizing solution at front line and preparation areas. **Warning** - From follow-up inspection 2024-09-17: Observed wet wiping cloths not stored inside sanitizing solution at front line and preparation areas. **Time Extended**
21-12-4
50
Sep 16, 2024
Complaint Full
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding) at room temperature at front counter. Employee added ice to container and placed container inside walk in cooler. **Corrective Action Taken** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed establishment utilizing tie as a public health control for cut tomatoes, cut lettuce, cheese and sour cream at front counter. Products missing time marking. As per manager, products entered time as a public health control approximately 1 hour prior. Manager labeled containers during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast (112F - Hot Holding) at room temperature on shelf above grill. As per employee, item was placed on shelf approximately 30 minutes prior. Advised employee to reheat product to 165F. Observed cooked carrots (107F - Hot Holding); sweet potatoes (112F - Hot Holding) at room temperature at preparation area. As per employee, items placed at room temperature less than 1 hour prior. Manager placed all items inside oven to reheat to 165F. Observed cooked mixed vegetables (112F - Hot Holding) inside warming drawer at front counter. As per manager, product placed inside drawer less than 1 hour prior. Observed cooked sweet plantains (98F - Hot Holding) inside hot box at preparation area. As per manager, product placed inside unit approximately 20 minutes prior. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touch nose and head and continued placing cooked chicken inside single service container, no hand wash. Manager coached employee. Employee washed hands. **Corrected On-Site** **Warning**
12A-10-4
High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 70 degrees Fahrenheit within 2 hours. Observed partially cooked chicken (108F - Cooling) at walk in cooler. As per manager, product was cooked more than 2 hours prior. Advised manager to reheat product to 165F. Discussed cooling process wi5 manager and provided cooling hand out via email. **Warning**
03D-31-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum cooking temperature for chicken. Discussed with employee and provided temperatures hand out via email. **Corrected On-Site** **Repeat Violation** **Warning**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored food containers soiled with old food debris on shelves above 3 compartment sink. **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 4 employees preparing and serving food to customers, no certified food manager on duty. **Warning**
53A-05-6
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed partially cooked chicken breast at walk in cooler not properly labeled. **Warning**
02D-11-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages and food inside single door reach in cooler near drive through. Manager removed items. **Corrected On-Site** **Repeat Violation** **Warning**
08B-49-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored inside sanitizing solution at front line and preparation areas. **Warning**
21-12-4
29
Jul 18, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
55
Jul 17, 2024
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked teriyaki chicken (65F - Cooling) at walk in cooler. As per manager, product was prepared on previous day. **Admin Complaint**
03D-02-5
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed cook exit bathroom, enter cook line and then picked up tongs to rearrange chicken on grill. **Warning**
12A-11-4
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. Observed cooked teriyaki chicken (65F - Cooling) at walk in cooler. As per manager, product was prepared on previous day. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken quarters (56F - Cold Holding) at room temperature at front counter. **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed maduro (115F - Hot Holding) inside hit box at kitchen. As per employee, product was placed inside unit approximately 2 hours prior. Observed maduro (115F - Hot Holding) inside hot box at kitchen. As per employee, products placed inside unit for approximately 2 hours. Advised employees to reheat product to 165F. **Admin Complaint**
03B-01-6
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. Observed sanitizer bucket with chlorine at 200+ppm. Operator diluted solution with water, final reading 100ppm **Corrected On-Site** **Warning**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored plastic food storage containers soiled with old food debris above 3 compartment sink. Observed can opener blade shield with old food debris at kitchen. **Repeat Violation** **Warning**
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food inside walk in cooler. Observed employee beverage next to grill at front line. **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage on counter at drive through area. **Warning**
40-06-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor at walk in cooler. **Warning**
36-22-4
32
Jul 16, 2024
Complaint Full
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
10
Apr 2, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
67
Apr 1, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placing raw chicken on grill, removed gloves and then began removing cooked chicken breasts from grill, no hand wash.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (61F - Cold Holding); cut lettuce (62F - Cold Holding); shredded cheese (59F - Cold Holding); cut tomatoes (61F - Cold Holding) over ice at front counter. As per employee, less than 1 hour. Discussed time as a public health control with manager and provided written procedures. Observed raw whole chicken (54F - Cold Holding) at room temperature at cook line. As per cook, for less than 30 minutes. **Repeat Violation**
03A-02-5
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. Observed chlorine solution at 200 plus ppm. Employee took solution to dilute with water. **Corrective Action Taken** **Repeat Violation**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. Observed soda nozzle soiled with black substance at customer self service area. Manager removed debris from soda nozzle. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic lid stored inside hand sink near 3 compartment sink.
31A-11-4
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed containers of partially cooked chicken not labeled at walk in cooler.
02D-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters heavily soiled at cook line. Observed shelves soiled with old food debris at front counter. Observed heavy accumulation of old food debris between grills at cook line.
23-03-4
Basic - Reuse of single-service or single-use articles. Observed single service plastic bags hanging to dry at hand sink at ware washing area.
25-32-4
Basic - Single-service articles improperly stored. Observed box of single service portion cups stored on floor near drive through area.
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with old food debris in front of grill at cook line.
36-27-5
37
Oct 18, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Cook line-chicken leg quarters (115F - Hot Holding) Kitchen area-cooked carrots (107F - Hot Holding); broccoli (110F - Hot Holding) Kitchen cook line area -partial cooked chicken (91F - Hot Holding) Hot holding box on front counter-cooked chicken (91F - Hot Holding) - From follow-up inspection 2021-02-18: Partial cooked chicken 88f hot holding at room temperature Partial cooked chicken 94f hot holding at room temperature Partial cooked chicken 76f hot holding at room temperature near cook line. **Admin Complaint** - From follow-up inspection 2023-10-18: Observed mashed potatoes at 160F; cooked carrots 93F, cooked cauliflower 101F hot holding at room temperature near oven. As per manager for less than 2 hours. Employee placed products inside warming unit. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Interior of reach-in coolers soiled with accumulation of food residue. - From follow-up inspection 2021-02-18: **Time Extended** - From follow-up inspection 2023-10-18: Interior of reach-in coolers soiled with accumulation of food residue. **Time Extended**
22-28-4
Basic - - From initial inspection : Basic - Ceiling and walk in cooler soiled with accumulated debris, grease, dust. - From follow-up inspection 2021-02-18: **Time Extended** - From follow-up inspection 2023-10-18: Ceiling and walk in cooler soiled with accumulated debris, grease, dust. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed water on floor throughout kitchen. - From follow-up inspection 2021-02-18: **Time Extended** - From follow-up inspection 2023-10-18: Observed water on floor throughout kitchen. **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves and shelves above 3 compartment sink with rust that has pitted the surface. - From follow-up inspection 2021-02-18: **Time Extended** - From follow-up inspection 2023-10-18: Walk-in cooler shelves and shelves above 3 compartment sink with rust that has pitted the surface. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Water leaking from pipe. Observed water leaking from hand washing sink located next to 3 compartment sink - From follow-up inspection 2021-02-18: **Time Extended** - From follow-up inspection 2023-10-18: Water leaking from pipe. Observed water leaking from hand washing sink located next to 3 compartment sink **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses, stored on prep tables. - From follow-up inspection 2021-02-18: **Time Extended** - From follow-up inspection 2023-10-18: Wet wiping cloth not stored in sanitizing solution between uses, stored on prep tables. **Time Extended**
21-12-4
61
Aug 15, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
47
Aug 14, 2023
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touch face and begin preparing chicken at cook line. Manager coached employee on proper hand washing procedures. **Corrective Action Taken** **Warning**
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (65F - Cold Holding); shredded cheese (68F - Cold Holding); cut lettuce (71F - Cold Holding); sour cream (64F - Cold Holding) over ice at front counter. Employees added ice to surrounding containers. Observed raw chicken (63F - Cold Holding) at room temperature at cook line. As per employee for less than 1 hour. Advised employee to take product to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked carrots (112F - Hot Holding) at room temperature near oven at preparation area. As per person in charge, for approximately 30 minutes. Observed cooked chicken (114F - Hot Holding) at room temperature above grill at cook line. As per employee, for less than 1 hour. Advised employees to reheat products to 165F. **Repeat Violation** **Warning**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary ammonium solution at 500ppm. Employee began diluting solution with water. **Corrective Action Taken** **Warning**
41-18-4
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. Observed chlorine solution at 200 plus ppm. Employee diluted solution with water. Final reading, 25ppm. **Corrected On-Site** **Warning**
41-15-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed food employee unaware of minimum cooking temperature for chicken. Coached employee. **Corrected On-Site** **Warning**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at preparation area. Observed interior of ice bin and ice machine soiled with black substance. Observed soda nozzle soiled at customer area. **Warning**
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 health reporting agreement and some employees reviewed signed. **Corrective Action Taken** **Warning**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at preparation area. **Warning**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bag of employee food inside reach in cooler near drive through window area. **Warning**
40-06-5
Basic - Food stored on floor. Observed plastic containers of cauliflower stored on floor at walk in cooler. **Repeat Violation** **Warning**
08B-38-4
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 scoop handle touching product inside containers of rice and curry sauce at preparation area. Employee rearranged scoop handles. **Corrected On-Site** **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of 2 drawer food warmers soiled with old food debris at front counter. Observed exterior of soda machine soiled at customer area. **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages inside reach in cooler near drive through window area. **Warning**
12B-13-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet when valves are closed at cook line. **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area. Employee placed cloths inside sanitizer solution. **Corrected On-Site** **Warning**
21-12-4
22
Nov 14, 2022
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed a case of chicken over vegetables in the walk-in cooler. The manager moved the items. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated chicken (46F - Cold Holding) as per the manager the chicken was removed from the walk-in cooler during the delivery earlier today and it was only 1 hour outside. The manager added ice to the marinated chicken and temperature dropped to 41°F. **Corrected On-Site**
03A-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters not dated behind the ice machine. **Repeat Violation**
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a plastic cup in a container with the ice scoop. The manager removed the cup and wash the ice scoop. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed above the triple sink. The manager moved the items. **Corrective Action Taken**
24-08-4
Basic - Equipment in poor repair. Observed the reach in cooler next to the steam table gasket torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed cases of pita bread on the floor next to the soda machine. Observed large containers of sour cream on the walk-in cooler floor. Observed marinate sauce in plastic containers on the kitchen floor.The manager moved the items. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler next to the steam table gasket soiled. Observed the hood filters soiled. Observed the shelving in the walk-in cooler soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
36-27-5
43
Frequently Asked Questions
When was Three Chefs and a Chicken last inspected?
The most recent health inspection at Three Chefs and a Chicken on file is from Dec 22, 2025. The public record contains 13 inspections in total.
What is the most common violation at Three Chefs and a Chicken?
Across the inspection record, “time/temperature control for safety food” has been cited six times, more than any other issue at Three Chefs and a Chicken.
How does Three Chefs and a Chicken compare to other restaurants in Miami?
Three Chefs and a Chicken most recently scored 90 out of 100, which is higher than the Miami average of 74.
Has Three Chefs and a Chicken's inspection record improved over time?
Yes. Recent inspections at Three Chefs and a Chicken have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Three Chefs and a Chicken 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 Three Chefs and a Chicken inspected?
Based on the inspection history on file, Three Chefs and a Chicken is inspected around four times per year on average.
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