3 Chefs and a Chicken
6601 SW 57 Avenue, Coral Gables, FL 33146 · Permanent Food Service · License 2315780
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection2 high priority (fixed on the spot, 1 repeat), 5 basic (4 repeats)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at prep kitchen area in HOT BOX: yellow rice (109°F - Hot Holding); as per operator less than 1 hour. Operator removed to begin reheating.
Fixed on the spotRepeat violation
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165°F.
Observed at prep kitchen area micro wave standing container of yellow rice (102°F - Reheating) Operator began to reheat.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed at rear kitchen prep are in closed containers of spices and seasoning.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed throughout establishment kitchen area, front line and cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed vent soiled with dust build up. Observed at sauce prep area, sauce on ceiling.
Repeat violation
Unclean building components, attachments or fixtures.
Observed hood filter soiled with dusty build up.
Repeat violation
Floor soiled/has accumulation of debris.
Observed throughout kitchen and front line area of establishment and behind fixed equipment soiled with food debris.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.