Chicken Kitchen
400 S Dixie Hwy, Coral Gables, FL 33146 · Permanent Food Service · License 2334041
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 basic-11
- Safety score89
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 visitJul 20, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Observed at walk in cooler container of 8 whole red peppers molded.
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 cook line hot box sweet plantain (121°F - Hot Holding). As per operator less than 2 hours. Operator removed to begin reheating.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 500+ppm). Operator diluted solution to 300ppm.
Fixed on the spot
Basic2
Code 25, Single-service items: Single-service articles improperly stored.
Observed at dry stored area at rear kitchen 3 boxes of single serve bowls stored on floor.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed for cook line hood filters soiled with grease build up.
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.
- Stop sale
- An order that the food can’t be sold or served.