Chicken Kitchen

20527 Old Cutler Rd, Cutler Bay, FL 33189 · Permanent Food Service · License 2337396

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Jul 29, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 29 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
3 high priority (fixed by the Jul 29 follow-up), 10 basic (1 repeat)
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul272026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  More time given
Official report, on the Florida DBPR website
First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed fiesta corn mix (48°F - Cold Holding); cheese (45°F - Cold Holding); dice tomatoes (49°F - Cold Holding); lettuce (49°F - Cold Holding); guacamole ( 45°F - Cold Holding); vinegar tomatoes (53°F - Cold Holding) at both reach in coolers at the front counter. As per employee all foods were placed around 8:00 AM this morning. Stop sale was issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chicken (71°F - Cold Holding) in the kitchen. As per manager less than 20 minutes. Also observed fiesta corn mix (48°F - Cold Holding); cheese (45°F - Cold Holding); dice tomatoes (49°F - Cold Holding); lettuce (49°F - Cold Holding); guacamole ( 45°F - Cold Holding); vinegar tomatoes (53°F - Cold Holding) at both reach in coolers at the front counter. As per employee all foods were placed around 8:00 AM this morning. Stop sale was issued.
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee grabbed his cell phone and then engaged in food preparation at the front counter.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed a salt container not identified in the kitchen.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee wearing a watch and bracelets while preparing food.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed a plastic bowl used as scoop inside the salt.
  Utensils in poor condition.
  Observed reach in cooler door gaskets soiled at the front counter.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed both ambient thermometer at 67° F All food at both reach in coolers at the front was out if temperature.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed utensils stored not inverted in the kitchen area.
  Equipment and utensils not properly air-dried - wet nesting.
  Observed plastic containers not properly air-dried - wet nesting above the 3 compartment sink.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at the front counter.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.