Chicos Restaurant

4070 W 12 Ave, Hialeah, FL 33012 · Permanent Food Service · License 2316126

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Sep 1, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 20 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 routine inspection
6 high priority (5 no follow-up needed, 1 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 13 basic (1 repeat); basic violations cost 12 at most
-39
Safety score61

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

Inspection history

1 inspection · 1 visit

Sep12026

Routine inspection

21 violations found

First visitSep 1, 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.
21 violations found:
- 6 High priority
- 2 Intermediate
- 13 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed raw salmon still on ROP package not longer frozen at walk in cooler. Operator discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw steak (46°F - Cold Holding); raw chicken (45°F - Cold Holding) on shelves at walk in cooler, as per operator door was opened due delivery received.
  Repeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed plantains (124°F - Hot Holding) on steam table at kitchen area, as per operator less than 1 hour. Operator proceeded to reheat.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw steak stored above corn tamales on shelves at walk in cooler .
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Observed flour stored on black nonfood grade container at dry storage area.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed at preparation area.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked pork prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled with food debris can opener blade. Operator moved to dishwashing area.
  Fixed on the spot
Basic13
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed raw salmon still on ROP package not longer frozen at walk in cooler. Operator discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple food containers not covered at walk in cooler and standing unit at kitchen area.
- 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 on breadcrumbs container, operator stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed personal drink on reach in cooler at salad station.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on sugar container at dry storage area. Operator removed.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed on white chest freezer across ice machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled standing unit interior across dishwashing area. Observed soiled shelves on walk in coolers.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed on both ice machines.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets with slime on white chest freezer. Observed soiled with grease and food debris can opener holder. Observed dust accumulated on cover fans at walk in cooler 1 and 2.
  Buildup of food debris/soil residue on equipment door handles.
  Observed soiled residue on walk in cooler handle.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed at cook line.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled wall behind shelves ar walk in cooler.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed at kitchen area.
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.