Captain Fish & Chicken
19747 NW 37 Ave, Miami Gardens, FL 33056 · Permanent Food Service · License 2330437
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Aug 10 complaint inspection1 high priority (no follow-up needed), 6 intermediate (2 fixed on the spot), 11 basic-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 10, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw chicken tender over unwashed vegetables in the walk in cooler.
Intermediate6
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 containers of coleslaw and conch salad at display cooler at front counter. As per manager, products preparing on previous days.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed scoops stored inside seasoned salt container soiled with old food debris. Manager removed and took item to dish area.
Fixed on the spot
No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no chemical sanitizer available. Employee purchased during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
Observed plastic spray bottle cleaner not labeled.
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Observed manager in charge unaware how to calibrate thermometer or remember the minimum cooking temperature of a chicken.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Qassem with an expired certificate.
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of raw chicken quarters and cheesecake stored on floor at walk in freezer.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed clean knives and spatulas stored between wall and 3 compartment sink.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact box for fried chicken manager removed item.
Fixed on the spot
Equipment in poor repair.
Observed standing reach in freezer gasket in disrepair at cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed storage shelves near drive through heavily soiled with dust.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed pipes leaking on the floor of the front counter handwashing sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling and ceiling vents soiled with accumulated dust at cook line and storage area.
Unclean building components, attachments or fixtures.
Observed hoods soiled with accumulated grease and dust.
Floor soiled/has accumulation of debris.
Observed heavily soiled with old food debris underneath fryers and reach in cooler at cook line.
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Observed light inside walk in cooler not functioning.
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.