Fresh Catch Fish & Chicken
19866 NW 27 Ave, Miami Gardens, FL 33056 · Permanent Food Service · License 2337159
What drove the grade
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection1 high priority (fixed on the spot), 2 intermediate, 8 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Buildup of food debris/soil residue on equipment door handles.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in the main line.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitSep 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Front counter: Sanitizer Bucket (Chlorine 100+ppm) stored at the front counter, operator remade Sanitizer Bucket (Chlorine 50ppm)
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all employees having expired certificate on 11/1/2025.
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed chicken gizzards thawing in standing water in the 3 compartment sink.
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.
Observed 6 tilapia filets and 14 snapper filets still frozen in the ROP. Operator removed from bag.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed 3 door reach in cooler with gaskets soiled.
Buildup of food debris/soil residue on equipment door handles.
Reach in freezer in the kitchen.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in the main line.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed walls in the kitchen soiled with grease behind fryers and by kitchen hand washing sink.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee open drink in reach in freezer, operator removed.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
From 10/1/25.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.