Snappers Fish & Chicken

17990 NW 27 Ave, Miami Gardens, FL 33056 · Permanent Food Service · License 2331061

Official report

out of 100

Grade F

Safety score 26 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Live, small flying insects foundHigh priority · not yet fixed · 26 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
4 high priority, 8 intermediate, 15 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-54
Complaint after follow-up on Jul 29, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score26

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

Inspection history

1 inspection · 3 visits

Jul282026

Routine inspection

27 violations found · Inspector came back 2 times

2nd follow-up visitSep 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
- 1 Intermediate
- 6 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  Observed all employee training expired on 6/12/26.
  Administrative complaint
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 33, Garbage and refuse: Inside/outside of dumpster not clean.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
14 violations still not corrected:
- 1 High priority
- 4 Intermediate
- 9 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  At the time of the callback inspection observed 4 live flies on the wall by the mop sink and 2 live flies on the wall by the 3 compartment sink.
  Administrative complaint
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed Eusebio in charge of the restaurant with no manager certificate.
  More time given
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
  No proof of required state approved employee training provided for any employees.
  More time given
Basic9
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  Observed reach in cooler gaskets torn.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach-in cooler interior/shelves have accumulation of soil residues at the drive thru window.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 33, Garbage and refuse: Inside/outside of dumpster not clean.
  More time given
  Garbage on the ground and/or pad around dumpster.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
- 4 High priority
- 8 Intermediate
- 15 Basic
What the inspector cited
High priority4
- 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 shrimp (87°F - Hot Holding); tilapia (83°F - Hot Holding) stored on the fryers for less than 1 hour as per cook.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken gizzards over raw grouper in the reach in cooler.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee grabbing a cleaning cloth with gloves and started to prepare food items without changing gloves.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed 3 live flies on the wall next to 3 compartment sink.
Intermediate8
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed clean dishes on shelves that is heavily soiled. Observed containers of flour and seasonings soiled of old food debris.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed kitchen handwashing sink soiled with food debris.
  No paper towels or mechanical hand drying device provided at handwash sink.
  No soap provided at handwash sink.
- Code 43, Separation from living quarters: Unnecessary persons in the food preparation, food storage, or warewashing area.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees in the restaurant engaged in food preparation with no manager on duty.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employees unable to gather any employee training.
Basic15
- Code 08, Food protection and cross-contamination: Stored food not covered.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Equipment in poor repair.
  Gaskets
  Reach-in cooler shelves with rust that has pitted the surface.
  Ice buildup in reach-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- Code 33, Garbage and refuse: Inside/outside of dumpster not clean.
  Garbage on the ground and/or pad around dumpster.
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Floor area(s) covered with standing water.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.