Chicken House #3

2150 NW 22 Ave, Miami, FL 33142 · Permanent Food Service · License 2303042

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 28, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 12 basic
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Aug282026

Routine inspection

16 violations found

First visitAug 28, 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.
16 violations found:
- 1 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw ground beef stored over sliced ham and sausages inside of walk in cooler. Employee placed items in correct storage order.
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand wash sink near dish machine. Employee provided paper towels.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed soap at hand wash sink near dish machine. Employee provided soap.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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 engaged in food preparation with no certified manager present.
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed 5 plastic jugs of oil stored on floor at cook line. Employee placed jugs of oil off of floor.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed soiled cardboard used to line shelves in walk in freezer. Employee removed cardboard.
  Fixed on the spot
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Observed gaskets in reach in cooler at cook line in disrepair.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed yellow towel under cutting board at prep table at cook line. Employee removed towel.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters soiled with grease.
- Code 33, Garbage and refuse: Grease receptacle lid open, broken, or missing.
  Observed dumpster missing lid.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed behind cook line soiled with grease.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling around vent at entrance of establishment soiled with black mold-like substance.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Observed accumulation of grease on hood ventilation system.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Observed lights in kitchen missing light shield.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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

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.