Chicken Kitchen

12957 SW 112th Street, Miami, FL 33186 · Permanent Food Service · License 2328906

Official report

out of 100

Grade F

Safety score 38 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 complaint inspection
5 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 9 basic (2 repeats)
-42
Administrative complaint on Oct 20, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score38

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

Inspection history

2 inspections · 4 visits

Latest inspection

Oct202026

Complaint inspection

16 violations found · Inspector came back 2 times

2nd follow-up visitOct 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
- 1 Intermediate
- 5 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.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  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 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 21, 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.
10 violations still not corrected:
- 2 High priority
- 1 Intermediate
- 7 Basic
What was still cited
High priority2
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  More time given
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  More time given
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Basic7
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  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 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 5 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed at hot box in back kitchen area brown rice (112°F - Hot Holding) and cilantro brown rice (110°F - Hot Holding), as per person in charge for longer than 4 hours. Brown rice and cilantro rice were segregated to be discarded during time of inspection.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at front counter guacamole (47°F - Cold Holding), As per person in charge less than 4 hours. Operator placed on ice for rapid cooling. Observed at front counter cut lettuce (51°F - Cold Holding), As per person in charge less than 4 hours. Operator placed on ice for rapid cooling.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at hot box in back kitchen area brown rice (112°F - Hot Holding) and cilantro brown rice (110°F - Hot Holding), as per person in charge for longer than 4 hours. Brown rice and cilantro rice were segregated to be discarded during time of inspection.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 5 small flying insects in dry storage area and mop sink areas. Observed 3 small flying objects at soda machine at dinning area.
  Administrative complaint
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed establishment operating with expired license during time of inspection.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed sanitizer bucket in hand wash sink across from front counter. Person in charge removed bucket during time of inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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 no proof of any trainings for all food employees during time of inspection.
Basic9
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed tongs on oven door handle in back preparation area.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler across from register in disrepair. Observed reach in cooler to the left of hand wash sink in front counter in disrepair.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of reach in cooler to the left of grill soiled with food debris.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed cases of to go containers stored on floor during time of inspection. Employee removed cases from floor during time of inspection.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed leaking water behind mop sink during time of inspection.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed whole in wall behind ice machine in preparation area.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled throughout establishment with dust and accumulation of grease.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed vents soiled with dust and black mold-like substance throughout kitchen area.
  Floor soiled/has accumulation of debris.
  Observed food debris underneath and behind fixed equipment at cook line in front counter and in back preparation area behind ovens and ice machine.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul312026B84Complaint inspection12 violations, 2 high priority No follow-up needed

First visitJul 31, 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.
12 violations found:
- 2 High priority
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed diced tomatoes (51°F - Cold Holding); cut lettuce (47°F - Cold Holding) at front counter, as per operator less than 2 hours. Operator add ice for rapid cooling.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Coached employee on proper procedures.
Basic10
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed on coleslaw container, operator stored properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on rice container.
  Equipment in poor repair.
  Observed broken gaskets on sauces reach in cooler at front counter.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Chlorine 0ppm) next to soda machine, operator discarded and replaced with a new solution.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled walk in cooler gaskets.
  Buildup of food debris/soil residue on equipment door handles.
  Observed soiled residue on walk in cooler door handle.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.observed by 3 compartment sink.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed dust accumulated on wall behind ice machine.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust and grease accumulated on vents at cook line.
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.
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.