Chicken Kitchen

15738 SW 72 Ave, Miami, FL 33193 · Permanent Food Service · License 2338248

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Jul 20, 2026

What drove the grade

Cooked poultry not reaching a minimum internal temperature of 165°F.High priority · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 3 basic (1 repeat)
-11
Safety score89

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

Inspection history

1 inspection · 1 visit

Jul202026

Routine inspection

6 violations found

First visitJul 20, 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.
6 violations found:
- 1 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Cooked poultry not reaching a minimum internal temperature of 165°F.
  Observed above stove grill grilled chicken (99°F - Hot Holding, less than 4 hours) ). Operator reheated 2nd temp grilled chicken (178°F - Reheating). Observed teriyaki chicken (122°F in autosham); 2nd temp teriyaki chicken (150°F - Reheating)
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Observed cut tomatoes (57°F - Cold Holding, entire unit per operator held on time, less than 4 hours); tomatoes salad (54°F - Cold Holding entire unit per operator held on time less than 4 hours); in house made guacamole (42°F - Cold Holding entire unit per operator held on time less than 4 hours); cut lettuce (662°F - Cold Holding entire unit per operator held on time less than 4 hours). Per operator, cold holding unit is on time and food items discarded in four hours. No plan available. Sent operator TPHC procedure and form.
  Fixed on the spot
- 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 unaware of how to calibrate probe thermometer. Coached operator on the spot.
  Fixed on the spot
Basic3
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed on clean plastic food containers above 3CS.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed wet nesting clean plastic food container above 3CS. Operator removed to be washed and sanitized.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed for back exit door near restrooms.
  Repeat violation
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.