Francisca Charcoal Chicken & Meats
12335 SW 112 St, Miami, FL 33186 · Mobile Food Dispensing Vehicle · License 2359651
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed 7 cooked whole chickens in hot box to the right of cook line cooked whole chicken (67°F - Hot Holding), as per operator more than 4 hours. Operator discarded of chicken during time of inspection.
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 7 cooked whole chickens in hot box to the right of cook line
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed knife and other equipment stored in hand wash sink during time of inspection. Operator removed from sink during time of inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Jean Avilles with expired 05/16/25 employee training.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floor soil with accumulation of grease below fixed equipment at cook line.
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.
- Stop sale
- An order that the food can’t be sold or served.