Good Chef Restaurant
11459 SW 40 St, Miami, FL 33165 · Permanent Food Service · License 2337875
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection6 high priority (3 fixed by the Sep 28 follow-up, 3 fixed on the spot), 5 intermediate, 12 basic-45
- Extension granted on Jul 28, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
- 1st follow-up visitJul 28, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 53, Manager certification and employee training: Required employee training expired for all employees.
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed boiled eggs (54°F - Cold Holding); cooked noodles (48°F - Cold Holding); raw shrimp (50°F - Cold Holding); cooked pork belly (55°F - Cold Holding) at the reach in cooler located across the cook line. As per operator, items have been there for about an hour. Operator placed products in ice baths to rapid cool.
Fixed on the spot
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed raw shelled eggs stored on prep table at ambient room temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked chicken (128°F - Hot Holding) on the prep table near cook line.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken wings stored next to cooked pork inside walk in cooler. Operator removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed eye drops stored inside reach in cooler located across the cook line. Operator removed.
Fixed on the spot
Toxic substance/chemical improperly stored.
Observed burn spray stored next to canned goods at the dry storage area.
Intermediate5
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine testing kit for three compartment sink.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade located on prep table soiled.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed no soap at hand wash sink located next to three compartment sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed clear spray bottle of cleaning solution near front counter with no label.
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all employee food certification expired 03/26.
Basic12
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed several containers of seasonings not in its original container with no label at the dry storage area.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed rice spoon in standing water at 85°F next to rice cooker.
In-use knife/knives stored in cracks between pieces of equipment.
Observed knife stored between prep table and reach in cooler located across the cook line.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed aluminum bowl used as a scoop inside bin of raw chicken located across the cook line.
Cardboard used to line food-contact shelves.
Observed cardboard used to line food contact shelves located across the ice machine.
Equipment in poor repair.
Observed ice machine door in disrepair.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in cooler with rusted shelves.
Food storage container/container lid cracked or broken.
Observed plastic container located at the three compartment sink cracked.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in cooler fan covers soiled. Observed reach in cooler gaskets located across the cook line soiled.
Buildup of food debris/soil residue on equipment door handles.
Observed black microwave located across the cook line with soiled door handle.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed container of clean forks not inverted properly.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles in kitchen area with water damage.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.