Green Chicken
737 SW 109 Ave Suite 102, Miami, FL 33174 · Permanent Food Service · License 2335500
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection2 high priority (fixed on the spot), 9 basic (4 repeats); basic violations cost 12 at most-18
- Safety score82
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 visitOct 30, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw tenderized beef stored over raw salmon, inside reach in cooler Operator stored raw salmon above raw beef.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee changed from preparing food to cleaning , to preparing food again, gloves changed no hand washing observed, Manager coached employees on proper glove use and hand washing..
Fixed on the spot
Basic9
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle touching dry rice, Operator stored scoop with handle upwards.
Fixed on the spotRepeat violation
Ice scoop handle in contact with ice.
Operator stored ice scoop with handle upwards.
Fixed on the spotRepeat violation
In-use knife/knives stored in cracks between pieces of equipment.
Observed at front counter, knife between prep table and steamer. Employee removed knife.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Operator removed tongs and stored properly.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee changed engaging in food preparation not wearing a hair net.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed inside walk in cooler, cardboard lining shelves whereT CS food is stored.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed vertical cooler next to to 3 compartment sink, interior soiled
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on reach in coolers and reach in freezer soiled.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed license displayed 10/01/2022
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.
- 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.