Kentucky Fried Chicken
3515 NW 7 Ave, Miami, FL 33127 · Permanent Food Service · License 2332687
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 basic-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 visitRoutine inspection
- First visitAug 13, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee discarded an open juice cup with gloves on and proceeded to take out chicken with tongs from fryer. Coached employee to wash hands properly.
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed Triple Sink (Quaternary 400ppm); manager diluted with water, Recheck; Triple Sink (Quaternary 200ppm).
Fixed on the spot
Basic5
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed an employee cup stored inside reach in cooler by cook line. Employee removed.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled by kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles soiled and vents dusty by dining room.
Floor soiled/has accumulation of debris.
Observed floor by cook line soiled. Observed walk in cooler soiled.
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.