Little Hen

3451 N.E. 1 Ave #100-102, Miami, FL 33137 · Permanent Food Service · License 2336466

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Jul 30, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
2 high priority (fixed on the spot, 1 repeat), 3 intermediate, 9 basic (2 repeats)
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Jul302026

Routine inspection

14 violations found

First visitJul 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.
14 violations found:
- 2 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw eggs stored above boiled eggs container at walk in cooler. Employee stored properly.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee put gloves without wash hands at prep area. Coached employee to wash hands properly.
  Fixed on the spot
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting boards soiled at prep area by cook line.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed flour not labeled at prep area. Employee labeled.
  Fixed on the spot
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed cooked short rib frozen thawing at room temperature at prep table. Employee stored inside walk in cooler to thawed.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed raw beef stored inside a container at floor at walk in cooler. Employee stored properly.
  Fixed on the spotRepeat violation
  Food not stored at least 6 inches off of the floor.
  Observed container with cooked short rib, bags of ice and bread stored on floor by walk in freezer. Employee stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed an employee drink stored on prep table by waffle station.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Chlorine 200+ppm); employee diluted solution with water, Recheck; Sanitizer Bucket (Chlorine 100ppm).
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed shelves by dry storage rusted. Observed reach in cooler gaskets soiled by cook line.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed boxes with glasses inside stored on floor by exit door.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles and vents soiled and dusty all kitchen and prep area.
  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.
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.