Snappers Fish & Chicken
1795 NW 79 St, Miami, FL 33147 · Permanent Food Service · License 2317876
What drove the grade
Spray bottle containing toxic substance not labeled.Observed spread bottle with degreaser not labeled at front counter.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 intermediate (fixed on the spot), 5 basic-7
- Safety score93
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 visitJul 16, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.Observed spread bottle with degreaser not labeled at front counter.
Employee labeled during inspection.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Employee removed and stored properly.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave interior soiled with food debris. Manager cleaned during inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed top of preparation table soiled with grease at cook line. Manager cleaned during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed air vent soiled with dark substance at kitchen area.
Floor soiled/has accumulation of debris.
Observed floor inside walk in cooler soiled with food debris.
Fixed on the spot
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.