Snappers Fish and Chicken
18312 NW 7 Ave, Miami, FL 33169 · Permanent Food Service · License 2332736
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 8 basic-25
- Safety score75
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 31, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chicken wings (98°F - Hot Holding) stored on the fryers for less than 2 hours as per operator, item was reheated chicken wings (178°F - Reheating). Observed shrimp (90°F - Hot Holding) stored on top of fryers for less than 2 hours, as per operator. Item was reheated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed Philiy steak (TPHCF); chicken Philiy (TPHCF) not on the written procedures. Operator added items.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed reach in freezer shelves soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed old food debris in the kitchen handwashing sink.
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed chicken wings, shrimp and tilapia filets thawing in room temperature.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed walk in cooler and walk in freezer items not covered.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in freezer in disrepair.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in freezer fan covered with accumulated dust.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Under the soda station, and front counter display case. Observed under fryers, under the storage area and prep tables heavily soiled .
Floor tiles missing and/or in disrepair.
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.