Snappers Fish & Chicken
13565 NW 27 Ave, Opa-Locka, FL 33054 · Permanent Food Service · License 2330880
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection1 intermediate (1 repeat), 7 basic (1 repeat)-12
- Safety score88
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 17, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked: Rice and conch salad, held for more than 24/hrs without date marked inside walk in cooler.
Repeat violation
Basic7
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Case with raw conch on the floor inside walk the walk in freezer. PIC placed it on the shelf.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Oven soiled. Ice machine exterior soiled.
Reach-in cooler interior/shelves have accumulation of soil residues.
Food debris inside reach in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in cooler gasket soiled.
Shelf under preparation table rusted and soiled.
Buildup of food debris/soil residue on equipment door handles.
Reach in cooler door and handle soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Grease under cooking equipments.
Hole in or other damage to wall.
Hole on wall by triple sink.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.