DirtyFLRestaurant Inspection Data

CHICKEN KITCHEN

CHICKEN KITCHEN maintains a 3.1/5 food safety rating based on 7 health department inspections in MIAMI LAKES. Food safety practices have remained consistent.

Last inspection: 4 weeks ago · 7 reports on file

15221 NW 67 AVE

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13509770

Met Inspection Standards

1 high, 1 int

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (112F - Hot Holding); white rice (104F - Hot Holding) in steam table for less than 4 hours as per operator, operator reheat at 165°F. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle with no label, located underneath of preparation table at the front line next to the grilled.

9/2/2025· 6mo ago

Visit ID: 10921538

Met Inspection Standards

1 high, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table. Employee removed it. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Located at the front line, near to the cash register
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (118F - Hot Holding) cooked chicken (122F - Hot Holding) for less than 4 hours as per operator, operator reheated at 165°F or above. Corrected On-Site

1/23/2025· 1y 1mo ago

1 high, 1 int, 1 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed baked potatoes (118F - Hot Holding); mashed potatoes (122F - Hot Holding); in steam table at the front line, for less than 4 hours as per operator, operator reheated at. 165°F. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

8/21/2024· 1y 6mo ago

1 high, 1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the front line.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed baked potatoes (122F - Hot Holding) in hot holding drawers for less than 4 hours as per operator operator increased equipment temperature. **Corrective Action Taken**

4/29/2024· 1y 10mo ago

Visit ID: 8663439

Met Inspection Standards

1 high, 1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (110F - Hot Holding); sweet plantain (103F - Hot Holding); for less than 4 hours as per operator, on steam table located at the from line. Operator increased equipment temperature. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray with degreaser with not labeled.

3/11/2024· 2y ago

Visit ID: 8440660

Met Inspection Standards

3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch, bracelet while cooking/ cutting chicken.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.

7/10/2023· 2y 8mo ago

Visit ID: 8351943

Met Inspection Standards

1 high, 1 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on top of cutting board. Operator removed it. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink with quaternary sanitation solutions of 0 ppm. Operator add chlorine sanitazer solution. Recheck 100 ppm. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed the form to operator, operator print and make employees signed. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★½☆ (3.9/5)
(508 reviews)

Price Level

$

Opening Hours

Monday:11:00 AM – 10:00 PM
Tuesday:11:00 AM – 10:00 PM
Wednesday:11:00 AM – 10:00 PM
Thursday:11:00 AM – 10:00 PM
Friday:11:00 AM – 10:00 PM
Saturday:11:00 AM – 9:00 PM
Sunday:11:00 AM – 9:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Lunch
Dinner
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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