DirtyFLRestaurant Inspection Data

CHEF BITES

With 4 inspections documented, CHEF BITES maintains a 2.8/5 food safety rating in MIAMI. Recent inspections indicate some food safety concerns.

5957 NE 2 AVE

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/10/2025

Inspection #: Visit ID: 10889786

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint. Employee was prepping the sauces . Employee corrected the issue immediately. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed multiple items in cardboard boxes on walk in cooler and walk in freezer floor. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops and other utensils held inside standing water ( water temperature 83F) .
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed clean ready to use clean containers with old stickers on it.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed to go carry out cardboard pizza boxes stored on the floor by the pizza dough walk in cooler. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Observed sushi rice at 85 F inside warmer, as per manager, they keep it for 4 hrs , but food item is not marked and establishment doesn't have a TPHC procedure on site. Rice was mixed at 11:00 am as per employee. Procedure was provided and filled it out immediately. Food item was label with time. Corrected On-Site
  • 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 sushi rice at 85 F inside warmer, as per manager, they keep it for 4 hrs , but food item is not marked and establishment doesn't have a TPHC procedure on site. Rice was mixed at 11:00 am as per employee. Procedure was provided and filled it out immediately. Food item was label with time. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 scrubbers inside the hand sink located at the front.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice at 85 F inside warmer, as per manager, they keep it for 4 hrs , but food item is not marked and establishment doesn't have a TPHC procedure on site. Rice was mixed at 11:00 am as per employee. Procedure was provided and filled it out immediately. Food item was label with time. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting sous vide process for chicken and beef without approved HACCP. Operator submitted the application for approval, but still in process. Repeat Violation

Inspection Date: 7/21/2025

Inspection #: Visit ID: 10843347

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed a plastic container with soy sauce stored on floor at dry storage. Owner relocated 6 inches off floor. Corrected On-Site Warning - From follow-up inspection 2025-07-21: Observed soy sauce stored on Floor by storage container across bathroom.**Time Extended** **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2025-07-21: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting ROP on cooked bolognese, cooked pomodoro sause, cooked chicken curry masala, sliced red peppers, raw chicken with no HACCP plan. Warning - From follow-up inspection 2025-07-21: Observed HACCP PLANS being submitted 07-21-2025 and is waiting for being reviewed by OPQ. Time extended for next inspection. **Time Extended**

Inspection Date: 5/20/2025

Inspection #: Visit ID: 8858571

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed a plastic container with soy sauce stored on floor at dry storage. Owner relocated 6 inches off floor. Corrected On-Site Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor near pizza station. Owner stored 6 inches off floor. Corrected On-Site Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed squeeze plastic bottle with cooking oil not labeled at cook line and pasta station. Observed salt plastic container not labeled at pasta station. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw beef stored over sliced cheese at drawers cook line across sandwich station. Owner rearranged products correctly. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink by entrance block with a shair. Owner removed. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by ware washing area. Owner provided. Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting ROP on cooked bolognese, cooked pomodoro sause, cooked chicken curry masala, sliced red peppers, raw chicken with no HACCP plan. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray plastic bottles with bleach not labeled at ware washing area. Warning

Inspection Date: 8/13/2024

  • N/A:No Violations Were Observed

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Last Enriched At: 5/14/2025
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