CHICA
5556 Northeast 4th Court
Miami, Florida, 33137
Little Haiti
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/8/2024
High Priority
3
Intermediate
5
Basic
1
Total
9
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed hand sink faucet broken at bar.
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ROP onsite of fish. As per operator the fish is packaged while fresh.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over kale at ceviche station. Operator properly rearranged products by cooking tempetures. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ROP onsite of fish. As per operator the fish is packaged while fresh.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand whisk inside hand sink at kitchen. Operator removed the item. Also observed hand sink Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Operator provided the paper towels. 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 ROP onsite of cooked short rib, birria beef all held for more than 48 hrs.
- 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm).
Food safety inspection conducted on 10/8/2024 revealed 9 total violations (3 high priority, 5 intermediate, 1 basic).
Inspection on 5/10/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-22-4:Basic - - From initial inspection : Basic - Can opener blade not kept sharp - observed metal shavings. Warning - From follow-up inspection 2024-05-10: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2024-05-10: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2024-05-10: **Time Extended**
- 35B-12-4:Basic - - From initial inspection : Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Glass wall opened to outside open air kitchen, air curtains turned off, operator reactivated them. discussed with operator that when glass wall is opened, air has to be on. Corrected On-Site Warning - From follow-up inspection 2024-05-10: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Warning - From follow-up inspection 2024-05-10: **Time Extended**
Food safety inspection conducted on 5/10/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 5/6/2024
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-22-4:Basic - Can opener blade not kept sharp - observed metal shavings. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sign at bar was worn to the point that It could no longer be read. Operator replaced it. Corrected On-Site Warning
- 35B-12-4:Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Glass wall opened to outside open air kitchen, air curtains turned off, operator reactivated them. discussed with operator that when glass wall is opened, air has to be on. Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple areas of kitchen where there was soiled towels, operator placed the, in correct place. Corrected On-Site Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm operator will call for repairs. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Sink blocked by trash can and pan in kitchen - Bar sink had 2 bottles in it. Operator fixed both these issues. Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray bottle, operator labeled it Corrected On-Site Warning
Food safety inspection conducted on 5/6/2024 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 1/30/2024
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager removed tongs from handle. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on dish rack next to back door.
- 33-16-4:Basic - Open dumpster lid. Dumpster behind back door.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Sticker on cut avocado on cook line not removed.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water in prep sink at end of cook line. Manager placed pork under running water. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from cook line. Manager placed towels in sanitizer bucket. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in salad prep reach-in cooler: egg (48F - Cold Holding); tuna (49F - Cold Holding). Manager stated items were at proper temperatures 3 hours earlier. Manager placed items in walk-in freezer to reduce temperature to 41F. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board on prep table across from salad prep reach-in cooler.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink in bar area hand washing sink.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager with 12 employees working.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at bar area hand washing sink. Manager provided soap at sink. Corrected On-Site
Food safety inspection conducted on 1/30/2024 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).