DirtyFLRestaurant Inspection Data

THREE CHEFS AND A CHICKEN

8195 Southwest 40th Street
Miami, Florida, 33155
Miami-Dade County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection on 9/17/2024

High Priority
3
Intermediate
2
Basic
1
Total
6

Inspection Details:

  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored inside sanitizing solution at front line and preparation areas. **Warning** - From follow-up inspection 2024-09-17: Observed wet wiping cloths not stored inside sanitizing solution at front line and preparation areas. **Time Extended**
  • 03D-31-5:High Priority - - From initial inspection : High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 70 degrees Fahrenheit within 2 hours. Observed partially cooked chicken (108F - Cooling) at walk in cooler. As per manager, product was cooked more than 2 hours prior. Advised manager to reheat product to 165F. Discussed cooling process wi5 manager and provided cooling hand out via email. **Warning** - From follow-up inspection 2024-09-17: Observed partially cooked chicken (108F - Cooling) at walk in cooler. As per manager, product was cooked more than 2 hours. Cook began reheating chicken to 165F. **Admin Complaint** **Corrective Action Taken**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding) at room temperature at front counter. Employee added ice to container and placed container inside walk in cooler. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2024-09-17: Observed raw chicken at 65F cold holding at room temperature at cook line. As per cook, for 40 minutes. Cook placed container inside reach in cooler. **Admin Complaint**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast (112F - Hot Holding) at room temperature on shelf above grill. As per employee, item was placed on shelf approximately 30 minutes prior. Advised employee to reheat product to 165F. Observed cooked carrots (107F - Hot Holding); sweet potatoes (112F - Hot Holding) at room temperature at preparation area. As per employee, items placed at room temperature less than 1 hour prior. Manager placed all items inside oven to reheat to 165F. Observed cooked mixed vegetables (112F - Hot Holding) inside warming drawer at front counter. As per manager, product placed inside drawer less than 1 hour prior. Observed cooked sweet plantains (98F - Hot Holding) inside hot box at preparation area. As per manager, product placed inside unit approximately 20 minutes prior. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-17: Observed cooked carrots at 98F hot holding at room temperature at preparation area. Observed cooked plantains at 87F inside hot box at preparation area. As per employees, less than 2 hours. Employee began reheating products. Observed cook chicken hot holding on shelf above grill at 148F. **Admin Complaint** **Corrective Action Taken**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored food containers soiled with old food debris on shelves above 3 compartment sink. **Warning** - From follow-up inspection 2024-09-17: Observed stored food containers soiled with old food debris on shelves above 3 compartment sink. **Time Extended**
  • 02D-11-5:Intermediate - - From initial inspection : Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed partially cooked chicken breast at walk in cooler not properly labeled. **Warning** - From follow-up inspection 2024-09-17: Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed partially cooked chicken breast at walk in cooler not properly labeled. **Admin Complaint**
Health Inspector (2024-09-17)
2024-09-17
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 9/17/2024 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).

Inspection on 9/16/2024

High Priority
5
Intermediate
4
Basic
2
Total
11

Inspection Details:

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages and food inside single door reach in cooler near drive through. Manager removed items. **Corrected On-Site** **Repeat Violation** **Warning**
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored inside sanitizing solution at front line and preparation areas. **Warning**
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touch nose and head and continued placing cooked chicken inside single service container, no hand wash. Manager coached employee. Employee washed hands. **Corrected On-Site** **Warning**
  • 03D-31-5:High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 70 degrees Fahrenheit within 2 hours. Observed partially cooked chicken (108F - Cooling) at walk in cooler. As per manager, product was cooked more than 2 hours prior. Advised manager to reheat product to 165F. Discussed cooling process wi5 manager and provided cooling hand out via email. **Warning**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding) at room temperature at front counter. Employee added ice to container and placed container inside walk in cooler. **Corrective Action Taken** **Admin Complaint**
  • 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 establishment utilizing tie as a public health control for cut tomatoes, cut lettuce, cheese and sour cream at front counter. Products missing time marking. As per manager, products entered time as a public health control approximately 1 hour prior. Manager labeled containers during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
  • 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 chicken breast (112F - Hot Holding) at room temperature on shelf above grill. As per employee, item was placed on shelf approximately 30 minutes prior. Advised employee to reheat product to 165F. Observed cooked carrots (107F - Hot Holding); sweet potatoes (112F - Hot Holding) at room temperature at preparation area. As per employee, items placed at room temperature less than 1 hour prior. Manager placed all items inside oven to reheat to 165F. Observed cooked mixed vegetables (112F - Hot Holding) inside warming drawer at front counter. As per manager, product placed inside drawer less than 1 hour prior. Observed cooked sweet plantains (98F - Hot Holding) inside hot box at preparation area. As per manager, product placed inside unit approximately 20 minutes prior. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum cooking temperature for chicken. Discussed with employee and provided temperatures hand out via email. **Corrected On-Site** **Repeat Violation** **Warning**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored food containers soiled with old food debris on shelves above 3 compartment sink. **Warning**
  • 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/ Observed more than 4 employees preparing and serving food to customers, no certified food manager on duty. **Warning**
  • 02D-11-5:Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed partially cooked chicken breast at walk in cooler not properly labeled. **Warning**
Health Inspector (2024-09-16)
2024-09-16
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 9/16/2024 revealed 11 total violations (5 high priority, 4 intermediate, 2 basic).

Inspection on 7/18/2024

High Priority
3
Intermediate
0
Basic
3
Total
6

Inspection Details:

  • 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food inside walk in cooler. Observed employee beverage next to grill at front line. **Warning** - From follow-up inspection 2024-07-18: Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food inside walk in cooler. Observed employee beverage next to grill at front line. **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage on counter at drive through area. **Warning** - From follow-up inspection 2024-07-18: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on floor at walk in cooler. **Warning** - From follow-up inspection 2024-07-18: Floor area(s) covered with standing water. Observed standing water on floor at walk in cooler. **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked teriyaki chicken (65F - Cooling) at walk in cooler. As per manager, product was prepared on previous day. **Admin Complaint** - From follow-up inspection 2024-07-18: Observed cooked teriyaki chicken at 45F cooling at walk in cooler. As per manager product was prepared previous day. **Admin Complaint**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked teriyaki chicken (65F - Cooling) at walk in cooler. As per manager, product was prepared on previous day. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-18: Observed cooked teriyaki chicken at 45F cooling at walk in cooler. As per manager product was prepared previous day. **Admin Complaint**
  • 41-15-5:High Priority - - From initial inspection : High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket with chlorine at 200+ppm. Operator diluted solution with water, final reading 100ppm **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-18: Observed sanitizer bucket with chlorine at 200 plus ppm at cook line **Time Extended**
Health Inspector (2024-07-18)
2024-07-18
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 7/18/2024 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).

Inspection on 7/17/2024

High Priority
6
Intermediate
1
Basic
3
Total
10

Inspection Details:

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food inside walk in cooler. Observed employee beverage next to grill at front line. **Warning**
  • 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 employee beverage on counter at drive through area. **Warning**
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor at walk in cooler. **Warning**
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked teriyaki chicken (65F - Cooling) at walk in cooler. As per manager, product was prepared on previous day. **Admin Complaint**
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed cook exit bathroom, enter cook line and then picked up tongs to rearrange chicken on grill. **Warning**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked teriyaki chicken (65F - Cooling) at walk in cooler. As per manager, product was prepared on previous day. **Repeat Violation** **Warning**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken quarters (56F - Cold Holding) at room temperature at front counter. **Admin Complaint**
  • 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 maduro (115F - Hot Holding) inside hit box at kitchen. As per employee, product was placed inside unit approximately 2 hours prior. Observed maduro (115F - Hot Holding) inside hot box at kitchen. As per employee, products placed inside unit for approximately 2 hours. Advised employees to reheat product to 165F. **Admin Complaint**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket with chlorine at 200+ppm. Operator diluted solution with water, final reading 100ppm **Corrected On-Site** **Warning**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored plastic food storage containers soiled with old food debris above 3 compartment sink. Observed can opener blade shield with old food debris at kitchen. **Repeat Violation** **Warning**
Health Inspector (2024-07-17)
2024-07-17
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 7/17/2024 revealed 10 total violations (6 high priority, 1 intermediate, 3 basic).

Inspection on 7/16/2024

High Priority
8
Intermediate
8
Basic
6
Total
22

Inspection Details:

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored inside walk in cooler **Warning**
  • 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 employee bottle on soda machine next to drive thru window. **Warning**
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor of walk in cooler **Warning**
  • 08B-38-4:Basic - Food stored on floor. Observed container of mayonnaise on floor of walk in cooler **Warning**
  • 33-16-4:Basic - Open dumpster lid. **Warning**
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Observed single service bags hung to dry at Hand wash sink at kitchen. **Repeat Violation** **Warning**
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed raw marinated chicken quarters (52F - Cooling);cooked chicken (60F - Cooling) at walk in cooler. As per employee, product was prepared more than 4 hours prior. **Warning**
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook enter cook line and began preparing chicken, no handwash. **Warning**
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Repeat Violation** **Warning**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed raw marinated chicken quarters (52F - Cooling); cooked chicken (60F - Cooling) at walk in cooler. As per employee, product was prepared more than 4 hours prior. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed shredded cheese (47F - Cooling); cut lettuce(46F - Cooling); sour cream (49F - Cooling); chopped tomatoes (49F - Cooling) at walk in cooler. As per employee, products were placed inside unit more than 4 hours prior. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed maduros (119F - Hot Holding) inside hot box at kitchen. Employee unable to determine time product was placed inside unit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (65F - Cold Holding) at room temperature at cook line. As per cook, product was at room temperature for approximately 1 hour. Cook placed product inside walk in cooler. Observed raw chicken thighs at walk in cooler at (45F - Cold Holding), as per manager chicken was has been inside unit since previous day. **Warning**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (65F - Cold Holding) at room temperature at cook line. As per cook, product was at room temperature for approximately 1 hour. Cook placed product inside walk in cooler. Observed raw chicken thighs at walk in cooler at (45F - Cold Holding), as per manager chicken was has been inside unit since previous day. **Corrective Action Taken** **Warning**
  • 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 establishment utilizing time as a public health control for cut lettuce, cut tomatoes, shredded cheese and sour cream. Products not time marked. **Warning**
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed shredded cheese (47F - Cooling); cut lettuce(46F - Cooling); sour cream (49F - Cooling); chopped tomatoes (49F - Cooling) at walk in cooler. As per employee, products were placed inside unit more than 4 hours prior. **Warning**
  • 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 maduros (119F - Hot Holding) inside hot box at kitchen. Employee unable to determine time product was placed inside unit. Observed cooked potato (114F - Hot Holding); cooked carrots (97F - Hot Holding); cooked cauliflower 92 (97F - Hot Holding); cooked sweet potato (118F - Hot Holding) at room temperature near oven at kitchen. As per employee, products were prepared appropriately 1.5 hours prior. **Warning**
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed food manager unaware of minimum cooking temperature for chicken and also unaware of maximum cold holding temperature. Discussed with manager. **Corrected On-Site** **Warning**
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum cooking temperature for chicken. Discussed with cook proper temperature. **Corrected On-Site** **Warning**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in kitchen soiled. **Repeat Violation** **Warning**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic ziplock bags and pitcher stored in sink. Employee removed all items from sink. **Corrected On-Site** **Warning**
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
  • 05-12-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. As per manager, temperatures are not monitored when received. **Warning**
  • 02D-11-5:Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed establishment conducts non continuous cooking of chicken. Observed containers of partially cooked chicken inside walk in cooler not identified. **Repeat Violation** **Warning**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of black beans with no date mark at walk in cooler. As per employee, product was prepared on previous day. **Warning**
Health Inspector (2024-07-16)
2024-07-16
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 7/16/2024 revealed 22 total violations (8 high priority, 8 intermediate, 6 basic).