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Licensee
Name:
SNAPPERS FISH & CHICKEN
License Number:
SEA2332774
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
6700 NW 7 AVE MIAMI, FL 33150
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
06/13/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
5
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour and sugar scooos **Corrected On-Site**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
3 bus tubs chicken wings 70°
Wings were cooked 1 hour prior. Operator reheated wings to 165° and placed in Walkin to cool.
Note:
Manager states wings are partially cooked, held for no more than 2 hours and fully cooked. Operator given TPHC Paperwork and will begin fully cooking wings to 165, and use TPHC.
**Corrective Action Taken**
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Front counter workers **Repeat Violation**
High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Operator buys cakes from vendor, pays cash, doesn't have invoice and doesn't know if vendor is a licensed bakery or restaurant
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken gizzards over raw fish **Corrected On-Site**
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Partially cooked wings cooked from the prior night taken from Walkin cooler 1.5 hours ago and held at prep table 60°. Operator cooked to 165°, placed in Walkin cooler to cool **Corrective Action Taken**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
Operator given oaperwork
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken Walkin cooler **Repeat Violation**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
