Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
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
05/30/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
1
11
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 - Build-up of food debris, dust or dirt on nonfood-contact surface. Located at shelving near cookline used to store containers of flour and raw chicken wings.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Plastic food storage containers, containing raw chicken wings, on floor of walk in cooler.
Basic - Ice buildup in walk-in freezer. Observed on fan compressor/coils inside walk in freezer, as well as, reach in freezer located in front of fryer station.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located above, towards back kitchen area.
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No lights provided inside walk in cooler, unavailable to view food items without a flashlight. **Repeat Violation**
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Located inside reach in freezer unit in front of fryer station.
Basic - Working containers of food removed from original container not identified by common name. Observed a container of sugar not identified located under prep counter at kitchen area. **Corrected On-Site**
High Priority - Dented/rusted cans present. See stop sale. Observed 3 cans of ripped sliced olives; Arrezzio; 3lbs.7oz each, located on dry food storage shelving towards back kitchen area.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed oysters (53°F - Cold Holding); conch (64°F- Cold Holding ) and conch fritters (63°F - Cold Holding), located at reach in cooler directly in front of fryer station, less than 4 Hours. **Corrective Action Taken**
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.
