Chef Bites
Last inspected: Dec 10, 2025
37
Score
Chef Bites, located at 5957 Ne 2 Ave in Miami, FL, had a high-risk inspection on December 10, 2025, with a score of 37. This inspection identified 2 critical, 4 major, and 6 minor violations. Previous inspections for Chef Bites have also predominantly resulted in high-risk classifications.
4
Inspections
2
Critical latest
4
Major latest
6
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
37
Jul 21, 2025
Routine - Food
1 major violation. 2 minor violations.
82
May 20, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
45
Aug 13, 2024
Food-Licensing Inspection
No violations found.
100
Violations — Dec 10, 2025 Inspection
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**
13-03-4
Basic - Food stored on floor. Observed multiple items in cardboard boxes on walk in cooler and walk in freezer floor. **Repeat Violation**
08B-38-4
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) .
10-07-4
Basic - Old labels stuck to food containers after cleaning. Observed clean ready to use clean containers with old stickers on it.
16-46-4
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**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
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**
03F-02-5
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**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 scrubbers inside the hand sink located at the front.
31A-11-4
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**
03F-10-5
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**
03G-50-1
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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