CHIVAS BURGER

Name: CHIVAS BURGER
Address: 27800 SW 127 AVE, HOMESTEAD, FL, 33032, US
Rating: 57.5

27800 SW 127 AVE, HOMESTEAD, FL 33032

License #2337705

🍔 Burgers ℹ️

57.5 Grade F / 100

Failing Health Score

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Latest inspection

March 24, 2026 · 14 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHIVAS BURGER in HOMESTEAD currently holds an InspectFL Health Score of 57.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 65 total violations — 15 critical, 21 major, 29 minor.

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The latest inspection on March 24, 2026 shows 14 observation rows: 3 critical, 2 major, and 9 minor.

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Inspector notes

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CHIVAS BURGER has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled microwave handle.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed at employee bathroom.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line, and throughout kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed beans container not 6 inches off floor at dry storage area. Operator stored properly.
[08B-38-4] Food stored on floor. Observed cooking oil container stored on floor next to 3 compartment sink. Operator stored properly.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine at kitchen area. Operator moved to dishwashing area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave interior.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled can opener holder.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of white standing unit at kitchen area. Also on standing freezer.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beef broth (57F - Cooling) in standing unit, as per operator soup was cooked the previous day. Operator segregate food to discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw liver stored above beef broth in standing unit at kitchen area. Operator stored properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef broth (57F - Cooling) in standing unit, as per operator soup was cooked the previous day. Operator segregate food to be discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator removed to dishwashing area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked potatoes

Disposition: Warning Issued
[12B-14-4] Employee beverage container in ice machine/ice bin. Observed personal drinks stored in ice.
[08B-38-4] Food stored on floor. Observed a case of raw corn stored on kitchen floor.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in freezer at kitchen.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork inside white reach in cooler at kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken and rice (121F - Hot Holding); white rice (118F - Hot Holding) on stove, as per employee less than 1 hour, employee proceeded to reheated.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed table blocking HWS at kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dirty utensils inside HWSat kitchen area.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for :Lisandra, Daysi, Wilson, Dayani and Leonardo.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta not date marked inside reach in cooler at kitchen area, as per employee from previous day.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in employee bathroom.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed in employee bathroom.
[08B-38-4] Food stored on floor. Observed a bag of raw onions stored on floor near mop sink, employee rearranged properly during inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 83°F next to stove, employee discarded during inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of 1 door reach in freezer next to door.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table at kitchen area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in white cooler at kitchen area. Employee rearranged properly during inspection.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in preparation table at kitchen area, as per employee less than 2 hours, employee moved eggs to reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (123F - Hot Holding); on top of stove, as per Manager less than 1 hour, Manager proceed to reheat beans. beans (172F - Reheating)
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed cutting board on top of hand wash sink next to 3 compartment sink. Employee removed during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area. Employee restocked during inspection.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
[31B-03-4] No soap provided at handwash sink. Observed next to 3 compartment sink, employee restocked during inspection.