CHIVAS BURGER

Name: CHIVAS BURGER
Address: 27800 SW 127 AVE, HOMESTEAD, FL, 33032, US
Rating: 75.1

27800 SW 127 AVE, HOMESTEAD, FL 33032

License #2337705

🍔 Burgers ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHIVAS BURGER in HOMESTEAD currently holds an InspectFL Health Score of 75.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 13 total violations — 5 critical, 1 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 24, 2026 included 3 critical violations, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[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.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed at employee bathroom.
[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.
[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.
[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.
[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
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line, and throughout kitchen.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse