QUICKIES BURGERS AND WINGS

Name: QUICKIES BURGERS AND WINGS
Address: 18405 NW 27 AVE, MIAMI GARDENS, FL, 33056, US
Rating: 61.5

18405 NW 27 AVE, MIAMI GARDENS, FL 33056

License #2335722

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

61.5 Grade F / 100

Failing Health Score

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Quick take

QUICKIES BURGERS AND WINGS in MIAMI GARDENS currently holds an InspectFL Health Score of 61.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 67 total violations — 11 critical, 8 major, 48 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 18, 2026 shows 25 observation rows: 3 critical, 3 major, and 19 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Call Back - Complied
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[25-05-4] Single-service articles improperly stored. Observed case of containers on floor.
[36-22-4] Floor area(s) covered with standing water. Observed where broken/ missing tiles are.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bag on dry food rack. Observed shoes on top of garbage bags for establishment. Observed AirPods on dry prep rack.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed in bucket; not in use.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sink.
[08B-12-5] Stored food not covered. Observed in reach in freezer in kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in microwave across cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[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. Observed no form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed on dry food shelves.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed heavily soiled cooler interior across cook line.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to multiple tiles in establishment.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth on floor of office, observed cloth on cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation in establishment.
[41-07-4] Container of medicine improperly stored. Observed Vaseline stored on dry food rack.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen at cook line.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed no breaker at mop sink with hose attached.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food shelves.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed interior both reach in across cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed cleaning chemicals stored on same shelf with fried chicken across cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed in kitchen.

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler across cook line with ambient temp of 51F. The following TCS foods stored inside: raw shrimp (45F - Cold Holding); cheese (47F - Cold Holding); ham (47F - Cold Holding); raw chicken (46F - Cold Holding); raw fish filet (46F - Cold Holding). As per operator all foods have been there less than 4 hours.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with AirPod in ear on cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed heavily soiled cooler interior across cook line.
[08B-12-5] Stored food not covered. Observed in reach in freezer in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed on dry dish rack.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed across cook line. Observed in middle cooler in kitchen area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to multiple tiles in establishment.
[41-10-4] Toxic substance/chemical improperly stored. Observed cleaning chemicals stored on same shelf with fried chicken across cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed in bucket; not in use.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bag on dry food rack. Observed shoes on top of garbage bags for establishment. Observed AirPods on dry prep rack.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food shelves.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed in kitchen.
[25-05-4] Single-service articles improperly stored. Observed case of containers on floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in microwave across cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth on floor of office, observed cloth on cook line.
[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. Observed no form or kit; inspector provided via email.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[41-07-4] Container of medicine improperly stored. Observed Vaseline stored on dry food rack.
[36-22-4] Floor area(s) covered with standing water. Observed where broken/ missing tiles are.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed on dry food shelves.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen at cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation in establishment.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed no breaker at mop sink with hose attached.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand sink.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed interior both reach in across cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties over cooked wings in walk in cooler.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler across cook line with ambient temp of 51F. The following TCS foods stored inside: raw shrimp (45F - Cold Holding); cheese (47F - Cold Holding); ham (47F - Cold Holding); raw chicken (46F - Cold Holding); raw fish filet (46F - Cold Holding). As per operator all foods have been there less than 4 hours.

Community reaction

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Community pulse