SNAPPERS FISH & CHICKEN

Name: SNAPPERS FISH & CHICKEN
Address: 17990 NW 27 AVE, MIAMI GARDENS, FL, 33056, US
Rating: 72

17990 NW 27 AVE, MIAMI GARDENS, FL 33056

License #2331061

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

72 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SNAPPERS FISH & CHICKEN in MIAMI GARDENS currently holds an InspectFL Health Score of 72 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 67 total violations — 10 critical, 10 major, 47 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 May 14, 2026 included 1 critical violation, 3 major, and 7 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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Call Back - Extension given, pending
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-05-4] Cardboard used to line food-contact shelves in dry storage area.
[14-11-5] Equipment in poor repair. Observed reach in cooler/ freezer gaskets torn.
[36-24-5] Hole in wall in bathroom area.
[38-07-4] Lights in food preparation area missing the proper shield, sleeve coatings or covers.
[33-16-4] Open dumpster lid.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[22-45-4] Observed prep table and plastic storage container lids soiled with food debris.
[31B-02-4] Observed hand washing sink in kitchen area removed. Advised person in charge that sink must be added back. Sink must be accessible, functional and stocked.
[31B-03-4] Observed hand washing sink in kitchen area removed. Advised person in charge that sink must be added back. Sink must be accessible, functional and stocked.
[31A-09-4] Observed hand washing sink in kitchen area removed. Advised person in charge that sink must be added back.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tilapia (46F - Cold Holding); shrimp (51F - Cold Holding); chicken gizzard (49F - Cold Holding) more than 4 hours as per operator. Observed chicken wings (79F - Hot Holding); Fish (87F - Hot Holding); shrimp (88F - Hot Holding), located next to fryer. For more than 4 hours as per operator.
[14-11-5] Equipment in poor repair. Observed reach in cooler with ambient temperature of 49°F, food stored inside are the following, tilapia (46F - Cold Holding); shrimp (51F - Cold Holding); chicken gizzard (49F - Cold Holding) more than 4 hours as per operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled, mop sink soiled, exterior garbage container soiled.
[27-06-4] No hot running water at three-compartment sink. Observed hot water 79°F, 3 minutes running.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed multiple dirty towels inside hand sink.
[35A-02-7] Live, small flying insects found observed 8 live flies on the walk by the mop sink and three compartment sink.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee getting inside the kitchen from outside and started cooking wings without wash his hands. Educated employee regarding properly hand washing procedures. Operator properly washed hands.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[29-08-4] Plumbing system in disrepair. Observed hot water handle on hand sink on disrepair.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tilapia (46F - Cold Holding); shrimp (51F - Cold Holding); chicken gizzard (49F - Cold Holding) more than 4 hours as per operator.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on top of preparation table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils inside water at 76°F. Operator discarded the water.

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