CHINESE RESTAURANT
7991 Southwest 40th Street
Florida, 33155
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 11/12/2024
High Priority
3
Intermediate
3
Basic
13
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line wearing bracelets and watches.
- 14-11-5:Basic - Equipment in poor repair. -gaskets on reach in coolers on cook line
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. -mop sink
- 08B-38-4:Basic - Food stored on floor. -walk in freezer Repeat Violation
- 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers, walk in cooler and walk in freezer -exterior doors of reach in coolers -exterior sides of walk in cooler, reach in cooler doors. -shelves over prep area in kitchen
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues on cook line. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. -on floor in back storage area. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce over prepped onions in walk in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by mop sink
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container on back storage rack
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched equipment handles, walk in cooler doors, put pans in dish area, came to cook line grabbed roast pork and other items with bare hands and began cooking on cook line
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over pastry in walk in cooler. Operator moved. Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -white rice (129F - Hot Holding), held less than four hours per operator. Advised operator to either rapid reheat or quick chill for temperature recovery. Advised operator to keep on time plan in future. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -several items in reach in cooler on cook line.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid on storage rack.
Food safety inspection conducted on 11/12/2024 revealed 19 total violations (3 high priority, 3 intermediate, 13 basic).
Inspection on 4/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/16/2024
High Priority
5
Intermediate
0
Basic
10
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. -Over walk in freezer.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair.
- 08B-38-4:Basic - Food stored on floor. -Cooking oil. Corrected On-Site
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. -Large plastic containers held with duct tape.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves.
- 25-05-4:Basic - Single-service articles improperly stored. -To go trays on floor.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -Handsink faucet on cookline.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -1 can of applesauce.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw pork over cooked wontons. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over sliced carrots.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken 80f, Chicken nuggets 52f. Less than 4 hours. Advised to rapid. Steamed chicken 64f. Operator placed product in refrigeration. **Corrective Action Taken** Warning
Food safety inspection conducted on 4/16/2024 revealed 15 total violations (5 high priority, 0 intermediate, 10 basic).
Inspection on 11/30/2023
High Priority
4
Intermediate
4
Basic
15
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing/in disrepair. - Missing: Over oil jug storage on cookline, in back storage area, outside walk in freezer - evidence of water damage: in dry storage area
- 36-32-5:Basic - Ceiling/ceiling tile shows water damage or is in disrepair. - evidence of water damage: in dry storage area - dripping into a bucket in restroom
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, creamer, juice, milk, other items
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cans of pineapple juice, cell phone, ear buds, jacket on dry storage shelving
- 14-11-5:Basic - Equipment in poor repair. Plastic container used to hold cooked chicken broken, cracked, and replaced with soiled duck tape
- 36-08-4:Basic - Floor and wall junctures in disrepair in food preparation/storage/warewashing areas or bathroom. In front of walk in freezer, floor tiles broken/missing and baseboards broken creating a hole in the bottom of the wall
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - walk in cooler shelving
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Coating peeling off, shelving rusted, front cooler
- 25-32-4:Basic - Reuse of single-service or single-use articles. Raw chicken box reused for cooked chicken Noodle bags reused to store various food items
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink to the left of three compartment sink
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - Shrimp in standing water - krab left at room temperature
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep table/ cookline area
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - salts on cookline 5 gallon containers - Starch in large plastic bin in dry storage
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp 139-144F. Operator returned to wok and 148F was reached. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw bacon over cut onions, reach in freezer - walk in cooler raw beef and chicken over sauce, raw shell eggs over sauce
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in freezer trays of raw chicken over raw beef
- 03F-02-5: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 multiple cooked items sitting out on cookline under time as a public health control (page 1 posted, no other pages available)
- 11-27-4:Intermediate - 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board hanging over three compartment sink soiled with black stains and residue. Operator discarded
- 11-26-1:Intermediate - 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. New employee with no food handler training
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Loman employee on duty expired 2020
Food safety inspection conducted on 11/30/2023 revealed 23 total violations (4 high priority, 4 intermediate, 15 basic).