SOUTH CHINA RESTAURANT
5550 FLAMINGO RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
4
Intermediate
3
Basic
7
Total
14
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense rice. **Repeat Violation** **Admin Complaint**
- 12B-01-4:Basic - Employee eating while preparing food. Observed employee eating in kitchen while preparing food.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees foods stored on top shelves in walk in cooler not identified or segregated from restaurant food items .
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees in kitchen engaging in food preparation with no hair restraints.
- 08B-38-4:Basic - Food stored on floor. -Observed containers with chicken, bag with rice and containers with sauce stored on kitchen floor. -Observed various containers and cases with food items stored on walk in cooler floor. **Repeat Violation** **Admin Complaint**
- 08B-12-5:Basic - Stored food not covered. Observed uncovered container with butter stored in walk in cooler. **Repeat Violation** **Admin Complaint**
- 14-17-4:Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation** **Admin Complaint**
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. -Observed employee packaging chips in dining room.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed employee touching ready to eat food with bare hands. After brief education, employee put on gloves. **Corrected On-Site**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2024. **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked rice hot held on cookline at 116F. As per operator, rice cooked 35 minutes prior to the inspection. Advise operator to reheat rice to 165F **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance buildup on cutting boards in kitchen.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked pork removed to walk in cooler more than 24 hours
- 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. Observed no date marked on cooked rice stored in walk-in cooler for more than 24 hours. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 3/17/2025 revealed 14 total violations (4 high priority, 3 intermediate, 7 basic).
Inspection on 10/17/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense rice. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. -Observed bag with onions and containers with soy sauce stored on kitchen floor. -Observed cases with various food items stored on walk in cooler floor. **Repeat Violation** **Admin Complaint**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on flour and sugar containers.
- 08B-12-5:Basic - Stored food not covered. Observed uncovered containers with cooked shrimp, pork and butter stored in walk in cooler.
- 14-17-4:Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -Observed 3 badly dented cans of slice peach on storage rack. Operator informed and stop sale issued.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked rice hot held at cookline at 124F. Per operator, rice cooked 40 minutes prior to the inspection. Operator reheat rice to 171F. **Corrected On-Site**
- 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. -Observed no date marked on cooked pork stored in walk in cooler. Per operator, pork cooked on 10/15/2024.
Food safety inspection conducted on 10/17/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).