SOUTH CHINA RESTAURANT
5550 FLAMINGO RD
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 7 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).
Inspection on 5/30/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Several containers of food stored on floor in kitchen area and walk in cooler floor Warning - From follow-up inspection 2024-05-30: Observed same **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves inside both units with substantial buildup up of rust. Warning - From follow-up inspection 2024-05-30: Observed same **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips Warning - From follow-up inspection 2024-05-30: Observed same **Time Extended**
Food safety inspection conducted on 5/30/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 5/29/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Cook line- lower cooler, per employee unit not working to maintain temperature control foods to 41F or below Warning
- 08B-38-4:Basic - Food stored on floor. Several containers of food stored on floor in kitchen area and walk in cooler floor Warning
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl with no handle used to dispense ice, employee removed. Corrected On-Site Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cook line lower cooler Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimps in standing water, Employee removed and placed under running cold water. Corrected On-Site Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves inside both units with substantial buildup up of rust. Warning
- 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. Employee cutting cooked pork and placing on container without using gloves, after manager instructed, employee washed hands and put in new pair of gloves. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Flip top- shrimps (50F - Cold Holding); cooked chicken (52F); cooked pork (50F - Cold Holding); diced ham (52F - Cold Holding) -Cook line-lower cooler-cooked chicken cutlets (52F - Cold Holding). Per operator food inside unit less than 4 hours. Employee placed ice and moved back all temperature control food inside walk in cooler for a quick chill. Advised operator not to stored any food, until technician verifies proper cold holding temperatures of 41F or below. **Corrective Action Taken** Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips Warning
Food safety inspection conducted on 5/29/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 3/29/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Broken frames in both sides. Warning - From follow-up inspection 2024-03-29: Observed same **Time Extended**
- 35B-09-4:Basic - - From initial inspection : Basic - Screen in door torn/in poor repair - vermin present., Observed one roach crawling, broken bottom, doesn't closed. Warning - From follow-up inspection 2024-03-29: Observed same , screen in poor repair **Time Extended**
Food safety inspection conducted on 3/29/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 3/28/2024
High Priority
4
Intermediate
2
Basic
9
Total
15
Disposition: Facility Temporarily Closed
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling tiles and AC vents, under prep area in rear kitchen.
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. To go containers stored on soiled shelf, over steam table in cook line. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Not available on site. Warning
- 14-11-5:Basic - Equipment in poor repair. Several under shelves with build up rust, used to stored food containers in cook line.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Broken frames in both sides. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -Cook line- floor soiled with spills of animal blood. -walk in freezer floor, soiled with food debris Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed substantial build up of grease and food debris- hood filters along the cook line. Warning
- 35B-09-4:Basic - Screen in door torn/in poor repair - vermin present., Observed one roach crawling, broken bottom, doesn't closed. Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under cook equipment in cook line. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm). Technician came during inspection and fixed the machine, chlorine sanitizer at 50 ppm. Warning
- 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 came from outside, grab a to go container and a serving spoon to served rice without washing hands. After manager instructed, employee stepped out of kitchen to wash hands and put in gloves. Corrected On-Site Warning
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Dry goods storage area, under prep table shelf. One can of raid for roaches One can of W40 Employee removed. Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -one crawling roach on cook line floor in kitchen -one crawling roach on back entrance door in kitchen area. -one crawling roach on floor, under shelf of flour and rice storage.- Behind dishwasher area. Warning
- 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. Poster provided to operator **Corrective Action Taken** Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test strips.
Food safety inspection conducted on 3/28/2024 revealed 15 total violations (4 high priority, 2 intermediate, 9 basic).
Inspection on 7/6/2023
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in walk in cooler and freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter at rice warmer- observed service utensils being stored inside standing water at 80 degrees F.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 51-18-6:Basic - No copy of latest inspection report available.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed chicken being thawed at room temperature. Employee turn on cold running water. **Corrective Action Taken**
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout entire kitchen.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Walk in cooler-Observed green vegetables being stored in Target grocery bags.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding unit-; Cooked Shrimp (51F - Cold Holding); cooked pork 50 (51F - Cold Holding). Operator moved TCS food items to freezer for quick chill.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food safety inspection conducted on 7/6/2023 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).