CHINA GARDEN CHINESE RESTAURANT
South Dixie Highway
Homestead, Florida, 33030
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
2
Intermediate
2
Basic
8
Total
12
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed on walk in cooler.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 90° F, at cook line, employee removed utensils. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 08B-12-5:Basic - Stored food not covered. Observed several food containers not covered at walk in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) inside 3 compartment sink, employee turned on water. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour, potato starch and msg containers not identified with common name at dry storage area. Employee labeled containers during inspection. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (51F - Cold Holding) on reach in cooler at cook line, as per operator less than 1 hour, operator moved cooked eggs to walk in cooler. **Corrective Action Taken** 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. Observed cooked rice (123F - Hot Holding) at cook line, as per employee less than 2 hours. Employee reheat rice during inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers at walk in cooler.
- 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 cooked ribs and cooked crispy chicken not date marked, as per operator over 24 hours on reach in cooler next to fryers at kitchen area. Employee dated food during inspection. Corrected On-Site
Food safety inspection conducted on 1/28/2025 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 8/30/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on both back doors. - From follow-up inspection 2024-08-30: Still observed. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. - From follow-up inspection 2024-08-30: Observed clean gaskets, but now are stained l **Time Extended**
- 03A-03-5:High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per manager less than 1 hour. Corrected On-Site - From follow-up inspection 2024-08-30: Still observed. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line. - From follow-up inspection 2024-08-30: Still observed. **Time Extended**
Food safety inspection conducted on 8/30/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 8/29/2024
High Priority
2
Intermediate
1
Basic
11
Total
14
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on sugar, flour and rice containers. Corrected On-Site
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cookline.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at cook line.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on both back doors.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at cook line.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
- 22-08-4:Basic - Interior of oven/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. Observed soiled gaskets in all units at cook line.
- 08B-12-5:Basic - Stored food not covered. Observed cut onions container not covered inside walk in cooler. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified by dishwasher area.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per manager less than 1 hour. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (47F - Cold Holding); noodles (48F - Cold Holding)at cook line, as per employee less than 2 hours. Employee add ice during inspection. Also observed garlic oil at cook line. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.
Food safety inspection conducted on 8/29/2024 revealed 14 total violations (2 high priority, 1 intermediate, 11 basic).
Inspection on 3/19/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
- 08B-12-5:Basic - Stored food not covered. Observed crispy chicken containers not covered inside walk in cooler. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cubed tofu, inside walk in cooler. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. The employee was observed changing tasks without changing gloves. Instructed in correct procedures. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (48F - Cold Holding); cooked chicken (47F - Cold Holding) in reach in cooler at cook line, as per employee less than 1 hour. Employee add ice on food containers. **Corrective Action Taken**
- 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 cooked crispy chicken not date marked,inside walk in cooler. As per employee from previous day. Corrected On-Site
Food safety inspection conducted on 3/19/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 10/23/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
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. Observed at back door in kitchen area. - From follow-up inspection 2023-10-23: Still observed door has a gap at the threshold that opens to the outside. Observed at back door in kitchen area. **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed under wok station at kitchen area. - From follow-up inspection 2023-10-23: Still observed. **Time Extended**
- 21-09-4:Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line in kitchen area. - From follow-up inspection 2023-10-23: Still observed WC not stored in sanitizer buckets. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Provided form during inspection. - From follow-up inspection 2023-10-23: Did not observed forms. **Time Extended**
Food safety inspection conducted on 10/23/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 10/19/2023
High Priority
2
Intermediate
5
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in cooked pork container inside walk in cooler, employee removed during inspection. Corrected On-Site
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door in kitchen area.
- 08B-38-4:Basic - Food stored on floor. Observed sauce container stored on floor next to cook line in kitchen area, employee rearranged properly during inspection. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at standing at 86° F in preparation table in kitchen area, employee discarded during inspection. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed in preparation table at kitchen area, employee removed during inspection. Corrected On-Site
- 27-10-4:Basic - No hot running water at mop sink. Observed no hot water coming out at mop sink in kitchen area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed under wok station at kitchen area.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line in kitchen area.
- 12A-19-4:High Priority - Employee washed hands with cold water. Observed employee washing hands at kitchen area with cold water. No hot water available at the kitchen area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed ham (49F - Cold Holding); cooked chicken (49F - Cold Holding); cooked shrimp (54F - Cold Holding); cooked pork (48F - Cold Holding) in reach in cooler at cook line. As per employee less than 4 hours, employee add ice to cool down temperatures. cubed ham (43F - Cold Holding); cooked chicken (43F - Cold Holding); cooked shrimp (42F - Cold Holding); cooked pork (43F - Cold Holding) Corrected On-Site
- 27-06-4:Intermediate - No hot running water at three-compartment sink. Check running water at 80°F.
- 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. Provided form during inspection.
- 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.
- 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. Observed expired training for: Hai Fu Wu and Huixian.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the kitchen area hot running water at 80° F. As per operator they need to replaced water heater at the kitchen area.
Food safety inspection conducted on 10/19/2023 revealed 17 total violations (2 high priority, 5 intermediate, 10 basic).