CHINA GARDEN CHINESE RESTAURANT
South Dixie Highway
Homestead, Florida, 33030
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 health inspection reports
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).