CHINA PAN
23250 South Allapattah Road
Homestead, Florida, 33032
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/14/2025
High Priority
1
Intermediate
0
Basic
6
Total
7
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on ceiling tile by back door. - From follow-up inspection 2025-01-14: **Time Extended**
- 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in freezer. - From follow-up inspection 2025-01-14: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer. - From follow-up inspection 2025-01-14: Still observed. **Time Extended**
- 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler next to fryer. - From follow-up inspection 2025-01-14: Still observed. **Corrected On-Site**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. - From follow-up inspection 2025-01-14: Still observed. **Time Extended**
- 21-07-4:Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** - From follow-up inspection 2025-01-14: Observed Sanitizer Bucket (Chlorine +200ppm) Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
- 03F-02-5:High Priority - - From initial inspection : 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 and the time removed from temperature control cannot be determined. See stop sale. - From follow-up inspection 2025-01-14: Still observed cooked crispy chicken not time marked. As per employee less than 1 hour. **Corrected On-Site**
Food safety inspection conducted on 1/14/2025 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 1/13/2025
High Priority
4
Intermediate
0
Basic
13
Total
17
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on ceiling tile by back door.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in freezer.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed flour container broken, operator replaced and discard during inspection. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer.
- 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. Observed on corn starch and flour white bin containers across 3 compartment sink. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust accumulation on fan at cook line, operator remove fan during inspection. **Corrected On-Site**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler next to fryer.
- 08B-12-5:Basic - Stored food not covered. Observed flour container not covered on preparation table by 3 compartment sink. **Corrected On-Site** **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed won tons wraps (frozen) on preparation table. Operator moved to walk in cooler. **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed rice and flour containers not properly identified. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above homemade sauce on shelves at walk in cooler. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); raw steak (48F - Cold Holding); cooked ribs (48F - Cold Holding); bean sprouts (52F - Cold Holding); cooked shrimp (52F - Cold Holding); cooked pasta (52F - Cold Holding); cooked pork (48F - Cold Holding) across cook line, as per operator less than 3 hours. Operator divided food in 2 containers, moved some to walk in cooler and proceeds to add ice bags. **Corrective Action Taken** **Repeat Violation**
- 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 and the time removed from temperature control cannot be determined. See stop sale.
- 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 (112F - Hot Holding) at cook line, as per employee less than 2 hours. Employee moved rice container to walk in cooler. **Corrective Action Taken**
Food safety inspection conducted on 1/13/2025 revealed 17 total violations (4 high priority, 0 intermediate, 13 basic).
Inspection on 7/16/2024
High Priority
3
Intermediate
4
Basic
11
Total
18
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on salt container next to walk in cooler door entrance. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottle on preparation table next to cook line. **Corrected On-Site**
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap and chlorine on same compartment, explained to operator properly procedures to set up compartment sink.
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil container stored at cook line floor. **Corrected On-Site**
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed gap on hood at cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 91° F next to rice cookers. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at cook line. Also observed grease accumulated on hood filters at cook line.
- 33-16-4:Basic - Open dumpster lid.
- 08B-12-5:Basic - Stored food not covered. Observed food containers not covered inside walk in cooler. **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind wok line.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table. **Corrected On-Site**
- 03C-01-4:High Priority - Raw shell eggs cooked for immediate service not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); cooked shrimp (47F - Cold Holding); cooked noodles (47F - Cold Holding) inside reach in cooler at cook line, as per employee less than 2 hours during pick lunch time, employee closed lid during inspection. **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +300ppm); Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener holder.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed table with rice cookers blocking HWS access next to 3 compartment sink. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside HWS next to 3 compartment sink. **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 cooked ribs not date marked inside reach in cooler at cook line, as per employee from previous day. **Corrected On-Site**
Food safety inspection conducted on 7/16/2024 revealed 18 total violations (3 high priority, 4 intermediate, 11 basic).