CHINA MEI
17852 S DIXIE HWY
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/16/2025
High Priority
2
Intermediate
6
Basic
11
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling with water stains throughout kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cooking line flip top reach in cooler. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed cracked floor tiles throughout kitchen.
- 08B-38-4:Basic - Food stored on floor. Observed oil container on floor at front counter. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 65F°, located inside HWS. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided via email.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Observed case of napkin on floor at front counter.
- 08B-12-5:Basic - Stored food not covered. Observed most cooked foods not covered inside the 2 door reach in cooler, located at cooking line. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (57F - Cold Holding) at ambient temperature at cook line, as per operator for less than 2 hours prior. Coached operator on correct procedures. 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 miso soup (67F - Hot Holding) on top of kitchen stove at the time of the inspection. As per operator for less than 2 hours, advised on correct procedures.
- 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. Provided to operator via email.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boar soiled, located at cooking line flip top. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container stored in n front of hand sink. Operator removed. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed container with utensils inside HWS.
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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 chicken inside reach in cooler by kitchen entrance with no date marked, as per operator for more than 24 hours prior. Repeat Violation
Food safety inspection conducted on 4/16/2025 revealed 19 total violations (2 high priority, 6 intermediate, 11 basic).
Inspection on 12/9/2024
High Priority
2
Intermediate
4
Basic
18
Total
24
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line food inside the reach in cooler located at cooking line.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line flip top reach in cooler.
- 35A-03-4:Basic - Dead roaches on premises. Observed 4 dead roaches under the air conditioner unit.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed, throughout the kitchen areas and inside the walk in cooler.
- 36-11-4:Basic - Floors not maintained smooth and durable.
- 08B-38-4:Basic - Food stored on floor. Observed plastic container with cooking oil stored understand the kitchen work.
- 14-69-4:Basic - Ice buildup in 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 scoop inside salt, and flour container with handle in contact with product at dry storage. Employee placed upwards the handle. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 65F°, located near the rice cooker.
- 22-08-4:Basic - Interior of 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 fan with dust accumulation, and grease located by the three compartment sink.
- 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues, located at cooking line.
- 14-33-4:Basic - Reach-in freezer bottom with rust that has pitted the surface.
- 08B-12-5:Basic - Stored food not covered. Observed most cooked foods not covered inside the 2 door reach in cooler, located at cooking line.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing inside three compartments sink at room temperature. During the inspection employee removed item and placed it inside the walk in cooler. **Corrective Action Taken**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked fried rice (57F - Cold Holding)at preparation area. As per operator rice was cooked 2 day before the inspection. Employee discarded rice. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked fried rice (57F - Cold Holding)at preparation area. As per operator rice was cooked 2 day before the inspection. Employee discarded rice. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boar soiled, located at cooking line flip top.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container stored in n front of hand sink.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed standing reach in freezer bottom rust, located at dry storage.
- 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 pork held for more than 24 hours with no date marked at reach in cooler.
Food safety inspection conducted on 12/9/2024 revealed 24 total violations (2 high priority, 4 intermediate, 18 basic).
Inspection on 3/20/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/18/2024
High Priority
5
Intermediate
0
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-16-4:Basic - Reach-in cooler freezer have accumulation of soil residues. Observed interior of reach in freezer soiled, located next to the walk in cooler. Warning
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touched her hair and continued to engage in food preparation without washing hands prior, coached employee on proper hand washing techniques. **Corrective Action Taken** Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler next to the microwave at cook line observed raw chicken over raw pork. Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the upright reach in cooler next to walk in cooler observed raw chicken stored over raw pork, all removed from original container, manager transferred raw chicken to the bottom. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cut lettuce (50 F - Cold Holding); cream cheese (45F - Cold Holding); roasted pork (49F - Cold Holding); cooked rice (55F - Cold Holding); cooked beans (50 F - Cold Holding), Manager stated that the unit was under 36-38F in the morning and he noticed the unit was over 45 less than 4 hours ago, manager started transferring all TCS food items from walk to another cooler immediately. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line observed scrambled eggs (97F - Hot Holding), as per cook for about an hour, instructed cook to reheat food, employee reheating scrambled eggs. Warning
Food safety inspection conducted on 3/18/2024 revealed 6 total violations (5 high priority, 0 intermediate, 1 basic).
Inspection on 3/18/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Throughout the kitchen. - From follow-up inspection 2024-03-18: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in front of the wok interior with old food debris, observed interior of white reach in cooler located in the preparation area with old food dirt accumulated. - From follow-up inspection 2024-03-18: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-03-18: **Time Extended**
Food safety inspection conducted on 3/18/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 1/18/2024
High Priority
2
Intermediate
4
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hand was sink handles soiled, hand sink located by the three compartment sink.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a bottled water stored on the preparation table by the hand wash sink.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.
- 36-11-4:Basic - Floors not maintained smooth and durable. Throughout the kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of hand wash sink located by the three compartment sink soiled, observed a metal container used as utensils storage soiled, observed old food residue around the rim of the reach in cooler located in front of the wok station, reach in cooler located in front of the wok station has old food residue and dirt on the exterior of the cooler, storage shelves above the reach in cooler soiled, observed exterior of rice cooker soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in front of the wok interior with old food debris, observed interior of white reach in cooler located in the preparation area with old food dirt accumulated.
- 08B-12-5:Basic - Stored food not covered. In the white cooler in the storage area observed a container with cooked beef not covered.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
- 41-07-4:High Priority - Container of medicine improperly stored. On the storage shelf above the preparation sink observed a bottle of Advil stored near food.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line observed beans sprouts (75F - Cold Holding), as per chef for less than 2 hours, employee placed food back in the cooler for a rapid cool.
- 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. Provided a copy for the manager. Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink located in the kitchen blocked by a storage rack, employee removed it. Corrected On-Site
- 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. Operator printed and completed form on site. Corrected On-Site
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Pai ten chin, Amann Lai.
Food safety inspection conducted on 1/18/2024 revealed 16 total violations (2 high priority, 4 intermediate, 10 basic).