MING WAH CHINESE RESTAURANT
With 7 documented inspections, MING WAH CHINESE RESTAURANT in TAMARAC has achieved a 2.6/5 food safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 7 reports on file
7148 North Nob Hill Road
Florida, 33321
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
All Inspection Reports
1/15/2026· 1mo ago
Visit ID: 13519725
Met Inspection Standards3 high, 1 int, 4 basic
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. -Observed open bag with corn starch stored next to 3 compartment sink.
- 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 with handle stored inside cornstarch.
- 08B-12-5:Basic - Stored food not covered. -Observed an open bag with corn starch next to 3 compartment sink. Operator covered.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Observed raw chicken stored over bag with carrots. Operator removed chicken to bottom shelf.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cut vegetables in reach in cooler. Operator removed chicken to bottom shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held at 44F in flip top cooler. Per operator, chicken transfer to unit 2.5 hours prior to the inspection. Operator removed to reach in freezer for quick chill. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances buildup buildup on cutting board.
9/12/2025· 6mo ago
Visit ID: 10888029
Met Inspection Standards2 high, 2 basic
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling inside kitchen
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rag on kitchen flip tops
- 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. Raw chicken over raw food not all food in original packaging.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top (left); fresh garlic (44F - Cold Holding). As per operator not food portioned or prepared today, in unit less than 4hrs. Observed food not properly seated in reach in cooler. Operator placed in ice bath inside reach in cooler **Corrective Action Taken**
3/20/2025· 11mo ago
Visit ID: 8886853
Met Inspection Standards2 high, 2 int, 1 basic
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of cornstarch, sugar, salt, and msg by cook line not labeled.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In small chest freezer by kitchen fliptop, open bag of raw scallops above open bag of french fries. Manager rearranged for proper separation. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Atosa reach in freezer, trays of raw prepared chicken and raw beef above trays of raw ground pork. Manager rearranged trays to properly separate. Corrected On-Site
- 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under dish machine. Employee labeled as cleaner. Corrected On-Site
9/11/2024· 1y 6mo ago
1 int, 1 basic
5/17/2024· 1y 9mo ago
Visit ID: 8674960
Met Inspection Standards- N/A:No Violations Were Observed
5/16/2024· 1y 10mo ago
Visit ID: 8618588
Follow-up Inspection Required3 high, 1 int
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pan of raw chicken over sheet pan of raw beef in 2 door reach in freezer. Operator inverted. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw pork over ready to eat meat dumplings and ready to eat vegetables in reach in cooler. Operator inverted. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top (left); cooked pork (46F - Cold Holding); cooked chicken (50F - Cold Holding); bean sprouts (52F - Cold Holding); fried chicken (48F - Cold Holding). Per operator all foods not portioned or prepared today, in unit less than 2 hrs. Operator placed bags of ice on all TCS items. **Corrective Action Taken** Warning
- 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. Container of cooked ribs in 2 door glass front cooler. In unit for more than 24 hrs. Operator date marked. Corrected On-Site Warning
2/22/2024· 2y ago
Visit ID: 8364865
Met Inspection Standards1 int, 2 basic
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Owner called Technician to fix problem Owner set up 3 compartment sink to wash rinse and sanitize utensils. Chlorine tested at 100ppm Corrected On-Site
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment.
- 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.