Ming Wah Chinese Restaurant
7148 N Nob Hill Rd, Tamarac, FL 33321 · Permanent Food Service · License 1615424
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection5 high priority (4 fixed on the spot, 2 repeats), 3 basic (1 repeat)-26
- Administrative complaint on Oct 28, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 5, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
At the time of callback inspection, chlorine sanitizer at dishwashing machine found at 00 ppm.
Administrative complaint
Basic2
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Administrative complaint
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chicken and beef cold held at 45°F at flip top cooler. Per operator, both items transfer to unit 2 hours prior to the inspection. Operator placed ice packs on both items for quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed wontons hot held in kitchen at 97°F. Per operator, item cooked 1 hour prior to the inspection. Operator transfer wontons to freezer for quick chill.
Fixed on the spotRepeat violationAdministrative complaint
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.
Observed no time mark on cut cabbages held using time as a public health control. Per operator, cabbage cut 30 minutes prior to the inspection. Operator correctly time marked.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef stored over dumplings in reach in cooler. Operator removed beef to another unit.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer solution at 00ppm.
Basic3
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed accumulation of old food residue buildup on Atosa refrigerator doors. Operator cleaned.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Observed carpet throughout dining room soiled with dirt.
Repeat violationAdministrative complaint
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.