Grand China Restaurant
18643 S Dixie Hwy, Cutler Bay, FL 33157 · Permanent Food Service · License 2316700
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection3 high priority (no follow-up needed, 2 repeats), 1 intermediate (1 repeat), 13 basic (6 repeats); basic violations cost 12 at most-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sprouts (46°F - Cold Holding)inside the walk in cooler. As per employee less than 1 hour.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw shell eggs stored above sprouts in the walk in cooler.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed hose connected at the time of the inspection.
Repeat violation
Intermediate1
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed food handler missing DOB.
Repeat violation
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed a bin with flour not identified in the kitchen area.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed food inside the walk in freezer not covered.
Food stored on floor.
Observed plastic soy sauce stored on the floor in the kitchen.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed a tumbler stored on preparation area. Employee removed it.
Fixed on the spot
Opened employee beverage container in a cold holding unit with food to be served to customers.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a plastic container used as scoop inside the floor.
Repeat violation
Equipment in poor repair.
Observed reach in cooler door gaskets torn.
Repeat violation
Ice buildup in reach-in freezer .
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed multiple wet wiping clothes stored on preparation tables throughout the kitchen area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler door gaskets soiled. Also observed hood filters soiled.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed some ceiling with water damage at the dining area.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling and fan covers of the walk in cooler soiled with dust.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.