Wah Hen Restaurant

9160 NW 122 St 31&32, Hialeah Gardens, FL 33018 · Permanent Food Service · License 2331424

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 5 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
4 high priority (3 fixed by the Oct 5 follow-up, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 9 basic (1 repeat)
-33
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep102026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Still observed
  More time given
Official report, on the Florida DBPR website
First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 4 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  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. Fried rice, sprouts, with no time marked it.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed liquid eggs (76°F - Cold Holding), on preparation table, for less than 4 hours as per operator. Operator placed in reach in cooler.
  Fixed on the spot
  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. Fried rice, sprouts, with no time marked it.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed fried rice was prepared from more than 24 hours as per operator with no date marked.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Email the time as a public health control to the operator.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting board, food containers, clean utensils stored shelve with heavy food debris.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed marinara pork storage on kitchen floor located underneath of preparation table. Also observed multiple food items on walk in freezer floor. Operator properly stored it.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris on exterior of warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed all reach cooler shelves with heavy food debris.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gasket, hand sink soiled.
  Buildup of food debris/soil residue on equipment door handles.
  Observed equipment door handle, exterior of equipment heavy food and grease debris.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed heavy food debris on the wall all throughout the kitchen.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.