Canton Village Restaurant
3405 E 4 Ave, Hialeah, FL 33013 · Permanent Food Service · License 2312427
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 13 basic; basic violations cost 12 at most-19
- Safety score81
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 22, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed fried rice (107°F - Hot Holding); BBQ ribs (96°F - Hot Holding) at hot box at kitchen. As per operator, products placed inside unit 3.5 hours prior. Operator took products to reheat to 165°F.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cornstarch scoop soiled with old food debris. Located behind cook line. Operator removed and took to dish area. Observed can opener blade soiled with food debris.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed at hand sink at back preparation area. Operator replenished soap.
Fixed on the spot
Basic13
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed opened employee beverage can inside reach in cooler at cook line. Operator removed item.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed rice scoop stored in standing water at 83°F. Operator removed water.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee personal open bottle water inside reach in cooler at cook line. Employee removed and stored in designated area.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed across from 3 compartment sink. Operator discarded item.
Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in chest reach-in freezer and standing unit at storage area.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Employee removed item.
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Observed at wok station. Operator removed cloth.
Fixed on the spot
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Observed metal sponge inside wok at cook line. Operator removed item.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior has accumulation of soil residues.
Observed at preparation cooler at cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed exterior of plastic food storage container soiled with black substance. Advised operator to remove debris. Observed can opener holster soiled with old food debris.
Code 35, Insects, rodents, pests and animals: Accumulation of dead insects in control device.
Located across from walk in cooler.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floor soiled with old food debris across from walk in cooler.
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.
- 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.