Casa China
6500 W 4 Ave #10, Hialeah, FL 33012 · Permanent Food Service · License 2316520
What drove the grade
Raw animal food stored in same container as ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot, 2 repeats), 2 intermediate, 11 basic (1 repeat)-37
- Safety score63
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 3, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed 6 shell eggs with cracked shell on the same container on standing unit at kitchen, operator discarded during inspection.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw steak (46°F - Cold Holding); cooked chicken (46°F - Cold Holding) on unit at cook line, as per operator less than 1 hour. Operator moved containers to walk in cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored above cooked chicken breast on standing unit across wok station.
Raw animal food stored in same container as ready-to-eat food.
Observed raw cow bones stored next to cheese won tons on chest freezer at kitchen area. Operator stored properly.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed raw cow bones stored on nonfood grade bags on chest freezer.
Repeat violation
Intermediate2
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 cooked pork prepared onsite and held more than 24 hours not properly date marked in standing unit at kitchen.
Code 11, Employee health: 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.
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a salt container stored on floor at kitchen area.
Employee personal food not properly identified and segregated from food to be served to the public.
Observed personal food not segregated from establishment food at kitchen area, operator removed personal food.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed on sugar container, operator stored properly.
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 personal water bottle inside reach in freezer.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed on rice container at kitchen area. Also observed on cubed ham container in standing unit, operator removed.
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed at walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed on white chest freezer by walk in cooler entrance.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observe soiled standing unit interior across wok station.
Code 25, Single-service items: Single-service articles improperly stored.
Observed plastic to go containers case stored on floor at kitchen.
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Observed by kitchen area. Operator closed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Under equipment and cook line at kitchen area.
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.
- Stop sale
- An order that the food can’t be sold or served.