China Casa
3300 W 84 St Bay #5, Hialeah, FL 33018 · Permanent Food Service · License 2331060
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection5 high priority (4 fixed by the Jul 30 follow-up, 1 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 8 basic-36
- Safety score64
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 visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Still observed
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Still observed.
More time given
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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. Observed fried rice (THPCF); fried chicken (THPCF); sprouts (THPCF), with no time marked.
Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed shell eggs in use stored with broken shells eggs.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed ham (45°F - Cold Holding); cooked pork (51°F - Cold Holding); chicken (46°F - Cold Holding) in open lids reach in cooler, for less than 4 hours as per operator. Operator placed under ice bag.
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. Observed fried rice (THPCF); fried chicken (THPCF); sprouts (THPCF), with no time marked.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed raw chicken, raw pork, cooked pork, vegetables etc stored in thanks you bags in reach in freezer.
Repeat violation
Intermediate4
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Email poster to operator.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee name Awing.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed multiple food boxes located at the front of hand sink. Operator properly stored it.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employees name Li, with more than 2 months of being hired.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt, sugar, msg containers with no label.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed shrimp in standing water in three compartment sink, operator placed inside walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed multiple food items under 41°F uncovered in walk in cooler. Operator properly covered it.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic bowl inside rice container, operator removed it.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed multiple wet wiping towels on top of preparation area.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employees bathroom.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed cell phone on preparation area. Operator removed it.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Operator properly stored it.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.