Huang's China Buffet

3800 W 18 Ave 100, Hialeah, FL 33012 · Permanent Food Service · License 2332411

Official report

out of 100

Grade F

Safety score 34 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · not yet fixed · 23 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 complaint inspection
4 high priority (2 fixed on the spot), 5 intermediate (2 fixed on the spot, 3 repeats), 15 basic (4 repeats); basic violations cost 12 at most
-46
Administrative complaint on Sep 22
Counts in full until a follow-up finds the problems fixed
-20
Safety score34

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep222026

Complaint inspection

24 violations found

First visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
24 violations found:
- 4 High priority
- 5 Intermediate
- 15 Basic
What the inspector cited
High priority4
- 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); raw chicken (47°F - Cold Holding) at hibachi station, as per operator less than 35 minutes. Operator add ice for rapid cooling.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed fried rice (128°F - Hot Holding) at buffet line, as per operator less than 35 minutes, operator discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken stored above crab salad on shelves at walk in cooler.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed 2 live roaches on preparation table at kitchen area.
  Administrative complaint
Intermediate5
- 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 and cooked chicken prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.
  Repeat violation
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed tomato sauce, oyster sauce and hoisin sauce opened and held more than 24 hours not properly date marked at kitchen area, operator dated.
  Fixed on the spot
- Code 11, Employee health: 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.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled with food debris slicer . Observed flour stored on soiled containers next to fryer at kitchen area. Observed soiled with food debris can opener blade, operator moved to dishwashing area.
  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.
  Repeat violationAdministrative complaint
Basic15
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed cooked mussels (frozen) on preparation table at kitchen area, operator moved to walk in cooler.
  Fixed on the spot
  Time/temperature control for safety food thawed under water that was barely running/dripping.
  Observed fish fillets in standing water inside compartment by cook line. Operator tuned on water.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple food cases not covered on shelves at walk in cooler.
  Food stored on floor.
  Observed cooking oil container stored on floor at kitchen area. Operator stored properly. Observed milk gallon stored on walk in cooler floor.
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Observed personal food inside reach in cooler at habashi station.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed inside cooked rice container, operator removed.
  Fixed on the spotRepeat violation
  Cardboard used to line food-contact shelves.
  Observed cardboard on bottom of cooked crispy chicken containers at walk in cooler, operator removed.
  Fixed on the spot
  Equipment in poor repair.
  Observed torn gasket on standing unit next to fryers at kitchen area.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not rinsed between washing and sanitizing.
  Operator set up correctly.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed at preparation area, operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled reach in cooler interior at cook line. Observed soiled reach in cooler interior at habashi station. Observed soiled shelves at walk in cooler.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled with grease can opener holder. Observed soiled gaskets with black mold like substance at habashi station.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed at walk in cooler.
  Floor area(s) covered with standing water.
  Observed at walk in cooler , also observed throughout kitchen area.
- 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 personal phone stored on slicer and a speaker next to slicer across wok line.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul212026F24Routine inspection25 violations, 7 high priority · 1 follow-up visit Complaint after follow-up

Follow-up visitSep 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
11 violations still not corrected:
- 1 High priority
- 4 Intermediate
- 6 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Still observed.
  More time given
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 cooked pork prepared onsite and held more than 24 hours not date marked.
  More time given
- Code 11, Employee health: 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.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Still observed.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  Observed no training for employees
  Administrative complaint
Basic6
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Still not observed.
  More time given
  Equipment in poor repair.
  Still observed.
  More time given
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Still observed. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Still observed.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Still observed.
  More time given
- 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.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 7 High priority
- 5 Intermediate
- 13 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed dented peaches can on shelves at kitchen area, employee segregated.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed sushi rice not time marked at kitchen area, operator discarded during inspection.
  Fixed on the spot
- 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 cooked chicken (129°F - Hot Holding) at buffet line, as per operator less than 3 hours, operator changed.
  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 sushi rice not time marked at kitchen area, employee discarded during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored above raw fish on shelves at walk in cooler. Operator stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Coached employee on proper procedures.
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine +100ppm); employee add water to diluted solution.Triple Sink (Chlorine 100ppm)
  Fixed on the spot
Intermediate5
- 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 crispy chicken,cooked shrimp,pasta salad,cooked pork prepared onsite and held more than 24 hours not date marked.
- Code 11, Employee health: 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.
  Emailed form to operator.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed food debris on can opener blade.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed across wok line, employee provided during inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all employees training expired on 09/18/2025.
Basic13
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw chicken (frozen) in standing water inside 3 compartment sink, employee turned on water for a proper method.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed several food cases stored on walk in cooler floor. Employee stored properly during inspection.
  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 in pasta salad container on shelves at walk in cooler. Employee removed during inspection.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed personal drink on preparation table at sushi station, employee removed during inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on cooked white rice, employee removed during inspection.
  Fixed on the spot
  Equipment in poor repair.
  Observed torn gasket in standing unit at the left side of wok line.
  Cardboard used to line nonfood-contact shelves.
  Observed on preparation table at kitchen area.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed at preparation area, employee removed during inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled shelves at walk in cooler.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed soiled handles on walk in cooler/freezer.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed hole wall at dishwashing area.
- 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 personal items on shelves above food preparation at kitchen area.
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.