Mei Chang Take Out Food INC

546 Hialeah Dr, Hialeah, FL 33010 · Permanent Food Service · License 2302130

Official report

out of 100

Grade B

Safety score 82 of 100

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

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
2 high priority (no follow-up needed), 12 basic (7 repeats); basic violations cost 12 at most
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Sep222026

Routine inspection

14 violations found

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.
14 violations found:
- 2 High priority
- 12 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Fried rice (67°F - Cold Holding) inside walk in cooler. As per operator from last night. Stop sale issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Fried rice (67°F - Cold Holding) inside walk in cooler. As per operator from last night. Stop sale issued.
Basic12
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed fried rice, raw chicken and cut ham containers uncovered inside walk in cooler at kitchen area.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed 2 employees engaged in food preparation with no hair restraint at kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl with no handle inside fried rice container inside walk in cooler at kitchen area.
  Repeat violation
  Cutting board has cut marks and is no longer cleanable.
  Observed grooved cutting board on top of preparation table in front of back door at kitchen area.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in cooler shelves with accumulation of rust at kitchen area.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed over preparation table in front of back door at kitchen area.
  Repeat violation
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth over preparation table not stored in sanitizing solution in front of back door at kitchen area.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave interior soiled on top of preparation table at kitchen area.
- Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
  Observed clean knives stored between preparation table and wall in front of back door at kitchen area.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed walls with accumulation of soiled all around kitchen area.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Observed floor with grease accumulation under equipments at cook line.
  Repeat violation
- Code 40, Employee personal belongings: Dressing room not provided for employees who must regularly change clothes.
  Observed employees cell phone stored on top of preparation table in front of cook line 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.
Stop sale: An order that the food can’t be sold or served.