China Pan
23250 SW 112 Ave, Homestead, FL 33032 · Permanent Food Service · License 2332518
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 6 basic (2 repeats)-20
- Safety score80
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 visitAug 17, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed 1 tomato sauce and 1 hoisin sauce can de ted at storage area. Operator segregated.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed inside reach side reach in cooler across cook line shrimp (48°F - Cold Holding); chicken (46°F - Cold Holding). As per operator for approximately 2 hrs.
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 over cooked pork inside walk in cooler. Operator properly rearranged.
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Andres expired on 2025.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed soy sauce on storage next to mop sink. Observed inside chicken on floor in walk in freezer.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in standing water 93°F at kitchen area.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed 2 bottled water inside reach in cooler next to fryers. Observed employee drink inside reach in cooler across cook line. Operator removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed inside chest freezer at storage area.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed hood soiled.
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 employee jacket on top of tomato sauce cans at storage 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.