Chef Chen
11302 Quail Roost Dr, Miami, FL 33157 · Permanent Food Service · License 2328569
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 27 complaint inspection2 high priority (no follow-up needed), 1 intermediate, 7 basic (4 repeats)-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 27, 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 priority2
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee placed gloves without washing hands. Employee was coached.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed a hose connected under the 3 compartment sink.
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washed hands at 3 compartment sink. Employee was coached.
Basic7
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed an opened soda inside the reach in freezer.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler door gasket torn
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters soiled and reach in cooler door gaskets soiled.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed grease accumulation above hand wash sink .
Repeat violation
Floor soiled/has accumulation of debris.
Observed floor has accumulation of grease by the hand wash sink.
Repeat violation
Earlier inspections 1
B85Routine inspection8 violations No follow-up needed
- 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
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 multiples food inside walk in cooler no date marked, as per operator for more than 24 hours prior.
Repeat violation
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed food not covered inside walk in cooler and reach in freezer at kitchen entrance. Employee covered the food.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler door gasket torn.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters soiled.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed grease accumulation above hand wash sink .
Repeat violation
Floor soiled/has accumulation of debris.
Observed floor has accumulation of grease by the hand wash sink.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.