Chifa DU Kang
11768 SW 88th St, Miami, FL 33186 · Permanent Food Service · License 2326461
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection1 high priority (fixed on the spot), 10 basic-13
- Safety score87
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 visitOct 16, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 (127°F - Hot Holding); noodles (126°F - Hot Holding); on steam table across wok line, as per operator less than 1 hour, operator proceeded to reheated.
Fixed on the spot
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw chicken (frozen) by dry storage area, operator moved to walk in cooler.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed on cooked pork container at cook line, operator removed.
Fixed on the spot
Ice scoop handle in contact with ice.
Operator stored properly.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed multiple personal drinks inside reach in cooler across cook line.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed on marinated chicken container, operator removed.
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
Wet wiping cloth not stored in sanitizing solution between uses.
Observed multiples wiping cloths at cook line.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed soiled with food debris walk in freezer door handle.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.