Chifa DU Kang Chinese Restaurant

9899 SW 40 St Ste-A, Miami, FL 33165 · Permanent Food Service · License 2323332

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Aug 12, 2026

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.High priority · 23 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
7 high priority (4 fixed by the Aug 12 follow-up, 2 fixed on the spot), 2 intermediate, 15 basic; basic violations cost 12 at most
-42
Safety score58

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

Inspection history

1 inspection · 2 visits

Aug112026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
Official report, on the Florida DBPR website
First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 7 High priority
- 2 Intermediate
- 15 Basic
What the inspector cited
High priority7
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked chicken (83°F - Cold Holding); breaded chicken (85°F - Cold Holding) cooked chicken (83°F - Cold Holding); breaded chicken (85°F - Cold Holding) inside walk in cooler and reach in cooler. As per operator, items have been there for about two hours.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed garlic in oil (94°F - Hot Holding) at the cook line.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Observed cooked chicken (84°F - Cooling) inside walk in cooler. As per operator, product has been cooling since 12PM. Operator discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw shelled eggs store next to unwashed onions inside all in cooler.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken stored above cooked chicken inside walk in cooler.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed no vacuum breaker at hose bibb near cook line.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed can of WD-40 stored next to clean pots and utensils in dry rack area. Operator removed.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed white cutting board on prep table soiled with food debris.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle containing degreaser with no label near three compartment sink.
Basic15
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed clear squeeze bottles containing sauces not labeled near cook line
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed buckets of soy sauce on floor in dry storage area.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed rice spoon inside standing water at 86°F.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed aluminum bowl used as a scoop inside bin of raw chicken inside walk in cooler.
  Cutting board has cut marks and is no longer cleanable.
  Observed white cutting board with cut marks and no longer cleanable.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in cooler with rusted shelves.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed wiping cloth underneath white cutting board on prep table
  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed soiled cloth on top of prep table.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed ice machine interior soiled with black mold like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler with soiled gasket near three compartment sink.
  Buildup of food debris/soil residue on equipment door handles.
  Observed microwave push door handle soiled.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no hand wash sign at hand wash sink next to ice machine.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall behind dish machine 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 personal jacket and keys stored next to canned goods in storage 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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.