China Buffet

1032 SW 67 Ave, Miami, FL 33144 · Permanent Food Service · License 2328034

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 28 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 complaint inspection
7 high priority (3 fixed by the Oct 2 follow-up, 4 fixed on the spot), 5 intermediate (1 fixed on the spot), 17 basic (1 repeat); basic violations cost 12 at most
-47
Safety score53

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

Inspection history

1 inspection · 2 visits

Sep232026

Complaint inspection

29 violations found · Inspector came back once

Follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 8 Basic
What was still cited
Basic8
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor at walk in cooler and dish area covered with standing water.
  More time given
  Wall soiled near ice machines at back area and near soda syrup area.
  More time given
  Ceiling tiles and vents soiled throughout kitchen, dish and storage areas.
  More time given
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  More time given
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
29 violations found:
- 7 High priority
- 5 Intermediate
- 17 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 fresh garlic with oil (76°F - Cold Holding) at room temperature at cook line. As per employee, for 2 hours. Employee placed product inside reach in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw bacon stored over cooked ribs at reach in cooler near kitchen entrance. Observed mushrooms stuffed with raw chicken stored over raw fish at reach in cooler near fryer. Employee rearranged products.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored over raw beef at preparation cooler. Observed mushrooms stuffed with raw chicken stored over raw fish at reach in cooler near fryer.
- 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 an employee begin food preparation in the hibachi kitchen without first washing their hands. Discussed proper handwashing procedures with the operator and provided coaching on the required methods.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed bittermelon stored inside non food grade bag. Manager removed product from bag.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed employee medicine stored on shelves with food containers at back storage area.
  Toxic substance/chemical improperly stored.
  Observed container of chlorine stored next to clean glasses at dish area. Manager removed clean glasses.
  Fixed on the spot
Intermediate5
- 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 beef soup, cooked pork, cooked chicken and stuffed mushrooms at walk in cooler not date marked. As per employee, products prepared on the previous day.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Discussed and coached employee, and emailed form.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed slicer soiled with old food debris. Observed ice scoop soiled. Observed flour and corn starch scoops heavily soiled with old food debris. Observed stored baking sheets heavily soiled with old food debris.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed food debris inside hand sink near fryer station.
- Code 53, Manager certification and employee training: Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
  Observed person in charge unaware of probe thermometer calibration temperatures. Coached person in charge and demonstrated how to calibrate.
  Fixed on the spot
Basic17
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed cooked pork and chicken not covered at reach in cooler near kitchen entrance.
  Food stored on floor.
  Observed plastic containers of bbq sauce and soy sauce stored on floor at cook line.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed metal bowl stored inside of raw chicken container at preparation cooler.
  Equipment in poor repair.
  Observed meat grinder in disrepair near walk in freezer.
- Code 16, Dishwashing facilities and test kits: Observed dish racks soiled with black substance.
  Accumulation of lime scale on the inside of the dishmachine.
- Code 21, Wiping cloths and linens: Establishment using metal sponges on cleaned and sanitized, or in-use food-contact surface at wok station.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler shelves at hibachi station have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed exterior of food storage containers soiled with black substance. Observed preparation cooler gaskets and side of exterior soiled.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at reach in cooler near kitchen entrance.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed gap between double doors at dry storage area.
- Code 36, Floors, walls, ceilings and ventilation: Floor at walk in cooler and dish area covered with standing water.
  Wall soiled near ice machines at back area and near soda syrup area.
  Observed wall near electrical out let at hibachi station heavily soiled with grease.
  Ceiling tiles and vents soiled throughout kitchen, dish and storage areas.
  Unclean building components, attachments or fixtures.
  Observed hood at hibachi station soiled with grease.
  Floor soiled at walk in cooler and walk in freezers.
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
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.