China Garden

12165 SW 152 St, Miami, FL 33177 · Permanent Food Service · License 2331404

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 23, 2026 (7 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
2 high priority (no follow-up needed, 2 repeats), 2 intermediate (1 repeat), 11 basic (5 repeats); basic violations cost 12 at most
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Sep232026

Routine inspection

15 violations found

First visitSep 23, 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.
15 violations found:
- 2 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken, raw beef stored over containers of say sauce at walk in cooler.
  Repeat violation
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed container of fish oil stored above reach in cooler near single service bowl. Advised operator to remove medicine.
  Repeat violation
Intermediate2
- 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 cook shrimp, cook noodles, cook chicken at walk in cooler not date marked, as per operator for less than 2 days.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed bleach spray bottle not labeled at shelve near fryers.
  Repeat violation
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed containers of sugar,salt, and msg not labeled at cook line.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed container of oil stored directly on floor under cook line.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Observed cardboard lining shelf with chemicals in back prep area.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed rice cooker at cook line and prep table.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed walk in cooler gasket soiled with slime.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  Observed clean rice cooker next to handwash sink exposed to splash.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed water leaking from handle at handwash sink near office.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed some tiles in the kitchen with water damage.
  Repeat violation
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Repeat violation
- 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 personal phone and keys stored next to single service bowls at shelve above reach in cooler
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.