China Lee Restaurant
559 SW 8th Street, Miami, FL 33130 · Permanent Food Service · License 2324343
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection9 high priority (fixed by the Oct 2 follow-up), 3 intermediate, 20 basic (1 repeat); basic violations cost 12 at most-48
- Extension granted on Sep 25, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Observed all Cutting board has cut marks and is no longer cleanable in kitchen area.
Observed cutting board has cut marks.
More time given
- 1st follow-up visitSep 25, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
15 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Observed Nonfood-grade bags used in direct contact with food at chest freezer located at front counter.
More time given
Intermediate1
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
More time given
Basic13
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Observed Cardboard used to line clean plates on top of steam table.
More time given
Observed all Cutting board has cut marks and is no longer cleanable in kitchen area.
More time given
Code 16, Dishwashing facilities and test kits: Observed Accumulation of debris inside warewashing machine.
More time given
Observed Accumulation of debris on exterior of warewashing machine.
More time given
Observed Accumulation of lime scale on the inside of the dishmachine.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
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
Buildup of food debris/soil residue on equipment door handles.
More time given
Code 25, Single-service items: Single-service articles improperly stored.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
More time given
Hole in or other damage to wall.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
32 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked shrimp (52°F - Cold Holding); diced ham (57°F - Cold Holding); diced cooked beef (56°F - Cold Holding); cooked beef (58°F - Cold Holding); cooked ribs (47°F - Cold Holding); breaded chicken (47°F - Cold Holding) at reach in cooler across cooking line.
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed an employee handling diced ham and cooked beef without gloves, placing them into a single-use container to begin cooking.
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee switching task with raw and ready to eat foot and no washing hands. Stop employee and coached how to wash hands properly.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee going outside restaurant and engaging in food preparation and not washing hands first.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee rubbed hands together for less than 10 sec.
Employee washed hands with cold water.
Observed employee wash hands with cold water at hand washing sink.
Observed Employee washed hands with no soap.
Coached employee proper method.
Code 14, Food-contact surfaces designed and maintained: Observed Nonfood-grade bags used in direct contact with food at chest freezer located at front counter.
Code 22, Food-contact surfaces clean and sanitized: Observed Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee taking out flour on two compartments sink, no soap.
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed training records incomplete. Person in charge completed at time of inspection.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Observed employee with lack of knowledge for work assignments.
Basic20
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
Observed diced ham, chicken inside reach in freezer not frozen.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen chicken wings being defrosted inside sink with no running water.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic bottles soda stored on the floor at front counter area.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed knives between reach in coolers.
Observed In-use tongs stored on oven door handle between uses.
Code 12, Handwashing and hygienic practices: Employee phone stored on top of preparation table across cooking line.
Code 14, Food-contact surfaces designed and maintained: Observed a bowl (or other handleless container) being used as a scoop to dispense food inside the rice bin at the front counter, as well as inside the dry storage bin located at the back of the kitchen.
Observed Cardboard used to line clean plates on top of steam table.
Observed all Cutting board has cut marks and is no longer cleanable in kitchen area.
Code 16, Dishwashing facilities and test kits: Observed Accumulation of debris inside warewashing machine.
Observed Accumulation of debris on exterior of warewashing machine.
Observed Accumulation of lime scale on the inside of the dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed a mold-like substance and food residue inside multiple units: the front lobby reach-in cooler, the cooking line reach-in cooler, and all reach-in coolers within the kitchen area. All reach in coolers and freezers soiled at the bottom shelves. Heavy debris has accumulated on the sliding door gaskets of the produce reach-in cooler and the lobby soda cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed cooking line equipments soiled with accumulation of grease, also between equipments.
Buildup of food debris/soil residue on equipment door handles.
Observed all reach in cooler and reach in freezer, handle with accumulation of food residue.
Code 25, Single-service items: Single-service articles improperly stored.
Observed single used items containers stored on top of cardboard on prep table.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Repeat violation
Hole in or other damage to wall.
Observed corner wall next to back exit door in disrepair.
Floor soiled/has accumulation of debris.
Observed preparation tables, oven, wok station, and crash cart are soiled with an accumulation of grease.
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 keys, cell phone and bandages stored on top of preparation table across cooking line.
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.