China Town
18344 NW 7 Ave, Miami, FL 33169 · Permanent Food Service · License 2331217
What drove the grade
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection4 high priority (no follow-up needed), 8 basic-20
- Safety score80
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 visitAug 26, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
See stop sale. Observed fried rice and fried chicken wings next to fryers with no time mark. Stop sale issue.
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. Observed fried rice and fried chicken wings next to fryers with no time mark. Stop sale issue.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken and raw shrimp over tubs of open containers of soy sauce in the walk in cooler.
Raw animal food stored in same container as ready-to-eat food.
Observed ready to eat chicken wings stored in a raw chicken box lid. Operator discarded items.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cases of broccoli, onions and chicken wings stored in the floor of the walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed ice machine in the kitchen in disrepair.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Reach-in cooler shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine 0ppm) at the front counter, operator remade Sanitizer Bucket (Chlorine 100ppm).
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in cooler fan covers with accumulated dust.
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Observed floor under reach in cooler, storage shelves, fryers and prep table in front of fryers heavily soiled.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
By the back exit door.
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.
- Stop sale
- An order that the food can’t be sold or served.