China Town
649 NW 62 St, Miami, FL 33150 · Permanent Food Service · License 2332195
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Jul 30 complaint inspection2 intermediate (fixed on the spot), 7 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 30, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food debris inside handwashing sink at cook line. Manager cleaned during inspection.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at handwashing sink. Manager provided during inspection.
Fixed on the spot
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed pork ribs thawing inside 3 compartment sink without running water. Employee turned on water during inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed raw prep beef inside walk in freezer not covered. Employee covered during inspection.
Fixed on the spot
Food stored on floor.
Observed stored on the floor cooking oil and bucket of soy sauce at cook line. Employee removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee personal bottle water on top preparation table at cook line. Employee discarded during inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed in use wet towels on top preparation table across 3 compartment sink. Employee removed and stored inside sanitizer bucket.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler at cook line soiled with food debris. Manager cleaned during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floor soiled with food debris under cooking equipment, also observed floor inside walk in freezer soiled with food debris.
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.