Chinatown West

4210 SW 152 Ave, Miami, FL 33185 · Permanent Food Service · License 2327807

Official report

out of 100

Grade F

Safety score 33 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · 32 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
11 high priority (8 fixed by the Sep 14 follow-up, 1 fixed on the spot, 1 repeat), 4 intermediate, 18 basic (1 repeat); basic violations cost 12 at most
-65
Extension granted on Jul 20, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score33

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

Inspection history

1 inspection · 3 visits

Jul142026

Routine inspection

33 violations found · Inspector came back 2 times

2nd follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
13 earlier violations still noted, but not enough to need another visit:
- 3 High priority
- 2 Intermediate
- 8 Basic
What was still cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  More time given
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  More time given
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.
  More time given
- Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
  More time given
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
  Employee personal food not properly identified and segregated from food to be served to the public.
  More time given
  Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
  More time given
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
  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 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing area.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 20, 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.
20 violations still not corrected:
- 5 High priority
- 2 Intermediate
- 13 Basic
What was still cited
High priority5
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  More time given
  Observed unwashed broccoli stored over sauce at walk in cooler.
  More time given
  Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  More time given
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  More time given
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.
  More time given
- Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
  More time given
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
  Employee personal food not properly identified and segregated from food to be served to the public.
  More time given
  Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
  More time given
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
  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 25, Single-service items: Reuse of single-service or single-use articles.
  More time given
- Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing area.
  More time given
  Unclean building components, attachments or fixtures.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
33 violations found:
- 11 High priority
- 4 Intermediate
- 18 Basic
What the inspector cited
High priority11
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed dented can of hoisin sauce at dry storage area.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked chicken (88°F-104 - Cooling) at room temperature on rack next to 3 compartment sink. As per employee, product prepared more than 2 hours prior. Observed garlic in oil (88°F - Cold Holding) at room temperature at cook line. As per employee, product placed at room temperature more than 4 hours prior. Observed cooked sliced pork (47°F - Cold Holding) at walk in cooler. As per employee, products placed inside unit on previous night.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed garlic in oil (88°F - Cold Holding) at room temperature at cook line. As per employee, product placed at room temperature more than 4 hours prior. Observed cooked sliced pork (47°F - Cold Holding) at walk in cooler. As per employee, products placed inside unit on previous night.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed chicken soup (122°F - Hot Holding) at room temperature across from cook line. Observed wonton (131°F - Hot Holding) above pot of egg drop soup at cook line. As per employee, products placed at room temperature 2 hours prior.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Observed cooked chicken (88°F-104 - Cooling) at room temperature on rack next to 3 compartment sink. As per employee, product prepared more than 2 hours prior. Discussed proper cooling procedures and parameters with employee.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed container of raw chicken stored over container of cooked beef at walk in freezer.
  Observed unwashed broccoli stored over sauce at walk in cooler.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef and raw chicken stored over cooked shrimp and cooked chicken at walk in cooler. Discussed proper storage with employee.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Cook dried hands on soiled towel after washing.
  Coached employee on proper hand washing.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed inside display cooler at customer area. Employee removed item.
  Fixed on the spot
Intermediate4
- 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 cooked pork at walk in cooler. As per employee, product prepared on previous days.
- Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
  Observed cooking pots too large to fit inside 3 compartment sink.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed tray of cooked chicken wings stored in front of hand sink at cook line. Observed garbage cans blocking hand sink at dish area.
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Observed employee unaware of thermometer calibration temperature.
Basic18
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed containers of salt and sugar not labeled at cook line.
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Observed tray of cooked chicken wings stored in front of hand sink.
  Food stored on floor.
  Observed plastic container of soy sauce stored on floor across from dish area.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
  Observed raw shell eggs and house packaged sauces inside sliding door reach in cooler located at customer area. Observed bags of raw beef kebabs and cooked pork inside chest freezer at customer area.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed cook preparing chicken wings with no hair restraint.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
  Observed storage racks at walk in freezer are not designed to clean underneath.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Chlorine 0ppm) at dish area.
  Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed exterior of mixer soiled with old food debris. Observed reach in cooler gaskets soiled at cook line.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed egg rolls stored in bread bags at reach in freezer.
- Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing area.
  Unclean building components, attachments or fixtures.
  Observed hood soiled with accumulated grease.
  Floor soiled/has accumulation of debris.
  Observed floor heavily soiled with old food debris at walk in freezer.
- Code 52, Misrepresentation or misbranding: Establishment advertised no MSG used in the food, but a large quantity of MSG was present in establishment.
  Observed container of MSG at cook line and 2 6lb containers on shelf at dry storage area. Menu states that establishment does not utilize MSG.
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.
Stop sale: An order that the food can’t be sold or served.