Chinese Restaurant (the)

12963 SW 112 St, Miami, FL 33186 · Permanent Food Service · License 2316792

Official report

out of 100

Grade F

Safety score 31 of 100

Latest visit: Nov 3, 2026 (5 days ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 20 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 complaint inspection
4 high priority (3 fixed on the spot, 2 repeats), 6 intermediate (1 fixed on the spot, 1 repeat), 11 basic (3 repeats); basic violations cost 12 at most
-49
Complaint after follow-up on Nov 3
Counts in full until a follow-up finds the problems fixed
-20
Safety score31

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

Inspection history

2 inspections · 3 visits

Latest inspection

Nov22026

Complaint inspection

21 violations found · Inspector came back once

Follow-up visitNov 3, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
12 violations still not corrected:
- 1 High priority
- 5 Intermediate
- 6 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in walk in cooler cooked white rice (46°F - Cooling)as per operator stored from the day before. Operator discarded rice during time of inspection. Observed bean sprout (44°F -Cooling), as per operator received less than 4 hours, raw shrimp (42°F - Cold Holding); raw beef (42°F - Cold Holding)
  Administrative complaint
Intermediate5
- 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 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  More time given
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
  Required employee training expired for all employees.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  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: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 4 High priority
- 6 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler cooked white rice (56°F - Cooling); bean sprout (51°F - Cold Holding); raw shrimp (46°F - Cold Holding); raw beef (45°F - Cold Holding) as per operator less than 4 hours. Operator states door was left open door preparation. Door in walk in cooler was left closed to ensure proper cooling of items.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed in walk in freezer raw chicken stored over crab Rangoon. Operator directed employee to remove chicken from above rangoons during time of inspection.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed two small flying insects in dry storage area and ware wash area during time of inspection.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed pills stored in shelf above preparation area during time of inspection. Employee removed pills from shelf during time of inspection.
  Fixed on the spot
Intermediate6
- 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 ribs in reach in cooler as per operator prepared the day before without date marking.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed slicer across from ware wash area soiled with food debris.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towel at hand wash sink across from ware wash area. Operator provided paper towel during time of inspection.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed no soap at hand wash d wash sink across from walk in freezer.
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate for William Cheng expired 07/15/26.
  Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee trainings for all employees expired on 10/12/26.
Basic11
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed chicken wings being defrosted in ambient temperature. Operator placed chicken wings in sink to be defrosted in running water.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed case of oil stored on floor across from cook line. Operator removed case of oil from floor during time of inspection.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils used to cook and serve rice in water measuring 98°F. Operator removed utensils from standing water during time of inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed on shelf across from cook line.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of ovens throughout cook line with accumulation of grease and food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed fan located to the right of cook line soiled with dust.
  Repeat violation
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed cardboard boxes used to store raw chicken and produce stored for reuse. Operator discarded of boxes during time of inspection.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed exterior door open while employee engage in food preparation. Operator closed door during time of inspection.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed accumulation of grease on floor throughout kitchen area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed vents throughout kitchen area soiled with dust.
  Floor soiled/has accumulation of debris.
  Observed floor of walk in cooler with accumulation of food. Observed floor of kitchen area with accumulation of grease and food debris.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul72026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Still observed gaskets in disrepair at vertical chest freezer across from cook line.
  More time given
  At the first visit
  Observed gaskets in disrepair at vertical chest freezer across from cook line. Observed oven of cook line in disrepair.
  Follow-up, Apr 29, 2026More time given
  Follow-up, May 5, 2026More time given
  Follow-up, May 6, 2026More time given
  Follow-up, Jun 29, 2026More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of reach in cooler across from cook line soiled. Operator cleaned during inspection.
  Fixed on the spot
  At the first visitRepeat violation
  Observed interior of reach in cooler across from cook line soiled.
  Follow-up, Apr 29, 2026More time given
  Follow-up, May 5, 2026More time given
  Follow-up, May 6, 2026More time given
  Follow-up, Jun 29, 2026More time given
  Still observed interior of reach in cooler across from cook line soiled.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Still observed. Operator cleaned during inspection.
  Fixed on the spot
  At the first visitRepeat violation
  Observed oven handle soiled with grease accumulation at cook line.
  Follow-up, Apr 29, 2026More time given
  Follow-up, May 5, 2026More time given
  Follow-up, May 6, 2026More time given
  Follow-up, Jun 29, 2026More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Still observed. Operator cleaned during inspection.
  Fixed on the spot
  At the first visitRepeat violation
  Observed standing water in reach cooler across from cook line.
  Follow-up, Apr 29, 2026More time given
  Follow-up, May 5, 2026More time given
  Follow-up, May 6, 2026More time given
  Follow-up, Jun 29, 2026More time given
  Did not observed.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.