Hings Chinese Takeout

2156 NW 7 St, Miami, FL 33125 · Permanent Food Service · License 2317252

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 27, 2026 (12 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 27 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
3 high priority (1 fixed by the Oct 27 follow-up, 2 fixed on the spot), 14 basic (3 repeats); basic violations cost 12 at most
-21
Safety score79

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

Inspection history

3 inspections · 4 visits

Latest inspection

Oct262026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
- 10 Basic
What was still cited
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  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 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  At time of callback inspection, still observed.
  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
  Unclean building components, attachments or fixtures.
  More time given
  Floor soiled/has accumulation of debris.
  At time callback inspection observed visible floors cleaned, behind equipment soiled.
  More time given
Official report, on the Florida DBPR website
First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 3 High priority
- 14 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed at cook line reach in cooler cooked noodles (47°F - Cold Holding); cooked beef (46°F - Cold Holding); bean sprouts (47°F - Cold Holding); chicken wings (45°F - Cold Holding). As per operator from overnight. Operator removed to discard.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at cook line reach in cooler cooked noodles (47°F - Cold Holding); cooked beef (46°F - Cold Holding); bean sprouts (47°F - Cold Holding); chicken wings (45°F - Cold Holding). As per operator from overnight. Operator removed to discard.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed at walk in cooler raw shrimp stored over uncooked broccoli. Operator removed and stored correctly.
  Fixed on the spot
Basic14
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed packages of ribs and shrimp on prep counter placed to thaw at room temperature. Operator placed into walk in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed throughout ed throughout kitchen and coolers, containers of rice, egg rolls, chicken wings, bean sprouts etc stored uncovered.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Observed entire reach in freezer unit used for employee items only not identified to be only for employees.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed in containers of dried rice.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed at reach in freezer chest units.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed throughout reach in cooler and freeze units.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets at reach in cooler soiled with build up.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed floors soiled ed at walk in cooler unit door handles.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at both back door exits.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed throughout kitchen dust and grease.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed throughout kitchen area.
  Unclean building components, attachments or fixtures.
  Observed at hood filters soiled with grease build up.
  Floor soiled/has accumulation of debris.
  Observed floors soiled behind equipment with grease build up.
Official report, on the Florida DBPR website

Earlier inspections 2

Sep12026Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 6 Basic
What was still cited
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
  At the first visitRepeat violation
  Observed cooked pork, cooked chicken, cooked noodles and cooked shrimp held more than 24 hours not properly date marked at walk in cooler and at reach in cooler at kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
  At the first visit
  Observed shelves at dry storage area rusted.
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
  At the first visitRepeat violation
  Observed cooked pork, cooked chicken, cooked noodles and cooked shrimp not covered at walk in cooler and reach in coolers at kitchen.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  More time given
  At the first visitRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  At the first visitRepeat violation
  Observed at kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  At the first visitRepeat violation
  Observed gaskets soiled throughout reach in coolers at kitchen. Observed hood filter at kitchen soiled.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
  At the first visitRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  At the first visitRepeat violation
  Observed ceiling tile shows damage throughout kitchen.
Official report, on the Florida DBPR website

Sep12026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 1, 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:
- 1 High priority
- 2 Intermediate
- 10 Basic
What was still cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  More time given
  At the first visit
  Observed food stored in n Nonfood-grade bags at reach in cooler next to chest freezer.
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
  At the first visitRepeat violation
  Observe cooked noodles held more than 24 hours not properly date marked at reach in cooler across cook, observed chicken wings, noodles, cooked pork honey chicken held more than 24 hours not properly date marked at walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit
  More time given
  At the first visit
  Observed no thermometer inside reach in coolers at establishment.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
  At the first visitRepeat violation
  Observed chicken wings, noodles, rice, cut ham, cooked pork at reach in coolers throughout kitchen not covered and at walk in cooler.
- 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: Cutting board has cut marks and is no longer cleanable.
  More time given
  At the first visitRepeat violation
  Walk-in cooler shelves with rust that has pitted the surface.
  More time given
  At the first visitRepeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  At the first visit
  Observed throughout all reach in coolers.
- 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
  At the first visitRepeat violation
  Observed reach in cooler gaskets soiled throughout kitchen. Observed hood filter soiled at cook line.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
  At the first visitRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  At the first visit
  Observed ceiling tile shows damage throughout kitchen.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.