Ming Yuan Restaurant

3006 NW 2 Ave, Miami, FL 33127 · Permanent Food Service · License 2311613

Official report

out of 100

Grade F

Safety score 46 of 100

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

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed pork (55°F - Cold Holding); breaded chicken (56°F - Cold Holding); chicken wings (56°F - Cold Holding); rice (200°F - Cooking) inside the white refrigerator.High priority · 23 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
5 high priority, 3 intermediate, 16 basic (6 repeats); basic violations cost 12 at most
-51
Extension granted on Nov 5
Counts in full until a follow-up finds the problems fixed
-3
Safety score46

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

Inspection history

1 inspection · 2 visits

Nov42026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitNov 5, 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.
14 violations still not corrected:
- 1 High priority
- 3 Intermediate
- 10 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken stored above vegetables in the reach in cooler at the front counter.
  More time given
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  Observed certificate Wei Shan X. Lin De Ling, Alfonso Ortiz. E purer in 6/01/26.
  More time given
  Records/documents for required employee training appear to be falsified.
  Observed certificate Wei Shan X. Lin De Ling, Alfonso Ortiz. E purer in 6/01/26.
  More time given
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
  Food stored on floor.
  Observed plastic water containers stored in the floor at the dining area.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
  Cold holding equipment not maintained in good repair.
  Observed thermometer was at 50°F. Equipment need to be replaced.
  More time given
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  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 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 5 High priority
- 3 Intermediate
- 16 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed pork (55°F - Cold Holding); breaded chicken (56°F - Cold Holding); chicken wings (56°F - Cold Holding); rice (200°F - Cooking) inside the white refrigerator.
  As per operator foods were stored yesterday night. Foods have been out of temperature for more than 4 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sprouts (53°F - Cold Holding); rice (65°F - Cold Holding) at the kitchen. As per operator foods were left outside 30 minutes ago. Operator placed food inside each in cooler. Also observed pork (55°F - Cold Holding); breaded chicken (56°F - Cold Holding); chicken wings (56°F - Cold Holding); rice (200°F - Cooking) inside the white refrigerator. As per operator foods were stored yesterday night. Foods have been out of temperature for more than 4 hours.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken stored above ham in the reach in cooler at the front counter.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed a hose connected at the time of the inspection.
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed a can of flying insect killer at the front counter.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed above the 3 compartment sink.
- Code 53, Manager certification and employee training: 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 food handler training expired on 06/01/2026.
  Records/documents for required employee training appear to be falsified.
  Observed Food handler trainings were altered.Certificates were expired but they changed the date on the certificates. Certificates expired on 96/01/2026.
Basic16
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer inside all reach in coolers at establishment.
  Repeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple foods not covered inside the reach in coolers.
  Food stored on floor.
  Observed plastic oil containers stored in the floor at the dining area.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensil in standing water at 79°F ext to the rice cooker. Operator removed the water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Repeat violation
  Equipment in poor repair.
  Observed reach in cooler door gaskets torn at the cook line.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed all food inside the white refrigerator was out of temperature. Thermometer was at 60°F.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Employee removed it.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed all gaskets at reach in coolers and reach in freezer at establishment soiled. Observed handsink at establishment soiled.
  Repeat violation
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Covered waste receptacle not provided in women's bathroom.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tile showing water damage throughout kitchen and seating area.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Observed floor soiled throughout establishment, kitchen, register area and seating area.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.