Tropical Chinese Restaurant

7991 Bird Rd, Miami, FL 33155 · Permanent Food Service · License 2317813

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Jul 24, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 39 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 complaint inspection
6 high priority (no follow-up needed, 1 repeat), 6 intermediate (4 repeats), 28 basic (8 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-50
Safety score50

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

Inspection history

1 inspection · 1 visit

Jul242026

Complaint inspection

40 violations found

First visitJul 24, 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.
40 violations found:
- 6 High priority
- 6 Intermediate
- 28 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in prep station prep table top raw steak (55°F - Cold Holding). Per operator paced in earlier today, more than four hours ago.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in prep station prep table top raw steak (55°F - Cold Holding). Per operator paced in earlier today, more than four hours ago. A stop sale was issued.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw pork over wonton papers, raw shrimp over sliced radishes inside walk in cooler. Observed also in walk in cooler raw beef and chicken over cooked chicken.
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed several employees drinking and continued to handle food with out washing their hands, at the cook lines.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observe gloves not changed and no handwashing by employees when changing tasks in kitchen area.
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed multiple employees touch soiled items and proceeded to handle clean equipment, single service items and food without handwashing prior to.
Intermediate6
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Observed non food grade brush used in oil pan at cookline.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  No available test kit for testing high temp dish machine.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled food prep areas, soiled can opener, shelves accumulation of grease and grime housing food items and single service items.
  Non-pitting surface rust on food-contact equipment.
  Observed on dry storage shelves, food item shelves in both kitchens, in warewashing area, and shelves hosing single served items.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a container of small bowls inside handwashing sink in front kitchen.
  Repeat violation
  No soap provided at handwash sink.
  Observed at waiters station handwashing sink.
  Repeat violation
Basic28
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed frozen cooked duck in large plastic food pans not covered and pans stacked on stop inside walk on freezer.
  Repeat violation
  Food stored on floor.
  Observed chicken feet and dumplings in plastic food containers stored on the floor of walk in cooler.
  Repeat violation
- 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 handle touching dry rice and wheat flour inside bin in dry storage area.
  In-use utensil stored in standing water less than 135°F.
  Observed near rice cookers in front kitchen.
  In-use tongs stored on equipment door handle between uses.
  Observed tongs stored on oven handles in the kitchen.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
  Observed cooks drinking from an open container at the cookline and proceeded to handle food.
  Employee eating in a food preparation or other restricted area.
  Observed to cooks drinking from an open container in the kitchen. Observed employee eating a meal in kitchen areas.
  Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Observed open can of coke on shelf on cook line.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl with flour being used as a scoop in dry storage area.
  Equipment in poor repair.
  Observed in disrepair the door gaskets of walk in cooler and freezer, reach in upright cooler near dry storage.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed accumulation of rust on food shelves inside walk in cooler.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice build up in walk in freezer and on the vents of reach in freezer near dry storage.
  No container installed for catching grease from hood drip tray.
  Observed at deep fat fryer and steamer.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed in kitchen areas and cook line.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed for ice machine in back kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled door gaskets of walk in cooler and freezer. Observed multiple soiled reach in cooler gaskets. Observed hood filters with accumulation of grease and rust in cookline in the back and front kitchen.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed soiled with accumulation of grease and food debris on dry storage food containers in the back kitchen.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed clean bowls and places not inverted in dry storage area.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed gap for three exit doors, one near walk in cooler, one at warewashing area, and one at customer bathrooms.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed accumulation of food debris inside walk in cooler floor.
  Cove molding at floor/wall juncture broken/missing.
  Observed missing for handwashing sink in front kitchen.
  Floor area(s) covered with standing water.
  Observed standing water next to cookline and wall in front kitchen.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall behind cook line soiled. Observed walls in dry storage area soiled.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed in kitchen areas.
  Floor soiled/has accumulation of debris.
  Observed soiled floors with poultry blood dripping and accumulation of grease coming from skeleton trolley near 3 CS. Observed accumulation of grease, water and food debris through out kitchen and dry storage areas and soiled under shelving units, between equipment
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed multiple personal water bottles on top of prep counters in the kitchen. Also observed personal cell phones on top of food prep tables.
  Repeat violation
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.