Sang's Chinese Food

1925 NE 163 St, North Miami Beach, FL 33162 · Permanent Food Service · License 2318345

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority, repeat · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 complaint inspection
1 high priority (1 repeat), 3 intermediate, 6 basic
-23
Extension granted on Oct 27
Counts in full until a follow-up finds the problems fixed
-3
Safety score74

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

Inspection history

2 inspections · 5 visits

Latest inspection

Oct262026

Complaint inspection

10 violations found · Inspector came back once

Follow-up visitOct 27, 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.
6 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  More time given
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Observed automatic gratuity 18% not posted on the customer invoices.
  More time given
Basic4
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  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.
10 violations found:
- 1 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed cooked chicken wings over raw shrimp in the walk in cooler.
  Repeat violation
Intermediate3
- Code 27, Water source: No hot running water at three-compartment sink.
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Observed automatic gratuity 18% not posted on the menu or the customer invoices.
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple food items stored in the walk in cooler with no cover.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed Prep reach in cooler gaskets torn.
  Reach-in cooler shelves with rust that has pitted the surface.
  Ice buildup in reach-in freezer and/or walk-in freezer.
- Code 27, Water source: No hot running water at mop sink.
- Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
  Observed hot water faucet at the front counter not able to close properly, keeping the hand sink leaking.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul282026D60Routine inspection22 violations, 4 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 5 Basic
What was still cited
Basic5
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 33, Garbage and refuse: Walk in freezer area not maintained clean and organized.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  More time given
  Hole in or other damage to wall.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 29, 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.
12 violations still not corrected:
- 2 High priority
- 4 Intermediate
- 6 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed noodles (46°F - Cold Holding) at reach in cooler at cook line. Advised operator to place a less than the whole tray to maintain proper temperature.
  More time given
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken over cut lettuce in the walk in cooler.
  More time given
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed lids utilized to cover dumplings heavily soiled with old food debris. Observed tongs at cookline heavily soiled with old food debris. Observed interior of sugar, MSG and flour containers soiled with old food debris.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  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 33, Garbage and refuse: Walk in freezer area not maintained clean and organized.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  More time given
  Hole in or other damage to wall.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 4 High priority
- 5 Intermediate
- 13 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 rice (67°F - Cold Holding) at room temperature near 3 compartment sink. Employee took product to walk in cooler. Observed noodles (48°F - Cold Holding) at reach in cooler at cook line. As per manager, for less than 3 hours. Observed cooked chicken (47°F - Cold Holding) inside reach in cooler at cook line. As per manager, since the previous day.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed hot and sour soup (106°F - Hot Holding) at steam table. As per employee, less than 2 hours. Employee took product to reheat to 165°F.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw ground pork stored over radish in reach in cooler near 3 compartment sink. Observed raw duck and raw chicken stored over cooked chicken and vegetables at walk in cooler. Employee rearranged products.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with raw pork Stored in the walk in cooler.
Intermediate5
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed interior of rice, sugar, MSG and flour containers soiled with old food debris. Observed tongs at cookline heavily soiled with old food debris. Employee removed items. Observed lids utilized to cover dumplings heavily soiled with old food debris.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic13
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw whole chicken thawing in standing water at 3 compartment sink. Manager turned in cool running water over product.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employee beverage inside standing reach in cooler across from cook line.
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Observed tongs stored on soiled pipe at cook line. Employee removed items.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Employee removed knives.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic cup stored inside sugar container. Employee removed item.
  Fixed on the spot
  Food storage container/container lid cracked or broken.
- Code 21, Wiping cloths and linens: Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
  Observed metal sponge at wok station. Discussed with manager.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets at kitchen and storage room soiled with black substance.
- Code 33, Garbage and refuse: Walk in freezer area not maintained clean and organized.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Repeat violation
  Floor area(s) covered with standing water.
  Observed at cook line. Employee began removing water.
  Fixed on the spot
  Hole in or other damage to wall.
  Observed hole in wall at dry storage room.
  Wall soiled with accumulated grease, food debris, and/or dust.
  By the dumpling station
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.