China City Restaurant
4793 NW 167th Street, Opa-Locka, FL 33055 · Permanent Food Service · License 2313811
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection3 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 7 basic (3 repeats)-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 9, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken on preparation table in front of the cook line, for less than 4 hours as per operator. Operator placed in walk in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed fried rice (100°F - Hot Holding); chicken wings (122°F - Hot Holding), in preparation table for less than 4 hours as per operator. Operator reheated at 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 beef over cut ham in walk in cooler, operator properly stored it.
Fixed on the spot
Intermediate3
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed the written procedures for employees to follow in response to any body fluid poster to operator.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine test kit.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Basic7
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed wet wiping towels in chlorine sanitation solution of 0 ppm. Operator add chlorine, rechecked 100 ppm.
Fixed on the spot
Code 32, Restrooms: Bathroom facility not clean.
Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Wall soiled with accumulated grease, food debris, and/or dust.
Repeat violation
Floor soiled/has accumulation of debris.
Repeat violation
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.