Lake Miriam Chinese Kitchen
4802 S Florida Ave, Lakeland, FL 33813 · Permanent Food Service · License 6308997
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 Jul 1 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-9
- Safety score91
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 visitJul 1, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reconstituted garlic 67 Product was moved to the walk in cooler to bring the temperature to the correct cold hold temperature.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade is soiled . End of the prep table across from the ice machine. The can opener was removed to the dishwasher area to be washed, rinsed and sanitized.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
A case of cooking wine and a case of vegetable oil on the floor next to the back door.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Door handle on the walk in cooler is very greasy.
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.
Black back pack on a case of Legg's chicken marinade in the dry storage area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
February 1,2026 posted.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.