- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to fix cover of reach in freezer. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Wall soiled with accumulated grease. Observed oil and grease accumulate on wall behind cooking equipment. **Warning**
|
08/14/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Observed mold build up on door of walk in cooler. **Warning**
- Basic - Ceiling soiled with accumulated dust. Dust and spider web accumulate on ceiling. **Warning**
- Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Tooth paste and first aid stored among glasses. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board groovy. **Warning**
- Basic - Dead roaches on premises. One big dead roach beneath table. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to fix cover of reach in freezer. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Cleaning equipment stores in food prep area. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board. **Warning**
- Basic - Leaking pipe at plumbing fixture. PVC pipe beneath hand sink is broken leaking water on the floor. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sing missing from hand sink located in food prep area. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated grease. Observed oil and grease accumulate on wall behind cooking equipment. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Observed vegetables stored in reach in cooler next to raw beef. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 77°. Wic Rice 47°, chicken wings 47°, ribs 50°, chicken 47°, 45°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed rice at 98° in kitchen area. Chicken 87°. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed about 20 plus live roaches beneath prep table and between the legs and crevices of such table. Observed one live roach on wall by fire extinguisher. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep table soiled with food residue. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sing pipe broken. **Warning**
|
08/13/2014 | Routine - Food | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food. No handle container in uncooked rice.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand sign in women restroom and food prep area.
- Basic - Soil residue build-up on nonfood-contact surface. Soiled residue on cooking equipment.
- Basic - Wall soiled with accumulated grease. Behind cooking equipment.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs stored over vegetables in reach cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Food prep on site cooled and placed in walk in cooler, but was not date marked.
|
4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Reach in freezer cover and gasket is rusty.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Observed scoops in cold and standing water. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Observed gasket of reach in freezer that s located in front in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Ribs at 114 degrees.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Observed rice in food prep area at 92 degrees.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed plate being used to scoop cooked rice.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs maintained at room temperature. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water in hand wash sink located in food prep area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Pasta wrapped in plastic in wic.
|
11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Priority: Intermediate
- Basic - Observed: Grease accumulated under cooking equipment. Priority: Basic
- High Priority - Observed: Nonfood-grade containers used for food storage direct contact with food. Food stored in card box. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed PHF above 41 degrees in wic. Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Priority: High Priority
- High Priority - Observed: Raw animal food stored over/with ready-to-eat food in chest freezer not all products commercially packaged. shelled eggs stored over produce in wic. Priority: High Priority
- Basic - Observed: Walk-in cooler gaskets soiled with slimy/mold-like build-up. Curtain in wic is slimed. Priority: Basic
- Basic - Observed: Wiping cloth/towel used under cutting board. Observed wet towel under cutting board. **Corrected On-Site** Priority: Basic
|
6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/11/2013 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Observed hand wash sink hindered by the table.
- Observed build-up of grease on nonfood-contact surface. Observed grease build up on hood and cooking equipment a.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Thru out kitchen
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Observed unnecessary items on the premise.
- Observed walk-in cooler gasket torn/in disrepair. Observed gasket in wic in disrepair.
- Observed wall soiled with accumulated food debris. Observed ceiling in food prep area soiled with grease.
- Observed wall soiled with accumulated grease.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. **Admin Complaint**
|
12/7/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked food that has not reached 41 degrees.
- Critical - Food not cooked to 145 degrees Fahrenheit or above. Observed ribs being reheated at 131 degrees. **Corrected On-Site**
- Critical - Hand wash sink lacking proper hand drying provisions. Hand wash sink missing paper.
- Critical - Handwash sink not accessible for employee use at all times. Observed hand wash sink hindered by the table.
- Observed a nonfood-grade basting brush used in food. Observed poultry and sprouts stored in card boxes.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking from open container.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee handled spring rolls with bare hand
- Observed build-up of grease on nonfood-contact surface. Observed grease build up on hood and cooking equipment a.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed food stored in a prohibited area. Observed poultry and rice left uncovered and exposed to environmental contaminants.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Thru out kitchen
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed hand wash sink being used for other purposes.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in cold and standing water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed shell eggs at 79 degrees in food prep area. **Admin Complaint**
- Critical - Observed uncovered food in holding unit/dry storage area. Observed food not covered in wic.
- Observed unnecessary items on the premise.
- Observed walk-in cooler gasket torn/in disrepair. Observed gasket in wic in disrepair.
- Observed wall soiled with accumulated food debris. Observed ceiling in food prep area soiled with grease.
- Observed wall soiled with accumulated grease.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. **Admin Complaint**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed ribs and egg rolls below 135 degrees. **Admin Complaint**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth on cooking equipment **Admin Complaint**
|
12/6/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED COOKED FOOD IN WIC ABOVE 41 DEGREES.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED COOKED FOOD IN WIC ABOVE 41 DEGREES.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed wall soiled with accumulated grease.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED POULTRY AND RIBS BELOW 135 DEGREES. Corrected On Site.
|
8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.BACK AREA AND BACK DOOR
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
|
5/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling tile missing.BY EXIT DOOR KITCHEN AREA
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink.MEN AND WOMENS BATHROOM
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees.NEXT TO PREP AREA IN BACK
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. AT TIME OF INSPECTION ONLY ONE EMPLOYEE HAD ONE
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.REACH IN FREEZER HAS CARDBOARD TAPE AROUND THE TOP OF IT
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed container of medicine improperly stored.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor.EGGS AND A BAG OF NOODLES
- Observed gaskets with slimy/mold-like build-up.BACK FREEZER
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed in standing water.
- Observed reuse of single-service articles.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed soiled dry wiping cloth in use.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.BACK AREA AND BACK DOOR
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.AT ROOM TEMPERATURE
- Critical - Working containers of food removed from original container not identified by common name.
|
2/21/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing.next to exit
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. soy sauce containers .
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked rice held at ambient temperature : 111F
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
|
5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. using towels to cover kitchen shelves.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical. No conspicuously located thermometer in holding unit. reach in units.
- Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. reach in units.
- Critical. Observed cloth used as a food-contact surface. cutting boards.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers. white Buckets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. equipment . oven. inside .
- Observed reuse of single-service articles. aluminun cans.
|
8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walking coolER .
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed in standing water. frozen chICKEN .
- Critical. Observed uncovered food in holding unit/dry storage area. walking coolER .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers. white 5 gallons buckETS in the kitchen , holding food grains .
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table in front of woks.
|
3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked chicken . walkin coolers .
- Critical. Observed uncovered food in holding unit/dry storage area. walkin coolers .
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed clean equipment stored on floor.
- Observed reuse of single-service articles. cardboard boxes used as food container inside walkin coolers .
- Light not functioning.walkin freezer .
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about China Palace Inn, 8001 Biscayne Blvd, Miami, FL »