CHINA LEE RESTAURANT
559 SW 8TH STREET · MIAMI · Dade County · FL 33130
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
27 full violation description(s) documented by the inspector during this visit.
High Priority 5
09-01-4High 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. Prep area in the kitchen: employee cut cutting scallions without gloves to store to for later use for the next few days. Operator cooked during the inspection with fried rice. Inspector discussed with the operator and employee the proper method. Employee washed hands properly, put on gloves and continued to prep. **Corrected On-Site**
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Reach in cooler by the back door: raw chicken stored above broccoli Discussed with the operator the proper procedures. Also provided the handout for the proper storage of food.
03A-20-4High Priority – Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Floor behind the front counter: raw shell eggs (77F – ambient temperature ). As per operator cooked delivered 1 hour before the inspection. Observed the operator place the raw shell eggs inside the stand up reach in coolers **Corrective Action Taken**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table in front of the cookline: bean sprouts (58F – Cold Holding). As per operator, placed on the prep table 1 hour before the inspection. Operator placed in the reach in cooler. **Corrective Action Taken**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Front counter.
Intermediate 3
53B-15-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Prep area in the kitchen: employee cut cutting scallions without gloves to store to for later use for the next few days. Operator cooked during the inspection with fried rice. Inspector discussed with the operator and employee the proper method. Employee washed hands properly, put on gloves and continued to prep.
31B-03-4Intermediate – No soap provided at handwash sink. By the back door
29-28-4Intermediate – Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Repeat Violation**
Basic 19
14-01-5Basic – Bowl or other container with no handle used to dispense food. Container with no handle stored inside a bag of rice at the front counter. **Corrected On-Site** **Repeat Violation**
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. All reach in coolers and reach in freezer handles.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area. **Repeat Violation**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
36-73-4Basic – Floor soiled/has accumulation of debris. Underneath equipment.
08B-38-4Basic – Food stored on floor. Front counter: cases of raw shell eggs stored on the floor. **Corrected On-Site** **Repeat Violation**
36-24-5Basic – Hole in or other damage to wall. Observed corner wall next to back exit door in disrepair. **Repeat Violation**
10-08-5Basic – Ice scoop in contact with ice. Front counter, observed the ice scoop buried in the ice machine. **Corrected On-Site**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Prep area: knives stored between the cracks and flip top reach in coolers. **Corrected On-Site** **Repeat Violation**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. All hand washing sinks at the front counter and kitchen area. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods .
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers and freezers soiled at the bottom.
33-34-4Basic – Storage area not maintained clean and organized.
08B-12-5Basic – Stored food not covered. Reach in cooler by the back door: cooked honey chicken inside a container uncovered. As per operator cooked last night. **Repeat Violation**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. By the cookline. **Repeat Violation**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Observed containers of salt, sugar, and msg not labeled with common name at cook line **Corrected On-Site**
Inspector observations synchronized from DBPR on August 13, 2026 7:02 PM.
Violation category totals
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.