CHINA BUFFET
1032 SW 67 AVE · MIAMI · Dade County · FL 33144
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
29 full violation description(s) documented by the inspector during this visit.
High Priority 7
41-07-4High Priority – Container of medicine improperly stored. Observed employee medicine stored on shelves with food containers at back storage area.
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee begin food preparation in the hibachi kitchen without first washing their hands. Discussed proper handwashing procedures with the operator and provided coaching on the required methods.
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Observed bittermelon stored inside non food grade bag. Manager removed product from bag. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over cooked ribs at reach in cooler near kitchen entrance.**Corrected On-Site**Observed mushrooms stuffed with raw chicken stored over raw fish at reach in cooler near fryer. Employee rearranged products. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at preparation cooler. Observed mushrooms stuffed with raw chicken stored over raw fish at reach in cooler near fryer.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic with oil (76F – Cold Holding) at room temperature at cook line. As per employee, for 2 hours. Employee placed product inside reach in cooler. **Corrective Action Taken**
41-10-4High Priority – Toxic substance/chemical improperly stored. Observed container of chlorine stored next to clean glasses at dish area. Manager removed clean glasses. **Corrected On-Site**
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with old food debris. Observed ice scoop soiled. Observed flour and corn starch scoops heavily soiled with old food debris. Observed stored baking sheets heavily soiled with old food debris.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed food debris inside hand sink near fryer station.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Discussed and coached employee, and emailed form.
53A-14-4Intermediate – Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of probe thermometer calibration temperatures. Coached person in charge and demonstrated how to calibrate. **Corrected On-Site**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef soup, cooked pork, cooked chicken and stuffed mushrooms at walk in cooler not date marked. As per employee, products prepared on the previous day.
Basic 17
16-23-4Basic – Accumulation of lime scale on the inside of the dishmachine.
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed metal bowl stored inside of raw chicken container at preparation cooler.
36-34-5Basic – Ceiling tiles and vents soiled throughout kitchen, dish and storage areas.
14-11-5Basic – Equipment in poor repair. Observed meat grinder in disrepair near walk in freezer.
21-23-4Basic – Establishment using metal sponges on cleaned and sanitized, or in-use food-contact surface at wok station.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Observed gap between double doors at dry storage area.
36-22-4Basic – Floor at walk in cooler and dish area covered with standing water.
36-73-4Basic – Floor soiled at walk in cooler and walk in freezers.
08B-38-4Basic – Food stored on floor. Observed plastic containers of bbq sauce and soy sauce stored on floor at cook line.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of food storage containers soiled with black substance. Observed preparation cooler gaskets and side of exterior soiled.
16-21-4Basic – Observed dish racks soiled with black substance.
22-16-4Basic – Reach-in cooler shelves at hibachi station have accumulation of soil residues.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Observed at reach in cooler near kitchen entrance. **Repeat Violation**
08B-12-5Basic – Stored food not covered. Observed cooked pork and chicken not covered at reach in cooler near kitchen entrance.
38-04-4Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
36-50-4Basic – Unclean building components, attachments or fixtures. Observed hood at hibachi station soiled with grease.
36-27-5Basic – Wall soiled near ice machines at back area and near soda syrup area. Observed wall near electrical out let at hibachi station heavily soiled with grease.
Inspector observations synchronized from DBPR on September 24, 2026 3:35 PM.
Violation category totals
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
2 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.