TROPICAL CHINESE RESTAURANT
7991 BIRD RD · MIAMI · Dade County · FL 331556750
Inspection Summary
Emergency Closure 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
62 full violation description(s) documented by the inspector during this visit.
High Priority 12
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Observed 1 can of bamboo shoot diced dented compromising the seal of the can.
12A-04-5High Priority – Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.dishwasher was going from dirty to clean
12A-10-4High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and then continued to handle food items
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. Employee touched cooked beef with hands to verify temperature.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw ducks at 80° in kitchen area, Garlic in oil (77°F – Cold Holding); Cut lettuce (74°F – Cold Holding) in prep area. Cut tomatoes (60°F – Cold Holding); Pork (57°F – Cold Holding). In reach in cooler in kitchen.Cooked Beef (47°F – Cold Holding); raw Chicken 48°F – Cold Holding); cooked Pork (48°F – Cold Holding); cooked duck (47°F – Cold Holding); sauce (48°F – Cold Holding); tofu (48°F – Cold Holding); cooked noodles (48°F – Cold Holding); lobster (46°F – Cold Holding);cooked shrimp wanton (46°F – Cold Holding) in walking cooler. Stop sale issued. **Corrective Action Taken**
08A-07-4High Priority – Raw animal food not properly separated from ready-to-eat food. Raw ducks stored on hanging rack next to cooked ducks in kitchen touching eachother
08A-01-4High Priority – Raw animal food stored over cooked food. Raw pork ribs over cooked ducks inside walking cooler
08A-21-4High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.chicken over beef
35A-05-4High Priority – Roach activity present as evidenced by 20 plus live roaches found in a box storing glass teacups in the dry storage next to dumpling prep table.
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Prep area: Garlic in oil (77°F – Cold Holding); Cut lettuce (74°F – Cold Holding); Eggs (44°F – Cold Holding) Reach in cooler: Cut tomatoes (60°F – Cold Holding); Pork (57°F – Cold Holding);Cooked beef (64°F – Cold Holding) Walk in cooler: Beef (47°F – Cold Holding); Poultry (48°F – Cold Holding); Pork (48°F – Cold Holding); duck (47°F – Cold Holding); sauce (48°F – Cold Holding); tofu (48°F – Cold Holding); noodles (48°F – Cold Holding); lobster (46°F – Cold Holding); shrimp wanton (46°F – Cold Holding) Kitchen: raw ducks (80°F – Cold Holding) **Corrective Action Taken**
41-02-4High Priority – Toxic substance/chemical stored by or with food.
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Intermediate 12
22-25-4Intermediate – Accumulation of encrusted food debris on/around mixer head.
22-05-4Intermediate – Cutting board(s) stained/soiled.
22-22-4Intermediate – Encrusted material on can opener blade.
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Bowl and sponge in hand wash sink by cook line.
22-28-4Intermediate – Interior of reach-in cooler soiled with accumulation of food residue.
53A-05-5Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
02C-04-4Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked ducks from 2 days prior
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked duck, cooked pork, cooked beef, tofu in the walking cooler
53B-05-5Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
22-07-4Intermediate – Slicer blade guard soiled with old food debris.
22-18-4Intermediate – Soil residue in food storage containers.
14-76-5Intermediate – Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.Beef (47°F – Cold Holding); Poultry (48°F – Cold Holding); Pork (48°F – Cold Holding); duck (47°F – Cold Holding); sauce (48°F – Cold Holding); tofu (48°F – Cold Holding); noodles (48°F – Cold Holding); lobster (46°F – Cold Holding); shrimp wanton (46°F – Cold Holding). Ambient temperature of walking cooler was 54°
Basic 38
16-03-4Basic – Accumulation of debris inside warewashing machine.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
23-06-4Basic – Build-up of food debris, dust or dirt on nonfood-contact surface.shelving around
36-75-4Basic – Build-up of soil/debris on the floor under shelving.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles.
08B-45-4Basic – Case/container/bag of food stored on floor in walk-in cooler/freezer. Squid, pork and chicken.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
21-05-4Basic – Cloth used as a food-contact surface.
36-03-4Basic – Cove molding at floor/wall juncture broken/missing.by AC units
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
12B-12-4Basic – Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
40-06-4Basic – Employee personal items stored in or above a food preparation area.
36-41-4Basic – Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
36-22-4Basic – Floor area(s) covered with standing water.
36-18-4Basic – Floor tiles cracked, broken or in disrepair.
36-11-4Basic – Floors not maintained smooth and durable.grout missing in some areas
23-07-4Basic – Gaskets with slimy/mold-like build-up.
36-14-4Basic – Grease accumulated on kitchen floor and/or under cooking equipment
33-20-4Basic – Grease on the ground and/or pad around grease receptacle.
36-47-5Basic – Hood soiled with accumulated grease, dust or food debris. .
14-70-4Basic – Ice buildup in walk-in freezer.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board.
22-08-4Basic – Interior of oven has heavy accumulation of black substance/grease/food debris.
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
14-31-4Basic – Nonfood-grade bags used in direct contact with food. Cooked pork and beef.
06-04-4Basic – Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Box of pork in kitchen area
08A-26-4Basic – Raw animal food stored above unwashed produce. Raw chicken over whole lettuce in the walking cooler
25-33-4Basic – Single-use containers (boxes and/or cans) reused for the storage of food.
23-09-4Basic – Soiled reach-in cooler gaskets.
08B-13-4Basic – Stored food not covered in walk-in cooler.
23-10-4Basic – Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
23-12-4Basic – Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry.
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
14-06-4Basic – Wood food-contact surface not properly sealed.inside walking cooler
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Containers of flour.
Inspector observations synchronized from DBPR on August 11, 2026 8:08 AM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
6 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
5 observation(s)
2 observation(s)
3 observation(s)
7 observation(s)
6 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
9 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.