CHINA GARDEN CHINESE RESTAURANT
27100 S DIXIE HWY · HOMESTEAD · Dade County · FL 33032
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
33 full violation description(s) documented by the inspector during this visit.
High Priority 8
03A-16-4High Priority – All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. In walk in cooler observed raw chicken (47°°F – Cold Holding); cooked pork (49°°F – Cold Holding); rice (49°°F – Cold Holding); chicken (49°°F – Cold Holding).
12A-07-4High Priority – Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Corrected On-Site**
41-05-4High Priority – Pesticide/insecticide labeled for household use only present in establishment.
03B-01-4High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice found in kitchen at 116°F.
08A-17-5High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer – all products not commercially packaged. In walk in freezer, observed raw pork and beef stored directly over raw shrimp that has no lid.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Five live roaches observed on dish machine. Two live roaches observed on prep table in front of kitchen. One live roach observed crawling on wall by hand wash sink. One live roach observed on kitchen floor.
29-37-4High Priority – Spray hose at dish sink lower than flood rim of sink.
41-02-4High Priority – Toxic substance/chemical stored by or with food. Tools and caulking stored right beside food on shelf.
Intermediate 7
02C-03-4Intermediate – Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
16-35-4Intermediate – No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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.
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.
16-54-4Intermediate – Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Basic 18
05-11-4Basic – Ambient air thermometer not located in the warmest part of the cold holding unit. In reach in cooler by cook line.
14-01-4Basic – Bowl or other container with no handle used to dispense food.
08B-45-4Basic – Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of food stored on floor.
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. Soiled wiping cloth found in container of rice.
35A-03-4Basic – Dead roaches on premises. Three dead roaches observed under prep table by kitchen.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside.
08B-12-4Basic – Food stored in holding unit not covered. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop used for rice.
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen spiral fluorescent lights with no cover.
14-67-4Basic – Reach-in cooler gasket torn/in disrepair. By mop sink.
21-10-4Basic – Soiled dry wiping cloth in use.
23-09-4Basic – Soiled reach-in cooler gaskets. By cook line.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses.
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. Wooden sticks that they use for stacking items in walk in as they cool are not sealed.
02D-01-5Basic – Working containers of food removed from original container not identified by common name.
Inspector observations synchronized from DBPR on August 11, 2026 7:59 AM.
Violation category totals
3 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 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.