MAY FU RESTAURANT
15030 NW 7 AVE · MIAMI · Dade County · FL 33168
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 3
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. beans sprouts (82°F – Cold Holding). As per operator for less than 4 hours, operator placed beans sprouts in the walk in cooler for a rapid cooling. **Corrective Action Taken**
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. egg rolls (82°F – Hot Holding); cooked shrimp (82°F – Hot Holding). As per operator for less than 4 hours, operator reheated food to 165°F. **Corrective Action Taken**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Approximately 3 live roaches crawling on the hand wash sink approximately 2 feet from the food preparation area, approximately 3 live roaches behind the food preparation table.
Intermediate 2
11-07-4Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.provided operator with the big 5 poster.
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Scoops, aluminum scouring sponge in the hand wash sink by exit door area.
Basic 7
35A-03-4Basic – Dead roaches on premises. observed approximately 1 dead roach, underneath the shelves by dry storage area.
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Raw beef on a aluminum container on the floor in the walk in cooler.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Standing water at 67°F, on top of the preparation table in the kitchen.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board.
23-09-4Basic – Soiled reach-in cooler gaskets. Chest reach in freezer next to the preparation table.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. On the cook line and on top of the prep table.
14-06-4Basic – Wood food-contact surface not properly sealed. Shelf on top of the reach in freezer by front counter area.
Inspector observations synchronized from DBPR on August 11, 2026 2:01 AM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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.