CHINA LEE RESTAURANT
559 SW 8TH STREET · MIAMI · Dade County · FL 33130
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
31 full violation description(s) documented by the inspector during this visit.
High Priority 5
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Observed shrimps stored in non food grade bags.
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 shrimp in reach in cooler.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed one live roach in hand sink near drain in kitchen.
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. At the time of the inspection observed approximately 25-30 rodent droppings located on storage shelf next to sugar and flour containers in kitchen. Observed approximately 10-15 rodent droppings on floor under shelf next to reach in cooler. Also observed 4 droppings on shelf above flip top cooler in kitchen across from cook line.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed broccoli (46°F – Cold Holding); cooked mushroom (45°F – Cold Holding); ham (53°F – Cold Holding); shrimp (45°F – Cold Holding); pork (53°F – Cold Holding); shrimp (49°F – Cold Holding); ribs (48°F – Cold Holding); beef (48°F – Cold Holding); rice holding at room temperature (58°F – Cold Holding) all cold holding at flip top cooler across from cook line.
Intermediate 5
53A-10-4Intermediate – Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. At the time of the inspection asked person in charge to run dish machine, person in charge unable to run dish machine due to not knowing how to make dish machine function.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in cooler soiled with accumulation of food debris. Observed interior of microwave soiled. Observed interior of ice machine soiled with mold like substance. Observed food containers used to store flour and sugar soiled.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in kitchen. Operator put paper towels at hand sink. **Corrected On-Site**
31B-03-4Intermediate – No soap provided at handwash sink. Observed at hand sink in kitchen and front service station.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the time of the inspection observed cooked ribs and shrimps missing date marking, as per owner food items were prepared on previous days.
Basic 21
16-03-4Basic – Accumulation of debris inside warewashing machine.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in rice, sugar and flour container.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles.
14-05-4Basic – Cardboard used to line cooked honey chicken.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. Observed at wall near exit door in kitchen.
35A-03-4Basic – Dead roaches on premises. Observed one dead roach stuck in light shield in kitchen.
14-10-4Basic – Equipment or utensils not designed or constructed in a durable manner. Observed food containers cracked / in disrepair.
36-22-4Basic – Floor area(s) covered with standing water.
36-73-4Basic – Floor soiled/has accumulation of debris. Observed accumulation of grease / debris on floor underneath cooking equipment at cook line.
08B-38-4Basic – Food stored on floor. Observed a box of cabbage stored on floor in front dining area also observed sauce stored on floor in kitchen.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment.
10-20-4Basic – In-use tongs stored on equipment door handle between uses.
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed accumulation of slime on reach in cooler doors at reach in cooler across from cook line. Observed shelves under prep tables soiled/ rusted.
36-64-5Basic – Objectionable odors in kitchen area.
25-05-4Basic – Single-service articles improperly stored. At the time of the inspection observed single service food containers and paper plates stored on floor in front service area.
29-49-6Basic – Standing water in bottom of reach-in-cooler.
08B-12-5Basic – Stored food not covered. At the time of the inspection observed chicken, pork ribs and fried chicken all stored uncovered in reach in coolers.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in kitchen soiled.
Inspector observations synchronized from DBPR on August 10, 2026 5:00 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
6 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.