CHINA GARDEN CHINESE RESTAURANT
27100 S DIXIE HWY · HOMESTEAD · Dade County · FL 33032
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 2
12A-19-4High Priority – Employee washed hands with cold water. Observed employee washing hands at kitchen area with cold water. No hot water available at the kitchen area.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed ham (49F – Cold Holding); cooked chicken (49F – Cold Holding); cooked shrimp (54F – Cold Holding); cooked pork (48F – Cold Holding) in reach in cooler at cook line. As per employee less than 4 hours, employee add ice to cool down temperatures. cubed ham (43F – Cold Holding); cooked chicken (43F – Cold Holding); cooked shrimp (42F – Cold Holding); cooked pork (43F – Cold Holding) **Corrected On-Site**
Intermediate 5
27-06-4Intermediate – No hot running water at three-compartment sink. Check running water at 80°F.
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for: Hai Fu Wu and Huixian.
27-16-4Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the kitchen area hot running water at 80° F. As per operator they need to replaced water heater at the kitchen area.
Basic 10
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed in cooked pork container inside walk in cooler, employee removed during inspection. **Corrected On-Site**
36-06-4Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Observed at back door in kitchen area.
08B-38-4Basic – Food stored on floor. Observed sauce container stored on floor next to cook line in kitchen area, employee rearranged properly during inspection. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at standing at 86° F in preparation table in kitchen area, employee discarded during inspection. **Corrected On-Site**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Observed in preparation table at kitchen area, employee removed during inspection. **Corrected On-Site**
27-10-4Basic – No hot running water at mop sink. Observed no hot water coming out at mop sink in kitchen area.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
36-02-5Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed under wok station at kitchen area.
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line in kitchen area.
Inspector observations synchronized from DBPR on October 20, 2026 12:22 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 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.