CAFE CHUNG KING

Name: CAFE CHUNG KING
Address: 1250 NW 54TH STREET, MIAMI, FL, 33142, US
Rating: 19.5

1250 NW 54TH STREET, MIAMI, FL 33142

License #2332002

☕ Café/Breakfast ℹ️

19.5 Grade F / 100

Failing Health Score

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Latest inspection

October 27, 2026 · 20 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAFE CHUNG KING in MIAMI currently holds an InspectFL Health Score of 19.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 97 total violations — 7 critical, 17 major, 73 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 27, 2026 shows 20 observation rows: 1 critical, 2 major, and 17 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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Community reaction

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Would you eat here?

CAFE CHUNG KING has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[36-73-4] Floor soiled/has accumulation of debris. Observed floor around kitchen and underneath cook line soiled with debris.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling in kitchen soiled. Observed ceiling vents around kitchen soiled with black mold-like substance.
[36-24-5] Hole in or other damage to wall. Observed hole in wall above hand wash sink in kitchen.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. Observed no waste receptacle at hand wash sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen used as a dump sink with catch guard.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed 2 hose bibbs at mop sink in back of building missing backflow preventers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in coolers soiled with old food debris.
[08B-38-4] Food stored on floor. Observed plastic water jugs and case of raw chicken stored on floor inside of walk in cooler.
[14-11-5] Equipment in poor repair. Observed gaskets in reach in coolers in disrepair.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed small cutting board on top of microwave soiled with black mold-like substance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in cooler soiled.
[33-02-4] Thank you bags used as garbage container. Observed thank you bags being used as waste receptacle.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor around kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor around kitchen in disrepair.
[36-11-4] Floors not maintained smooth and durable.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in kitchen soiled.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights above cook line missing shield.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed shelves in reach in coolers with rust.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler with rust.

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. By the bathroom outside door.
[29-09-4] Faucet/handle missing at plumbing fixture. Kitchen handwashing sink and bathroom hand washing sink.
[36-22-4] Floor area(s) covered with standing water. Throughout the kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Throughout the kitchen.
[14-38-4] Food storage container/container lid cracked or broken. Observed multiple crack containers in the reach in cooler.
[08B-38-4] Food stored on floor. Observed containers of rice and sauces stored on the floor in the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Gaskets soiled in reach in cooler at cookline.
[29-49-6] Observed standing water in bottom of both reach-in-cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[33-34-4] Storage area not maintained clean and organized. Observed storage container where single service items are stored not organized.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in room temperature.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By kitchen handwashing sink, and prep area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (48F - Cold Holding); bean spouts (49F - Cold Holding); cooked chicken (50F - Cold Holding) in the flip top reach in cooler in the kitchen. As per operator, unit has been open all day.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employees not washing their hands in the kitchen handwashing sink, employee stated they wash their hands in the bathroom.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Exterior of food containers with food debris.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Kitchen handwashing sink.
[27-06-4] Observed no hot running water at three-compartment sink.
[02D-02-4] Packaged food not labeled as specified by law. Observed Flour, corn starch and salt in containers with no name label.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.