CHINESE RESTAURANT (THE)

Name: CHINESE RESTAURANT (THE)
Address: 12963 SW 112 ST, MIAMI, FL, 33186, US
Rating: 13.2

12963 SW 112 ST, MIAMI, FL 33186

License #2316792

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

13.2 Grade F / 100

Failing Health Score

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Quick take

CHINESE RESTAURANT (THE) in MIAMI currently holds an InspectFL Health Score of 13.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 60 total violations — 6 critical, 11 major, 43 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Extension given, pending
[22-16-4] Observed interior of reach in cooler across from cook line soiled.
[35B-01-4] Observed gap at exterior door to the left and right of cook line.
[14-11-5] Observed gaskets in disrepair at vertical chest freezer across from cook line.
[29-49-6] Observed standing water in reach cooler across from cook line.
[53B-02-5] Observed Weichoy C. Engaging in food preparation Working for longer than 60 days without proof of training.
[36-50-4] Observed accumulation of grease at hood system above cook line.
[23-24-4] Observed oven handle soiled with grease accumulation at cook line.

Warning Issued
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cooked chicken, cooked shrimp, cooked white rice held more than 24 hours without date marking. Operator date marked items during time of inspection.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach cooler across from cook line.
[31A-07-4] Handwash sink missing in warewashing or food preparation area. Observed at server area where there is an ice machine no hand wash sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored in walk in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at exterior door to the left and right of cook line.
[14-11-5] Equipment in poor repair. Observed gaskets in disrepair at vertical chest freezer across from cook line. Observed oven of cook line in disrepair.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage in reach in cooler across from cook line. Operator removed drinks from cooler during time of inspection.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven handle soiled with grease accumulation at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler to the left of cook line fried pork (48F - Cold Holding); fried pork (48F - Cold Holding); raw chicken wings (51F - Cold Holding); cooked rice (61F - Cold Holding); cooked ribs (43F - Cold Holding); egg rolls (43F - Cold Holding); cooked pork (42F - Cold Holding).
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Weichoy C. Engaging in food preparation Working for longer than 60 days without proof of training.
[36-50-4] Unclean building components, attachments or fixtures. Observed accumulation of grease at hood system above cook line.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed below warewash area household roach and ant repellent used on facilities. Operator discarded repellent during time of inspection.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed spatula stored in between crack of fryers at cook line. Operator removed spatula during time of inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on handle of fryer and oven at cook line. Operator removed tongs from door handle.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with expired license during time of inspection. Operator renewed license during time of inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler across from cook line soiled.
[08B-38-4] Food stored on floor. Observed oil stored on floor to the right of cook line. Operator lifted case of oil off of floor. Observed carrots stored on floor of walk in cooler. Operator lifted carrots off of floor.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in ambient temperature at rack across from walk in cooler. Operator placed in preparation sink in running water.

Inspection Completed - No Further Action
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee exit walk in cooler touching handle, then proceed to cut raw pork at prep area next to walk in cooler without washing hands.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in bag of sugar at dry storage area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at standing reach in cooler unit in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at all hand sinks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees uncovered plate of food stored over establishment food in reach in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed exit door and screen door in kitchen open with live chickens outside door. Operator closed door.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on handles at cook line fryer and stove.
[33-16-4] Open dumpster lid.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at shelf above cook line coolers cut cabbage (79F - Cold Holding). As per operator for less than 3 hours. Observed at flip top reach in cooler cooked noodles (61F - Cold Holding). As per operator for less than 2 hours.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed at white chest reach in freezer, unpackaged raw chicjen stored over shrimp beef and spring rolls.
[08B-12-5] Stored food not covered. Observed throughout kitchen in all cold holding units, containers of cooler items stored uncovered.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at reach in coolers and microwave handles.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven heavily soiled next to fryer and standing ovens in kitchen area heavily soiled
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout .

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