🪰652,893 violations tracked across 67 Florida counties

KON CHAU RESTAURANT

8376 SW 40 ST, MIAMI, FL 33155

License #2314161

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

Failing Health Score

How is this score calculated? →
Quick take

KON CHAU RESTAURANT in MIAMI currently holds an InspectFL Health Score of 61.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 77 total violations — 11 critical, 11 major, 55 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
3
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on January 26, 2026 shows 28 observation rows: 4 critical, 4 major, and 20 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Inspector notes
77
Coverage note
Inspector notes linked where available

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

What you’ll see here
  • •Inspector notes appear inline when available.
  • •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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
  • [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and prep table.
  • [13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook line employee with no hair restraint.
  • [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed two wiping cloths on prep table not stored in sanitizer solution.
  • [29-11-4] Water leaking from pipe and/or faucet/handle. Observed pipe underneath three compartment sink leaking water.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Observed dishes inside hand wash sink near cook line.
  • [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust next to cook line and three compartment sink.
  • [41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle of degreaser with no label near three compartment sink.
  • [36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in kitchen area.
  • [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 personal items stored next to dry goods in dry storage area.
  • [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across the cook line with soiled interior.
  • [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside chest freezer in dry storage area.
  • [14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw steak stored inside non food grade bags inside walk in cooler.
  • [36-32-5] Ceiling/ceiling tile shows damage or is in disrepair at the kitchen cook line.
  • [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 walk inside kitchen and touch clean plates without proper hand washing.
  • [12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook at the cook line touch face and immediately grab clean utensils without proper hand washing.
  • [08B-12-5] Stored food not covered. Observed containers of diced ham and beef stored inside walk in cooler with no cover.
  • [14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located across steam table with rusted shelves.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk inside kitchen freezer with soiled fan covers. Observed hood filters at the cook line soiled.
  • [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two cutting boards located in back prep table with cut marks and no longer cleanable.
  • [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk inside kitchen freezer with rusted shelves.
  • [22-31-4] Non-pitting surface rust on food-contact equipment. Observed back prep table with rusted shelf.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above ready to eat ham inside walk in cooler. Operator removed raw shelled eggs.
  • [08B-38-4] Food stored on floor. Observed four buckets of soy sauce on floor near dry storage area.
  • [36-73-4] Floor soiled/has accumulation of debris. Observed floor under kitchen cook line soiled.
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near cook line.
  • [10-20-4] In-use tongs stored on equipment door handle between uses. Observed two sets of tongs stored on oven door handle at the cook line.
  • [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed walk inside kitchen freezer cooler door handle soiled.
  • [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine located near entrance of kitchen with soiled interior.
Community reaction

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Community pulse

Would you eat here?

KON CHAU RESTAURANT has a rough inspection history. Would you risk it?

F record

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