MIKE'S CHINA BEACH

Name: MIKE'S CHINA BEACH
Address: 337 47 ST, MIAMI BEACH, FL, 331403129, US
Rating: 82

337 47 ST, MIAMI BEACH, FL 331403129

License #2325499

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

82 Grade C / 100

Mixed Health Record

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Quick take

MIKE'S CHINA BEACH in MIAMI BEACH currently holds an InspectFL Health Score of 82 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 12, 2025. Across those visits, inspectors documented 27 total violations — 2 critical, 4 major, 21 minor.

Inspection data quality

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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.

Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observe frozen chicken thawing at room temperature in the kitchen area. Owner moved it immediately.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon and utensils inside standing water. Water was at temperature of 74F.
[14-45-4] Cardboard used to line nonfood-contact shelves.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease on the wall.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public.Observed milk for personal consumption stores inside Reach in cooler next to food that will be sold to the public without identifying.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exterior door on the side of the kitchen.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed ph test strips instead of chlorine test strips. Owner bought one test kit.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of old debris inside refrigeration unit at the back of the kitchen.
[25-32-4] Reuse of single-service or single-use articles. Observed cardboard reused to store egg rolls.
[08B-38-4] Food stored on floor. Observed plastic containers with sauces on the floor.

Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoons and scoops inside standing water ( water temperature 85 F).
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Owner printed the info.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed cardboard with accumulation of grease residue lining non food contact surface.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[25-32-4] Reuse of single-service or single-use articles. Observed reused food cardboard box to store cooked egg rolls inside the cooler. .
[09-17-4] Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee cutting raw chicken that will not be use immediately. Employee started wearing gloves.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of old debris inside refrigeration unit.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back door with a gap.
[33-34-4] Storage area not maintained clean and organized. Observed dry storage not maintained completely clean and organized.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp above vegetables inside reach in cooler. Owner inverted them.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease on the wall.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on shelf under prep table.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sweet and sour chicken from Monday 7/7 as per operator.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw frozen chicken thawing at room temperature. Owner placed the chicken under running water.
[12A-19-4] Employee washed hands with cold water. Employee rewashed his hands correctly.

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