SOUTH GARDEN CHINESE RESTAURANT

Name: SOUTH GARDEN CHINESE RESTAURANT
Address: 10855 SW 72 ST UNIT 10, MIAMI, FL, 33173, US
Rating: 5

10855 SW 72 ST UNIT 10, MIAMI, FL 33173

License #2318389

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

5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

SOUTH GARDEN CHINESE RESTAURANT in MIAMI currently holds an InspectFL Health Score of 5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 49 total violations — 7 critical, 5 major, 37 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.

Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to cook line.
[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. Observed no form or kit; inspector provided via email.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in sugar and flour containers.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed across cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed multiple cooler handles and microwave handle soiled.
[25-17-4] Single-service articles stored on a soiled surface. Observed across cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink used to wash items in waiter station area.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at restroom.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt and sugar across warewash with no label.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket; not in use.
[35B-03-4] Outer openings not protected with self-closing doors. Observed screen door not self closing.
[14-11-5] Equipment in poor repair. Observed torn gaskets in reach in freezer next to warewash.
[14-05-4] Cardboard used to line food-contact shelves. Observed in walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in white chest freezer and walk in freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line with ambient temp of 57F. The following TCS foods stored inside for less than 4 hours: pork ribs (54F - Cold Holding). Operator brought ribs to walk in for rapid chill.
[32-23-5] Toilet/urinal not flushing/functioning properly. Observed in restroom; urinal in disrepair.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed multiple grocery bags used as food storage in reach in coolers and walk in cooler.
[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 in reach in freezer in warewash area; raw chicken over egg rolls.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed garbage cans used as container for veggies in walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages across cook line.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed duck cooling in container lined with cloth.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of all reach in coolers soiled. Observed multiple pieces of exterior equipment soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal glasses above prep tables across cook line. Observed lunch bag in walk in cooler on same shelf as food for public.
[14-38-4] Food storage container/container lid cracked or broken. Observed cracked container with eggplant inside standing reach in cooler near back door.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across cook line with ambient temp of 57F. The following TCS foods stored inside for less than 4 hours: pork ribs (54F - Cold Holding). Operator brought ribs to walk in for rapid chill. Observed across cook line: Bean sprouts (75F Cold Holding). Operator chose to place under TPHC and corrected form for future use.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food and dishes are held. Observed soiled can opener.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[14-06-4] Wood food-contact surface not properly sealed. Observed on rack where bok choy is stored. Observed in walk in cooler and freezer.
[36-22-4] Floor area(s) covered with standing water. Observed in warewash.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of bleach stored with bottle of vinegar underneath cook line.

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