TROPICAL CHINESE RESTAURANT
7991 BIRD RD, MIAMI, FL 331556750
License #2317813
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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
TROPICAL CHINESE RESTAURANT in MIAMI currently holds an InspectFL Health Score of 63 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 24, 2026. Across those visits, DBPR recorded 40 total findings; InspectFL has detailed violation rows for 24 of them so far.
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.
What stands out in this inspection history
The latest inspection on July 24, 2026 shows 24 observation rows: 4 critical, 5 major, and 15 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
TROPICAL CHINESE RESTAURANT has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in prep station prep table top raw steak (55F - Cold Holding). Per operator paced in earlier today, more than four hours ago.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in prep station prep table top raw steak (55F - Cold Holding). Per operator paced in earlier today, more than four hours ago. A stop sale was issued.
- [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. No available test kit for testing high temp dish machine.
- [21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen areas and cook line.
- [32-12-6] Covered waste receptacle not provided in womens bathroom.
- [33-11-4] Missing drain plug at dumpster.
- [10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles in the kitchen.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food prep areas, soiled can opener, shelves accumulation of grease and grime housing food items and single service items.
- [08B-12-5] Stored food not covered. Observed frozen cooked duck in large plastic food pans not covered and pans stacked on stop inside walk on freezer.
- [12B-02-4] Employee eating in a food preparation or other restricted area. Observed to cooks drinking from an open container in the kitchen. Observed employee eating a meal in kitchen areas.
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and places not inverted in dry storage area.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of walk in cooler and freezer. Observed multiple soiled reach in cooler gaskets. Observed hood filters with accumulation of grease and rust in cookline in the back and front kitchen.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap for three exit doors, one near walk in cooler, one at warewashing area, and one at customer bathrooms.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed accumulation of rust on food shelves inside walk in cooler.
- [36-22-4] Floor area(s) covered with standing water. Observed standing water next to cookline and wall in front kitchen.
- [31B-03-4] No soap provided at handwash sink. Observed at waiters station handwashing sink.
- [12B-01-4] Employee eating while preparing food. Observed cooks drinking from an open container at the cookline and proceeded to handle food.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed near rice cookers in front kitchen.
- [12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed multiple employees touch soiled items and proceeded to handle clean equipment, single service items and food without handwashing prior to.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple personal water bottles on top of prep counters in the kitchen. Also observed personal cell phones on top of food prep tables.
- [22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry storage shelves, food item shelves in both kitchens, in warewashing area, and shelves hosing single served items.
- [14-14-4] Nonfood-grade basting brush used in food. Observed non food grade brush used in oil pan at cookline.
- [08B-38-4] Food stored on floor. Observed chicken feet and dumplings in plastic food containers stored on the floor of walk in cooler.
- [12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed several employees drinking and continued to handle food with out washing their hands, at the cook lines.
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