TROPICAL CHINESE RESTAURANT

Name: TROPICAL CHINESE RESTAURANT
Address: 7991 BIRD RD, MIAMI, FL, 331556750, US
Rating: 71.8

7991 BIRD RD, MIAMI, FL 331556750

License #2317813

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

71.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TROPICAL CHINESE RESTAURANT in MIAMI currently holds an InspectFL Health Score of 71.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, inspectors documented 83 total violations — 16 critical, 16 major, 51 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.

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•Imported DBPR observations appear directly inside inspection entries when available.
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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 - Complied
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed back prep table with rusted shelf.
[14-14-4] Nonfood-grade basting brush used in food. Observed non food grade brush in container of cooking oil in back kitchen area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several squeeze bottles located across the cook line not labeled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the back cook line with soiled gaskets.
[36-22-4] Floor area(s) covered with standing water. Observed back of main cook line area with standing water on floor.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed black microwave in back prep area with soiled door handle.

Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. Observed one can of baby corn stored in dry storage area with large dent. Operator discarded.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on floor of walk in freezer.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several squeeze bottles located across the cook line not labeled.
[08B-12-5] Stored food not covered. Observed several containers of raw chicken and pork inside walk in cooler with no cover.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in back cook line area.
[36-22-4] Floor area(s) covered with standing water. Observed back of main cook line area with standing water on floor.
[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 cell phones above food prep tables.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired since October 1, 2025.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed back prep table with rusted shelf.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser not labeled near back cook line.
[14-14-4] Nonfood-grade basting brush used in food. Observed non food grade brush in container of cooking oil in back kitchen area.
[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 return from outside, enter kitchen, and touch clean plates without proper hand washing.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed vegetable dim sum (115F - Hot Holding) in hot holding box. As per operator, product has been there for about an hour. Operator removed product to reheat.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed black microwave in back prep area with soiled door handle.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed several servers drop off soiled dishes at ware washing area and immediately grab clean utensils without proper hand washing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (48F - Cold Holding); raw beef (51F - Cold Holding) inside prep reach in cooler. As per operator, product has been there for about half an hour. Operator removed items and placed inside walk in cooler to rapid cool.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle at the back cook line.
[31B-03-4] No soap provided at handwash sink in back cook line area.
[21-05-5] Cloth used as a food-contact surface. Observed cloth used to cover dim sum in back prep area.

Call Back - Complied
[14-17-4] Observed reach in freezer with rusted shelves.
[16-62-1] Observed no hot water measuring device for dish machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used to serve rice next to the rice cooker in standing water at 80F. Operator discarded.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed female employee washing cups in hand wash sink near dim sum prep area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on top of prep table near back cook line.
[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 male cook line employee touch his face and then touch clean utensils with out washing hands.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of prep table not stored in sanitizing solution.
[36-22-4] Floor area(s) covered with standing water. Observed floor at the main cook line area with standing water.
[36-36-4] Ceiling tile missing. Observed missing ceiling tile in dry storage area.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed male cook line employee crack raw shelled eggs at prep table and picked up kitchen utensil without washing hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed several white cutting boards soiled.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink near drink preparation area.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed male employee wash hands at three compartment sink.
[23-03-4] Observed hood filters soiled at the cook line. Observed reach in cooler gaskets located at the cook line soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service straws at the bar area not covered or protected.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back exit door with gap underneath.
[07-06-5] Open food re-served to customers. Observed several bowls of hot sauce on customer tables with no protective covering and self serve with a spoon.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked duck (64F - Cold Holding)and cooked chicken (54F - Cold Holding) inside walk in cooler. Observed raw beef (56F - Cold Holding) on shelf in dry storage area. As per operator, duck and chicken were made last night and beef was prepared half an hour ago. Operator discarded cooked duck and cooked chicken. Placed beef inside walk in cooler for rapid cooling.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked duck (64F - Cold Holding)and cooked chicken (54F - Cold Holding) inside walk in cooler. As per operator, products were made last night. Operator discarded.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed back cook line wall soiled. Observed wall behind hand wash station near dry storage soiled.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between three compartment sink and wall.
[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 cell phone on top of prep table. Operator removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed male employee prepping with no hair net. Employee put on hair net.
[08B-38-4] Food stored on floor. Observed several buckets of soy sauce on floor inside walk in cooler.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed male server handle soiled dishes and immediately picked up clean plate without washing hands.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in back prep area near back cook line with soiled interior.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink near drink preparation area. Operator restocked.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several working containers of salt, sugar, and other seasonings not labeled at the cook line.

Administrative complaint recommended
[07-06-5] Open food re-served to customers. Observed several bowls of hot sauce on customer tables with no protective covering and self serve with a spoon.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath white cutting board in back prep 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 personal cell phone on top of prep table. Operator removed.
[08B-38-4] Food stored on floor. Observed several buckets of soy sauce on floor inside walk in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back exit door with gap underneath.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in back prep area near back cook line with soiled interior.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several working containers of salt, sugar, and other seasonings not labeled at the cook line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between three compartment sink and wall.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed male server handle soiled dishes and immediately picked up clean plate without washing hands.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the main cook line soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed back cook line wall soiled. Observed wall behind hand wash station near dry storage soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service straws at the bar area not covered or protected.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink near drink preparation area. Operator restocked.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked duck (64F - Cold Holding)and cooked chicken (54F - Cold Holding) inside walk in cooler. As per operator, products were made last night. Operator discarded.
[14-11-5] Equipment in poor repair. Observed dish machine temperature gauge not working.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed male employee prepping with no hair net. Employee put on hair net.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked duck (64F - Cold Holding)and cooked chicken (54F - Cold Holding) inside walk in cooler. Observed raw beef (56F - Cold Holding) on shelf in dry storage area. As per operator, duck and chicken were made last night and beef was prepared half an hour ago. Operator discarded cooked duck and cooked chicken. Placed beef inside walk in cooler for rapid cooling.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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