Doral33165
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Raw animal food stored over or with unwashed produce. Observed raw pork stored above green peppers inside reach in cooler located across the cook line. Operator removed immediately.
High priorityEL PALACIO DE LOS JUGOS →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (50F - Cold Holding); sliced ham (46F - Cold Holding)at the front counter reach in cooler. As per operator, items have been there for about an hour. Operator placed items in walk in freezer to rapid cool.
High priorityEL PALACIO DE LOS JUGOS →Aug 19, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed salmon (118F - Hot Holding) at the front counter steam table. As per operator, item has been there for about 3 hours. Operator began to reheat product to correct parameters.
High priorityEL PALACIO DE LOS JUGOS →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (54F - Cold Holding)and pico de gallo (50F - Cold Holding) at the prep reach in cooler located across the cook line. As per operator, items have been there for about an hour. Operator placed products in ice baths for rapid cooling.
High priorityPINCHO →Aug 14, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at hose bibb near cook line.
High priorityCHIFA DU KANG CHINESE RESTAURANT →Aug 12, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (84F - Cooling) inside walk in cooler. As per operator, product has been cooling since 12PM. Operator discarded.
High priorityCHIFA DU KANG CHINESE RESTAURANT →Aug 11, 2026
Raw animal food stored over or with unwashed produce. Observed raw shelled eggs store next to unwashed onions inside all in cooler.
High priorityCHIFA DU KANG CHINESE RESTAURANT →Aug 11, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked chicken inside walk in cooler.
High priorityCHIFA DU KANG CHINESE RESTAURANT →Aug 11, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (83F - Cold Holding); breaded chicken (85F - Cold Holding) cooked chicken (83F - Cold Holding); breaded chicken (85F - Cold Holding) inside walk in cooler and reach in cooler. As per operator, items have been there for about two hours.
High priorityCHIFA DU KANG CHINESE RESTAURANT →Aug 11, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic in oil (94F - Hot Holding) at the cook line.
High priorityCHIFA DU KANG CHINESE RESTAURANT →Aug 11, 2026
Toxic substance/chemical improperly stored. Observed can of WD-40 stored next to clean pots and utensils in dry rack area. Operator removed.
High priorityCHIFA DU KANG CHINESE RESTAURANT →Aug 11, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at hose bibb near cook line.
High priorityCHIFA DU KANG CHINESE RESTAURANT →Aug 11, 2026