ASIAN GARDEN CHINESE FOOD AND SUSHI BAR
2451 W 68 ST, Hialeah FL 33016 · 305.331.6515
Last inspected Apr 23, 2026 · 8 visits since October 2023
MAY 24
OCT 24
FEB 25
DEC 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on three compartment sink, 2 live roaches on kitchen floor underneath of preparation counter. 2 live roaches on dry cleaned dishes shelves, located in the kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Apr 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked honey chicken in reach in cooler, operator properly stored it..
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on three compartment sink, 2 live roaches on kitchen floor underneath of preparation counter. 2 live roaches on dry cleaned dishes shelves, located in the kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice no date marked.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice no date marked.
Toxic substance/chemical improperly stored. Observed sanitation bucket in preparation table. Operator properly stored it.
Food-contact surface soiled with food debris, mold-like substance or slime.
Handwash sink not accessible for employee use at all times. Observed fan blocking the hand sink located in the kitchen. Operator removed it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dead roaches on premises. Observed 4 dead roaches inside oils container. 2 dead roaches on kitchen floor.
In-use knife/knives stored in cracks between pieces of equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of kitchen equipment soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Operator properly stored in chlorine 100 ppm.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked rice in the reach in cooler located at cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean containers stored by the hand wash sink at cook line exposed to splash.
Food stored in a location that is exposed to splash/dust. Observed rice cooker with cooked rice stored by the hand wash sink at cook line exposed to splash.
In-use knife/knives stored in cracks between pieces of equipment. Observed knifes stored between the preparation table and wall at cook line.
No handwashing sign provided at a hand sink used by food employees at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sink at cook line soiled. Observed exterior of reach in cooler, chest freezer, rice cooker soiled. Observed exterior of microwave soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler across from the wok soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall along the cook line soiled.
Wet wiping cloth used to wipe tableware or carry-out containers.
Dec 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a clean rice cooker, clean plastic food storage containers stored underneath the hand wash sink located in the kitchen exposed to splash.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed upright glass door cooler located at kitchen entrance has the door soiled. Observed exterior of microwave located in the kitchen soiled.
Wet wiping cloth used to wipe tableware or carry-out containers. Observed on prep area at front counter.
Feb 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the prep cooler across from the fryers at kitchen raw shrimp (50 F - Cold Holding); cooked chicken (55F - Cold Holding); spring rolls (49F - Cold Holding); cooked shrimp (48F - Cold Holding), manager stated that she had transfer all the food to the prep cooler 3 hours ago. Instructed manager to removed the food from cooler and transfer it to another cooler to rapidly cool. Operator stated removing the food immediately.
Equipment drain line draining into handwash sink. Observed a large floor blocking the access to the hand wash sink located in the kitchen.
Handwash sink used for purposes other than handwashing. Observed employee washing a whisk at hand washing located at front counter.
Cardboard used to line food-contact shelves. Observed fried tempura chicken stored in a cardboard box. Instructed employee to remove the chicken and transfer it to a food graded container.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a clean rice cooker, clean plastic food storage containers stored underneath the hand wash sink located in the kitchen exposed to splash.
Current Hotel and Restaurant license not displayed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave located in the kitchen soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed upright glass door cooler located at kitchen entrance has the door soiled. Observed exterior of microwave located in the kitchen soiled.
Wet wiping cloth used to wipe tableware or carry-out containers. Observed on prep area at front counter.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed employee using paper towel in containers with sliced green onions to absorb moisture.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the prep cooler located at cook line cooked beef (55F - Cold Holding), stored in a double insert, as per employee less than 2 hours. Employee removed it and placed it inside the cooler to rapidly cool.
Handwash sink used for purposes other than handwashing. Observed a container stored in the hws located at cook line. Employee removed it.
No hot running water at three-compartment sink. Observed hand wash sink at cook line at back kitchen water turned off. Operator opened water hot valve under the sink. Observed hot running water at 117F.
Buildup of food debris/soil residue on equipment door handles. Observed all reach coolers door soiled, all reach in coolers at kitchen area.
Cardboard used to line food-contact shelves. Observed a cardboard box used as a food container instead the reach in cooler located across from the wok.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Observed clean trays wet nesting stored on drain board above the three compartment sink.
In-use knife/knives stored in cracks between pieces of equipment. Observed clean knives stored between the wall and the prep table at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
No handwashing sign provided at a hand sink used by food employees. At front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of hws at kitchen soiled. Observed exterior of microwave soiled. Observed reach in cooler gasket soiled, reach in cooler across from the wok.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water hws at cook line slow draining.
Wet wiping cloth used to wipe tableware or carry-out containers. At front line on the counter.
May 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee began to work with food without washing hands. Instructed employee on proper handwashing procedure.
No paper towels or mechanical hand drying device provided at handwash sink. Observed non paper towel at kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken with no date marked for more than 24 hours at reach in cooler at kitchen.
Buildup of food debris/soil residue on equipment door handles. Observed throughout the equipment doors at establishment.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair by the back of the establishment.
Cutting board has cut marks and is no longer cleanable. Observed at preparation area at kitchen.
Ice scoop handle in contact with ice. Observed Ice scoop handle in contact with ice at ice machine at the entrance of the kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives behind preparation table across from cook line.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at kitchen area soiled. Observed small oven at front counter of the establishment soiled.
No conspicuously located ambient air temperature thermometer in holding unit. Observed No ambient thermometer at reach in cooler by cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers at kitchen soiled. Observed reach in freezers throughout the establishment soiled. Observed gasket at reaching coolers soiled throughout the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled throughout the kitchen. Observed wall soiled throughout the front counter of the establishment.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.
Oct 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
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. Provided form to operator. Operator printed and posted.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler interior soiled.
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator. Operator printed and staff signed.
Buildup of food debris/soil residue on equipment door handles.
In-use knife/knives stored in cracks between pieces of equipment.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled. Observed exterior of reach in cooler doors soiled in kitchen. Observed reach in cooler gasket soiled.
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.