CANTON LEE
13862 SW 56 ST, Miami FL 33175 · 305.383.8978
Last inspected May 22, 2026 · 8 visits since August 2023
FEB 24
NOV 24
MAR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Metal stem-type thermometer soiled.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards at kitchen area with deep marks and not easily cleaned.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed plastic container at kitchen area, storing cornstarch with a soiled lid. Observed gaskets at cook line soiled with food debris. Observed carbon buildup at stove at cook line.
Show the remaining 2 findings ▾
Unclean building components, attachments or fixtures.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 5 high priority.
5 High priority3 Intermediate17 Basic
Show 25 findings ▾
Food preparation sink and tables has soil/old food residue.
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
Metal stem-type thermometer soiled.
Nonfood-grade containers used for food storage - direct contact with food. Observed at walk in cooler cut cabbage stored in cardboard box.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (45F - Cold Holding) at prep table at kitchen area. Observed cooked noodles (56F - Cold Holding) at reach in cooler at cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at kitchen area oven mitts soiled with food debris. Observed cooking trays on rack at prep area soiled with debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp, cut lettuce, cooked chicken and cooked pork missing production date.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter at ice machine missing date.
Accumulation of debris in three-compartment sink.
Buildup of food debris/soil residue on equipment door handles. Observed handle at walk in cooler soiled.
Cardboard used to line food-contact shelves. Is there shelves in reach in freezer line with cardboard at kitchen area? Observed at throughout kitchen at multiple areas cardboard used to line table tops and shelves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over cook line soiled vent with dust debris. Observed walls in walk in cooler soiled with food debris.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards at kitchen area with deep marks and not easily cleaned.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees scooters stored at dining area.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed at dining area a mattress not separated and or protected from the rest of the restaurant..
No Heimlich maneuver/choking sign posted. Observed no choking poster at restaurant. Emailed operator choking poster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed plastic container at kitchen area, storing cornstarch with a soiled lid. Observed gaskets at cook line soiled with food debris. Observed carbon buildup at stove at cook line.
Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled south food debris. Observed shelves at reach in cooler soiled with mild like substance.
Stored food not covered. Observed foot strength and walk-in cooler not covered.
Unclean building components, attachments or fixtures.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Observed flour stored in a plastic container at kitchen area not properly labeled.
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Food placed in soiled container/equipment. Observed the container of chicken soiled located in the walk in cooler. Observe the rice cooker heavily soiled, located in the cook line.
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 chicken stored above the pork in the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the pasta (59F - Cold Holding) and the dumplings (47F - ColdHolding ) inside the reach in cooler across the stove. As per operator, less than two hours.
Toxic substance/chemical improperly stored. Observed cleaning chemicals stored on the floor under 3 compartment sink.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Operator did not have the knowledge of how to calibrate a thermometer. Operator was explained how to calibrate properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice machine and the ice scoop soiled with mold like substance, located near the kitchen entrance. Observed the rice cookers soiled located near the cook line. Also observed dirty preparation table and soiled dish-ware/utensils being stored next to hand wash sink.
Observed a broken probe thermometer provided to measure temperature of food products.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottles stored on a shelf above prep table. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal water bottles stored on a shelf above prep table.
Equipment in poor repair. Observed door gasket in disrepair located in reach in cooler across of cook line. Also observed the door gasket in disrepair for the walk in cooler and the walk in freezer.
Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensil standing water at 84 F. Operator changed water. Water reached 165 F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler soiled located before the kitchen entrance. Observed soiled door gasket of reach in cooler in prep area. Observed soiled hood above stove. Observed the bottom of reach in freezer soiled with food debris.
Stored food not covered. Observed wontons not protected in the reach in freezer.
Unnecessary items/unused equipment on the premises. Observed old unused equipment in the dining area, and also in the area before the kitchen entrance.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 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 operator with clean up procedures
Cardboard box used as garbage container.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean pans stored in dirty shelf.
Food stored on floor. Observed containers of soy sauce stored in the kitchen area floor
Hole in or other damage to wall. Observed hole on wall by coolers area.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in cracks on top of the three compartment sink. Operator removed knives.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on top of prep table soiled.
Storage area not maintained clean and organized. Observed storage area with empty boxes.
Stored food not covered. Observed wonton, vegetables rolls, wonton stored in reach in freezer not covered.
Unnecessary items/unused equipment on the premises. Observed old unused equipment's, in kitchen area, back area.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken over vegetables stored inside walk in cooler. During the inspection employee removed items and placed them correctly.
Food stored on floor. Observed 2 plastic buckets with soy sauce stored on the floor. During the inspection employee removed them and placed correctly.
Reach-in cooler interior have accumulation of soil residues, located at cooking line.
Walk-in freezer shelves with rust that has pitted the surface.
Mar 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salt container in the cook line soiled with grease, food debris, Reach-in cooler gasket soiled, cooler located in front of the fryers. Exterior of the microwave soiled. Underneath Preparation table located in the cook line.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw bacon stored over cooked meats at reach in freezer. Observed raw pork stored over noodles at walk in freezer. Operator was informed that needed to rearrange products.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over raw chicken. Observed raw chicken stored over vegetables. Operator was informed that needed to rearrange products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked chicken with no date marking. As per operator from prior day.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed 2 soy sauce containers on the floor under preparation table.
In-use knife/knives stored in cracks between pieces of equipment. Observed 8 knives stored between of equipment. Operator removed to container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77F. Operator discarded water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with old food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed outside walk in cooler.
Aug 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice observed bean sprouts (50 F - Cold Holding), as per employee for less than 1 hour, employee added more ice to maintain food in proper temperature.
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.
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 form to manager.
Non-pitting surface rust on food-contact equipment. Under the preparation tables. In the kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Reach-in cooler cooler door handles, cooler in front of the fryers.
Floor soiled/has accumulation of debris. Walk in freezer floor soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salt container in the cook line soiled with grease, food debris, Reach-in cooler gasket soiled, cooler located in front of the fryers. Exterior of the microwave soiled. Underneath Preparation table located in the cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler located in front of the fryer interior with old food accumulation. Reach in cooler next to the roaster interior soiled.
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.