CHINA CASA
3300 W 84 ST BAY #5, Hialeah FL 33018 · 305.698.3881
Last inspected Jul 30, 2026 · 11 visits since January 2024
JUL 24
MAR 25
NOV 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Manager printed written procedures at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees bathroom.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on top of preparation area.
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw chicken, raw pork, cooked pork, vegetables etc stored in thanks you bags in reach in freezer.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed shell eggs in use stored with broken shells eggs.
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. Observed fried rice (THPCF); fried chicken (THPCF); sprouts (THPCF), with no time marked.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (45F - Cold Holding); cooked pork (51F - Cold Holding); chicken (46F - Cold Holding) in open lids reach in cooler, for less than 4 hours as per operator. Operator placed under ice bag.
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. Observed fried rice (THPCF); fried chicken (THPCF); sprouts (THPCF), with no time marked.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email poster to operator.
Handwash sink not accessible for employee use at all times. Observed multiple food boxes located at the front of hand sink. Operator properly stored it.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Li, with more than 2 months of being hired.
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. Employee name Awing.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees bathroom.
Bowl or other container with no handle used to dispense food. Observed plastic bowl inside rice container, operator removed it.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation area. Operator removed it.
Stored food not covered. Observed multiple food items under 41°F uncovered in walk in cooler. Operator properly covered it.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp in standing water in three compartment sink, operator placed inside walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Operator properly stored it.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on top of preparation area.
Working containers of food removed from original container not identified by common name. Salt, sugar, msg containers with no label.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Container of medicine improperly stored. Observed on food storage shelves above the reach in cooler at cook line Pepto bismol stored near food.
Nonfood-grade bags used in direct contact with food. In the reach in cooler and also reach in freezer at cook line observed food-raw beef, cooked beef in direct contact with to go bags.
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 in the reach in freezer at storage area raw chicken over raw shrimp.
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. Observed fried rice, beans sprouts under time not time marked. As per manager for less than 30 minutes outside. Manager time marked food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spring rolls prepared for more than 24 hours not date marked.
Cardboard used to line nonfood-contact shelves in the reach in freezer at storage area.
Food not stored at least 6 inches off of the floor. Observed cooking oil stored on the floor.
No conspicuously located ambient air temperature thermometer in holding unit located at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer at cook line interior soiled.
Stored food not covered. Observed in the walk in cooler cooked pork in a container not covered.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water at the three compartment sink.
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
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 raw chicken stored over raw shrimp and noodles in the reach in freezer located at dry storage area.
Raw chicken stored in Nonfood-grade bags used in the reach in freezer located at dry storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line beans sprouts (88 F - Cold Holding), as per operator for less than 4 hours. Instructed operator to keep the sprouts in the reach in cooler to maintain proper cold holding temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line observed chicken wings (88 F - Hot Holding), as per operator for less than 4 hours. Instructed operator to reheat food and maintain it at proper hot holding temperature.
Handwash sink used for purposes other than handwashing. Observed food residue in the hand washing sink sing at cook line.
Cardboard used to line food-contact shelves. Observed cardboard used as liner on the bottom of the reach in freezer located at cook line.
Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.
In-use utensil stored in standing water at 74F less than 135 degrees Fahrenheit.
Reach-in freezer interior/shelves have accumulation of soil residues, freezer located at dry storage area.
Time/temperature control for safety food thawed in an improper manner. Observed pork ribs thawing in standing water in the three compartment sink.
Wet mop not stored in a manner to allow the mop to dry.
Mar 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towel used to line over cooked chicken,observed in a container at cook line.
Nonfood-grade bags used in direct contact with food. Observed cooked pork stored in direct contact with to go bag, in the under-counter cooler located at cook line.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting raw pork at cook line, continued to grab the broom to clean the floor, returned to cutting the raw pork without washing hands prior. Spoke to the manager and encouraged the proper hand washing techniques.
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. Observed under time control observed fried rice, chicken wings and beans sprouts with no time mark. Manager stated food was put under time control less than 30 minutes ago. Operator time marked the food items.
Handwash sink used for purposes other than handwashing. Observed heavy food debris in the hand wash sink located at cook line.
Cardboard used to line food-contact shelves. Observed cardboard used to line food over in the reach in freezer located at storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler ceiling vent soiled.
Employee with no hair restraint while engaging in food preparation. Observed employees preparing food with no hair restraint.
Wet wiping cloth used to wipe tableware or carry-out containers.
Mar 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towel used to line over cooked chicken,observed in a container at cook line.
Nonfood-grade bags used in direct contact with food. Observed cooked pork stored in direct contact with to go bag, in the under-counter cooler located at cook line.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting raw pork at cook line, continued to grab the broom to clean the floor, returned to cutting the raw pork without washing hands prior. Spoke to the manager and encouraged the proper hand washing techniques.
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. Observed under time control observed fried rice, chicken wings and beans sprouts with no time mark. Manager stated food was put under time control less than 30 minutes ago. Operator time marked the food items.
Handwash sink used for purposes other than handwashing. Observed heavy food debris in the hand wash sink located at cook line.
Manager or person in charge lacking proof of food manager certification. No proof of manager certification provided.
Cardboard used to line food-contact shelves. Observed cardboard used to line food over in the reach in freezer located at storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler ceiling vent soiled.
Employee with no hair restraint while engaging in food preparation. Observed employees preparing food with no hair restraint.
Wet wiping cloth used to wipe tableware or carry-out containers.
Aug 8, 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 ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cardboard used to line food-contact shelves. Observed cardboard lining bottom of reach in freezers at kitchen area. Observed cardboard lining prep tables located next to fryer station.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. In the walk in cooler observed cooked pasta in direct contact with the non-food graded bag-to go bag or thank you bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked pasta in the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at cook line across from the wok observed ham (46F - Cold Holding); raw shrimp (50 F - Cold Holding); cooked pork (51F - Cold Holding); cooked chicken (52F - Cold Holding), as per manager all the food was placed in this unit for less than 4 hours. Manager removed all food and transferred it to the cooler behind it to rapidly cool it down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line observed fried rice (127F - Hot Holding), as per manager food was kept out of temperature for about 1 hour, employee was instructed to reheat the rice.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Karen Li, 01/28/19.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answered the cold holding temperature specified by the food code. Coached manager about basic food code temperatures.
Cardboard used to line food-contact shelves. Observed cardboard used to line under food containers in the reach in cooler located next to the walk in cooler.
Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer next to the walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jun 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Current active manager Karen Li 01/28/2019
Cardboard used to line food-contact shelves. Observed cardboard lining bottom of reach in freezers at kitchen area. Observed cardboard lining prep tables located next to fryer station.
Ripped/worn tin foil used as shelf cover. Kitchen: bottom shelf of the prep table torn.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Back restroom, with working toilet: wrapped plastic plates stored on the shelves.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw shrimp stored in "regular" grocery bags stored in reach in freezer, across from mop sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container of pooled eggs stored over a container of cooked diced pork, located at prep cooler. Manager removed the container of raw eggs stored over cooked pork.
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. Manager printed written procedures at time of inspection.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at time of inspection.
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. Manager printed employee reporting agreement forms for all employees at time of inspection, in the process of having employees sign.
Spray bottle containing toxic substance not labeled. Observed a chemical spray bottle with a pink substance hanging from faucet located at mop sink, not labeled.
Cardboard used to line food-contact shelves. Observed cardboard lining bottom of reach in freezers at kitchen area. Observed cardboard lining prep tables located next to fryer station.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed porous ceiling tiles, not smooth, throughout kitchen area.
Food not stored at least 6 inches off of the floor. Observed plastic/box containers of liquid shortening stored on floor, located between storage rack and wall, towards back kitchen area.
No handwashing sign provided at a hand sink used by food employees located at kitchen restroom, used by food employees. Manager placed handwash sign at restroom.
Walk-in cooler with rust that has pitted the surface located at kitchen area.
Working containers of food removed from original container not identified by common name. Observed food storage containers of corn starch, potato starch and sugar not labeled, stored towards back kitchen area. Observed containers of sugar, msg and salt not labeled stored at wok cookline area.
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.