CHINA GARDEN CHINESE RESTAURANT
27100 S DIXIE HWY, Homestead FL 33032 · 305.247.7688
Last inspected Aug 18, 2026 · 12 visits since October 2023
JAN 25
JUL 25
JAN 26
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 12 rodent droppings at kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2026002942 | Jan 8, 2025 | Apr 8, 2026 | $400 |
| 1--2017022126 | May 3, 2017 | Jun 22, 2017 | $400 |
| 1--2017019459 | Apr 18, 2017 | May 24, 2017 | $400 |
Inspection history
12 visits, newest first
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings stored over cabbage inside walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler next to walk in cooler bean sprouts (48F - Cold Holding); pork wontons (58F - Cold Holding). As per operator they were using it and put it back approximately 1 hr ago.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certification expired for Lifang Lin on 7/12/2026.
Bowl or other container with no handle used to dispense food. Observed inside cooked pork inside walk in cooler. Observed inside flour container at storage area. Operator removed.
Show the remaining 6 findings ▾
Floor tiles missing and/or in disrepair. Observed under fryers cook line.
Ice scoop handle in contact with ice. Observed inside ice machine. Operator placed handle upwards.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on standing water 88F next to rice cooker. Operator discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water inside reach in cooler across cook line. Operator removed.
Utility lines are unnecessarily exposed. Observed over kitchen area.
Mar 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee start food preparation without washing their hands. Coached employee on proper procedures.
Metal stem-type thermometer soiled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (53F - Cold Holding); stuffed won tons (56F - Cold Holding) next to steam table, as per operator less than 1 hour, operator placed containers on ice bath to keep minimum cold holding temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cooked rice stored on soiled containers at walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs, cooked chicken,cooked pork and cooked rice not date marked inside standing unit at cook line and at walk in cooler, as per operator food was cooked over 24 hours.
Bowl or other container with no handle used to dispense food. Observed on sugar container at kitchen area, employee removed during inspection.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table al cook line, employee removed during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food on standing unit at cook line, employee removed during inspection.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on rice container at kitchen area, employee removed during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 91° F next to steam table. Employee removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at cook line, also observed on standing freezer by mop sink.
Soiled dry wiping cloth in use. Observed next to steam table at kitchen area.
Stored food not covered. Observed cooked rice and cooked chicken containers not covered on shelves at walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Jan 9, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cooked ribs and cooked crispy chicken stored in soiled containers in standing unit next to fryer at cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken,cooked ribs,cooked chicken wings not date marked, as per operator over 24 hours at walk in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Observed on both back doors.
Floor tiles missing and/or in disrepair. Observed some missing tiles at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across wok station.
Standing water in bottom of reach-in-cooler. Observed on unit at wok station at cook line.
Stored food not covered. Observed several food containers not covered on shelves at walk in cooler.
Jan 8, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate11 Basic
Show 18 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employees on proper procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cut ham container on shelves at walk in cooler. Operator stored properly during inspection.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 12 rodent droppings at kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (49F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours. Operator moved to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (112F - Hot Holding) at cook line, as per operator less than 2 hours, operator moved rice container to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cooked ribs and cooked crispy chicken stored in soiled containers in standing unit next to fryer at cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken,cooked ribs,cooked chicken wings not date marked, as per operator over 24 hours at walk in cooler.
Bowl or other container with no handle used to dispense food. Observed inside sweet sauce container at kitchen area, operator removed during inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Observed on both back doors.
Floor tiles missing and/or in disrepair. Observed some missing tiles at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 94° next to steam table at cook line, operator removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across wok station.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle in standing unit next to fryer at cook line. Operator removed during inspection.
Soiled dry wiping cloth in use. Observed at cook line, operator removed during inspection.
Standing water in bottom of reach-in-cooler. Observed on unit at wok station at cook line.
Stored food not covered. Observed several food containers not covered on shelves at walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several wiping cloths at cook line.
Jul 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Food placed in soiled container/equipment. Observed cooked crispy chicken stored on dirty plastic containers.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, also observed food stored on dirty containers on shelves at walk in cooler entrance.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed dumpster and grease receptacle.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on standing unit next to walk in cooler entrance door.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Jul 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Food placed in soiled container/equipment. Observed cooked crispy chicken stored on dirty plastic containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (47F - Cold Holding); cooked pork (47F - Cold Holding); cooked chicken (48F - Cold Holding); cooked noodles (48F - Cold Holding)on reach in cooler at cook line, as per operator less than 3 hours. Operator add ice to food containers to rapid cooling cooked shrimp (44F - Cold Holding); cooked pork (46F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, also observed food stored on dirty containers on shelves at walk in cooler entrance.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked crispy chicken,cooked pork, cooked rice and cooked shrimp not dated on walk in cooler,adore operator over 24 hours.
Bowl or other container with no handle used to dispense food. Observed on cut ham container on shelves at walk in cooler. Operator removed during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottle on preparation table at kitchen area. Operator removed during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food on standing reach in cooler next to fryer at kitchen area. Operator removed during inspection.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed dumpster and grease receptacle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside standing unit next to fryer at kitchen area, operator removed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on standing unit next to walk in cooler entrance door.
Stored food not covered. Observed raw pork container not covered on standing unit by walk in cooler door entrance.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (51F - Cold Holding) on reach in cooler at cook line, as per operator less than 1 hour, operator moved cooked eggs to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (123F - Hot Holding) at cook line, as per employee less than 2 hours. Employee reheat rice during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers at walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs and cooked crispy chicken not date marked, as per operator over 24 hours on reach in cooler next to fryers at kitchen area. Employee dated food during inspection.
Floor soiled/has accumulation of debris. Observed on walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 90° F, at cook line, employee removed utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
Reach-in cooler shelves with rust that has pitted the surface.
Stored food not covered. Observed several food containers not covered at walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) inside 3 compartment sink, employee turned on water.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table.
Working containers of food removed from original container not identified by common name. Observed flour, potato starch and msg containers not identified with common name at dry storage area. Employee labeled containers during inspection.
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per manager less than 1 hour.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed on both back doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per manager less than 1 hour.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (47F - Cold Holding); noodles (48F - Cold Holding)at cook line, as per employee less than 2 hours. Employee add ice during inspection. Also observed garlic oil at cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.
Bowl or other container with no handle used to dispense food. Observed on sugar, flour and rice containers.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cookline.
Employee eating in a food preparation or other restricted area. Observed employee eating at cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed on both back doors.
Floor soiled/has accumulation of debris. Observed at cook line.
In-use wet wiping cloth/towel used under cutting board.
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 soiled gaskets in all units at cook line.
Stored food not covered. Observed cut onions container not covered inside walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Working containers of food removed from original container not identified by common name. Observed flour container not identified by dishwasher area.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cubed tofu, inside walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. The employee was observed changing tasks without changing gloves. Instructed in correct procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (48F - Cold Holding); cooked chicken (47F - Cold Holding) in reach in cooler at cook line, as per employee less than 1 hour. Employee add ice on food containers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked crispy chicken not date marked,inside walk in cooler. As per employee from previous day.
Ice scoop handle in contact with ice.
In-use wet wiping cloth/towel used under cutting board. Observed at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
Stored food not covered. Observed crispy chicken containers not covered inside walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Oct 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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 during inspection.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door in kitchen area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed under wok station at kitchen area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line in kitchen area.
Oct 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Employee washed hands with cold water. Observed employee washing hands at kitchen area with cold water. No hot water available at the kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed ham (49F - Cold Holding); cooked chicken (49F - Cold Holding); cooked shrimp (54F - Cold Holding); cooked pork (48F - Cold Holding) in reach in cooler at cook line. As per employee less than 4 hours, employee add ice to cool down temperatures. cubed ham (43F - Cold Holding); cooked chicken (43F - Cold Holding); cooked shrimp (42F - Cold Holding); cooked pork (43F - Cold Holding)
No hot running water at three-compartment sink. Check running water at 80°F.
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 during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for: Hai Fu Wu and Huixian.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the kitchen area hot running water at 80° F. As per operator they need to replaced water heater at the kitchen area.
Bowl or other container with no handle used to dispense food. Observed in cooked pork container inside walk in cooler, employee removed during inspection.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door in kitchen area.
Food stored on floor. Observed sauce container stored on floor next to cook line in kitchen area, employee rearranged properly during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at standing at 86° F in preparation table in kitchen area, employee discarded during inspection.
In-use wet wiping cloth/towel used under cutting board. Observed in preparation table at kitchen area, employee removed during inspection.
No hot running water at mop sink. Observed no hot water coming out at mop sink in kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed under wok station at kitchen area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line in kitchen 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.