CHINA LEE RESTAURANT
559 SW 8TH STREET, Miami FL 33130
Last inspected Mar 31, 2026 · 9 visits since January 2024
MAR 24
JUL 24
JAN 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 22 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021056807 | Dec 9, 2021 | Feb 24, 2022 | $400 |
Inspection history
9 visits, newest first
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Front counter.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Bowl or other container with no handle used to dispense food. Container with no handle stored inside a bag of rice at the front counter.
Cutting board has cut marks and is no longer cleanable.
Show the remaining 1 finding ▾
Wall soiled with accumulated grease, food debris, and/or dust. By the cookline.
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 5 high priority.
5 High priority3 Intermediate19 Basic
Show 27 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep area in the kitchen: employee cut cutting scallions without gloves to store to for later use for the next few days. Operator cooked during the inspection with fried rice. Inspector discussed with the operator and employee the proper method. Employee washed hands properly, put on gloves and continued to prep.
Raw animal food stored over or with unwashed produce. Reach in cooler by the back door: raw chicken stored above broccoli Discussed with the operator the proper procedures. Also provided the handout for the proper storage of food.
Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Floor behind the front counter: raw shell eggs (77F - ambient temperature ). As per operator cooked delivered 1 hour before the inspection. Observed the operator place the raw shell eggs inside the stand up reach in coolers
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table in front of the cookline: bean sprouts (58F - Cold Holding). As per operator, placed on the prep table 1 hour before the inspection. Operator placed in the reach in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Front counter.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Prep area in the kitchen: employee cut cutting scallions without gloves to store to for later use for the next few days. Operator cooked during the inspection with fried rice. Inspector discussed with the operator and employee the proper method. Employee washed hands properly, put on gloves and continued to prep.
No soap provided at handwash sink. By the back door
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Bowl or other container with no handle used to dispense food. Container with no handle stored inside a bag of rice at the front counter.
Buildup of food debris/soil residue on equipment door handles. All reach in coolers and reach in freezer handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Underneath equipment.
Food stored on floor. Front counter: cases of raw shell eggs stored on the floor.
Hole in or other damage to wall. Observed corner wall next to back exit door in disrepair.
Ice scoop in contact with ice. Front counter, observed the ice scoop buried in the ice machine.
In-use knife/knives stored in cracks between pieces of equipment. Prep area: knives stored between the cracks and flip top reach in coolers.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. All hand washing sinks at the front counter and kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers and freezers soiled at the bottom.
Storage area not maintained clean and organized.
Stored food not covered. Reach in cooler by the back door: cooked honey chicken inside a container uncovered. As per operator cooked last night.
Wall soiled with accumulated grease, food debris, and/or dust. By the cookline.
Working containers of food removed from original container not identified by common name. Observed containers of salt, sugar, and msg not labeled with common name at cook line
Nov 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw pork stored over bean sprouts and red peppers at reach-in cooler near back exit door.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed CF! not knowing proper quaternary concentration.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed a water filter behind ware wash machine without servicing date.
Bowl or other container with no handle used to dispense food. Observed container with no handle in flour and rice at front counter and near exit door.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled above seating area and register.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at prep area and above reach in cooler across cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at exterior door across from front counter.
Hole in or other damage to wall. Observed corner wall next to back exit door in disrepair.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle of cook line.
No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at handwash sink to the left of back door in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The following was observed: Grease build up on walls behind cook line. Soiled gaskets in reach in cooler behind prep area and across from cook line and both cutting boards at kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed dust on wall behind ice machine across front counter.
Working containers of food removed from original container not identified by common name. Observed containers of salt, sugar, and msg not labeled with common name at cook line.
Oct 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 6 high priority.
6 High priority6 Intermediate20 Basic
Show 32 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine with quaternary sanitizer at 100PPM.
Food placed in soiled container/equipment. Observed in reach in cooler across from cook line a soiled container hold cooked pork.
Non-food grade paper/paper towel used as liner for food container. Observed containers of cooked rice at prep area covered by newspaper. Coached manager on correct procedure.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw pork stored over bean sprouts and red peppers at reach-in cooler near back exit door.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (64F - Cold Holding) and cooked rice (74F - Cold Holding) at prep area at ambient temperature. As per operator, two hours. Products were moved to cold holding for rapid cooling.
Toxic substance/chemical improperly stored. Observed can of WD40 chemicals under hand washing sink at kitchen area.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed CF! not knowing proper quaternary concentration.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled exterior of containers across from reach in cooler in kitchen.
Handwash sink used for purposes other than handwashing. Observed styrofoam plates stored in hand wash sink at front counter. Operator removed plates.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
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. Observed Lee Yiu Sun working for more than 60 days with no proof of training.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed a water filter behind ware wash machine without servicing date.
Bowl or other container with no handle used to dispense food. Observed container with no handle in flour and rice at front counter and near exit door.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled above seating area and register.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored not inverted at shelf at cook line.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at prep area and above reach in cooler across cook line.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine with a 0 ppm quaternary concentration.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at exterior door across from front counter.
Floor soiled/has accumulation of debris. Observed floor behind upright oven at kitchen area and behind white reach-in freezer at dining area soiled with accumulated debris.
Food stored on floor. Observed plastic container of oil under hand washing sink and sweet and sour sauces under condiment table at cook line all at kitchen area. Observed rice and onions stored on floor at front counter. Coached operator on correct procedure.
Hole in or other damage to wall. Observed corner wall next to back exit door in disrepair.
In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored in crevice of ware washing machine. Knife was removed.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle of cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed reach in cooler across from cook line without ambient thermometer.
No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at handwash sink to the left of back door in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The following was observed: Grease build up on walls behind cook line. Soiled gaskets in reach in cooler behind prep area and across from cook line and both cutting boards at kitchen area.
Single-service articles improperly stored. Observed single service carry out containers stored on floor next to back exit door near mop sink.
Stored food not covered. Observed raw chicken, cooked ribs, and raw pork in reach in cooler behind prep area and across from cook line without cover.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in 2 compartment sink, next to dish washer, thawing at room temperature without running water. Operator put chicken to thaw in reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed dust on wall behind ice machine across front counter.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe under ware washing machine.
Working containers of food removed from original container not identified by common name. Observed containers of salt, sugar, and msg not labeled with common name at cook line.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Observed produce inside thank you bag inside reach in cooler by back door.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of reach in cooler:; beans sprouts (56F - Cold Holding) at ambient temperature. As per operator for less than 30 minutes prior, operator placed inside reach in cooler for rapid cooling.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No soap provided at handwash sink. Operator replaced.
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 employees Gabrielba Reliz, Lee Yiu Sun, Wu Znehong certificates expired on 2024.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling with water damage at front counter by coffee machine.
Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler by cook line.
Food stored on floor. Observed oil container on floor at cook line.
In-use tongs stored on equipment door handle between uses. Observed tong stored on oven doors at cook line.
In-use wet wiping cloth/towel used under cutting board. Observed on top of reach in cooler by cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler at cook line.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw beef stored inside thank you bag at reach in freezer by kitchen entrance.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of reach in cooler:; beans sprouts (56F - Cold Holding) at ambient temperature. As per operator for less than 30 minutes prior, operator placed inside reach in cooler for rapid cooling.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink by kitchen entrance.
No soap provided at handwash sink. Operator replaced soap container.
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 Gabrielba Reliz certificate expired on 04-20-24.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled by front counter.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in cooler and wall, operator removed.
In-use tongs stored on equipment door handle between uses. Observed tong stored on oven doors at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled inside reach in cooler by cook line.
May 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Raw beef stored in plastic grocery bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts on counter 72F, per operator approximately 1 hour. Returned to refrigeration at time of inspection.
No soap provided at handwash sink. At kitchen hand wash sink. Soap restocked at time of inspection.
Buildup of food debris/soil residue on equipment door handles. Upright 2 door freezer handles soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen soiled. Crash cart soiled. Grease/ food debris on stove. Shelf above make table soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in.
Mar 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Operator set up three compartment sink behind counter at time of inspection.
Nonfood-grade containers used for food storage - direct contact with food. Raw beef stored in plastic grocery bag.
Raw animal food stored over or with unwashed produce. Raw chicken over plantains and green bell peppers. Chicken removed for cooking.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts on counter 72F, per operator approximately 1 hour. Returned to refrigeration at time of inspection.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink.
Handwash sink not accessible for employee use at all times. Items stored on top of Hand wash sink behind bar. Items moved at time of inspection.
No soap provided at handwash sink. At kitchen hand wash sink. Soap restocked at time of inspection.
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Upright 2 door freezer handles soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen soiled. Crash cart soiled. Grease/ food debris on stove. Shelf above make table soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in.
Jan 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator replaced sanitizer container and ran multiple cycles.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade cardboard used to line cooked chicken. Also observed non food grade bags used to store food in reach in freezer.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed cut diced ham (45F - Cold Holding) at prep cooler across from cook line.
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. Printed and provided to operator. Operator posted.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Observed interior of ice machine soiled. Observed reach in cooler soiled at cook line. Observed interior of sink in kitchen soiled.
Handwash sink not accessible for employee use at all times. Observed front service area hand sink blocked by boxes and water cases.
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. Printed Spanish and Chinese handout of employee reporting health agreement. Provided to operator. Staff started to sign.
No soap provided at handwash sink.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles.
Equipment in poor repair. Observed reach in cooler gasket in disrepair at reach in cooler across from cook line.
Food stored on floor. Observed bag of rice stored on floor in front prep area.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen hand sink soiled.
Standing water in bottom of reach-in-cooler.
Time/temperature control for safety food thawed in an improper manner. Observed pork thawing at room temperature in kitchen.
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.