CHINA PAN
23250 SW 112 AVE, Homestead FL 33032 · 305-257-1988
Last inspected Aug 17, 2026 · 10 visits since August 2023
JUL 24
JAN 25
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between C 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. Provided form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025079029 | Aug 5, 2025 | Dec 10, 2025 | $200 |
| 1--2018053130 | Sep 20, 2018 | Nov 2, 2018 | $200 |
Inspection history
10 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Observed 1 tomato sauce and 1 hoisin sauce can de ted at storage area. Operator segregated.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked pork inside walk in cooler. Operator properly rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach side reach in cooler across cook line shrimp (48F - Cold Holding); chicken (46F - Cold Holding). As per operator for approximately 2 hrs.
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 employee training for Andres expired on 2025.
Show the remaining 6 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket on top of tomato sauce cans at storage area.
Food stored on floor. Observed soy sauce on storage next to mop sink. Observed inside chicken on floor in walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside chest freezer at storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 93F at kitchen area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 2 bottled water inside reach in cooler next to fryers. Observed employee drink inside reach in cooler across cook line. Operator removed.
Unclean building components, attachments or fixtures. Observed hood soiled.
Dec 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Food placed in soiled container/equipment. Observed breaded raw chicken stored in cardboard box across cook line. Operator removed chicken and stored in plastic container.
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over bok choy in walk in cooler. Also observed raw beef stored over raw onions. Operator stored properly during time of inspection.
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 over raw prawns stored in walk in freezer.
Time/temperature control for safety food Observed on cook line raw bean sprouts (66F - Cold Holding), as per operator less than 4 hours. Employee stored in cooler.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed to the left of hand wash sink at front counter a Sanitizer Bucket (Chlorine 200ppm). Operator corrected concentration to Sanitizer Bucket (Chlorine 100ppm)
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed garlic oil mixture for use of time as a public health control without written procedure. Operator added during time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken in reach in cooler across from front counter without date marking, as per operator prepared over 24 hours.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door of kitchen area.
Food stored in a location that is exposed to splash/dust. Observed raw chicken, un-covered, in plastic container stored next to hand wash sink. Operator moved raw chicken away from hand wash sink.
Food stored on floor. Observed food containers stored on floor of walk-in cooler and freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink inside reach in cooler across from front counter. Employee discarded drink.
Screen in door torn/in poor repair. Observed at back door of kitchen area.
Aug 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (46F - Cold Holding); crispy chicken (46F - Cold Holding) on shelves at walk in cooler, as per operator over 4 hours. Operator discarded during inspection. Also observed cooked pork (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked shrimp (48F - Cold Holding); bean sprouts (48F - Cold Holding); cooked noodles (48F - Cold Holding) on reach in cooler at cook line, operator add ice bags during inspection to rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white bin containers.
Non-pitting surface rust on food-contact equipment. Observed rust bottom part on preparation table at kitchen area.
Floor not cleaned when the least amount of food is exposed. Observed under preparation table at kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk in cooler door entrance.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at walk in freezer.
Aug 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 7 high priority.
7 High priority3 Intermediate8 Basic
Show 18 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine +200ppm) Operator discarded solution.
Nonfood-grade bags used in direct contact with food. Observed raw lobster stored on non food grade bags inside white chest reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stroked above cooked shrimp on shelves at walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (46F - Cold Holding); crispy chicken (46F - Cold Holding) on shelves at walk in cooler, as per operator over 4 hours. Operator discarded during inspection. Observed Cooked rice (118F - Hot Holding) at cook line, as per operator over 4 hours. Employee discarded cooked rice during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (46F - Cold Holding); crispy chicken (46F - Cold Holding) on shelves at walk in cooler, as per operator over 4 hours. Operator discarded during inspection. Also observed cooked pork (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked shrimp (48F - Cold Holding); bean sprouts (48F - Cold Holding); cooked noodles (48F - Cold Holding) on reach in cooler at cook line, operator add ice bags during inspection to rapid cooling.
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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked rice (118F - Hot Holding) at cook line, as per operator over 4 hours. Employee discarded cooked rice during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white bin containers.
Non-pitting surface rust on food-contact equipment. Observed rust bottom part on preparation table 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 crispy chicken and cooked pork not date marked, as per operator over 24 hours.
Bowl or other container with no handle used to dispense food. Observed on raw steak container on reach in cooler at 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 stored inside white chest freezer by preparation area. Operator removed during inspection.
Floor not cleaned when the least amount of food is exposed. Observed under preparation table at kitchen area.
Food stored on floor. Observed soy sauce plastic container stored on floor by walk in cooler door entrance. Also observed a food case stored on walk in freezer floor. Employee stored properly during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk in cooler door entrance.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at walk in freezer.
Time/temperature control for safety food thawed in an improper manner. Observed won tons wraps (frozen) on preparation table at kitchen area. Employee moved won ton wraps to walk in cooler.
Jan 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
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.
Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on ceiling tile by back door.
Floor not cleaned when the least amount of food is exposed. Observed at walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler next to fryer.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); Sanitizer Bucket (Chlorine 100ppm)
Jan 13, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority0 Intermediate13 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above homemade sauce on shelves at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); raw steak (48F - Cold Holding); cooked ribs (48F - Cold Holding); bean sprouts (52F - Cold Holding); cooked shrimp (52F - Cold Holding); cooked pasta (52F - Cold Holding); cooked pork (48F - Cold Holding) across cook line, as per operator less than 3 hours. Operator divided food in 2 containers, moved some to walk in cooler and proceeds to add ice bags.
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.
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 employee less than 2 hours. Employee moved rice container to walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on ceiling tile by back door.
Floor not cleaned when the least amount of food is exposed. Observed at walk in freezer.
Food storage container/container lid cracked or broken. Observed flour container broken, operator replaced and discard during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer.
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 corn starch and flour white bin containers across 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust accumulation on fan at cook line, operator remove fan during inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler next to fryer.
Stored food not covered. Observed flour container not covered on preparation table by 3 compartment sink.
Time/temperature control for safety food thawed in an improper manner. Observed won tons wraps (frozen) on preparation table. Operator moved to walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); Sanitizer Bucket (Chlorine 100ppm)
Working containers of food removed from original container not identified by common name. Observed rice and flour containers not properly identified.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Raw shell eggs cooked for immediate service not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); cooked shrimp (47F - Cold Holding); cooked noodles (47F - Cold Holding) inside reach in cooler at cook line, as per employee less than 2 hours during pick lunch time, employee closed lid during inspection.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +300ppm); Sanitizer Bucket (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener holder.
Handwash sink not accessible for employee use at all times. Observed table with rice cookers blocking HWS access next to 3 compartment sink.
Handwash sink used for purposes other than handwashing. Observed dirty utensils inside HWS next to 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs not date marked inside reach in cooler at cook line, as per employee from previous day.
Bowl or other container with no handle used to dispense food. Observed on salt container next to walk in cooler door entrance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottle on preparation table next to cook line.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap and chlorine on same compartment, explained to operator properly procedures to set up compartment sink.
Food stored on floor. Observed cooking oil container stored at cook line floor.
Hood filter missing from automatic fire suppression/exhaust system. Observed gap on hood at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 91° F next to rice cookers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at cook line. Also observed grease accumulated on hood filters at cook line.
Open dumpster lid.
Stored food not covered. Observed food containers not covered inside walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed behind wok line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table.
Nov 30, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at cook line changing gloves and no hand wash.Inspector instructed employees on properly procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beans sprouts (47F - Cold Holding); raw chicken (46F - Cold Holding) at reach in cooler in front cook line. As per employee less than 3 hours. Containers are to full. Employee removed some chicken and beans sprouts from containers.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting
Handwash sink not accessible for employee use at all times. Observed stool blocking front HWS, employee moved during inspection.
Handwash sink used for purposes other than handwashing. Observed food residues in HWS at front counter. Also observed employee discard dirty water.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken,pork and shrimp not date marked. As per employee over 24 hours. Employee dated food during inspection.
Bowl or other container with no handle used to dispense food. Observed in raw rice container. Also on cooked rice container at the steamer. Employee removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker on preparation table next to cooked pork container. Employee removed speaker during inspection.
Food stored on floor. Observed a cut raw onions container stored on walk in cooler floor. Also an oil container stored on floor under wok line. Employee rearranged properly during inspection.
Stored food not covered. Observed several food containers not covered inside walk in cooler. Employee proceeded to covered.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
Oct 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Non-pitting surface rust on food-contact equipment. Observed bottom part of preparation table at kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority6 Intermediate8 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (47F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (46F - Cold Holding); as per Manager less than 2 ho, Manager moved to walk in cooler.
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 during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards.
Handwash sink used for purposes other than handwashing. Observed food residue, near front counter.
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.
Non-pitting surface rust on food-contact equipment. Observed bottom part of preparation table 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 pork not dated, as per Manager over 24 hours. Manager dated during inspection.
Bowl or other container with no handle used to dispense food. Observed in cooked rice container, employee removed during inspection.
Food stored on floor. Observed plastic water bottles stored on floor at the front counter.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon touching cut scallions on reach in cooler. Employee removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee discarded during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues.
Single-service articles improperly stored. Observed cases of wax bags stored on floor at the front counter. Manager rearranged properly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout 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.