HUANG'S CHINA BUFFET
3800 W 18 AVE 100, Hialeah FL 33012 · 305.819.8936
Last inspected Jul 21, 2026 · 11 visits since September 2023
MAR 25
MAY 25
SEP 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of dead flies on fly traps at kitchen. Employee removed and threw fly traps in the trash.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025015040 | Mar 6, 2025 | Aug 20, 2025 | $200 |
| 1--2018026042 | Apr 10, 2018 | Dec 14, 2018 | $400 |
Inspection history
11 visits, newest first
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 7 high priority.
7 High priority5 Intermediate13 Basic
What the inspector wrote — 25 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine +100ppm); employee add water to diluted solution.Triple Sink (Chlorine 100ppm)
Dented/rusted cans present. See stop sale. Observed dented peaches can on shelves at kitchen area, employee segregated.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish on shelves at walk in cooler. Operator stored properly.
Show the remaining 21 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sushi rice not time marked at kitchen area, operator discarded during inspection.
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 sushi rice not time marked at kitchen area, employee discarded during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (129F - Hot Holding) at buffet line, as per operator less than 3 hours, operator changed.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on can opener blade.
No paper towels or mechanical hand drying device provided at handwash sink. Observed across wok line, employee provided during 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. Emailed form to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed crispy chicken,cooked shrimp,pasta salad,cooked pork prepared onsite and held more than 24 hours not date marked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training expired on 09/18/2025.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed on cooked white rice, employee removed during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on walk in cooler/freezer.
Cardboard used to line nonfood-contact shelves. Observed on preparation table at kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at sushi station, 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 personal items on shelves above food preparation at kitchen area.
Equipment in poor repair. Observed torn gasket in standing unit at the left side of wok line.
Food stored on floor. Observed several food cases stored on walk in cooler floor. Employee stored properly during inspection.
Hole in or other damage to wall. Observed hole wall at dishwashing area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in pasta salad container on shelves at walk in cooler. Employee removed during inspection.
In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, employee removed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken (frozen) in standing water inside 3 compartment sink, employee turned on water for a proper method.
Oct 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate12 Basic
Show 19 findings ▾
Displayed food not properly protected from contamination. Observed ice cream buckets not protected with cover at the buffet line.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed chicken and broccoli (125F - Hot Holding) at the front line buffet. Operator discarded and replaced with newly cooked dish.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed rice scoop in 85°F standing water at the buffet line.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded fish stored above spinach with cream inside the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (60F - Cold Holding); bean sprouts (50F - Cold Holding) at the buffet line. Operator removed and place food items in cooler and replaced with new food batches, bean sprouts (32F - Cold Holding) and cooked shrimp (40F - Cold Holding).
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed in front area Sanitizer Bucket (Chlorine 200ppm).
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 one certificate expired for employee Gizelle expired.
Cardboard used to line nonfood-contact shelves. Observed dirty cardboard placed on the oven at habachi station and on shelf of prepping table in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.observed ceiling tiles and vents dusty and some ceiling tiles have water damage in sitting area and in the habachi station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's open container water bottle and thermos stored on prep table in kitchen.
Equipment in poor repair. Observed torn door gaskets of the double door reach in coolers in the habachi station and in kitchen area.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on dirty surface in kitchen area. Operator sanitized ice scoop and placed on clean container.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching cooked pork and cooked chicken. Operator placed utensils correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled, exterior of stove an oven at habachi station.
Observed ice buildup in reach-in freezer at the buffet line.
Observed interior of oven at habachi station has accumulation of black substance, grease and food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee's can of Monster drink inside the reach in next to habachi station.
Reach-in freezer interior have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at the waiters station in front area and on prep tables in the kitchen.
Sep 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage at dining area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on dining area and some in the kitchen dusty.
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven at hibachi station soiled, reach in cooler gaskets soiled
Wet mop not stored in a manner to allow the mop to dry. Observed mops inside buckets outside by mop sink.
Sep 24, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Observed 3 pineapple juice cans dented.
Displayed food not properly protected from contamination. Observed ice cream freezer no lid or cover leaving ice cream unprotected.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed inside reach in cooler next at kitchen raw breaded fish stored over cooked pork, and cooked chicken. Employee stored raw fish container on bottom shelf under ready to eat food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooler next to hibachi station); bean sprouts (50F - Cold Holding); cooked noodles (54F - Cold Holding); raw beef (56F - Cold Holding); raw chicken (49F - Cold Holding) according to the manager placed on unit 90 minutes ago. Employee placed ice under containers and ice bags on top of the food for rapid chill.
No paper towels or mechanical hand drying device provided at handwash sink. Observed on hand sink by buffet line. Manager provided paper.
Bowl or other container with no handle used to dispense food. Observed two bowls used to dispense cooked pork and cooked chicken no handles inside reach in cooler. Manager removed bowls from inside food containers.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage at dining area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on dining area and some in the kitchen dusty.
Employee personal food not properly identified and segregated from food to be served to the public. Observed at front beverage cooler employee food no segregated from customer beverages, and at kitchen employees beverages inside cooler no identified and segregated. Manager removed employee food and drinks from units.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Observed case with oyster sauce stored on the floor. At storage room, at kitchen soy bucket and cooking oil container Employee stored food case on shelves more than six inches above the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven at hibachi station soiled, reach in cooler gaskets soiled
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed some area on buffet line plates not inverted. Operator inverted plates on buffet line.
Wet mop not stored in a manner to allow the mop to dry. Observed mops inside buckets outside by mop sink.
May 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Cardboard used to line nonfood-contact shelves. Observed on top of oven and refrigerator at hibachi station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dining area tiles and vents soiled.
In-use wet wiping cloth/towel used under cutting board. Observed at kitchen preparation table.
Old food stuck to clean dishware/utensils.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed food splash inside reach in co at hibachi station.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Wall soiled with accumulated grease, food debris, and/or dust. Observed grease on walls at hibachi station.
May 12, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steamer at buffet area. Buffet area; cooked potatoes (119F - Hot Holding); chicken nuggets(118F - Hot Holding); egg rolls (115F - Hot Holding); chicken skewers (119F - Hot Holding); breaded cooked chicken (122F - Hot Holding) According to manager cooked 90 minutes prior. Employee took food items to reheat to 165 F.
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 at beverage station Sanitizer Bucket (Chlorine 200+ppm); Operator prepared new solution, Sanitizer Bucket (Chlorine 50ppm)
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked rice containers inside walk in cooler, according to manager prepared last Friday evening, no date labeled.
Cardboard used to line nonfood-contact shelves. Observed on top of oven and refrigerator at hibachi station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dining area tiles and vents soiled.
Food stored on floor. Observed boxes of raw salmon inside walk in freezer stored on the floor, also cooking oil container stored on the flo at hibachi station.
In-use wet wiping cloth/towel used under cutting board. Observed at kitchen preparation table.
Old food stuck to clean dishware/utensils.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed food splash inside reach in co at hibachi station.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Wall soiled with accumulated grease, food debris, and/or dust. Observed grease on walls at hibachi station.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at buffet area by desserts station. Wet towel on top of table.
Mar 7, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Cardboard used to line nonfood-contact shelves. Observed at kitchen.area under orphanage tables
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Food storage container/container lid cracked or broken. Observed lids on several containers broken.
Food stored on floor. Observed on the font counter, water bottles and cases of orange juice stored on the floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at hibachi station soiled.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Mar 6, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority1 Intermediate11 Basic
Show 16 findings ▾
Displayed food not properly protected from contamination. Observed ice cream freezer at buffet line uncovered, missing one sliding glass.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container with raw breaded chicken stored over container with cooked chicken. Inside reach in cooler. Employee stored raw food under container with ready to eat or cooked food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooler at hibachi station raw pork (51F - Cold Holding); raw chicken (50F - Cold Holding); spoked shrimp (52F - Cold Holding); bean sprouts (53F - Cold Holding) Placed 40 min ago according to cook. Employee put ice bags on food items for rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at buffet line chicken wings (117F - Hot Holding); chicken nuggets (108F - Hot Holding); sweet plantains (117F - Hot Holding); ham croquettes (122F - Hot Holding); egg rolls (116F - Hot Holding); chicken skewer (109F - Hot Holding) Placed 45 minutes ago, according to cook. Employee took food items to kitchen to reheat, Corrective Action TakenCorrective Action TakenRepeat ViolationWarning**
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper available on hand sink at hibachi area. Manager provided paper towels.
Cardboard used to line nonfood-contact shelves. Observed at kitchen.area under orphanage tables
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Dead roaches on premises. Observed under buffet counters throughout buffet area, approximately 30 dead roaches.
Employee eating in a food preparation or other restricted area. Observed employee drinking coffee from a cup, at beverage station, where they serve drinks, and ice to customers, Manager coached employee about drinking in authorized areas, and discarded employee beverage.
Food storage container/container lid cracked or broken. Observed lids on several containers broken.
Food stored on floor. Observed on the font counter, water bottles and cases of orange juice stored on the floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen between prep table and cooler. Manager removed knife.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at hibachi station soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven and grill at hibachi station soiled with grease.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at hibachi area reach in cooler interior soiled with food residue
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/01/2024
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steamer buffet sweet and sour breaded chicken (129F - Hot Holding); chicken skewers (130F - Hot Holding), placed two hours prior. Manager discarded food items
Handwash sink used for purposes other than handwashing. Observed cleaning sponge stored inside hand wash sink at hibachi station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled.
Accumulation of debris on exterior of warewashing machine. Observed Exterior of dish machine soiled
Bowl or other container with no handle used to dispense food. Observed metal can no handle inside rice bucket used as a scoop. Manager discarded metal can.
Buildup of food debris/soil residue on equipment door handles. Observed on walk in cooler and freezer. Door handles soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on preparation table at kitchen. Manager discarded drinks, and coached employees on drinking only in authorized areas.
Floor soiled/has accumulation of debris. Observed at kitchen under cooking equipment.
Food stored on floor. Observed containers with cooked pork, and cooked noodles on the floor at kitchen. Employees stored food containers six inches above the floor.
Hole in or other damage to wall. Observed two holes on wall at dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease, shelves under prep table at kitchen soiled, gaskets in reach in coolers at kitchen soiled.
Reuse of single-service or single-use articles. Observed single use plastic container used to store seasoning at kitchen. Manager discarded plastic container.
Stored food not covered. Observed inside reach in cooler and hibachi station, pizza, cooked pork not covered. Employee covered food items.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on top of prep tables not stored in sanitizer solution.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate11 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed dishwasher enter working area from a break, began working with clean food containers with out washing hands firs. Manager coached employees about proper hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table by hibachi station bean sprouts (50F - Cold Holding); cooked noodles (50F - Cold Holding), according to manager placed over one hour ago, employee took food containers to walk in cooler for rapid chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution Sanitizer Bucket (Chlorine 200+ppm), employee diluted solution with more water, Sanitizer Bucket (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board, top of prep table soiled with food debris.
Buildup of food debris/soil residue on equipment door handles. Observed soiled handles in reach in coolers and walk in cooler and walk in freezer.
Current Hotel and Restaurant license not displayed. Observed license dated 10/01/2023 Manager displayed current license during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on top of cutting boar, keys ins clean met container at kitchen.
Equipment and utensils not properly air-dried - wet nesting. Observed on clean metal containers at drain boards.
Equipment in poor repair. Observed gaskets in walk in cooler and freezer torn.
Floor area(s) covered with standing water. Observed at ware-washing area.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed above preparation table at kitchen. Employee discarded and installed new tape away from prep area.
Food stored on floor. Observed boxes with raw chicken stored on the floor at kitchen. Employee stored chicken boxes on top of prep table.
In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen between tables, cook moved knife.
Wet mop not stored in a manner to allow the mop to dry. Observed 4 wet mops on the floor at storage area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed towels on top of prep tables,
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate18 Basic
Show 21 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on reach in cooler by hibachi station. According to manager item placed at table about 30 minutes before. bean sprouts (47F - Cold Holding); cooked pasta (49F - Cold Holding) Employee added ice bags to bean sprouts and cooked pasta containers for rapid chill
Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sinks, soiled inside At kitchen. Observed sponge in sink at sushi preparation area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hibachi station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance at ice machine at kitchen area.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of dead flies on fly traps at kitchen. Employee removed and threw fly traps in the trash.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed container with out handle stored in cut pork and cut ham at walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Observed walk in freezer door handle soiled with old food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen area.
Cloth used as a food-contact surface. Observed towel covering rice at kitchen preparation area.
Employee eating in a food preparation or other restricted area. Observed employee drinking in food preparation area.
Equipment and utensils not properly air-dried - wet nesting. Observed at drying station at ware washing area.
Food stored on floor. Observed box of vegetable stored on floor at walk in freezer. Observed container of pineapples stored on the floor at walk in cooler. Observed cooking oil on floor at sushi preparation area.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife between preparation table and wall at preparation area at kitchen.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop touching raw shrimp at walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop at buffet line water at 85F. Em replaced water With water at 137F
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed next to ice cream reach in freezer at buffet line. Dipper well water not enough velocity.
In-use wet wiping cloth/towel used under cutting board. Observed at kitchen preparation area.
Old labels stuck to food containers after cleaning. Observed old labels on containers of food at walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food debris on shelves at reach in cooler at hibachi station.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at 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.