IMPERIAL TEA
3301 CORAL WAY UNIT 105A, Miami FL 33145
Last inspected Dec 3, 2025 · 6 visits since December 2023
FEB 24
AUG 24
JAN 25
JUL 25
DEC 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
No paper towels or mechanical hand drying device provided at handwash sink.by the three compartment sink.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: cooked pork belly, as per operator, cooked 2 days ago.
Cardboard used to line food-contact shelves. Walk in cooler shelves.
Clean utensils stored between equipment and wall. Prep area: knives stored between the wall and prep table.
In-use wet wiping cloth/towel used under cutting board. Kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline: hoods.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Kitchen, can stored the hand sink.
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. Xinguquen Mai, expired 10/10/24.
Clean utensils stored between equipment and wall. Prep area: knives stored between the wall and prep table.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board. Observed in front of the cookline on the flip top reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline- stove top
Walk-in cooler shelves have accumulation of soil residues.
Aug 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Walk in cooler: case of unwashed lemons stored above an uncovered bustub with fried bread chicken. Discussed with the operator and provided the form for the proper storage of food.
Handwash sink not accessible for employee use at all times. Kitchen: handwashing sink blocked by a garbage can.
Single-service articles not stored inverted or protected from contamination. In front of the cook line: to-go plastic lids and containers not inverted on a top shelf.
Standing water in bottom of reach-in-cooler. At the front counter.
Stored food not covered. Walk in cooler: an uncovered bustub with fried bread chicken on a shelf. Observed operator placed cover on the uncovered bustub.
Wet mop not stored in a manner to allow the mop to dry.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
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.
No probe thermometer provided to measure temperature of food products.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Observed food debris underneath kitchen coolers, and wok area.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All kitchen shelves throughout.
Soiled dry wiping cloth in use.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers throughout.
Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers in kitchen area.
Soiled dry wiping cloth in use.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.