MEI CHANG TAKE OUT FOOD INC
546 HIALEAH DR, Hialeah FL 33010 · 305.773.9833
Last inspected Feb 13, 2026 · 7 visits since September 2023
MAR 24
AUG 24
FEB 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 →
Inspection history
7 visits, newest first
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Show the remaining 9 findings ▾
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed vitamins on top of food preparation shelves.
Accumulation of debris in three-compartment sink.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Observed accumulation of grease underneath fryers.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives, utensils, between kitchen wall and work table.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of food debris throughout kitchen walls.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over cooked chicken inside walk in cooler.
Bowl or other container with no handle used to dispense food. Observed inside corn starch and msg container at dry storage.
Food stored on floor. Observed bucket with soy sauce stored on floor across triple sink.
In-use wet wiping cloth/towel used under cutting board. Observed under cutting board on prep table at kitchen.
Stored food not covered. Observed pork, chicken inside walk in cooler not covered.
Working containers of food removed from original container not identified by common name. Observed flour inside plastic container without label across triple sink. Observed corn starch inside plastic container at dry storage without label.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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.
Probe thermometer not used to ensure proper food temperatures.
Floor soiled/has accumulation of debris. Clean kitchen walls throughout.
Stored food not covered. Most cooked foods inside walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Walk-in freezer shelves with rust that has pitted the surface.
Aug 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority5 Intermediate12 Basic
Show 20 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over cooked fried rice stored inside the walk in cooler. Employee removed items and placed them correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried rice (56F - Cold Holding) stored inside the walk in cooler. As per employee food was prepared 12 hours before the inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried rice (56F - Cold Holding) stored inside the walk in cooler. As per employee food was prepared 12 hours before the inspection.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked breaded chicken and cooked pork held for more than 24 hours with no date marked at walk in cooler.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling/ceiling tile shows damage or is in disrepair. By the front counter.
Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation without hair restraint.
Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed aluminum bowl inside plastic containers with rice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 86F.
In-use wet wiping cloth/towel used under cutting board.
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled.
Reach-in cooler interior have accumulation of soil residues, located at cooking line.
Time/temperature control for safety food thawed in an improper manner. Observed thawed shrimp in standing water at the three compartment sink.
Walk-in freezer shelves with rust that has pitted the surface.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate12 Basic
Show 16 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Observed cook washing hands in three compartment sink.
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.
Accumulation of debris in three-compartment sink.
Cardboard used to line food-contact shelves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All kitchen vents.
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 behind wok station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Reach-in cooler interior/shelves have accumulation of soil residues. Front food preparation.
Soiled dry wiping cloth in use.
Stored food not covered. Observed most cooked foods not covered inside 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.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (84°F - Cold Holding); pooled eggs (78°F - Cold Holding) on top of preparation line for less than 4 hours as per operator, operator stored inside reach in cooler.
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. Emailed the Big 6 poster to operator.
Handwash sink used for purposes other than handwashing. Observed dirty dishes inside hand sink, operator removed it.
Nonfood-grade basting brush used in food.
Buildup of food debris/soil residue on equipment door handles.
Cardboard used to line nonfood-contact shelves. Observed cardboard under cooked pork. Operator removed it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Current Hotel and Restaurant license not displayed.
Floors not maintained smooth and durable. Walk in cooler floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Food container exterior soiled, walk in cooler fan cover soiled.
Walk- in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towel inside sanitation chlorine solutions of 200 ppm, operator add water.
Working containers of food removed from original container not identified by common name. Salt, sugar, msg container with not labeled.
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.