MING WAH CHINESE RESTAURANT
7148 N NOB HILL RD, Tamarac FL 33321 · 561.386.8212
Last inspected Jun 24, 2026 · 8 visits since February 2024
SEP 24
MAR 25
SEP 25
JAN 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst 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
8 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs not vertical separated from cut vegetables in reach in cooler. Operator relocate shell eggs.
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 stored over raw pork in Atosa freezer. Operator transfer pork to top shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked pork cold held in reach in cooler at 44F and raw beef at 45F. Per operator, both items transfer to unit 3 hours before the inspection. Operator placed ice packs on items for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held at cook line at 98F. Per operator, chicken cooked 2 hours prior to the inspection. Operator reheat chicken to 179F.
Show the remaining 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on cutting board at cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at perp station not stored in sanitizer solution between use.
Worn, torn and/or soiled floors/carpeting. -Observed accumulation of dirt buildup on carpet in dining room areas.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. -Observed raw chicken stored over bag with carrots. Operator removed chicken to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cut vegetables in reach in cooler. Operator removed chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held at 44F in flip top cooler. Per operator, chicken transfer to unit 2.5 hours prior to the inspection. Operator removed to reach in freezer for quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances buildup buildup on cutting board.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Food stored in a location that is exposed to splash/dust. -Observed open bag with corn starch stored next to 3 compartment sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop with handle stored inside cornstarch.
Stored food not covered. -Observed an open bag with corn starch next to 3 compartment sink. Operator covered.
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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. Raw chicken over raw food not all food in original packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top (left); fresh garlic (44F - Cold Holding). As per operator not food portioned or prepared today, in unit less than 4hrs. Observed food not properly seated in reach in cooler. Operator placed in ice bath inside reach in cooler
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling inside kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Rag on kitchen flip tops
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In small chest freezer by kitchen fliptop, open bag of raw scallops above open bag of french fries. Manager rearranged for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Atosa reach in freezer, trays of raw prepared chicken and raw beef above trays of raw ground pork. Manager rearranged trays to properly separate.
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.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under dish machine. Employee labeled as cleaner.
Working containers of food removed from original container not identified by common name. Containers of cornstarch, sugar, salt, and msg by cook line not labeled.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind leader cooler accumulation of dust
May 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pan of raw chicken over sheet pan of raw beef in 2 door reach in freezer. Operator inverted.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw pork over ready to eat meat dumplings and ready to eat vegetables in reach in cooler. Operator inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top (left); cooked pork (46F - Cold Holding); cooked chicken (50F - Cold Holding); bean sprouts (52F - Cold Holding); fried chicken (48F - Cold Holding). Per operator all foods not portioned or prepared today, in unit less than 2 hrs. Operator placed bags of ice on all TCS items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of cooked ribs in 2 door glass front cooler. In unit for more than 24 hrs. Operator date marked.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 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.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Owner called Technician to fix problem Owner set up 3 compartment sink to wash rinse and sanitize utensils. Chlorine tested at 100ppm
Objectionable odors in bathroom or other areas of the establishment.
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.