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Licensee
Name:
CHIFA DU KANG
License Number:
SEA2326461
Rank:
Seating
License Expiration Date:
10/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
11768 SW 88TH ST MIAMI, FL 33186
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/15/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
2
3
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee coffee cups on preparation table across from cook line. Operator removed cups. **Corrected On-Site**
Basic - Food stored on floor.
Observed bucket of soy sauce stored on floor of dry storage and walk in cooler. Also observed raw chicken stored on floor across from three compartment sink.
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed raw chicken being defrosted at room temperature on floor across from three compartment sink.
High Priority - Stop Sale issued due to food originating from an unapproved source.
Observed at front counter 25 individually wrapped Alfajores prepared by unapproved source. Operator provided invoice that shows Sweet Mei-Ling 3421 SW 14th ST which belonged to a house. **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Cooked rice (71F - Hot Holding) to the left of hot line, as per operator more than 4 hours. Operator discarded rice. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed noodles (112F - Hot Holding) at steam table across from hot line. Employee reheated noodles (178F - Reheating). Also observed Observed Cooked rice (71F - Hot Holding) to the left of hot line, as per operator more than 4 hours. Operator discarded rice.
Intermediate - Handwash sink not accessible for employee use at all times.
Observed garbage container blocking hand wash sink to the left of dish machine. Operator removed container.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed establishment using chlorine without proper test kit.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
