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CHINATOWN WEST

4210 SW 152 AVE, MIAMI, FL 33185 · Permanent Food Service

Inspection summary

CHINATOWN WEST has been inspected 2 times by Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants since July 14, 2026. The most recent inspection, on July 20, 2026, recorded 20 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 53 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food source, labelling and allergens and Handwashing and staff hygiene.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 13 times across 2 separate inspections, most recently on July 20, 2026. For example: Food protection, cross-contamination

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 6 times across 2 separate inspections, most recently on July 20, 2026. For example: Original container: properly labeled, date marking, consumer advisory

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 2 separate inspections, most recently on July 20, 2026. For example: Clean clothes; hair restraints; jewelry; painted/artificial fingernails

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 4 times across 2 separate inspections, most recently on July 20, 2026. For example: Dishwashing facilities; chemical test kit(s); gauges

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times on July 14, 2026. For example: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)

About this data

These results come from Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Routine - Food

    20 infractions

    • 02: Original container: properly labeled, date marking, consumer advisory
      • Risk factor
    • 02: Original container: properly labeled, date marking, consumer advisory
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 10: In use food dispensing utensils properly stored
    • 13: Clean clothes; hair restraints; jewelry; painted/artificial fingernails
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 23: Non-food contact surfaces clean
    • 25: Single-service and single-use items
    • 29: Plumbing installed and maintained; mop sink; water filters; backflow prevention
      • Primary concern
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 41: Chemicals/toxic substances
      • Risk factor
  2. Routine - Food

    33 infractions

    • 01: Approved source
      • Risk factor
    • 01: Approved source
      • Risk factor
    • 02: Original container: properly labeled, date marking, consumer advisory
      • Risk factor
    • 02: Original container: properly labeled, date marking, consumer advisory
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 10: In use food dispensing utensils properly stored
    • 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
      • Risk factor
    • 13: Clean clothes; hair restraints; jewelry; painted/artificial fingernails
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 21: Wiping cloths; clean and soiled linens; laundry facilities
    • 21: Wiping cloths; clean and soiled linens; laundry facilities
    • 21: Wiping cloths; clean and soiled linens; laundry facilities
    • 23: Non-food contact surfaces clean
    • 25: Single-service and single-use items
    • 29: Plumbing installed and maintained; mop sink; water filters; backflow prevention
      • Primary concern
    • 31: Hand wash sinks, hand washing supplies and hand wash sign
      • Risk factor
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 41: Chemicals/toxic substances
      • Risk factor
    • 52: Misrepresentation; misbranding
      • Primary concern
    • 53: Food management certification valid / Employee training verification
      • Risk factor

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