CANTON LEE

Name: CANTON LEE
Address: 13862 SW 56 ST, MIAMI, FL, 33175, US
Rating: 52.5

13862 SW 56 ST, MIAMI, FL 33175

License #2316384

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

52.5 Grade F / 100

Failing Health Score

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Quick take

CANTON LEE in MIAMI currently holds an InspectFL Health Score of 52.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 36 total violations — 7 critical, 5 major, 24 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 29, 2026 included 5 critical violations, 2 major, and 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Warning Issued
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed water filter at ice machine missing date.
[08B-12-5] Stored food not covered. Observed foot strength and walk-in cooler not covered.
[43-01-4] Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed at dining area a mattress not separated and or protected from the rest of the restaurant. .
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster at restaurant. Emailed operator choking poster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed plastic container at kitchen area, storing cornstarch with a soiled lid. Observed gaskets at cook line soiled with food debris. Observed carbon buildup at stove at cook line.
[16-07-4] Accumulation of debris in three-compartment sink.
[22-11-5] Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees scooters stored at dining area.
[36-50-4] Unclean building components, attachments or fixtures.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed handle at walk in cooler soiled.
[14-05-4] Cardboard used to line food-contact shelves. Is there shelves in reach in freezer line with cardboard at kitchen area? Observed at throughout kitchen at multiple areas cardboard used to line table tops and shelves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed at kitchen area oven mitts soiled with food debris. Observed cooking trays on rack at prep area soiled with debris.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed at walk in cooler cut cabbage stored in cardboard box.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit.
[22-35-5] Food preparation sink and tables has soil/old food residue.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (45F - Cold Holding) at prep table at kitchen area. Observed cooked noodles (56F - Cold Holding) at reach in cooler at cook line.
[22-12-5] Metal stem-type thermometer soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour stored in a plastic container at kitchen area not properly labeled.
[22-16-4] Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled south food debris. Observed shelves at reach in cooler soiled with mild like substance.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over cook line soiled vent with dust debris. Observed walls in walk in cooler soiled with food debris.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the pasta (59F - Cold Holding) and the dumplings (47F - ColdHolding ) inside the reach in cooler across the stove. As per operator, less than two hours.
[05-08-4] Observed a broken probe thermometer provided to measure temperature of food products.
[14-11-5] Equipment in poor repair. Observed door gasket in disrepair located in reach in cooler across of cook line. Also observed the door gasket in disrepair for the walk in cooler and the walk in freezer.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed old unused equipment in the dining area, and also in the area before the kitchen entrance.
[41-10-4] Toxic substance/chemical improperly stored. Observed cleaning chemicals stored on the floor under 3 compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottles stored on a shelf above prep table. Operator removed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal water bottles stored on a shelf above prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler soiled located before the kitchen entrance. Observed soiled door gasket of reach in cooler in prep area. Observed soiled hood above stove. Observed the bottom of reach in freezer soiled with food debris.
[08B-12-5] Stored food not covered. Observed wontons not protected in the reach in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice machine and the ice scoop soiled with mold like substance, located near the kitchen entrance. Observed the rice cookers soiled located near the cook line. Also observed dirty preparation table and soiled dish-ware/utensils being stored next to hand wash sink.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Operator did not have the knowledge of how to calibrate a thermometer. Operator was explained how to calibrate properly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensil standing water at 84 F. Operator changed water. Water reached 165 F.

Community reaction

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