CANTON ROSE CHINESE RESTAURANT

Name: CANTON ROSE CHINESE RESTAURANT
Address: 4038 SW 67 AVE, MIAMI, FL, 33155, US
Rating: 26.1

4038 SW 67 AVE, MIAMI, FL 33155

License #2321953

🥡 Chinese ℹ️

26.1 Grade F / 100

Failing Health Score

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Latest inspection

March 27, 2026 · 22 findings · 4 critical

Routine - Food

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Quick take

CANTON ROSE CHINESE RESTAURANT in MIAMI currently holds an InspectFL Health Score of 26.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 136 total violations — 18 critical, 10 major, 108 minor.

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The latest inspection on March 27, 2026 shows 22 observation rows: 4 critical, 2 major, and 16 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

136

Coverage note

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*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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup used as a scoop inside bin of flour and rice.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed card board used to line shelves near walk in cooler.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed lounge ceiling tiles in disrepair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling tiles soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed one white cutting board in kitchen prep area with cut marks and no longer cleanable.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair gaskets at the reach in cooler prep table.
[14-11-5] Equipment in poor repair. Observed walk in cooler door gasket torn.
[14-38-4] Food storage container/container lid cracked or broken. Observed several cracked containers throughout kitchen.
[08B-38-4] Food stored on floor. Observed bucket of soy sauce on floor in kitchen area.
[36-24-5] Hole in or other damage to wall. Observed wall in back dry storage area with hole.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed several knives stored between prep tables in kitchen area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used to scoop rice inside container of standing water at 75F next to rice cooker.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the cook loins with soiled gaskets.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers located across the cook line with soiled interior.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to cook line soiled.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shelled eggs stored at ambient air temperature near cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (64F - Cold Holding) near cook line. As per operator, product has been there for about an hour.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (112F - Hot Holding) near cook line. As per operator, product has been there for about an hour.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker for hose at the three compartment sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed shelves next to to cook line with rust accumulation.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser under three compartment sink with no label.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside bin of diced ham inside walk in cooler. Observed bowl with no handle used as a scoop inside bin of flour in dry storage area.
[36-36-4] Ceiling tile missing. Observed ceiling tiles missing in dining area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles near front check out counter with water damage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen prep area soiled.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed soiled bowls stored with clean dishes near dry rack shelves.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards at prep table with cut marks and no longer cleanable.
[14-11-5] Equipment in poor repair. Observed reach in freezer rusted and door handle broken in kitchen area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor near cook line area soiled with grease accumulation.
[14-38-4] Food storage container/container lid cracked or broken. Observed plastic container of cooked chicken cracked.
[08B-38-4] Food stored on floor. Observed raw chicken stored on floor inside all in cooler. Observed gallon of oil on floor near cook line.
[36-24-5] Hole in or other damage to wall. Observed wall near back exit damaged.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed several knives stored in between prep tables.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tong stored on oven door handle at the cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed egg carton under white cutting boards used as a rubber mat in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed walk in cooler fan cover soiled. Observed reach in cooler located across the cook line with soiled gaskets.
[08B-12-5] Stored food not covered. Observed several containers of cooked chicken, raw chicken, diced ham, diced beef, raw shrimp, and noodles inside walk in cooler with no cover.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen beef being thawed at room temperature near the three compartment sink.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rust accumulation on shelves.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in back dry storage area and kitchen prep area soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working containers of seasonings and sauces at the cook line with no label.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above cooked rice is die walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced ham (51F - Cold Holding); diced beef (53F - Cold Holding); diced chicken (54F - Hot Holding); raw shrimp (52F - Cold Holding); steak (54F - Cold Holding) at the reach in cooler located across the cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed seasoning rack with rust on shelves.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside bin of rice in back dry storage area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed exterior and door handle of black microwave near cook line with food debris.
[36-36-4] Ceiling tile missing. Observed ceiling tiles missing in front lobby area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles in establishment with water damage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled in front lobby.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed several white cutting boards with cut marks and no longer cleanable in kitchen prep area.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket located across the cook line torn.
[08B-38-4] Food stored on floor. Observed two buckets of soy sauce on floor near walk in cooler. Observed gallon of cooking oil on floor near cook line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed several knives stored between coolers in kitchen prep area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle at the cook line. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler gaskets located across the cook line soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across the cook line soiled.
[08B-12-5] Stored food not covered. Observed bin of pork, chicken, and beef not covered inside all in cooler. Operator placed lids on bins.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to rice cooker soiled.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed table shelves and chest freezer with rust pitting surface.

Disposition: Met Inspection Standards
[36-73-4] Observed floor heavily soiled with grease underneath cook line.
[36-24-5] Observed hole in wall at reach in freezer.
[08B-38-4] Observed fryer oil stored on floor near cook line.
[14-01-5] Observed plastic cups with no handle stored inside containers of flour, sugar, and rice in dry storage area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed all handles of reach in coolers soiled.
[36-36-4] Observed ceiling tile missing in dining room.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at all reach in freezers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of standing oven soiled.
[23-03-4] surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves soiled next to cook line, shelf above steam table soiled, and gaskets at reach in cooler soiled in front of cook line. Observed heavy buildup of food debris in between fryers.
[14-05-4] Observed cardboard used as food-contact surface for cooked chicken and egg rolls inside of walk in cooler.
[36-50-4] Observed hood filters with heavy accumulation of grease
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[36-27-5] Observed wall soiled at dry storage area, near rice cooker, and by walk in cooler.
[08A-04-5] Observed raw chicken stored over bok choy inside of walk in cooler.
[08A-05-6] Observed raw ground pork stored over cooked rice inside of walk in cooler.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature under cook line.
[22-02-4] Observed cutting board with black stains on prep area in front of cook line.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cups with no handle stored inside containers of flour, sugar, and rice in dry storage area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed all handles of reach in coolers soiled.
[36-36-4] Ceiling tile missing. Observed ceiling tile missing in dining room.
[35A-03-4] Dead roaches on premises. Observed 5 dead roaches underneath cook line. Manager discarded dead roaches.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor heavily soiled with grease underneath cook line.
[08B-38-4] Food stored on floor. Observed fryer oil stored on floor near cook line.
[36-24-5] Hole in or other damage to wall. Observed hole in wall at reach in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at all reach in freezers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of standing oven soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves soiled next to cook line, shelf above steam table soiled, and gaskets at reach in cooler soiled in front of cook line. Observed heavy buildup of food debris in between fryers.
[14-05-4] Observed cardboard used as food-contact surface for cooked chicken and egg rolls inside of walk in cooler.
[36-50-4] Unclean building components, attachments or fixtures. Observed hood filters with heavy accumulation of grease
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dry storage area, near rice cooker, and by walk in cooler.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice (94F - Cooling) on shelf next to cook line. As per manager for 2 hours.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken stored over bok choy inside of walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground pork stored over cooked rice inside of walk in cooler.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature under cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with black stains on prep area in front of cook line.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Wai Sai So expired 3/30/2024.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining shelves at cook line.
[36-36-4] Ceiling tile missing at front counter area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with food debris at kitchen. Observed ceiling vents soiled with accumulated dust at kitchen. Also observed heavy accumulation of food debris on floor underneath reach in cooler and fryers at cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of exit door near bathrooms.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of flour and rice containers soiled.
[25-05-4] Single-service articles improperly stored. Observed boxes of single service trays stored on floor at dining room.
[36-50-4] Unclean building components, attachments or fixtures. Observed hoods with heavy accumulation of grease.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked eggs (72F - Cooling) at walk in cooler. As per manager, for more than 2 hours. Manager took rice to reheat to 165F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); raw beef (46F - Cold Holding) at preparation reach in cooler at cook line. As per manager, for approximately 2 hours. Advised manager to place items inside reach in freezer to rapidly chill.
[29-34-4] Vacuum breaker missing at hose bibb. Observed hose connected near 3 compartment sink missing vacuum breaker.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with black stains at cook line.