CANTON VILLAGE RESTAURANT

Name: CANTON VILLAGE RESTAURANT
Address: 3405 E 4 AVE, HIALEAH, FL, 33013, US
Rating: 15.2

3405 E 4 AVE, HIALEAH, FL 33013

License #2312427

🥡 Chinese ℹ️

15.2 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 16 findings · 1 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

CANTON VILLAGE RESTAURANT in HIALEAH currently holds an InspectFL Health Score of 15.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 106 total violations — 9 critical, 14 major, 83 minor.

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Record snapshot

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The latest inspection on September 22, 2026 shows 16 observation rows: 1 critical, 2 major, and 13 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

106

Coverage note

Inspector notes linked where available

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DBPR

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CANTON VILLAGE RESTAURANT has a rough inspection history. Would you risk it?

F record

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[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 (107F - Hot Holding); BBQ ribs (96F - Hot Holding) at hot box at kitchen. As per operator, products placed inside unit 3.5 hours prior. Operator took products to reheat to 165F.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee personal open bottle water inside reach in cooler at cook line. Employee removed and stored in designated area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed across from 3 compartment sink. Operator discarded item.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled with old food debris across from walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at wok station. Operator removed cloth.
[35A-06-4] Accumulation of dead insects in control device. Located across from walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop stored in standing water at 83F. Operator removed water.
[14-69-4] Ice buildup in chest reach-in freezer and standing unit at storage area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed opened employee beverage can inside reach in cooler at cook line. Operator removed item.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed metal sponge inside wok at cook line. Operator removed item.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Employee removed item.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cornstarch scoop soiled with old food debris. Located behind cook line. Operator removed and took to dish area. Observed can opener blade soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of plastic food storage container soiled with black substance. Advised operator to remove debris. Observed can opener holster soiled with old food debris.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink at back preparation area. Operator replenished soap.
[22-16-4] Reach-in cooler interior has accumulation of soil residues. Observed at preparation cooler at cook line.

Disposition: Warning Issued
[08B-12-5] Stored food not covered. Observed beef not covered inside of the chest white freezer, observed rice container not covered in the storage area.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed a broken fryer in the kitchen area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in the kitchen, back area.
[33-34-4] Storage area not maintained clean and organized. Observed beef back area not organized.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler doors soiled
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled.
[35A-03-4] Dead roaches on premises. Observed three dead roaches behind the back area reach in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor with heavy soiled soiled under equipments
[36-24-5] Hole in or other damage to wall. Observed hole on wall by entrance of the kitchen going outside.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife between cooler and prep table.
[36-62-4] Light not functioning. Observed light out in prep area by the walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled under grill equipments.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside of the two doors cooler soiled
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer with heavy soiled, observed prep table with heavy soiled, observed kitchen shelves with heavy soiled.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory to operator. He posted on the lobby.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed to go plastic cup inside rice container being used as a scoop. Manager discarded and provided scoop with handle .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled with dar substance in kitchen area.
[36-22-4] Floor area(s) covered with standing water. Observed standing water next to 3 compartment sink.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled with food debris in kitchen area.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with food debris at cookline, employee cleaned properly during inspection.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle of soda inside reach in cooler in dry storage area. Manager discarded during inspection.
[35B-09-4] Screen in door torn/in poor repair - vermin present. Observed back door screen torned.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on top preparation table in kitchen area. Employee removed and stored towels properly.
[08B-02-4] Displayed food not properly protected from contamination. Observed cooked chicken wings and cooked ribs inside reach in cooler not covered, manager covered food during Inspection.
[08A-17-6] 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 pork on top raw pork ribs not packaged inside reach in freezer. Manager discarded pork ribs during inspection. and covered raw pork.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cookline cooked pork (47F - Cold Holding); cooked shrimp (50F - Cold Holding); raw shrimp (48F - Cold Holding); cut ham (50F - Cold Holding); shredded lettuce (50F - Cold Holding); cooked noodles (47F - Cold Holding)- manager removed product from cookline and stored inside walk in cooler and replaced product with proper temperature.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled with food debris at cook line. Employee cleaned during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink soiled with food debris next to oven. Employee cleaned properly during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken wings not date marked inside walk in cooler , as per manager more than 24 hours, coached operator on date marking , manager dated product during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with alcohol not labeled behind front counter. Employee labeled properly.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Hood filtering soiled.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[13-01-4] Employee with soiled clothing. Aprons dirty.
[14-11-5] Equipment in poor repair. Dishwasher out of service. Operator set up three compartment sink with sanitizer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Manager removed the knife..
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[29-08-4] Plumbing system in disrepair. Faucet wrapped in aluminum foil at dishwashing area.
[25-05-4] Single-service articles improperly stored. Observed a box with disposable containers stored on floor. Storage area.
[33-34-4] Storage area not maintained clean and organized. Dishwashing area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By rice pots in the kitchen.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at kitchen touched face and got back to work without hand washing.
[11-27-4] 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. Form provided while conducting the inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer machine soiled.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided while conducting the inspection.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.