CHIFA DU KANG

Name: CHIFA DU KANG
Address: 1760 NE MIAMI GARDENS DR, NORTH MIAMI BEACH, FL, 33179, US
Rating: 95.7

1760 NE MIAMI GARDENS DR, NORTH MIAMI BEACH, FL 33179

License #2327820

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

95.7 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

CHIFA DU KANG in NORTH MIAMI BEACH currently holds an InspectFL Health Score of 95.7 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 10, 2025. Across those visits, inspectors documented 12 total violations — 2 critical, 3 major, 7 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

August 1, 2025

The latest inspection on December 10, 2025 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Observed raw shell eggs stored over/not properly separated from various ready-to-eat foods in walk in cooler.
[14-05-4] Observed Cardboard used under cutting board.
[31A-11-4] Observed employees using sinks throughout establishment as a dump sink and to rinse dishes. Advised manager that Handwash sinks must not be used for any other purposes other than handwashing.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Chef disposed of water.
[24-07-4] Observed Cleaned utensils not properly stored on floor in dry storage area. Manager moved to shelf.
[08B-12-5] Observed trays of dumplings stored in walk in freezer uncovered and stacked with no bearer from the tray above.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; fried rice (62F - Cold Holding); fried rice (67F - Cold Holding); fresh garlic and oil mix (57F - Cold Holding) Per manager all food had only been out for about 30 minutes prior to the start of inspection and all foods list above is kept at ambient temperature.
[14-69-4] Ice buildup in reach-in freezer.
[14-01-5] Observed a cup with no handle used to dispense corn starch and observed employee using a plate to dispense cooked rice.
[03F-10-5] Observed the following food temperatures greater than 41°F; fried rice (62F - Cold Holding); fried rice (67F - Cold Holding); fresh garlic and oil mix (57F - Cold Holding) Per manager all food had only been out for about 30 minutes prior to the start of inspection and all foods list above is kept at ambient temperature. However, No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and explained application to operator.

Community reaction

What do locals think?

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Community pulse