CHINA HOUSE

Name: CHINA HOUSE
Address: 10942 PEMBROKE RD, MIRAMAR, FL, 33025, US
Rating: 2.8

10942 PEMBROKE RD, MIRAMAR, FL 33025

License #1620276

🥡 Chinese ℹ️

2.8 Grade F / 100

Failing Health Score

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Latest inspection

June 10, 2026 · 16 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

CHINA HOUSE in MIRAMAR currently holds an InspectFL Health Score of 2.8 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 June 10, 2026. Across those visits, inspectors documented 138 total violations — 28 critical, 35 major, 75 minor.

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The latest inspection on June 10, 2026 shows 16 observation rows: 2 critical, 4 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

138

Coverage note

Inspector notes linked where available

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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.

Disposition: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed metal container without handle used to dispense rice from rice bin
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed Chef washed and rinse utensils without sanitizing.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed non food contact surface around Wok soiled with food debris
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind flour storage rack soiled with grease
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together.
[21-01-4] Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell Eggs stored over raw Beef in Walk In Cooler
[41-10-4] Toxic substance/chemical improperly stored. Observed WD40 stored on top of Prep table Manager removed WD40
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink next to roaster used to store plastic scoop Manager removed scoop.
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwash sink next to Roaster Manager replaced soap

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. -Observed container with cooking oil and soy sauce stored on kitchen floor. -Observed container with sauce stored on walk in cooler floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of soiled residue buildup on reach in coolers gaskets.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residues build up in reach in coolers.
[08B-12-5] Stored food not covered. -Observed several uncovered containers with cooked foods stored in walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting cooked pork with bare hands. After brief education, employee wash hands and wear gloves.
[08A-04-5] Raw animal food stored over or with unwashed produce. -Observed cases with raw shell eggs stored over bag with carrots in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sauce in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodle cold holding in flip top cooler at 48F. Per operator, noodles transfer from walk in cooker to flip top cooler 1 hour prior to the inspection. Operator move item to freezer for quick chill.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed no time marked on cut cabbages held using time as a public health control. As per operator, cabbages transfer to cook line 3 hours before the inspection. Operator correctly time mark.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his hands in 3 compartment sink and then engaged in food preparation.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Observed various items blocking handwashing sink in restroom.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils stored inside hand washing sink at cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
[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 no date marked on cooked chicken and egg rolls stored in walk in cooler from yesterday. Per operator, both items cooked more than 24 hours.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and cell phone stored on food preparation table next to food items.
[08B-38-4] Food stored on floor. -Observed container with sauce stored on kitchen floor. Observed various food items stored on walk in cooler floor.
[25-32-4] Reuse of single-service or single-use articles. Observed single use jug cut and use to scoop rice.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over beansprout in flip top cooler. Operator relocate raw eggs. -Observed raw beef stored over cooked pork in walk in cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on cooked chicken held using time as a public control. Per operator, chicken transfer to cookline 1 hour prior to the inspection. Operator time mark item.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 99F at cookline. As per operator, chicken cooked 1.75 hours before the inspection. Advise operator to reheat item to 165F. Operator reheat chicken to 177F.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Observed handwash sink in rest room not accessible due to various items blocking and stored inside.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed jug stored in hand wash sink at cookline.
[31B-03-4] No soap provided at handwash sink in kitchen
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked pork removed from freezer stored in walk in cooler more than 24 hours.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls cooked more than 24 stored in walk in cooler not date marked on tomato

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-36-4] Ceiling tile missing opposite walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverage container stored on in-use food preparation table.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from an open container at prep station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-37-4] Food stored in a prohibited area. -Observed containers with cooking oil stored in restroom.
[08B-38-4] Food stored on floor. -Observed various food items stored on kitchen floor. -Observed bags with produces stored on walk in cooler floor.
[38-01-4] Light shield damaged/in disrepair. -Observed a light shield missing in prep area.
[08B-12-5] Stored food not covered. -Observed severe uncovered containers with cooked chicken and egg rolls stored in walk in cooler.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2024
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed at 12:45 p.m. no time mark on cooked chicken wings at cookline held using time as a public health control. Per operator, chicken cooked at 11:30 a.m. Operator correctly time mark chicken.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink in restroom block with cooking oil and rolling cart.
[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 no date mark on cooked chicken, pork and egg rolls stored in walk in cooler. Per operator, items cooked more than 24 hours ago.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Observed accumulation of old food residue buildup on ikon freezer handle and door.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on AC vents throughout establishment.
[08B-22-4] Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Chef with no hair restraints.
[08B-36-4] Food stored in a location that is exposed to splash/dust. -Observed containers with cooking oil stored inside restroom next to hand wash sink.
[08B-38-4] Food stored on floor. -Observed various food items stored on walk in cooler floor. -Observed containers with cooking oil stored on kitchen floor.
[08B-12-5] Stored food not covered. -Observed various uncovered containers with TCS foods cold held in walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt removed from the original container not labeled.
[08A-11-5] Raw animal food stored over canned/bottled drinks. -Observed raw shell eggs stored over case with bottle water in walk in cooler.
[08A-04-5] Raw animal food stored over or with unwashed produce. -Observed raw shrimp stored over unwashed water melon in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cooked pork in flip to cooler. Operator relocate raw shell eggs.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash her hands in 3 compartment sink and then engaged in food preparation.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Observed hand wash sink in restroom block with rolling cart and ceiling tiles.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink in restroom used to stored cleaning supplies.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
[31B-03-4] No soap provided at handwash sink in kitchen area.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[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 no date marked on cooked pork stored in walk in cooler. Pork cooked on 07/24/2024.
[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 all employees training certification expired on 12/15/2023

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. -Observed various food items stored on kitchen and walk in cooler floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on salt container.
[25-32-4] Reuse of single-service or single-use articles. Observed plastic jug cut and used to scoop cooked rice.
[08B-12-5] Stored food not covered. -Observed several uncovered containers with cooked TCS foods items stored in walk-in cooler. Items are not cooling or prepping.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -Observed several wet wiping clothes not stored in sanitizer solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt removed from the original container not labeled.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2023. operator renewed license during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over beansprout and noodles in reach in cooler. Operator relocate raw shell eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked pork cold held at 45F and raw shrimp at 44F in flip top cooler. Per operator, both items transfer to flip top cooler 1 hour prior to inspection. Operator transfers both items to reach in freezer for quick chill b
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cooked rice held using time as a public health control has no time mark per operator, rice cooked 1 hour prior to the inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 118F at cookline. Per operator, chicken cooked 2 hours prior to the inspection. Operator reheat chicken to 177F
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -Observed employee washed his hand in 3 compartment sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Observed handwash sink block with food container. -Observed handwash sink in restroom block with maintenance equipment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Observed accumulation of dead flying insects on glue track in kitchen.
[32-07-4] Bathroom facility not clean. -Observed all facilities in restroom dirty.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Observed employees restroom door lacking self closing devices.
[14-01-5] Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense cooked rice.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. -Observed clean food containers stored in employees restrooms
[50-09-4] Current Hotel and Restaurant license not displayed. Operator retrieved license from website during inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation. -Observed several employees engaging in food preparation with no hair restraint.
[32-02-4] Employees Bathroom door left open other than during cleaning or maintenance.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. -Observed fly sticky tape hanging in kitchen.
[08B-38-4] Food stored on floor. -Observed various food items stored on kitchen floor. -Observed container with food items stored on walk-in cooler floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on salt container.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior on reach in cooler soil with accumulation of old food residue.
[25-32-4] Reuse of single-service or single-use articles. -Observed single use jug cut and used as scoop
[08B-12-5] Stored food not covered. -Observed several uncover containers with TCS foods stored in walk-in cooler. -Observed several cooked TCS foods stored in reach in freezer not covered.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -Observed an in-use wet wiping cloth at front line not stored in sanitizer solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. -Observed salt removal from the original container not identified by common name.
[41-24-4] Pesticide-emitting strip present in food prep area. Observed accumulation of dead flying insects on glue track in kitchen. Observed fly sticky tape hanging in kitchen.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw beef stored over cooked egg rolls in ikon freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over peas in flip top cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on cooked rice held using time as a public health control. Per operator, rice cooked 40 minutes prior to the inspection. Advice operator to time marked rice.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed chicken wings hot held at 93°F at cookline. Per operator chicken wings cooked 30 minutes prior to the inspection. operator reheat chicken wings to 171°F.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -Observed employee washed his hands in 3 compartment sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Observed handwash sink block with food containers in employees restroom.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Observed food container stored in handwash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in restroom
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A package has been given to the operator.
[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 at 12:01 p.m. no date marked on cooked pork stored in walk-in cooler. Per operator pork cooked at 10:00 a.m. yesterday.