CHINA YAN

Name: CHINA YAN
Address: 2846 NE 8 ST, HOMESTEAD, FL, 33030, US
Rating: 68.3

2846 NE 8 ST, HOMESTEAD, FL 33030

License #2331582

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

68.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

CHINA YAN in HOMESTEAD currently holds an InspectFL Health Score of 68.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 21, 2026. Across those visits, DBPR recorded 62 total findings; InspectFL has detailed violation rows for 61 of them so far.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 March 21, 2026 shows 10 observation rows: no critical rows, 1 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Call Back - Complied
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed bags wet wiping cloth stored at cook line. Coach manager. Manager coached employee and place wiping cloths in the sanitizer solution.
[25-32-4] Reuse of single-service or single-use articles. Observed old containers of soy sauce and bouillon used for rice and other condiments.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups above reach in cooler next to fryer.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer interior soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers throughout establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in all coolers soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense sugar. As per manager bowl is used to measure sugar.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.

Disposition: Warning Issued
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense sugar. As per manager bowl is used to measure sugar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in all coolers soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink at kitchen entrance block with chair and trash can. Observed handwash sink near triple sink block with step stepper and trash can.
[50-09-4] Current Hotel and Restaurant license not displayed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of salt, msg, sugar at cook line. No label.
[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. Observed employee wiped face and then proceeded to stir rice. Coach employee.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed multiple food employee using the same gloves to touch raw and cook food. No gloves changed. Coach all employees together.
[25-32-4] Reuse of single-service or single-use articles. Observed old containers of soy sauce and bouillon used for rice and other condiments.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed honey chicken (48F - Cold Holding); spicy honey chicken (45F - Cold Holding); cream chee rolls (50F - Cold Holding) at reach in cooler near cook line. As per operator for more than 16 hours.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee left the kitchen then come back to touch clean plates. Coach manager and manager coached employee about washing hands when coming from out doors.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed bags wet wiping cloth stored at cook line. Coach manager. Manager coached employee and place wiping cloths in the sanitizer solution.
[41-22-4] Medicine not labeled properly. Observed bottle of Miralex stored with sweet and sour sauce at prep table kitchen entrance.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers throughout establishment.
[08B-12-5] Stored food not covered. Observed cook pork not cover at reach in cooler near cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed honey chicken (48F - Cold Holding); spicy honey chicken (45F - Cold Holding); cream chee rolls (50F - Cold Holding) at reach in cooler near cook line. As per operator for more than 16 hours.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over cook pork at reach in cooler near walk in cooler. Coach operator. Operator started fixing products.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spring rolls (78F - Hot Holding) at cook line. As per cook for less than 2 hours. Manager placed product in reach in cooler.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking from metal container at cook line. Coach manager.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups above reach in cooler next to fryer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer interior soiled.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Observed bucket of barbecue sauce store on floor in front of walk in cooler. Observed bag of onions stored on floor at dry storage area.

Disposition: Inspection Completed - No Further Action
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit; chlorine sanitizer.
[25-32-4] Reuse of single-service or single-use articles. Observed old containers of soy sauce and bouillon used for rice and other condiments.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sponge, spray bottle and wiping cloth stored on hand sink at front counter. Operator removed items. Observed bucket of water inside of hand sink next to triple sink. Operator removed..
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone and personal bags stored above oil and clean utensils in back corner of establishment.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed next to triple single; salt with no label.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in walk in freezer; raw chicken over raw shrimp.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed hose attachment with no breaker.
[14-14-4] Nonfood-grade basting brush used in food. Observed paint brush on knife magnet in dry storage area.
[12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sneeze and continue work on cook libel inspector stepped in with operator and spoke to associate; employee washed hands.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed exterior of microwaves soiled.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnets.
[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. Observed no form or kit; inspector provided via email.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowls and cups used as scoops inside rice bins.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw pork, then went to wash container with same gloved hands. Inspector stepped in with operator; coached everyone on proper techniques for handwashing. Employee got rid of gloves and washed hands.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed container washed and rinsed; sanitizer step was skipped. Inspector had operator place items back in triple sink to be properly washed, rinsed, and sanitized.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment soiled. Observed gaskets in all coolers soiled.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler; raw chicken over raw beef, pork and shrimp.
[08B-12-5] Stored food not covered. Observed in reach in freezer next to hand sink; uncovered fries and eggrolls.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves at dry food storage. Observed soiled knife magnets.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups above reach in cooler next to fryer.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers throughout establishment.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse