HUANG'S CHINA BUFFET

Name: HUANG'S CHINA BUFFET
Address: 3800 W 18 AVE 100, HIALEAH, FL, 33012, US
Rating: 84.8

3800 W 18 AVE 100, HIALEAH, FL 33012

License #2332411

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

84.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HUANG'S CHINA BUFFET in HIALEAH currently holds an InspectFL Health Score of 84.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 22, 2025. Across those visits, inspectors documented 38 total violations — 10 critical, 2 major, 26 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 22, 2025 shows 19 observation rows: 6 critical, 1 major, and 12 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.

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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
[08B-02-4] Displayed food not properly protected from contamination. Observed ice cream buckets not protected with cover at the buffet line.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop on dirty surface in kitchen area. Operator sanitized ice scoop and placed on clean container.
[14-69-4] Observed ice buildup in reach-in freezer at the buffet line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at the waiters station in front area and on prep tables in the kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.observed ceiling tiles and vents dusty and some ceiling tiles have water damage in sitting area and in the habachi station.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one certificate expired for employee Gizelle expired.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employees can of Monster drink inside the reach in next to habachi station.
[22-16-4] Reach-in freezer interior have accumulation of soil residues.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed rice scoop in 85°F standing water at the buffet line.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed in front area Sanitizer Bucket (Chlorine 200ppm).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (60F - Cold Holding); bean sprouts (50F - Cold Holding) at the buffet line. Operator removed and place food items in cooler and replaced with new food batches, bean sprouts (32F - Cold Holding) and cooked shrimp (40F - Cold Holding).
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled, exterior of stove an oven at habachi station.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed chicken and broccoli (125F - Hot Holding) at the front line buffet. Operator discarded and replaced with newly cooked dish.
[22-08-4] Observed interior of oven at habachi station has accumulation of black substance, grease and food debris.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees open container water bottle and thermos stored on prep table in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded fish stored above spinach with cream inside the walk in cooler.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching cooked pork and cooked chicken. Operator placed utensils correctly.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed dirty cardboard placed on the oven at habachi station and on shelf of prepping table in kitchen.
[14-11-5] Equipment in poor repair. Observed torn door gaskets of the double door reach in coolers in the habachi station and in kitchen area.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven at hibachi station soiled, reach in cooler gaskets soiled
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed on hand sink by buffet line. Manager provided paper.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on dining area and some in the kitchen dusty.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mops inside buckets outside by mop sink.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage at dining area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 3 pineapple juice cans dented.
[08B-38-4] Food stored on floor. Observed case with oyster sauce stored on the floor. At storage room, at kitchen soy bucket and cooking oil container Employee stored food case on shelves more than six inches above the floor.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed inside reach in cooler next at kitchen raw breaded fish stored over cooked pork, and cooked chicken. Employee stored raw fish container on bottom shelf under ready to eat food.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed two bowls used to dispense cooked pork and cooked chicken no handles inside reach in cooler. Manager removed bowls from inside food containers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooler next to hibachi station); bean sprouts (50F - Cold Holding); cooked noodles (54F - Cold Holding); raw beef (56F - Cold Holding); raw chicken (49F - Cold Holding) according to the manager placed on unit 90 minutes ago. Employee placed ice under containers and ice bags on top of the food for rapid chill.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed at front beverage cooler employee food no segregated from customer beverages, and at kitchen employees beverages inside cooler no identified and segregated. Manager removed employee food and drinks from units.
[08B-02-4] Displayed food not properly protected from contamination. Observed ice cream freezer no lid or cover leaving ice cream unprotected.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed some area on buffet line plates not inverted. Operator inverted plates on buffet line.

Community reaction

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Community pulse