HUANG'S CHINA BUFFET
3800 W 18 AVE 100, HIALEAH, FL 33012
License #2332411
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
HUANG'S CHINA BUFFET in HIALEAH currently holds an InspectFL Health Score of 71 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 21, 2026. Across those visits, DBPR recorded 25 total findings; InspectFL has detailed violation rows for 17 of them so far.
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.
What stands out in this inspection history
The latest inspection on July 21, 2026 shows 17 observation rows: 4 critical, 4 major, and 9 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken (frozen) in standing water inside 3 compartment sink, employee turned on water for a proper method.
- [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in pasta salad container on shelves at walk in cooler. Employee removed during inspection.
- [21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, employee removed during inspection.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on walk in cooler/freezer.
- [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 expired on 09/18/2025.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish on shelves at walk in cooler. Operator stored properly.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at sushi station, employee removed during inspection.
- [36-24-5] Hole in or other damage to wall. Observed hole wall at dishwashing area.
- [14-11-5] Equipment in poor repair. Observed torn gasket in standing unit at the left side of wok line.
- [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 crispy chicken,cooked shrimp,pasta salad,cooked pork prepared onsite and held more than 24 hours not date marked.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sushi rice not time marked at kitchen area, operator discarded during inspection.
- [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. Emailed form to operator.
- [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. See stop sale. Observed sushi rice not time marked at kitchen area, employee discarded during inspection.
- [22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine +100ppm); employee add water to diluted solution.Triple Sink (Chlorine 100ppm)
- [14-01-5] Bowl or other container with no handle used to dispense food. Observed on cooked white rice, employee removed during inspection.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on shelves above food preparation at kitchen area.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed across wok line, employee provided during inspection.
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.
Would you eat here?
HUANG'S CHINA BUFFET has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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