KON CHAU RESTAURANT

Name: KON CHAU RESTAURANT
Address: 8376 SW 40 ST, MIAMI, FL, 33155, US
Rating: 5.1

8376 SW 40 ST, MIAMI, FL 33155

License #2314161

🥡 Chinese ℹ️

5.1 Grade F / 100

Failing Health Score

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Latest inspection

January 26, 2026 · 28 findings · 4 critical

Routine - Food

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Quick take

KON CHAU RESTAURANT in MIAMI currently holds an InspectFL Health Score of 5.1 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 January 26, 2026. Across those visits, inspectors documented 167 total violations — 20 critical, 29 major, 118 minor.

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The latest inspection on January 26, 2026 shows 28 observation rows: 4 critical, 4 major, and 20 minor.

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Inspection coverage

100%

Inspector notes

167

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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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine located near entrance of kitchen with soiled interior.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed walk inside kitchen freezer cooler door handle soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair at the kitchen cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two cutting boards located in back prep table with cut marks and no longer cleanable.
[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 personal items stored next to dry goods in dry storage area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook line employee with no hair restraint.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under kitchen cook line soiled.
[08B-38-4] Food stored on floor. Observed four buckets of soy sauce on floor near dry storage area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside chest freezer in dry storage area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and prep table.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed two sets of tongs stored on oven door handle at the cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk inside kitchen freezer with soiled fan covers. Observed hood filters at the cook line soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across the cook line with soiled interior.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located across steam table with rusted shelves.
[08B-12-5] Stored food not covered. Observed containers of diced ham and beef stored inside walk in cooler with no cover.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in kitchen area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk inside kitchen freezer with rusted shelves.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust next to cook line and three compartment sink.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed pipe underneath three compartment sink leaking water.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed two wiping cloths on prep table not stored in sanitizer solution.
[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 walk inside kitchen and touch clean plates without proper hand washing.
[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 cook at the cook line touch face and immediately grab clean utensils without proper hand washing.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw steak stored inside non food grade bags inside walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above ready to eat ham inside walk in cooler. Operator removed raw shelled eggs.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dishes inside hand wash sink near cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed back prep table with rusted shelf.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle of degreaser with no label near three compartment sink.

Disposition: Met Inspection Standards
[08B-38-4] Observed boxes of beef on floor inside walk in cooler. Observed open bag of flour on floor in back storage area.
[23-03-4] Observed multiple fans with soil accumulation in the kitchen prep area.
[22-16-4] Observed reach in cooler located across the steam table with soiled interior.
[08B-12-5] Observed containers of ham, pork, ribs, and chicken inside walk in cooler with no cover.
[36-50-4] Observed hood filters at the cook line with grease accumulation.
[14-17-4] Observed walk in cooler and freezer shelves either rust accumulation.
[02D-01-5] Observed several working containers of seasonings and sauces throughout the kitchen prep area with no labels.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above cooked pork inside walk in cooler.
[36-11-4] Observed kitchen floor and kitchen prep area not smooth.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[36-32-5] Observed several ceiling tiles in kitchen area with water damage.
[14-09-4] Observed white cutting board with cut marks and no longer cleanable at the prep table.
[14-71-4] Observed clear duct tape used to repair chest freezer handle.
[13-03-4] Observed one female employee engaged in food prep with no effective hair restraint.
[14-11-5] Observed walk in freezer door with torn gasket.
[36-73-4] Observed back dry storage area with soiled floor.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored above shrimp inside walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed multiple chlorine test kits from 03/18 and 07/18 expired.
[22-31-4] Observed surface rust located at the back prep table near ware washing area.
[41-17-4] Observed clear spray bottle containing degreaser with no label near ware washing area.

Disposition: Warning Issued
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles in kitchen area with water damage.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board with cut marks and no longer cleanable at the prep table.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed clear duct tape used to repair chest freezer handle.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed one male and two female employees engaged in food preparation in kitchen area wearing no hair restraint.
[14-11-5] Equipment in poor repair. Observed walk in freezer door with torn gasket.
[36-73-4] Floor soiled/has accumulation of debris. Observed back dry storage area with soiled floor.
[36-11-4] Floors not maintained smooth and durable. Observed kitchen floor and kitchen prep area not smooth.
[08B-38-4] Food stored on floor. Observed boxes of beef on floor inside walk in cooler. Observed open bag of flour on floor in back storage area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed two sets of tongs on oven door handle
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath white cutting board at prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple fans with soil accumulation in the kitchen prep area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across the steam table with soiled interior.
[21-14-4] Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed soiled linen at the three compartment sink not stored in suitable container.
[08B-12-5] Stored food not covered. Observed containers of ham, pork, ribs, and chicken inside walk in cooler with no cover.
[36-50-4] Unclean building components, attachments or fixtures. Observed hood filters at the cook line with grease accumulation.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler and freezer shelves either rust accumulation.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed several walls throughout kitchen area soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on kitchen prep table not stored in chlorine sanitizing solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several working containers of seasonings and sauces throughout the kitchen prep area with no labels.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male employee grab raw shrimp with bare hands and then grabbed a clean plate without washing hands.
[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 male employee touch face and resume prepping desserts at kitchen prep area without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above cooked pork inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored above shrimp inside walk in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed male cook line employee not changing soiled gloves while prepping raw food.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink located near ice machine with discarded ice inside.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed multiple chlorine test kits from 03/18 and 07/18 expired.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed surface rust located at the back prep table near ware washing area.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser with no label near ware washing area.

Disposition: Met Inspection Standards
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located near steam table with soiled interior.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler near steam table with rusted shelves.
[08B-12-5] Stored food not covered. Observed bins of noodles, ham, pork, and chicken inside walk in cooler not covered.
[36-50-4] Unclean building components, attachments or fixtures. Observed hood filters with grease accumulation.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside bin of dumplings in the reach in cooler near steam table.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave near cook line with soiled door handle.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards with cut marks and no longer cleanable.
[08B-38-4] Food stored on floor. Observed several buckets of soy sauce on floor near kitchen entrance.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and prep table in kitchen area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath cutting boards near prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several fans in kitchen area soiled. Observed reach in cooler gaskets soiled near cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several working containers of seasonings with no label at the cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed prep table shelves with rust pitting surface.
[14-14-4] Nonfood-grade basting brush used in food. Observed non food grade brush inside bin of oil used as a spread.

Disposition: Met Inspection Standards
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed soy sauce buckskin stored on the floor at kitchen entrance.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed in used knives stored in between coolers at prep area. Employee removed it.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on oven handle at cook line. Employee removed it.
[36-11-4] Floors not maintained smooth and durable. Observed through the kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in the walk in cooler a bowl with no handle used to scoop cooked rice. Employee removed it.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed through the kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stored on prep table at kitchen entrance. Employee removed it.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on preparation tables at kitchen. Employee removed it.
[14-11-5] Equipment in poor repair. Observed glass door standing cooler gasket in disrepair, located at prep area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water at 130F, on prep table at kitchen entrance. Employee discarded water to keep them dry.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Employee removed it.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, located above the hws at kitchen. Observed prep cooler interior of the lid soiled, located across from the steam table at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled, located above the hand wash sink at cook line. Observed storage shelf above the prep table soiled, located at cook line. Observed exterior of the steam table soiled with old food buildup. Observed ceiling fan with dirt/dust buildup, stored on top of storage shelves next to the walk in cooler at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues., glass door standing cooler located across from the steam table. Observed walk in cooler shelves soiled.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed tin foil ripped, covering shelf above the oven at cook line.
[08B-12-5] Stored food not covered. Observed in the walk in cooler cooked pork in a container not covered.
[36-50-4] Unclean building components, attachments or fixtures. Observed hood filters with grease accumulation.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers. Observed on preparation table at cook line.
[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 scratching his arm, then proceeded to prepare food without washing his hands prior.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the stoved at cook line rice congee (117 F - Hot Holding),as per employee kept out of temperature less than 2 hours. Instructed employee to reheat food.
[31A-10-4] Equipment drain line draining into handwash sink. Observed ice machine draining line draining into the hand wash sink at front line.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed a small ceramic plate chipped. Employee discarded it on site.
[14-14-4] Nonfood-grade basting brush used in food. Observed paint brush used to spread cooking oil, in a container on the prep table at cook line.
[02D-02-4] Packaged food not labeled as specified by law. Observed spray bottle with water not labeled.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves at ware washing area soiled with accumulated dust.
[36-37-5] Observed Cceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic bowl stored inside flour container. Manager removed bowl.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed between standing reach in cooler and preparation cooler. Manager removed knives.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves at storage area soiled with mold like substance. Also observed shelves inside walk in cooler soiled with mold like substance.
[08B-12-5] Stored food not covered. Observed raw beef, raw chicken, chicken paws and cooked pork not covered at walk in freezer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw whole duck thawing in standing water across from walk in freezer. Employee turned cool, running water over product.
[36-50-4] Unclean building components, attachments or fixtures. Observed hoods soiled with accumulated grease.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with food debris throughout kitchen, preparation and storage areas. Also observed floor soiled at storage areas soiled with old food debris.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pork and shrimp dumplings (77F - Cooling) at room temperature near ware washing area. Advised employee to reheat product to 165F.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of MSG, sugar and cornstarch containers soiled with old food debris. Observed scoops inside containers at dry storage soiled. Employee took items to clean.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic tray stored over hand sink at preparation area. Employee removed tray.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Observed walk in freezer and walk in cooler floor with heavy accumulation of food debris.
[08B-38-4] Observed raw beef stored on floor at walk in freezer. Observed plastic containers of sauces stored on floor at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled at ware washing area.
[08B-12-5] Observed containers of flour and sugar not covered at dry storage area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw duck thawing in standing water at 3 compartment sink. Advised manger to place product underneath cool, running water or place inside walk in cooler.
[36-50-4] Observed hoods soiled with accumulated grease.
[36-27-5] Observed walls soiled with dust at ware washing area.
[03A-02-5] Observed bean sprouts at 63F cold holding at room temperature at cook line. As per manager, for less than 30 minutes. Employee placed bean sprouts inside walk in cooler. Observed no pooled eggs at reach in cooler at reach in cooler at cook line.
[31A-10-4] Equipment drain line draining into handwash sink. Observed drain lines inside hand sink at front area.
[22-02-4] Observed can opener blade soiled with old food debris. Observed sugar scoop soiled at dry storage area. Employee removed scoop and took to wash, rinse and sanitize. Observed stove top with heavy accumulation of old food debris.
[31A-11-4] Observed tray and towels stored inside hand sink at ware washing area.
[02C-02-5] Observed container of cooked chicken and cooked tofu not date marked at walk in cooler. As per employee, items were prepared 2 days prior.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled at ware washing area.
[08B-12-5] Stored food not covered. Observed containers of flour and sugar not covered at dry storage area. Employee covered products.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. Observed walk in freezer and walk in cooler floor with heavy accumulation of food debris.
[08B-38-4] Food stored on floor. Observed raw beef stored on floor at walk in freezer. Observed plastic containers of sauces stored on floor at cook line.
[08B-42-4] Food stored outside. Observed plastic containers of cooking oil, bags of rice, case of raw shell eggs, cases of raw pork and cases of raw chicken, stored on ground outside near side exit door. Employees placed TCS products inside walk in cooler and non-TCS products at dry storage area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw duck thawing in standing water at 3 compartment sink. Advised manger to place product underneath cool, running water or place inside walk in cooler.
[36-50-4] Unclean building components, attachments or fixtures. Observed hoods soiled with accumulated grease.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with dust at ware washing area.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pork dumpling (83F - Cooling) near ware washing area. As per employee item was prepared more than 2 hours prior. Observed rice (71F - Cooling) at walk in cooler. As per employee, for more than 2 hours. Advised employee to reheat products to 165F.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cooks begin preparing vegetables, no hand wash. Manager coached employees on proper hand washing procedures.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed case of raw shell eggs stored on ground outside near side exit door. Employee placed product inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (51F - Cold Holding) at room temperature at cook line. As per employee, for approximately 15 minutes. Employee placed product inside walk in cooler. Observed pooled eggs (69F - Cold Holding) at top portion of reach in cooler near cook line. As per employee, for 1 hour. Employee placed item inside reach in cooler.
[31A-10-4] Equipment drain line draining into handwash sink. Observed drain lines inside hand sink at front area.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk in cooler shelves soiled with old food debris. Observed can opener blade soiled with old food debris. Observed sugar scoop soiled at dry storage area. Employee removed scoop and took to wash, rinse and sanitize. Observed stove top with heavy accumulation of old food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed tray and towels stored inside hand sink at ware washing area.
[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.
[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 container of cooked chicken and cooked tofu not date marked at walk in cooler. As per employee, items were prepared 2 days prior.