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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.
KWONG MING CHINA KITCHEN in HOLLYWOOD currently holds an InspectFL Health Score of 73 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on January 6, 2026. Across those visits, inspectors documented 49 total violations — 16 critical, 11 major, 22 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on January 6, 2026 shows 9 observation rows: 2 critical, 3 major, and 4 minor.
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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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What do locals think?
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Would you eat here?
KWONG MING CHINA KITCHEN has some meaningful issues on record. Would you still eat here?
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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
- [08B-38-4] Food stored on floor. Bag of rice stored on floor in dry storage area. Operator moved to shelf
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in dry storage area
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken wings thawing in standing water at three compartment sink. Operator turned on cold running water
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area instructed operator on proper set up of sanitizer bucket and operator moved wiping cloths to sanitizer bucket
- [14-31-5] Nonfood-grade bags used in direct contact with food. Krab sticks stored in direct contact with plastic handle thank you bag in chest freezer, operator moved to food grade bag
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container or raw pooled eggs stored in container of sprouts in cook line flip top. Operator moved raw pooled eggs to bottom shelf of reach in cooler. Raw chicken stored above ready to eat sauces in walk in cooler. Operator reorganized
- [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. Provided to operator
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked shrimp cooling for 25 minutes at 11:45 (87F - Cooling) to 87F at 12:25. Shrimp being cooled at room temperature. Operator moved to chest freezer
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in walk in cooler prepared 2 days ago not date marked. Operator date marked
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