NEW CHINATOWN

Name: NEW CHINATOWN
Address: 2549 NW 54TH ST, MIAMI, FL, 33142, US
Rating: 78.8

2549 NW 54TH ST, MIAMI, FL 33142

License #2332194

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

78.8 Grade C / 100

Mixed Health Record

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Quick take

NEW CHINATOWN in MIAMI currently holds an InspectFL Health Score of 78.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 36 total violations — 7 critical, 8 major, 21 minor.

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.

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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 January 21, 2026 included 4 critical violations, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice at 120°F hot holding. Operator reheated riced to 188°F. Observed cooked chicken wings being hot held at 114°F. As per operator chicken was cooked 2 hours ago.
[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 scratch his head and continuing working cook line no hand wash.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves inside walk in cooler and inside walk in freezer.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed excessive amounts of personal items on front counter.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at mop sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on prep tables.
[43-08-4] Unnecessary persons in the food preparation, food storage, or warewashing area. Observed a baby sleeping at the front counter area, sometimes carried by food employee into the kitchen.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken over noodles inside walk in cooler.

Disposition: Inspection Completed - No Further Action
[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 chicken, beef, shrimp, noodles inside of walk in cooler and no date marking. Coached operator on proper date marking.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in coolers soiled. Observed fan guard inside walk in cooler soiled. Observed soiled gaskets on all reach in coolers.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean containers being stored on dirty rack by 3 compartment sink.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed excessive amounts of personal items in front counter interfering with cleaning
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket.
[41-17-4] Container containing toxic substance not labeled by 3 compartment sink.
[43-08-4] Unnecessary persons in the food preparation, food storage, or warewashing area. Observed a baby sleeping in a baby crib in the front counter area, sometimes carried by food employee into the kitchen.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over cooked beef inside reach in cooler.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in disrepair above walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed excessive cut marks on cutting boards used on prep tables.
[14-11-5] Equipment in poor repair. Observed torn gaskets on reach in cooler to the right of cook line.
[36-22-4] Floor area(s) covered with standing water. Observed standing water inside walk in cooler.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on prep tables and soiled shredder next to 3 compartment sink.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl no handle inside of flour container.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath 3 compartment sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout entire kitchen area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves inside walk in cooler and inside walk in freezer.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unable to answer basic concentration levels for chlorine, and unable to answer how to calibrate thermometer. Coached employee on both concentration levels and thermometer calibration.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at handwashing sink at entrance of kitchen due to a leak. Establishment has 2 other handwashing sinks with working hot water.
[25-32-4] Reuse of single-service or single-use articles. Observed plastic bottles being cut to be reused for scooping rice.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored inside standing water.
[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 water bottle and cellphones on top of prep table in front of cook line. Also observed baby clothing hanging on rolling cart shelves.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cashier with no hair restraint.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings being hot held at 80°F. As per operator chicken was cooked 4 hours ago.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice at 128°F hot holding. Operator reheated riced to 172°F.. Also Observed cooked chicken wings being hot held at 80°F. As per operator chicken was cooked 4 hours ago.

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Community pulse