SANG'S CHINESE FOOD

Name: SANG'S CHINESE FOOD
Address: 1925 NE 163 ST, NORTH MIAMI BEACH, FL, 331624825, US
Rating: 50.6

1925 NE 163 ST, NORTH MIAMI BEACH, FL 331624825

License #2318345

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

50.6 Grade F / 100

Failing Health Score

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Latest inspection

July 29, 2026 · 12 findings · 2 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SANG'S CHINESE FOOD in NORTH MIAMI BEACH currently holds an InspectFL Health Score of 50.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 29, 2026. Across those visits, DBPR recorded 34 total findings; InspectFL has detailed violation rows for 28 of them so far.

How to read this page

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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 July 29, 2026 shows 10 observation rows: 2 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[14-38-4] Food storage container/container lid cracked or broken.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[23-03-4] Observed reach in cooler gaskets at kitchen and storage room soiled with black substance.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (67F - Cold Holding) at room temperature near 3 compartment sink. Employee took product to walk in cooler. Observed noodles (48F - Cold Holding) at reach in cooler at cook line. As per manager, for less than 3 hours. Observed cooked chicken (47F - Cold Holding) inside reach in cooler at cook line. As per manager, since the previous day.
[36-24-5] Observed hole in wall at dry storage room.
[33-34-4] Walk in freezer area not maintained clean and organized.
[22-02-4] Observed lids utilized to cover dumplings heavily soiled with old food debris. Observed tongs at cookline heavily soiled with old food debris. Observed interior of sugar, MSG and flour containers soiled with old food debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By the dumpling station
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground pork stored over radish in reach in cooler near 3 compartment sink. Observed raw duck and raw chicken stored over cooked chicken and vegetables at walk in cooler. Employee rearranged products.

Official DBPR inspection report ↗

Disposition: Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside sugar container. Employee removed item.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[36-11-4] Floors not maintained smooth and durable.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverage inside standing reach in cooler across from cook line.
[14-31-5] Nonfood-grade bags used in direct contact with raw pork Stored in the walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of rice, sugar, MSG and flour containers soiled with old food debris. Observed tongs at cookline heavily soiled with old food debris. Employee removed items. Observed lids utilized to cover dumplings heavily soiled with old food debris.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[33-34-4] Walk in freezer area not maintained clean and organized.
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed metal sponge at wok station. Discussed with manager.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground pork stored over radish in reach in cooler near 3 compartment sink. Observed raw duck and raw chicken stored over cooked chicken and vegetables at walk in cooler. Employee rearranged products.
[36-24-5] Hole in or other damage to wall. Observed hole in wall at dry storage room.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By the dumpling station
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets at kitchen and storage room soiled with black substance.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw whole chicken thawing in standing water at 3 compartment sink. Manager turned in cool running water over product.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Employee removed knives.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (67F - Cold Holding) at room temperature near 3 compartment sink. Employee took product to walk in cooler. Observed noodles (48F - Cold Holding) at reach in cooler at cook line. As per manager, for less than 3 hours. Observed cooked chicken (47F - Cold Holding) inside reach in cooler at cook line. As per manager, since the previous day.

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