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Failing Health Score
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.
TROPICAL CHINESE RESTAURANT in MIAMI currently holds an InspectFL Health Score of 42 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 24, 2026. Across those visits, inspectors documented 40 total violations — 6 critical, 6 major, 28 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 24, 2026 shows 40 observation rows: 6 critical, 6 major, and 28 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.
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- •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?
TROPICAL CHINESE RESTAURANT has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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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: Inspection Completed - No Further Action
- [14-11-5] Equipment in poor repair. Observed in disrepair the door gaskets of walk in cooler and freezer, reach in upright cooler near dry storage.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled with accumulation of grease and food debris on dry storage food containers in the back kitchen.
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and places not inverted in dry storage area.
- [08B-12-5] Stored food not covered. Observed frozen cooked duck in large plastic food pans not covered and pans stacked on stop inside walk on freezer.
- [21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen areas and cook line.
- [36-73-4] Floor soiled/has accumulation of debris. Observed soiled floors with poultry blood dripping and accumulation of grease coming from skeleton trolley near 3 CS. Observed accumulation of grease, water and food debris through out kitchen and dry storage areas and soiled under shelving units, between equipment
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food prep areas, soiled can opener, shelves accumulation of grease and grime housing food items and single service items.
- [12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed multiple employees touch soiled items and proceeded to handle clean equipment, single service items and food without handwashing prior to.
- [08B-38-4] Food stored on floor. Observed chicken feet and dumplings in plastic food containers stored on the floor of walk in cooler.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed near rice cookers in front kitchen.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for ice machine in back kitchen.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of walk in cooler and freezer. Observed multiple soiled reach in cooler gaskets. Observed hood filters with accumulation of grease and rust in cookline in the back and front kitchen.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over wonton papers, raw shrimp over sliced radishes inside walk in cooler. Observed also in walk in cooler raw beef and chicken over cooked chicken.
- [12B-01-4] Employee eating while preparing food. Observed cooks drinking from an open container at the cookline and proceeded to handle food.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in prep station prep table top raw steak (55F - Cold Holding). Per operator paced in earlier today, more than four hours ago. A stop sale was issued.
- [36-22-4] Floor area(s) covered with standing water. Observed standing water next to cookline and wall in front kitchen.
- [16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No available test kit for testing high temp dish machine.
- [10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles in the kitchen.
- [12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open can of coke on shelf on cook line.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in prep station prep table top raw steak (55F - Cold Holding). Per operator paced in earlier today, more than four hours ago.
- [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 handle touching dry rice and wheat flour inside bin in dry storage area.
- [12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed several employees drinking and continued to handle food with out washing their hands, at the cook lines.
- [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe gloves not changed and no handwashing by employees when changing tasks in kitchen area.
- [14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with flour being used as a scoop in dry storage area.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer and on the vents of reach in freezer near dry storage.
- [14-73-4] No container installed for catching grease from hood drip tray. Observed at deep fat fryer and steamer.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed accumulation of rust on food shelves inside walk in cooler.
- [22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry storage shelves, food item shelves in both kitchens, in warewashing area, and shelves hosing single served items.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed a container of small bowls inside handwashing sink in front kitchen.
- [31B-03-4] No soap provided at handwash sink. Observed at waiters station handwashing sink.
- [32-12-6] Covered waste receptacle not provided in womens bathroom.
- [33-11-4] Missing drain plug at dumpster.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen areas.
- [36-03-4] Cove molding at floor/wall juncture broken/missing. Observed missing for handwashing sink in front kitchen.
- [36-01-4] Floor not cleaned when the least amount of food is exposed. Observed accumulation of food debris inside walk in cooler floor.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled. Observed walls in dry storage area soiled.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple personal water bottles on top of prep counters in the kitchen. Also observed personal cell phones on top of food prep tables.
- [12B-02-4] Employee eating in a food preparation or other restricted area. Observed to cooks drinking from an open container in the kitchen. Observed employee eating a meal in kitchen areas.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap for three exit doors, one near walk in cooler, one at warewashing area, and one at customer bathrooms.
- [14-14-4] Nonfood-grade basting brush used in food. Observed non food grade brush used in oil pan at cookline.
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