TROPICAL CHINESE RESTAURANT

Name: TROPICAL CHINESE RESTAURANT
Address: 7991 BIRD RD, MIAMI, FL, 331556750, US
Rating: 54.6

7991 BIRD RD, MIAMI, FL 331556750

License #2317813

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

54.6 Grade F / 100

Failing Health Score

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Quick take

TROPICAL CHINESE RESTAURANT in MIAMI currently holds an InspectFL Health Score of 54.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, DBPR recorded 121 total findings; InspectFL has detailed violation rows for 106 of them so far.

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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 14, 2026 shows 11 observation rows: no critical rows, 2 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

106

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•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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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: Call Back - Complied
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed back prep table with rusted shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the back cook line with soiled gaskets.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several squeeze bottles located across the cook line not labeled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulation on hood filters at the main cook line.
[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.
[36-22-4] Floor area(s) covered with standing water. Observed back of main cook line area with standing water on floor.
[14-14-4] Nonfood-grade basting brush used in food. Observed non food grade brush in container of cooking oil in back kitchen area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed black microwave in back prep area with soiled door handle.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on floor of walk in freezer.
[36-36-4] Ceiling tile missing in back storage area.

Disposition: Administrative complaint recommended
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several squeeze bottles located across the cook line not labeled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under brown cutting board in back prep area.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed back prep table with rusted shelf.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phones above food prep tables.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired since October 1, 2025.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser not labeled near back cook line.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulation on hood filters at the main cook line.
[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 return from outside, enter kitchen, and touch clean plates without proper hand washing.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife store in between three compartment sink and wall.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the back cook line with soiled gaskets.
[36-22-4] Floor area(s) covered with standing water. Observed back of main cook line area with standing water on floor.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink used to dump dirty water.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on floor of walk in freezer.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed black microwave in back prep area with soiled door handle.
[31B-03-4] No soap provided at handwash sink in back cook line area.
[08B-38-4] Food stored on floor. Observed gallon of oil on floor near back line. Operator removed from floor.
[14-14-4] Nonfood-grade basting brush used in food. Observed non food grade brush in container of cooking oil in back kitchen area.
[36-36-4] Ceiling tile missing in back storage area.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed one can of baby corn stored in dry storage area with large dent. Operator discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (48F - Cold Holding); raw beef (51F - Cold Holding) inside prep reach in cooler. As per operator, product has been there for about half an hour. Operator removed items and placed inside walk in cooler to rapid cool.
[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 cook line employees touch face and arms and immediately grab clean cooking equipment without proper hand washing.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle at the back cook line.
[21-05-5] Cloth used as a food-contact surface. Observed cloth used to cover dim sum in back prep area.
[08B-12-5] Stored food not covered. Observed several containers of raw chicken and pork inside walk in cooler with no cover.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in back cook line area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks above prep station in back kitchen area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen spoon stored in standing water at 77F located next to back prep area rice cooker.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed several servers drop off soiled dishes at ware washing area and immediately grab clean utensils without proper hand washing.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shelled eggs on prep table stored at ambient temperature.
[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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed vegetable dim sum (115F - Hot Holding) in hot holding box. As per operator, product has been there for about an hour. Operator removed product to reheat.

Disposition: Call Back - Complied
[14-73-4] No container installed for catching grease from hood drip tray. Observed missing hood drip tray at the back cook line area.
[23-03-4] Observed hood filters soiled at the cook line. Observed reach in cooler gaskets located at the cook line soiled.
[14-11-5] Observed hot water gauge at the dish machine not moving.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink near drink preparation area.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed male employee wash hands at three compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink near drink preparation area. Operator restocked.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service straws at the bar area not covered or protected.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed female employee washing cups in hand wash sink near dim sum prep area.
[36-36-4] Ceiling tile missing. Observed missing ceiling tile in dry storage area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed back cook line wall soiled. Observed wall behind hand wash station near dry storage soiled.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed male cook line employee crack raw shelled eggs at prep table and picked up kitchen utensil without washing hands.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between three compartment sink and wall.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed male server handle soiled dishes and immediately picked up clean plate without washing hands.
[08B-38-4] Food stored on floor. Observed several buckets of soy sauce on floor inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked duck (64F - Cold Holding)and cooked chicken (54F - Cold Holding) inside walk in cooler. Observed raw beef (56F - Cold Holding) on shelf in dry storage area. As per operator, duck and chicken were made last night and beef was prepared half an hour ago. Operator discarded cooked duck and cooked chicken. Placed beef inside walk in cooler for rapid cooling.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone on top of prep table. Operator removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on top of prep table near back cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of prep table not stored in sanitizing solution.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked duck (64F - Cold Holding)and cooked chicken (54F - Cold Holding) inside walk in cooler. As per operator, products were made last night. Operator discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed several white cutting boards soiled.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed male employee prepping with no hair net. Employee put on hair net.
[36-22-4] Floor area(s) covered with standing water. Observed floor at the main cook line area with standing water.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back exit door with gap underneath.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in back prep area near back cook line with soiled interior.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several working containers of salt, sugar, and other seasonings not labeled at the cook line.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no hot water measuring device for dish machine.
[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 cook line employee touch his face and then touch clean utensils with out washing hands.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used to serve rice next to the rice cooker in standing water at 80F. Operator discarded.
[07-06-5] Open food re-served to customers. Observed several bowls of hot sauce on customer tables with no protective covering and self serve with a spoon.
[21-05-5] Observed cloth used to cover dumplings at steam table cart.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed reach in freezer with rusted shelves.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.

Disposition: Administrative complaint recommended
[07-06-5] Open food re-served to customers. Observed several bowls of hot sauce on customer tables with no protective covering and self serve with a spoon.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between three compartment sink and wall.
[14-11-5] Equipment in poor repair. Observed dish machine temperature gauge not working.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath white cutting board in back prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the main cook line soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service straws at the bar area not covered or protected.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed back cook line wall soiled. Observed wall behind hand wash station near dry storage 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 personal cell phone on top of prep table. Operator removed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back exit door with gap underneath.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several working containers of salt, sugar, and other seasonings not labeled at the cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked duck (64F - Cold Holding)and cooked chicken (54F - Cold Holding) inside walk in cooler. Observed raw beef (56F - Cold Holding) on shelf in dry storage area. As per operator, duck and chicken were made last night and beef was prepared half an hour ago. Operator discarded cooked duck and cooked chicken. Placed beef inside walk in cooler for rapid cooling.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink near drink preparation area. Operator restocked.
[08B-38-4] Food stored on floor. Observed several buckets of soy sauce on floor inside walk in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed male employee prepping with no hair net. Employee put on hair net.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed male server handle soiled dishes and immediately picked up clean plate without washing hands.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in back prep area near back cook line with soiled interior.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked duck (64F - Cold Holding)and cooked chicken (54F - Cold Holding) inside walk in cooler. As per operator, products were made last night. Operator discarded.

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TROPICAL CHINESE RESTAURANT

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Chinese in MIAMI

PANDA EXPRESS

OH MY WOK

PANDA EXPRESS 1752

PANDA EXPRESS 1514

PANDA EXPRESS #1406

Other options in MIAMI

NACHOS

FRESA CREAM

LILIS MEDITERRANEAN FOOD

STAND 304

GELATO AND DISTRICT 5 - NACHO

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