WAH HEN RESTAURANT

Name: WAH HEN RESTAURANT
Address: 9160 NW 122 ST 31&32, HIALEAH GARDENS, FL, 33018, US
Rating: 59.9

9160 NW 122 ST 31&32, HIALEAH GARDENS, FL 33018

License #2331424

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

59.9 Grade F / 100

Failing Health Score

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Quick take

WAH HEN RESTAURANT in HIALEAH GARDENS currently holds an InspectFL Health Score of 59.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 42 total violations — 9 critical, 2 major, 31 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 April 16, 2026 included 3 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.

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 fried rice, honey chicken was cooked from more than 24 hours, as per operator, with no label.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken over red/green peppers, in walk in cooler. Operator properly stored it.
[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 employee drinking from open bottle. Instructed operator regarding contamination.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solutions of 0 ppm, operator replaced the empty chlorine bucket.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Observed clean pots stored in customer restrooms. Operator removed it.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (104F - Hot Holding),in kitchen area for less than 4 hours as per operator, operator reheated 165°F or above.

Warning Issued
[08B-12-5] Stored food not covered. Observed cooked chicken, cooked bread chicken, cooked noodles stored in the ranch in cooler at cook line not covered.
[10-08-5] Ice scoop handle in contact with ice.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed cardboard used as liner under the steam table and also under the preparation table at cook line.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper stored over the chest freezer at front counter.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sink soiled, sink located in the kitchen. Reach in cooler gasket soiled. Reach in cooler located by the fryers at cook line. Observed soil buildup under the preparation tables all along the cook line. Observed standing fan located in the kitchen soiled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[14-31-5] In the walk in cooler Raw beef stored in Nonfood-grade bags used in direct contact with food.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed reach in cooler motor inside the unit dripping, unit located at cook line by the fryers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored at cook line outside of the cooler observed beans sprouts (70 F - Cold Holding), as per manager for less than 1 hour. Operator transferred food back to the cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust, along the kitchen area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface, unit located at cook line by the fryers.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DW sanitizer 0ppm.

Community reaction

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Community pulse