While none of these restaurants were ordered shut, racking up 30 or more violations is alarming.
At Carnicero Steakhouse in Miami, inspectors found food-contact surfaces not sanitized, a dishwasher with zero chlorine, and raw shell eggs stored above unwashed produce.
Stop sales were issued for flan and marinated chicken kept at unsafe temperatures overnight.
At Peking One, raw beef was seen thawing on a prep table, cooked pork was left to cool improperly, and prescription medicine bottles were stored above a food prep area. Plus, an employee was washing their hands without soap.
At China Beach/Wok on the Beach, inspectors reported live and dead roaches, food stored on the floor, employees eating in the kitchen, and an overflowing dumpster.
China Lee Restaurant had dish machines not sanitizing properly, bean sprouts and rice left at room temperature, and knives wedged in crevices between equipment.
Even Hotel Indigo Miami Brickell racked up 30 violations, including improperly thawed mahi mahi deemed unfit to serve, raw meat stored above cooked food, and dirty coolers. Thirty-plus violations anywhere is unacceptable. THESE PLACES NEED TO DO BETTER!
*CARNICERO STEAKHOUSE
7390 SW 117TH AVENUE
MIAMI
INSPECTION BASED ON COMPLAINT
INSPECTION DATE 10/30
45 VIOLATIONS FOUND
“Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher chlorine sanitizer was 0 ppm.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed dusty walls inside kitchen area.”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flan (53F - Cold Holding) inside the reach in cooler by the raw bar as per employee flans were stored last night. Stop sale was issue. Also observed marinated whole chickens (45F - Cold Holding) inside walk in cooler. Food was date marked on 10/28. Stop sale was issued.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (53F - Cold Holding) inside the reach in cooler by the raw bar as per employee flans were stored last night. Stop sale was issue. Observed whole marinated chicken (45F - Cold Holding) at walk in cooler.”
“Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above vegetable inside walk in cooler.”
“Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed parasite destruction letter was not provided.”
“Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee placed hair inside the hair restraints and then engage in food preparation without washing hands.”
“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.”
“Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair inside kitchen area.”
“Employee with ineffective hair restraint while engaging in food preparation. Observed hair was outside of the hair restraints. Employees fixed their hair.”
*PEKING ONE
16229 SW 88TH ST
MIAMI
INSPECTION DATE 10/27
34 VIOLATIONS FOUND
“Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature on prep table in kitchen.”
“Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (46F - Cooling) inside walk in cooler, as per operator was made previous night then placed inside walk in cooler.”
“Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (46F - Cooling) inside walk in cooler, as per operator was made previous night then placed inside walk in cooler.”
“Bowl or other container with no handle used to dispense food. Observed plastic cups with no handle stored inside containers of flour and cornstarch. Repeat Violation.”
“Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler/freezer handles soiled.”
“Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or ware washing areas. Throughout establishment. Repeat Violation.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by triple sink and oven. Repeat Violation.”
“Floor soiled/has accumulation of debris. Observed floor soiled underneath cook line. Repeat Violation.”
“Food stored on floor. Observed box of onions stored on floor inside walk in cooler. Repeat Violation.”
“Plumbing system in disrepair. Observed hand sink pipe is broken in dish area.”
“Stored food not covered. Observed multiple foods stored uncovered inside walk in cooler. Repeat Violation.”
“Container of medicine improperly stored. Observed prescription medicine bottles stored on shelf above prep table in kitchen.”
“Employee washed hands with no soap.”
“Hand wash sink not accessible for employee use at all times.”
*CHINA BEACH/WOK ON THE BEACH
3919 ALTON ROAD
MIAMI BEACH
INSPECTION DATE 10/29
32 VIOLATIONS FOUND
“Roach activity present as evidenced by live roaches found. Observed one live reach under the prep counter near reach in cooler.”
“Dead roaches on premises. Observed dead roach under the prep counter near reach in cooler and ode dead roach in the second floor storage.”
“Bowl or other container with no handle used to dispense food. Observed a plastic bowl being used as a scoop inside the corn starch container. Repeat Violation.”
“Ceiling/ceiling tile shows damage or is in disrepair. Observed cracks on the ceiling and wall beams on the second floor. Also observed a hole in the ceiling in the second floor at the dry storage shelves. Repeat Violation.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave in front area. Repeat Violation.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled the door gaskets of reach in coolers and the hood filters above the stove. Repeat Violation.”
“Dumpster overflowing garbage. Observed dumpster over flowing.”
“Food placed in soiled container/equipment. Observed bottle of soy sauce and cooking oils stored on a dirty shelve next to dirty tools.”
“Garbage on the ground and around dumpster.”
“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 an employee’s open container at the front counter.”
“Employee eating in a food preparation or other restricted area. Observed an employee eating watermelon in the kitchen.”
“Food stored on floor. Observed gallons of oil, bag of sugar, and a bucket of sauce found on the floor. Repeat Violation.”
“Operating with an expired Division of Hotels and Restaurants license. Observed license expired on Oct. 1, 2025.”
*CHINA LEE RESTAURANT
559 SW 8TH ST.
MIAMI
INSPECTION DATE 10/29
32 VIOLATIONS FOUND
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled exterior of containers across from reach in cooler in kitchen.”
“Bowl or other container with no handle used to dispense food. Observed container with no handle in flour and rice at front counter and near exit door.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled above seating area and register. Repeat Violation.”
“Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at prep area and above reach in cooler across cook line. Repeat Violation.”
“Dish machine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dish machine is functioning properly. Observed dish machine with a 0 ppm quaternary concentration.”
“Floor soiled/has accumulation of debris. Observed floor behind upright oven at kitchen area and behind white reach-in freezer at dining area soiled with accumulated debris.”
“Food stored on floor. Observed plastic container of oil under hand washing sink and sweet and sour sauces under condiment table at cook line all at kitchen area. Observed rice and onions stored on floor at front counter. Coached operator on correct procedure. Repeat Violation.”
“In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored in crevice of ware washing machine. Knife was removed.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The following was observed: Grease build up on walls behind cook line. Soiled gaskets in reach in cooler behind prep area and across from cook line and both cutting boards at kitchen area. Repeat Violation”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed dust on wall behind ice machine across front counter.”
“Dish machine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Observed dish machine with quaternary sanitizer at 100PPM.”
“Food placed in soiled container/equipment. Observed in reach in cooler across from cook line a soiled container hold cooked pork.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (64F - Cold Holding) and cooked rice (74F - Cold Holding) at prep area at ambient temperature. As per operator, two hours. Products were moved to cold holding for rapid cooling. Repeat Violation.”
“Water treatment device has not been inspected or serviced according to manufacturer’s instructions. Observed a water filter behind ware wash machine without servicing date.”
“No proof of required state approved employee training provided for any employees.”
*HOTEL INDIGO MIAMI BRICKELL
145 SW 11TH ST.
MIAMI
INSPECTION DATE 10/27
30 VIOLATIONS
“Stop Sale issued due to food not being in a wholesome, sound condition. Observed ROP bag of mahi mahi fully defrosted at reach-in cooler under cook line.”
“Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned smoked salmon and cooked sliced roasted pork in walk in cooler with no date marking. As per manager, less than 2 days.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties, raw ground beef, and raw salmon stored over commercially processed cooked onion soup at walk-in cooler.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasteurized scramble egg mix (56F - Cold Holding) at reach-in cooler across from cook line. As per chef, less than 2 hours.”
“Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in container with flour.”
“Food stored on floor. Observed ice cream and and raw beef stored on walk-in freezer floor and box of plastic container of biscotti on floor at dry storage area. Repeat Violation.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler to the right of prep area across from cook line and accumulate soiled on fan guard at walk-in cooler.”
“Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored with the food-contact surface up at preparation area.”
“Dish machine not sanitizing properly. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Observed dish, aching with a temperature of 156F.”
“In-use knife/knives stored in cracks between pieces of equipment. Observed knife on prep line stored between cutting board and reach-in cooler.”
“No soap provided at hand wash sink. Observed no soap at hand washing sink at bar sink.”
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