Casa China
Last inspected: Apr 22, 2026
47
Score
The health department has logged nine inspections at Casa China, the earliest from 2022. On Apr 22, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited seven times.
By comparison, the average Hialeah facility scores 76, putting Casa China on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
0
Major latest
9
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed carton with shell eggs stored over container with cooked pork ribs. Operator stored cooked ribs in a shelf above shell eggs. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you bags used to store raw chicken. **Repeat Violation**
14-31-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed inside walk in cooler.
36-06-4
Basic - Food stored on floor. Observed inside walk in cooler, carrots, onions, and shell egg box stored on the floor. **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board at kitchen. **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets, reach in coolers doors soiled with food residue, equipment handles soiled. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks inside walk in cooler.
12B-13-4
Basic - Reuse of single-service or single-use articles. Observed empty plastic containers reused to store food inside reach in cooler by cook line.
25-32-4
Basic - Stored food not covered. Observed container with breaded cooked chicken, and cooked rice not covered, inside walk in cooler. Operator covered food items. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled towels in use by wok. Operator replaced with clean towels. **Corrected On-Site**
21-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed used to dispense flour, bowl no handle. Operator discarded bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
47
Dec 3, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee came from outside, no hand wash observed before starting to handle clean utensils at kitchen. Manager coached employee in proper hand washing. Employee washed hands properly. **Corrected On-Site**
12A-16-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed box inside walk in cooler container with raw pork stored over hams. Operator stored raw pork in a different shelf, away from ready to eat foods.. **Corrected On-Site** **Repeat Violation**
08A-14-5
Basic - Bowl or other container with no handle used to dispense food. Observed inside flour bowl no handle. **Repeat Violation**
14-01-5
Basic - Food stored on floor. Observed box with eggs stored on the floor inside walk in cooler, soy sauce buckets, cooking oil containers stored on the floor at kitchen **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle buried inside rice. Operator stored scoop with handle upwards. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting boards at kitchen. **Repeat Violation**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of prep refrigerated table soiled. **Repeat Violation**
22-16-4
58
May 20, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed inside chest freezer front counter area, thank you bags used to store raw chicken, raw pork. **Repeat Violation**
14-31-5
Basic - Food stored on floor. Observed inside walk in cooler , sacks with raw onions stored on the floor. **Repeat Violation**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Observed inside rice bowl no handle in use. **Repeat Violation**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed inside walk in cooler, soiled cardboard on the floor.
36-06-4
Basic - Cardboard used to line nonfood-contact shelves. Observed at kitchen prep table cardboard in use as non food contact surface. **Repeat Violation**
14-45-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed at kitchen, single serve containers not inverted. Employee inverted single serve containers. **Corrected On-Site**
25-06-4
64
Apr 15, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed inside sugar container cup no handle used as scoop. **Warning** - From follow-up inspection 2025-04-15: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees engaged in food preparation no hair restraints used. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-15: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed inside walk in cooler, soy sauce buckets stored on the floor. **Warning** - From follow-up inspection 2025-04-15: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-15: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Wiping cloths laundered onsite not dried in a mechanical clothes dryer, air-dried or placed in sanitizing solution after laundering. **Warning** - From follow-up inspection 2025-04-15: **Time Extended**
21-28-4
78
Jan 21, 2025
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for when Ji Lin and Bu Cuh Xu expired. **Warning**
53B-05-5
Basic - Stored food not covered. Observed inside walk in cooler . Containers with marinated pork, cooked chicken, and cooked rice no covered. Manager covered food containers. **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - Wiping cloths laundered onsite not dried in a mechanical clothes dryer, air-dried or placed in sanitizing solution after laundering. **Warning**
21-28-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar bucket not labeled with name. Manager lab sugar bucket. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed inside sugar container cup no handle used as scoop. **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed gaskets in reach in cooler soiled at cook line. **Repeat Violation** **Warning**
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees engaged in food preparation no hair restraints used. **Repeat Violation** **Warning**
13-03-4
Basic - Floor area(s) covered with standing water. Observed in front of walk in cooler. **Warning**
36-22-4
Basic - Food stored on floor. Observed inside walk in cooler, soy sauce buckets stored on the floor. **Warning**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen. **Repeat Violation** **Warning**
21-04-4
Basic - No hot running water at mop sink. **Warning**
27-10-4
52
Jun 18, 2024
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler, open metal container with pooled eggs stored above cut carrots and cooked pork, inside sandwich table at kitchen. Employee moved pooled eg to bot shelve under ready to eat food. **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Observed bowls no handles used to dispel flour and rice.
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at kind inside walk in cooler. **Repeat Violation**
36-06-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees engaged in food preparation no hair restraints .
13-03-4
Basic - Food stored on floor. O flour bucket, rice bucket, soy sauce container stored on the floor at kitchen. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between prep table and reach in co at kitchen. Employee removed knife between equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on fryer door.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towels under cutting boards at kitchen. **Repeat Violation**
21-04-4
Basic - Stored food not covered. Observed inside walk in cooler, breaded cooked chicken, cooked rice and cut ham containers no covered. **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep tables at kitchen. **Repeat Violation**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed by wok soiled towel in use. **Repeat Violation**
21-09-4
52
Dec 12, 2023
Routine - Food
6 critical violations. 2 major violations. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scrambled eggs (67F - Cold Holding) stored on top of the prep table, as per operator taken out of reach in cooler 2 hours before inspection. Operator placed back inside reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (76F - Hot Holding) stored under the prep table in the kitchen for more than 4 hours, as per operator.
03B-01-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 10 cracked eggs on a crate with 14 non used raw shelled eggs.
01B-14-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 can dented of mushroom sliced by Vita Champ.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (76F - Hot Holding) stored under the prep table in the kitchen for more than 4 hours, as per operator.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over cooked shrimp, cooked chicken and cooked beef stored in the kitchen prep table. Operator threw away. **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the bathroom.
31B-02-4
Intermediate - Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle inside the sugar container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the whole kitchen.
36-37-5
Basic - Food stored on floor. Observed vinegar stored on the kitchen floor, inside walk in cooler bag of carrots, raw shell egg case. Operator removed from the floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in the first reach in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knifes stored between shelves and the wall on top of 3 compartment sink. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon in standing water of 78F.
10-07-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the kitchen. **Repeat Violation**
21-12-4
22
Jun 16, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
45
Oct 25, 2022
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
47
Frequently Asked Questions
When was Casa China last inspected?
The most recent health inspection at Casa China on file is from Apr 22, 2026. The public record contains nine inspections in total.
What is the most common violation at Casa China?
Across the inspection record, “food stored on floor” has been cited seven times, more than any other issue at Casa China.
How does Casa China compare to other restaurants in Hialeah?
Casa China most recently scored 47 out of 100, which is lower than the Hialeah average of 76.
Has Casa China's inspection record improved over time?
Results have been roughly steady. Inspections at Casa China have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Casa China means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Casa China inspected?
Based on the inspection history on file, Casa China is inspected around three times per year on average.
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