Chang's Chinese Restaurant
Last inspected: Mar 9, 2026
86
Score
Chang's Chinese Restaurant, located at 1311 Sw 107 Ave in Miami, FL, underwent a low-risk inspection on March 9, 2026. This inspection noted one critical violation concerning time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Historical data indicates a pattern of mostly medium-risk inspections over nine scored visits.
9
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (52F - Cold Holding); diced ham (53F - Cold Holding); cooked chicken (50F - Cold Holding); raw beef (54F - Cold Holding); shrimp (51F - Cold Holding); egg mix (50F - Cold Holding) inside reach in cooler at across cook line. As per operator for less than 4 hrs. **Warning** - From follow-up inspection 2026-03-09: Observed bean sprouts (47F - Cold Holding); diced ham (45F - Cold Holding); cooked chicken (45F - Cold Holding); raw beef (45F - Cold Holding); shrimp (44F - Cold Holding); egg mix (47F - Cold Holding) inside reach in cooler at across cook line. As per operator for less than 4 hrs. **Admin Complaint**
03A-02-5
86
Mar 6, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (52F - Cold Holding); diced ham (53F - Cold Holding); cooked chicken (50F - Cold Holding); raw beef (54F - Cold Holding); shrimp (51F - Cold Holding); egg mix (50F - Cold Holding) inside reach in cooler at across cook line. As per operator for less than 4 hrs. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed cup and bowls inside hand sink at washing area. Operator removed the items. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to-go boxes not inverted at take out station. Operator started to invert the boxes. **Corrected On-Site** **Warning**
25-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and headphones stored on shelves next to dry goods at dry storage. Operator removed the items. **Corrected On-Site** **Warning**
40-06-5
64
Aug 11, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm) at washing area. Operator discarded solution and refilled, retest Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site** **Repeat Violation**
41-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with soap not labeled at washing area. Operator labeled during inspection. **Corrected On-Site**
41-17-4
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 inside flour bag with handle in contact with product at prep area. Operator removed the scoop. **Corrected On-Site**
10-01-5
74
Mar 19, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) next to hand sink. Operator diluted with water, retest Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**
41-27-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm). Operator fixed tube. Retest Dishwasher (Chlorine 100ppm). **Corrected On-Site**
16-59-1
Basic - Cardboard used to line food-contact shelves. Observed inside reach in cooler at prep area. Operator removed the cardboard. **Corrected On-Site**
14-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken wings (frozen) thawing at room temperature at prep area. Operator placed product inside cooler for proper thawing. **Corrected On-Site**
06-01-5
70
Aug 12, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked pork ribs stored in Nonfood-grade bags in walk in freezer at washing area. Employee started to change the bags. **Corrective Action Taken** **Repeat Violation**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic with oil (101F - Cold Holding) at cook line. As per employee for approximately 2 hrs. Employee placed inside reach in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Employee started to clean during inspection. **Corrective Action Taken**
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not properly segregated inside reach in cooler at storage area. Employee properly segregated personal food. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Observed breading mix on kitchen floor. Employee placed product six inches from floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handle. Employee removed the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm) at triple sink. Employee added chlorine, retest Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
47
Apr 25, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to store crab rangoon and noddles inside reach in cooler at kitchen. Employee removed the bag. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over tofu inside reach in cooler across cook line.
08A-05-6
Intermediate - No soap provided at handwash sink. Observed at hand sink next to dish machine. Employee provided the soap. **Corrected On-Site**
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some employee training certificates missing the Date of Birth. Employee completed certificates during inspection. **Corrected On-Site**
53B-10-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed in employee restroom.
32-12-5
Basic - Food stored on floor. Observed bucket of soy sauce stored on walk in cooler floor. Employee placed product at 6 inches from the floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 4 tongs hanging from stove oven door at cook line. Employee removed the tongs. **Corrected On-Site**
10-20-4
Basic - Open dumpster lid.
33-16-4
50
Feb 15, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); Triple Sink (Chlorine 100ppm) **Corrected On-Site**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (49F - Cold Holding) in reach in cooler at cook line, as per employee less than 1 hour, employee moved to walk in cooler during inspection. **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in flour container, employee removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table, employee removed. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed raw carrots bag on walk in cooler floor, employee stored properly. **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed dumplings bag (frozen) on preparation table, employee moved to walk in cooler during inspection. **Corrected On-Site**
06-01-5
58
Feb 16, 2023
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked shrimp inside walk-in cooler. Employee rearranged properly during inspection. **Corrected On-Site**
08A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board. Also soiled can opener.
22-02-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Observed flour container not covered in preparation table. Also cooked pork,cooked ribs and raw steak inside walk-in cooler. Employee covered during inspection. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed oil,salt,sugar and msg containers not labeled with common name in cook line, employee labeled during inspection. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in unisex bathroom.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed in flour container, employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed in freezer.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in shelves above preparation table. Employee removed during inspection. **Corrected On-Site**
12B-07-4
39
Sep 26, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
70
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