Da Tang Zhen Wei Fang
Last inspected: Feb 24, 2026
64
Score
Da Tang Zhen Wei Fang, located at 801 Brickell Bay Dr Unit 4Cl41B in Miami, FL, underwent a moderate-risk inspection on February 24, 2026. This inspection identified three major and three minor violations, including issues with warewashing machine cleanliness, improper storage of clean dishes, and the use of soiled wiping cloths. Across its seven recorded inspections, Da Tang Zhen Wei Fang has historically maintained a medium-risk profile.
6
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Soiled wet wiping cloth placed in use with fresh solution.
21-13-4
64
Dec 30, 2025
Food-Licensing Inspection
2 major violations.
View 2 violations
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.
11-27-4
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.
11-26-1
82
Jan 19, 2024
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
55
Oct 13, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - 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 cook touching Apron and then Touching raw food. **Corrected On-Site**
12A-10-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold Like substance to walk in cooler.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers .
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
47
May 2, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
14-17-4
67
Sep 9, 2022
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed Frozen food in contact with nonfood grade bags in the walk-in Freezer.
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed Boxes of dry goods blocking employee Hand washing sink next to walk-in cooler.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen wok, stove top, oven, and working table.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient thermometer inside cooks line coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen shelves with accumulation of food debris.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw duck being thawed in standing water inside three compartment sink.
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed old food debris throughout kitchen walls.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
32
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