How many health inspections has CHIFA DU KANG had?

CHIFA DU KANG has had 22 inspections according to Florida DBPR records.

Has CHIFA DU KANG ever been shut down?

No, CHIFA DU KANG has no emergency closures on record.

What are the most common violations at CHIFA DU KANG?

The most frequently cited violations at CHIFA DU KANG are: Proper ventilation, Employee health policy, Chemical properly stored.

What does Florida violation V10 (Approved food source) mean?

UNSAFE FOOD SOURCE: Food from unapproved sources bypasses USDA/FDA safety inspections, potentially harboring Listeria, Salmonella, E. coli O157:H7, parasites, or chemical contaminants. Uninspected meat may contain antibiotics, hormones, or prions (mad cow disease). Home-canned foods risk deadly Clostridium botulinum toxin. Wild-harvested shellfish may contain paralytic toxins. All food must come from approved, inspected sources. Maintain supplier documentation and invoices. Shellfish must have proper tags retained for 90 days. No home-prepared, home-canned, or uninspected foods. Wild game must be commercially processed. Verify supplier licenses and inspection status.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

CHIFA DU KANG

2777 NW 79 AVE, Doral, FL 33122

Miami-Dade County · Permanent Food Service · Owner: CHAUFA LLC · License: SEA2328046

CHIFA DU KANG in Doral, FL has 22 inspections on record with 185 total violations (8.4 per inspection) and 0 emergency closures.

22Inspections

185Violations

0Closures

Data current as of December 4, 2024

Inspection History (22)

Dec 4, 2024 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V10 Approved food source

V12 Shell stock requirements

V16 Proper cooking temps

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

Aug 19, 2024 — Routine - Food· 4 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V14 Food contact surfaces

Aug 28, 2023 — Food-Licensing Inspection· 4 violations · Inspection Completed - No Further Action

Intermediate Violations

V36 Proper ventilation

Basic Violations

V51 Premises clean

Jul 5, 2022 — Routine - Food· 5 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V10 Approved food source

V22 Consumer advisory

Intermediate Violations

V36 Proper ventilation

Oct 15, 2021 — Routine - Food· 8 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V10 Approved food source

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V40 Wiping cloths usage

Oct 15, 2021 — Routine - Food· 4 violations (1 high priority)· Call Back - Complied

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V23 Chemical properly stored

V24 Toxic substance control

Aug 9, 2021 — Routine - Food· 14 violations (1 high priority)· Warning Issued

Feb 2, 2021 — Routine - Food· 7 violations · Inspection Completed - No Further Action

High Priority Violations

V10 Approved food source

V13 Parasite destruction

V16 Proper cooking temps

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

Dec 28, 2020 — Routine - Food· 2 violations (1 high priority)· Inspection Completed - No Further Action

Intermediate Violations

V29 Proper sewage disposal

V36 Proper ventilation

Jan 6, 2020 — Routine - Food· 16 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V11 Food in good condition

V21 Time as control

V23 Chemical properly stored

V24 Toxic substance control

V27 Correct procedures

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V33 Proper cooling equipment

V36 Proper ventilation

V40 Wiping cloths usage

V41 Toilet facilities

Aug 14, 2019 — Routine - Food· 11 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V02 Employee health policy

V08 Proper hand/arm washing

V10 Approved food source

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Aug 14, 2019 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Jul 23, 2019 — Routine - Food· 1 violations · Call Back - Extension given, pending

Basic Violations

V53 Outer openings protected

May 21, 2019 — Routine - Food· 5 violations · Warning Issued

High Priority Violations

V10 Approved food source

V14 Food contact surfaces

V23 Chemical properly stored

Intermediate Violations

V32 Proper sanitizing

Basic Violations

V53 Outer openings protected

Aug 10, 2018 — Food-Licensing Inspection· 1 violations (1 high priority)· Inspection Completed - No Further Action

Intermediate Violations

V29 Proper sewage disposal

Jul 9, 2018 — Food-Licensing Inspection· 13 violations (3 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V05 Handwashing procedures

V08 Proper hand/arm washing

V16 Proper cooking temps

V24 Toxic substance control

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V32 Proper sanitizing

V35 Single-use items

V36 Proper ventilation

Basic Violations

V51 Premises clean

Nov 17, 2017 — Routine - Food· 8 violations · Call Back - Complied

High Priority Violations

V02 Employee health policy

V13 Parasite destruction

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

V35 Single-use items

V36 Proper ventilation

Oct 9, 2017 — Routine - Food· 15 violations (1 high priority)· Call Back - Extension given, pending

High Priority Violations

V01 Management awareness

V02 Employee health policy

V13 Parasite destruction

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

V27 Correct procedures

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V35 Single-use items

V36 Proper ventilation

Aug 22, 2017 — Routine - Food· 19 violations (1 high priority)· Call Back - Extension given, pending

High Priority Violations

V01 Management awareness

V02 Employee health policy

V13 Parasite destruction

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

V27 Correct procedures

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V35 Single-use items

V36 Proper ventilation

Aug 21, 2017 — Routine - Food· 26 violations (3 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V02 Employee health policy

V03 Employee health reporting

V10 Approved food source

V12 Shell stock requirements

V13 Parasite destruction

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V27 Correct procedures

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V35 Single-use items

V36 Proper ventilation

V40 Wiping cloths usage

Mar 15, 2017 — Routine - Food· 9 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V12 Shell stock requirements

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V27 Correct procedures

Intermediate Violations

V31 Clean multi-use utensils

Jul 14, 2016 — Routine - Food· 7 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V14 Food contact surfaces

V21 Time as control

Intermediate Violations

V31 Clean multi-use utensils

V41 Toilet facilities

How Does This Facility Compare?

CHIFA DU KANG has had 0 emergency closures, compared to the Miami-Dade County average of 0.08 closures per facility. It has averaged 8.4 violations per inspection vs. the county average of 4.07.

Frequently Asked Questions

How many health inspections has CHIFA DU KANG had?: CHIFA DU KANG has had 22 inspections according to Florida DBPR records.
Has CHIFA DU KANG ever been shut down?: No, CHIFA DU KANG has no emergency closures on record.
What are the most common violations at CHIFA DU KANG?: The most frequently cited violations at CHIFA DU KANG are: Proper ventilation, Employee health policy, Chemical properly stored.

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: December 4, 2024 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with CHIFA DU KANG.