3 Chefs Chinese Restaurant
Last inspected: Mar 26, 2026
45
Score
3 Chefs Chinese Restaurant appears in inspection records seven times, starting in 2022. Inspectors last stopped by on Mar 26, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to nine violations.
The pattern that stands out is “food stored on floor”, which has been cited seven times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. This restaurant has more on its record than most do.
7
Inspections
1
Critical latest
3
Major latest
7
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over cooked chicken inside walk in cooler. Operator reorganized products. **Corrected On-Site**
08A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sandra Sal, Antonio Romero.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken inside walk in cooler, as per operator more than 24 hours.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner.
41-17-4
Basic - Ceiling tile missing.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Observed cases of raw beef and ribs stored directly on floor inside walk in freezer. Also observed plastic container with soy sauce stored directly on walk in cooler.
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
45
Sep 22, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed eggs roll stored directly on plastic grocery bags inside reach in freezer.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed shell eggs over cooked chicken inside walk in cooler. **Repeat Violation**
08A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
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**
11-07-5
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. **Repeat Violation**
11-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
31B-04-4
Basic - Food stored on floor. Observed Plastic container with cook oil and bag of onions stored directly on floor located near walk in cooler area. Operator stored properly during inspection. **Corrected On-Site**
08B-38-4
43
Mar 24, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed shell eggs over cooked chicken inside walk in cooler. Operator removed the shell eggs. **Corrected On-Site**
08A-02-6
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Repeat Violation**
11-01-5
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. **Repeat Violation**
11-27-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jose Romero, Sandra Sao.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside plastic container with Sugar. Located near three compartment sink.
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Observed Plastic container with cook oil and bag of onions stored directly on floor located cooked line area. Operator stored properly during inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Next to dishwasher area. **Repeat Violation**
36-24-5
52
Jan 29, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 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
Basic - Food stored on floor. Plastic container with soy sauce. Operator stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Located near dishwasher machine.
36-24-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
78
Jan 25, 2024
Routine - Food
1 major violation. 5 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
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Soy sauce.
08B-38-4
Basic - Hole in or other damage to wall. Near hand wash sink and three compartment sink kitchen.
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal container with utensil standing water at 80°f near rice cooker. Operator discard the water. **Corrected On-Site**
10-07-4
70
Aug 1, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 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 - Handwash sink not accessible for employee use at all times. Observed empty metal can ground bean sauce inside hand wash sink kitchen near walk in cooler. Operator discard during inspection. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Walk in cooler observed plastic containers with soy sauce, beans sprouts, sauce, vegetables stored directly on floor also walk in freezer box of raw ribs on floor. **Repeat Violation**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. To go container. Located near cook line area. Operator stored properly during inspection. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Located near cook line area.
29-49-6
70
Nov 15, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer storage area. Observed raw chicken over raw pork. Operator stored properly during inspection. **Corrected On-Site**
08A-17-6
Basic - Floor tiles missing and/or in disrepair. Walk in cooler.
36-17-5
Basic - Food stored on floor. Observed plastic containers with vegetable and sauce inside walk-in cooler stored on floor.
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers. Operator stored properly during inspection. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Sweet sauce. Operator covered during inspection. **Corrected On-Site**
08B-12-5
70
Frequently Asked Questions
When was 3 Chefs Chinese Restaurant last inspected?
The most recent health inspection at 3 Chefs Chinese Restaurant on file is from Mar 26, 2026. The public record contains seven inspections in total.
What is the most common violation at 3 Chefs Chinese Restaurant?
Across the inspection record, “food stored on floor” has been cited seven times, more than any other issue at 3 Chefs Chinese Restaurant.
How does 3 Chefs Chinese Restaurant compare to other restaurants in Miami?
3 Chefs Chinese Restaurant most recently scored 45 out of 100, which is lower than the Miami average of 74.
Has 3 Chefs Chinese Restaurant's inspection record improved over time?
No. Recent inspections at 3 Chefs Chinese Restaurant have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at 3 Chefs Chinese Restaurant 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 3 Chefs Chinese Restaurant inspected?
Based on the inspection history on file, 3 Chefs Chinese Restaurant is inspected around two times per year on average.
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