Canton Lee
Last inspected: Apr 29, 2026
15
Score
Across the available record, Canton Lee has nine inspections on file, the first dated 2022. The latest inspection on file is from Apr 29, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 16 violations per visit lately, up from roughly five violations before.
Looking across the full record, “exterior door has a gap at the threshold that opens” is the recurring theme, flagged five 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.
9
Inspections
5
Critical latest
3
Major latest
17
Minor latest
Inspection History
Apr 29, 2026
Routine - Food
5 critical violations. 3 major violations. 17 minor violations.
View 25 violations
High Priority - Food preparation sink and tables has soil/old food residue.
22-35-5
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
22-11-5
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed at walk in cooler cut cabbage stored in cardboard box. **Warning**
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (45F - Cold Holding) at prep table at kitchen area. Observed cooked noodles (56F - Cold Holding) at reach in cooler at cook line. **Warning**
03A-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter at ice machine missing date. **Warning**
29-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at kitchen area oven mitts soiled with food debris. Observed cooking trays on rack at prep area soiled with debris. **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp, cut lettuce, cooked chicken and cooked pork missing production date. **Warning**
02C-02-5
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handle at walk in cooler soiled. **Warning**
23-24-4
Basic - Cardboard used to line food-contact shelves. Is there shelves in reach in freezer line with cardboard at kitchen area? Observed at throughout kitchen at multiple areas cardboard used to line table tops and shelves. **Warning**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over cook line soiled vent with dust debris. Observed walls in walk in cooler soiled with food debris. **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards at kitchen area with deep marks and not easily cleaned. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees scooters stored at dining area. **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit. **Warning**
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed at dining area a mattress not separated and or protected from the rest of the restaurant. . **Warning**
43-01-4
Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster at restaurant. Emailed operator choking poster. **Warning**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed plastic container at kitchen area, storing cornstarch with a soiled lid. Observed gaskets at cook line soiled with food debris. Observed carbon buildup at stove at cook line. **Warning**
23-03-4
Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled south food debris. Observed shelves at reach in cooler soiled with mild like substance. **Warning**
22-16-4
Basic - Unclean building components, attachments or fixtures. **Warning**
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour stored in a plastic container at kitchen area not properly labeled. **Warning**
02D-01-5
Basic - Stored food not covered. Observed foot strength and walk-in cooler not covered. **Warning**
08B-12-5
15
Sep 9, 2025
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the pasta (59F - Cold Holding) and the dumplings (47F - ColdHolding ) inside the reach in cooler across the stove. As per operator, less than two hours.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemicals stored on the floor under 3 compartment sink. **Corrected On-Site**
41-10-4
High Priority - Food placed in soiled container/equipment. Observed the container of chicken soiled located in the walk in cooler. Observe the rice cooker heavily soiled, located in the cook line.
08B-27-4
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. Observed chicken stored above the pork in the walk in cooler.
08A-17-6
Intermediate - Observed a broken probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Operator did not have the knowledge of how to calibrate a thermometer. Operator was explained how to calibrate properly.
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice machine and the ice scoop soiled with mold like substance, located near the kitchen entrance. Observed the rice cookers soiled located near the cook line. Also observed dirty preparation table and soiled dish-ware/utensils being stored next to hand wash sink.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottles stored on a shelf above prep table. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal water bottles stored on a shelf above prep table. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed door gasket in disrepair located in reach in cooler across of cook line. Also observed the door gasket in disrepair for the walk in cooler and the walk in freezer.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensil standing water at 84 F. Operator changed water. Water reached 165 F. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler soiled located before the kitchen entrance. Observed soiled door gasket of reach in cooler in prep area. Observed soiled hood above stove. Observed the bottom of reach in freezer soiled with food debris. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed wontons not protected in the reach in freezer. **Repeat Violation**
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Observed old unused equipment in the dining area, and also in the area before the kitchen entrance. **Repeat Violation**
33-31-5
27
Mar 3, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
58
Nov 19, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
74
Mar 13, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salt container in the cook line soiled with grease, food debris, Reach-in cooler gasket soiled, cooler located in front of the fryers. Exterior of the microwave soiled. Underneath Preparation table located in the cook line. **Warning** - From follow-up inspection 2024-03-13: Salt container in the cook line soiled with grease, food debris, Reach-in cooler gasket soiled, cooler located in front of the fryers. Exterior of the microwave soiled. Underneath Preparation table located in the cook line. **Time Extended**
23-03-4
95
Feb 6, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw bacon stored over cooked meats at reach in freezer. Observed raw pork stored over noodles at walk in freezer. Operator was informed that needed to rearrange products.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over raw chicken. Observed raw chicken stored over vegetables. Operator was informed that needed to rearrange products.
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked chicken with no date marking. As per operator from prior day.
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed 2 soy sauce containers on the floor under preparation table.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 8 knives stored between of equipment. Operator removed to container. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77F. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with old food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed outside walk in cooler.
36-02-5
47
Aug 17, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice observed bean sprouts (50 F - Cold Holding), as per employee for less than 1 hour, employee added more ice to maintain food in proper temperature. **Corrective Action Taken** **Warning**
03A-02-5
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. **Warning**
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. Provided form to manager. **Warning**
11-26-1
Intermediate - Non-pitting surface rust on food-contact equipment. Under the preparation tables. In the kitchen **Repeat Violation** **Warning**
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler cooler door handles, cooler in front of the fryers. **Warning**
23-24-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salt container in the cook line soiled with grease, food debris, Reach-in cooler gasket soiled, cooler located in front of the fryers. Exterior of the microwave soiled. Underneath Preparation table located in the cook line. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler located in front of the fryer interior with old food accumulation. Reach in cooler next to the roaster interior soiled. **Warning**
22-16-4
50
Feb 28, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed vegetables and some foods stored in non food grade bags. **Repeat Violation**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cuttings boards soiled in prep area.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom of prep tables rusted. **Repeat Violation**
22-31-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation not wearing a hair restraint
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap at exit back door. **Repeat Violation**
35B-01-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wood food-contact surface not properly sealed. Observed wood cabinets of wood not properly sealed in kitchen area. **Repeat Violation**
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Observed food prepared and stored in walk in cooler not labeled.
02D-01-5
52
Aug 1, 2022
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed non food graded bags being used to store food in reach in coolers and walk in cooler and walk in freezer. Manager had them removed. **Corrected On-Site**
14-31-5
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. Observed raw beef over cooked pastries in reach in freezer.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boeards soiled, in grill area.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed the bottom of prep tables rusted in kitchen area.
22-31-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wood food-contact surface not properly sealed. Observed wood framed racks not properly sealed in kitchen area.
14-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.
36-34-5
Basic - Employee preparing food in customer section of dining area. Observed dim sum been prepared in dining room area. Manager moved all food preparation to the kitchen. **Corrected On-Site**
08B-48-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap in screed door at exit door. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed case of oil stored on floor. Manager had it picked up from floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside microwave soiled in grill area.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in coolers.
05-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in cooler. Manager removed the drink. **Corrected On-Site**
12B-13-4
Basic - Stored food not covered. Observed a container with cooked shrimp not covered in the walk in cooler.
08B-12-5
37
Frequently Asked Questions
When was Canton Lee last inspected?
The most recent health inspection at Canton Lee on file is from Apr 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Canton Lee?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited five times, more than any other issue at Canton Lee.
How does Canton Lee compare to other restaurants in Miami?
Canton Lee most recently scored 15 out of 100, which is lower than the Miami average of 74.
Has Canton Lee's inspection record improved over time?
No. Recent inspections at Canton Lee have averaged around 16 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Canton Lee 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 Canton Lee inspected?
Based on the inspection history on file, Canton Lee is inspected around two times per year on average.
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