Huang's China Buffet
Last inspected: Oct 22, 2025
20
Score
Inspectors have visited Huang's China Buffet 13 times, with records going back to 2022. The most recent visit was on Oct 22, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 13 violations per visit.
Looking across the full record, “ceiling/ceiling tiles/vents soiled” is the recurring theme, flagged eight times.
That's lower than the typical Hialeah restaurant, which scores around 76. Diners may want to scan the inspection details before deciding to visit.
13
Inspections
6
Critical latest
1
Major latest
12
Minor latest
Inspection History
Oct 22, 2025
Complaint Full
6 critical violations. 1 major violation. 12 minor violations.
View 19 violations
High Priority - Displayed food not properly protected from contamination. Observed ice cream buckets not protected with cover at the buffet line. **Repeat Violation**
08B-02-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed chicken and broccoli (125F - Hot Holding) at the front line buffet. Operator discarded and replaced with newly cooked dish. **Repeat Violation**
03B-15-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed rice scoop in 85°F standing water at the buffet line. **Repeat Violation**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded fish stored above spinach with cream inside the walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (60F - Cold Holding); bean sprouts (50F - Cold Holding) at the buffet line. Operator removed and place food items in cooler and replaced with new food batches, bean sprouts (32F - Cold Holding) and cooked shrimp (40F - Cold Holding). **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed in front area Sanitizer Bucket (Chlorine 200ppm). **Corrected On-Site**
41-27-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one certificate expired for employee Gizelle expired.
53B-14-5
Basic - Cardboard used to line nonfood-contact shelves. Observed dirty cardboard placed on the oven at habachi station and on shelf of prepping table in kitchen.
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.observed ceiling tiles and vents dusty and some ceiling tiles have water damage in sitting area and in the habachi station. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's open container water bottle and thermos stored on prep table in kitchen.
12B-07-4
Basic - Equipment in poor repair. Observed torn door gaskets of the double door reach in coolers in the habachi station and in kitchen area.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on dirty surface in kitchen area. Operator sanitized ice scoop and placed on clean container. **Corrected On-Site**
10-12-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching cooked pork and cooked chicken. Operator placed utensils correctly. **Repeat Violation**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled, exterior of stove an oven at habachi station. **Repeat Violation**
23-03-4
Basic - Observed ice buildup in reach-in freezer at the buffet line.
14-69-4
Basic - Observed interior of oven at habachi station has accumulation of black substance, grease and food debris. **Repeat Violation**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee's can of Monster drink inside the reach in next to habachi station.
12B-13-4
Basic - Reach-in freezer interior have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the waiters station in front area and on prep tables in the kitchen. **Repeat Violation**
21-12-4
20
Sep 25, 2025
Complaint Full
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage at dining area. **Warning** - From follow-up inspection 2025-09-25: Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage at dining area. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on dining area and some in the kitchen dusty. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on dining area and some in the kitchen dusty. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven at hibachi station soiled, reach in cooler gaskets soiled**Repeat Violation** **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: Observed exterior of oven at hibachi station soiled, reach in cooler gaskets soiled **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mops inside buckets outside by mop sink. **Warning** - From follow-up inspection 2025-09-25: Observed mops inside buckets outside by mop sink. **Time Extended**
42-01-4
78
Sep 24, 2025
Complaint Full
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 3 pineapple juice cans dented. **Warning**
01B-01-4
High Priority - Displayed food not properly protected from contamination. Observed ice cream freezer no lid or cover leaving ice cream unprotected. **Warning**
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed inside reach in cooler next at kitchen raw breaded fish stored over cooked pork, and cooked chicken. Employee stored raw fish container on bottom shelf under ready to eat food. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooler next to hibachi station); bean sprouts (50F - Cold Holding); cooked noodles (54F - Cold Holding); raw beef (56F - Cold Holding); raw chicken (49F - Cold Holding) according to the manager placed on unit 90 minutes ago. Employee placed ice under containers and ice bags on top of the food for rapid chill. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on hand sink by buffet line. Manager provided paper. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed two bowls used to dispense cooked pork and cooked chicken no handles inside reach in cooler. Manager removed bowls from inside food containers. **Corrected On-Site** **Warning**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage at dining area. **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on dining area and some in the kitchen dusty. **Repeat Violation** **Warning**
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed at front beverage cooler employee food no segregated from customer beverages, and at kitchen employees beverages inside cooler no identified and segregated. Manager removed employee food and drinks from units. **Corrected On-Site** **Warning**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
24-08-4
Basic - Food stored on floor. Observed case with oyster sauce stored on the floor. At storage room, at kitchen soy bucket and cooking oil container Employee stored food case on shelves more than six inches above the floor. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven at hibachi station soiled, reach in cooler gaskets soiled**Repeat Violation** **Repeat Violation** **Warning**
23-03-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed some area on buffet line plates not inverted. Operator inverted plates on buffet line. **Corrected On-Site** **Repeat Violation** **Warning**
24-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mops inside buckets outside by mop sink. **Warning**
42-01-4
32
May 13, 2025
Complaint Full
7 minor violations.
View 7 violations
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Observed on top of oven and refrigerator at hibachi station. **Repeat Violation** - From follow-up inspection 2025-05-13: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dining area tiles and vents soiled. **Repeat Violation** - From follow-up inspection 2025-05-13: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dining area tiles and vents soiled. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen preparation table. **Repeat Violation** - From follow-up inspection 2025-05-13: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. **Repeat Violation** - From follow-up inspection 2025-05-13: **Time Extended**
16-48-4
Basic - - From initial inspection : Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Repeat Violation** - From follow-up inspection 2025-05-13: Observed plates and bowls at buffet not inverted. **Time Extended**
24-11-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease on walls at hibachi station. **Repeat Violation** - From follow-up inspection 2025-05-13: Observed grease on walls at hibachi station. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food splash inside reach in co at hibachi station . **Repeat Violation** - From follow-up inspection 2025-05-13: Observed food splash inside reach in cooler at hibachi station. **Time Extended**
22-16-4
70
May 12, 2025
Complaint Full
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steamer at buffet area. Buffet area; cooked potatoes (119F - Hot Holding); chicken nuggets(118F - Hot Holding); egg rolls (115F - Hot Holding); chicken skewers (119F - Hot Holding); breaded cooked chicken (122F - Hot Holding) According to manager cooked 90 minutes prior. Employee took food items to reheat to 165 F. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed at beverage station Sanitizer Bucket (Chlorine 200+ppm); Operator prepared new solution, Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**
41-15-5
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 and cooked rice containers inside walk in cooler, according to manager prepared last Friday evening, no date labeled.
02C-02-5
Basic - Cardboard used to line nonfood-contact shelves. Observed on top of oven and refrigerator at hibachi station. **Repeat Violation**
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dining area tiles and vents soiled. **Repeat Violation**
36-34-5
Basic - Food stored on floor. Observed boxes of raw salmon inside walk in freezer stored on the floor, also cooking oil container stored on the flo at hibachi station. **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen preparation table. **Repeat Violation**
21-04-4
Basic - Old food stuck to clean dishware/utensils. **Repeat Violation**
16-48-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food splash inside reach in co at hibachi station . **Repeat Violation**
22-16-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Repeat Violation**
24-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease on walls at hibachi station. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at buffet area by desserts station. Wet towel on top of table. **Repeat Violation**
21-12-4
43
Mar 7, 2025
Complaint Full
5 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
74
Mar 6, 2025
Complaint Full
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
High Priority - Displayed food not properly protected from contamination. Observed ice cream freezer at buffet line uncovered, missing one sliding glass. **Warning**
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container with raw breaded chicken stored over container with cooked chicken. Inside reach in cooler. Employee stored raw food under container with ready to eat or cooked food. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooler at hibachi station raw pork (51F - Cold Holding); raw chicken (50F - Cold Holding); spoked shrimp (52F - Cold Holding); bean sprouts (53F - Cold Holding) Placed 40 min ago according to cook. Employee put ice bags on food items for rapid chill. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at buffet line chicken wings (117F - Hot Holding); chicken nuggets (108F - Hot Holding); sweet plantains (117F - Hot Holding); ham croquettes (122F - Hot Holding); egg rolls (116F - Hot Holding); chicken skewer (109F - Hot Holding) Placed 45 minutes ago, according to cook. Employee took food items to kitchen to reheat, Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper available on hand sink at hibachi area. Manager provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Repeat Violation** **Warning**
24-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven and grill at hibachi station soiled with grease. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at hibachi area reach in cooler interior soiled with food residue **Warning**
22-16-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking coffee from a cup, at beverage station, where they serve drinks, and ice to customers, Manager coached employee about drinking in authorized areas, and discarded employee beverage. **Corrected On-Site** **Warning**
12B-02-4
Basic - Food storage container/container lid cracked or broken. Observed lids on several containers broken. **Repeat Violation** **Warning**
14-38-4
Basic - Food stored on floor. Observed on the font counter, water bottles and cases of orange juice stored on the floor. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen between prep table and cooler. Manager removed knife. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - Cardboard used to line nonfood-contact shelves. Observed at kitchen .area under orphanage tables **Repeat Violation** **Warning**
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Repeat Violation** **Warning**
36-34-5
Basic - Dead roaches on premises. Observed under buffet counters throughout buffet area, approximately 30 dead roaches. **Admin Complaint**
35A-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at hibachi station soiled. **Warning**
22-08-4
29
Nov 1, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Required Records Available; Shellstock Tags/Labels
FL-14
37
Mar 25, 2024
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
33
Sep 26, 2023
Routine - Food
1 critical violation. 2 major violations. 18 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on reach in cooler by hibachi station. According to manager item placed at table about 30 minutes before. bean sprouts (47F - Cold Holding); cooked pasta (49F - Cold Holding) Employee added ice bags to bean sprouts and cooked pasta containers for rapid chill **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hibachi station.
31B-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sinks, soiled inside At kitchen. Observed sponge in sink at sushi preparation area.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance at ice machine at kitchen area.
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of dead flies on fly traps at kitchen. Employee removed and threw fly traps in the trash. **Corrected On-Site**
35A-06-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed container with out handle stored in cut pork and cut ham at walk in cooler. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in freezer door handle soiled with old food debris. **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen area. **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface. Observed towel covering rice at kitchen preparation area.
21-05-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in food preparation area.
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at drying station at ware washing area. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Observed box of vegetable stored on floor at walk in freezer. Observed container of pineapples stored on the floor at walk in cooler. Observed cooking oil on floor at sushi preparation area.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between preparation table and wall at preparation area at kitchen.
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop touching raw shrimp at walk in cooler.
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop at buffet line water at 85F. Em replaced water With water at 137F **Corrected On-Site**
10-07-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed next to ice cream reach in freezer at buffet line. Dipper well water not enough velocity.
10-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen preparation area. **Repeat Violation**
21-04-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers of food at walk in cooler.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food debris on shelves at reach in cooler at hibachi station.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at kitchen.
21-12-4
29
May 24, 2023
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
45
Dec 5, 2022
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 00 ppm. Recheck 100ppm. **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shells eggs (50F - Cold Holding) located buffet line. Operator stored inside of container and add ice during inspection. **Corrected On-Site**
03B-01-6
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. Kitchen.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler front counter area buffet area. Near window kitchen area.
14-74-7
Basic - Current Hotel and Restaurant license not displayed. Observed operator provided during inspection.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed plastics grocery bags with employees food inside walk in freezer.
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil inside container with water at 80°f per four minutes located buffet area. Operator discard the water during inspection. **Corrected On-Site**
10-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. All kitchen area.
36-27-5
50
Aug 30, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2022-08-30: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Located between kitchen and dry storage hallway. **Repeat Violation** - From follow-up inspection 2022-08-30: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Located inside walk in freezer floor. - From follow-up inspection 2022-08-30: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all cooler gasket soiled. - From follow-up inspection 2022-08-30: **Time Extended**
23-03-4
82
Frequently Asked Questions
When was Huang's China Buffet last inspected?
The most recent health inspection at Huang's China Buffet on file is from Oct 22, 2025. The public record contains 13 inspections in total.
What is the most common violation at Huang's China Buffet?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited eight times, more than any other issue at Huang's China Buffet.
How does Huang's China Buffet compare to other restaurants in Hialeah?
Huang's China Buffet most recently scored 20 out of 100, which is lower than the Hialeah average of 76.
Has Huang's China Buffet's inspection record improved over time?
No. Recent inspections at Huang's China Buffet have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Huang's China Buffet 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 Huang's China Buffet inspected?
Based on the inspection history on file, Huang's China Buffet is inspected around four times per year on average.
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