Imperial Tea
Last inspected: Dec 3, 2025
82
Score
Going back to 2022, Imperial Tea has eight inspections in the public record. Inspectors last stopped by on Dec 3, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around five violations compared to roughly nine violations earlier on.
Across the inspection history, “in-use tongs stored on equipment door handle between uses” is the issue that surfaces most often, recorded five times.
Compared to the broader Miami restaurant scene, where the average is 74, this is a stronger showing. The record reflects steady performance over time.
8
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by the three compartment sink. **Corrected On-Site**
31B-02-4
82
Jul 28, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: cooked pork belly , as per operator, cooked 2 days ago. **Corrected On-Site**
02C-02-5
Basic - Cardboard used to line food-contact shelves. Walk in cooler shelves. **Repeat Violation**
14-05-4
Basic - Clean utensils stored between equipment and wall. Prep area: knives stored between the wall and prep table. **Corrected On-Site** **Repeat Violation**
24-14-4
Basic - In-use wet wiping cloth/towel used under cutting board. Kitchen **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline: hoods. **Repeat Violation**
23-03-4
74
Jan 2, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen, can stored the hand sink. **Corrected On-Site**
31A-09-4
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. Xinguquen Mai, expired 10/10/24.
53B-14-5
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
Basic - Clean utensils stored between equipment and wall. Prep area: knives stored between the wall and prep table. **Corrected On-Site**
24-14-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in front of the cookline on the flip top reach in cooler. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline- stove top
23-03-4
64
Aug 19, 2024
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: case of unwashed lemons stored above an uncovered bustub with fried bread chicken. Discussed with the operator and provided the form for the proper storage of food. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen: handwashing sink blocked by a garbage can. **Corrected On-Site**
31A-09-4
Basic - Single-service articles not stored inverted or protected from contamination. In front of the cook line: to-go plastic lids and containers not inverted on a top shelf.
25-06-4
Basic - Standing water in bottom of reach-in-cooler. At the front counter.
29-49-6
Basic - Stored food not covered. Walk in cooler: an uncovered bustub with fried bread chicken on a shelf. Observed operator placed cover on the uncovered bustub. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
64
Feb 28, 2024
Routine - Food
3 major violations. 9 minor violations.
View 12 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 probe thermometer provided to measure temperature of food products.
05-08-4
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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen coolers, and wok area.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All kitchen shelves throughout.
23-03-4
Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Repeat Violation**
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
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. **Repeat Violation**
21-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
47
Dec 4, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 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
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
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.
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers throughout.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers in kitchen area.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
64
Feb 10, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in the ware wash area blocked by a wheeled cart. **Corrected On-Site**
31A-09-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer. **Corrected On-Site**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Cook line. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths stored on prep tables and cutting boards on the flip-top reach in coolers. **Corrected On-Site**
21-12-4
78
Aug 22, 2022
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw fish stored above cut scallions and cut green peppers reach in cooler in front of the cook line. Discussed with the operator and provided the handout for proper storage of food to the operator. Observed operator rearranged the fish to the front and the ready to eat vegetables to the back of the reach in cooler. **Corrected On-Site**
08A-13-5
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler : raw shell eggs stored above green peppers. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in front of the cookline: bean sprouts (45F - Cold Holding) As per operator, placed inside the reach in cooler 1 hour before the inspection the inspection. **Corrective Action Taken**
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Shelf in the ware wash area with wet pans.
24-08-4
Basic - Floor soiled/has accumulation of debris. Walk in Freezer.
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in the ware wash area between the all and prep table. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. At the cook line. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. On top of the reach in cooler in front on the cookline. **Corrected On-Site**
21-04-4
50
Frequently Asked Questions
When was Imperial Tea last inspected?
The most recent health inspection at Imperial Tea on file is from Dec 3, 2025. The public record contains eight inspections in total.
What is the most common violation at Imperial Tea?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited five times, more than any other issue at Imperial Tea.
How does Imperial Tea compare to other restaurants in Miami?
Imperial Tea most recently scored 82 out of 100, which is higher than the Miami average of 74.
Has Imperial Tea's inspection record improved over time?
Yes. Recent inspections at Imperial Tea have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Imperial Tea means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Imperial Tea inspected?
Based on the inspection history on file, Imperial Tea is inspected around two times per year on average.
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