Mei Chang Take Out Food
Last inspected: Feb 13, 2026
41
Score
Going back to 2022, Mei Chang Take Out Food has nine inspections in the public record. Mei Chang Take Out Food was last inspected on Feb 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 13 violations earlier in the record.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up four times.
By comparison, the average Hialeah facility scores 76, putting Mei Chang Take Out Food on the weaker side. There are enough flags in the record to merit a second thought.
9
Inspections
0
Critical latest
5
Major latest
8
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
5 major violations. 8 minor violations.
View 13 violations
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
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed vitamins on top of food preparation shelves.
41-04-4
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 - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris. Observed accumulation of grease underneath fryers.
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives, utensils, between kitchen wall and work table.
10-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of food debris throughout kitchen walls.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
41
Oct 13, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over cooked chicken inside walk in cooler.
08A-05-6
Basic - In-use wet wiping cloth/towel used under cutting board. Observed under cutting board on prep table at kitchen.
21-04-4
Basic - Stored food not covered. Observed pork, chicken inside walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Food stored on floor. Observed bucket with soy sauce stored on floor across triple sink.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Observed inside corn starch and msg container at dry storage.
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed flour inside plastic container without label across triple sink. Observed corn starch inside plastic container at dry storage without label.
02D-01-5
67
Feb 6, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Oct 22, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2024-10-22: Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Walk-in freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-10-22: Walk-in freezer shelves with rust that has pitted the surface. **Time Extended**
14-17-4
90
Aug 26, 2024
Routine - Food
3 critical violations. 5 major violations. 12 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over cooked fried rice stored inside the walk in cooler. Employee removed items and placed them correctly. **Corrective Action Taken**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried rice (56F - Cold Holding) stored inside the walk in cooler. As per employee food was prepared 12 hours before the inspection.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried rice (56F - Cold Holding) stored inside the walk in cooler. As per employee food was prepared 12 hours before the inspection.
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked breaded chicken and cooked pork held for more than 24 hours with no date marked at walk in cooler.
02C-02-5
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. By the front counter.
36-32-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation without hair restraint.
13-03-4
Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed aluminum bowl inside plastic containers with rice.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 86F.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled.
23-03-4
Basic - Reach-in cooler interior have accumulation of soil residues, located at cooking line.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawed shrimp in standing water at the three compartment sink.
06-01-5
Basic - Walk-in freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
21
Mar 13, 2024
Routine - Food
4 major violations. 12 minor violations.
View 16 violations
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
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook washing hands in three compartment sink.
12A-03-4
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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All kitchen vents.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris. Observed food debris behind wok station.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front food preparation.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed most cooked foods not covered inside walk in cooler.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
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.
21-09-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
37
Sep 20, 2023
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (84°F - Cold Holding); pooled eggs (78°F - Cold Holding) on top of preparation line for less than 4 hours as per operator, operator stored inside reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
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. Emailed the Big 6 poster to operator. **Corrective Action Taken**
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty dishes inside hand sink, operator removed it. **Corrected On-Site**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard under cooked pork. Operator removed it. **Corrected On-Site**
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Floors not maintained smooth and durable. Walk in cooler floor.
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Food container exterior soiled, walk in cooler fan cover soiled.
23-03-4
Basic - Walk- in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towel inside sanitation chlorine solutions of 200 ppm, operator add water. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Salt, sugar, msg container with not labeled.
02D-01-5
37
Apr 12, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs, raw chicken over fried rice inside walk in cooler, operator properly stored it. **Corrected On-Site**
08A-14-5
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.
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.
11-26-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils inside water at 82°F. Operator discarded it. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp inside standing water. Operator placed inside walk in cooler. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed Salt, Msg, sugar container, without label.
02D-01-5
52
Dec 7, 2022
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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 - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside most kitchen coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on top of kitchen stove,
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
45
Frequently Asked Questions
When was Mei Chang Take Out Food last inspected?
The most recent health inspection at Mei Chang Take Out Food on file is from Feb 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Mei Chang Take Out Food?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Mei Chang Take Out Food.
How does Mei Chang Take Out Food compare to other restaurants in Hialeah?
Mei Chang Take Out Food most recently scored 41 out of 100, which is lower than the Hialeah average of 76.
Has Mei Chang Take Out Food's inspection record improved over time?
Yes. Recent inspections at Mei Chang Take Out Food have averaged around nine violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mei Chang Take Out Food 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 Mei Chang Take Out Food inspected?
Based on the inspection history on file, Mei Chang Take Out Food is inspected around three times per year on average.
Nearby Restaurants