Ming Wah Chinese Restaurant
Last inspected: Jan 15, 2026
47
Score
Across the available record, Ming Wah Chinese Restaurant has nine inspections on file, the first dated 2022. The most recent visit was on Jan 15, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly two violations before.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
By comparison, the average Tamarac facility scores 77, putting Ming Wah Chinese Restaurant on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. -Observed raw chicken stored over bag with carrots. Operator removed chicken to bottom shelf.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cut vegetables in reach in cooler. Operator removed chicken to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held at 44F in flip top cooler. Per operator, chicken transfer to unit 2.5 hours prior to the inspection. Operator removed to reach in freezer for quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances buildup buildup on cutting board.
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Food stored in a location that is exposed to splash/dust. -Observed open bag with corn starch stored next to 3 compartment sink.
08B-36-4
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 scoop with handle stored inside cornstarch.
10-01-5
Basic - Stored food not covered. -Observed an open bag with corn starch next to 3 compartment sink. Operator covered.
08B-12-5
47
Sep 12, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 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. Raw chicken over raw food not all food in original packaging.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top (left); fresh garlic (44F - Cold Holding). As per operator not food portioned or prepared today, in unit less than 4hrs. Observed food not properly seated in reach in cooler. Operator placed in ice bath inside reach in cooler **Corrective Action Taken**
03A-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rag on kitchen flip tops
21-12-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling inside kitchen
36-32-5
67
Mar 20, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In small chest freezer by kitchen fliptop, open bag of raw scallops above open bag of french fries. Manager rearranged for proper separation. **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Atosa reach in freezer, trays of raw prepared chicken and raw beef above trays of raw ground pork. Manager rearranged trays to properly separate. **Corrected On-Site**
08A-20-5
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.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under dish machine. Employee labeled as cleaner. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Containers of cornstarch, sugar, salt, and msg by cook line not labeled.
02D-01-5
58
Sep 11, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site**
31B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind leader cooler accumulation of dust
36-27-5
86
May 17, 2024
Routine - Food
No violations found.
100
May 16, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pan of raw chicken over sheet pan of raw beef in 2 door reach in freezer. Operator inverted. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw pork over ready to eat meat dumplings and ready to eat vegetables in reach in cooler. Operator inverted. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top (left); cooked pork (46F - Cold Holding); cooked chicken (50F - Cold Holding); bean sprouts (52F - Cold Holding); fried chicken (48F - Cold Holding). Per operator all foods not portioned or prepared today, in unit less than 2 hrs. Operator placed bags of ice on all TCS items. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of cooked ribs in 2 door glass front cooler. In unit for more than 24 hrs. Operator date marked. **Corrected On-Site** **Warning**
02C-02-5
58
Feb 22, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 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 - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Owner called Technician to fix problem Owner set up 3 compartment sink to wash rinse and sanitize utensils. Chlorine tested at 100ppm **Corrected On-Site**
16-55-4
Basic - Objectionable odors in bathroom or other areas of the establishment.
36-64-5
82
Jun 29, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above beef inside reach in freezer. Operated stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork prepared on Monday not date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense teriaky sauce. Bowl to portion dumplings at flip top. Operator removed. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. 2 door reach in cooler gaskets torn.
14-11-5
55
Aug 30, 2022
Routine - Food
4 critical violations. 5 major violations. 14 minor violations.
View 23 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observe employee return from delivery and engaged in food preparation without washing hands. **Warning**
12A-16-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked and uncooked food stored in reach in freezer located in server aisle way. Observed foods sliced vegetables stored in standing reach in leader cooler stored in kitchen area. **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked wontons in standing reach in cooler. **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over dumplings in Frigidaire reach in freezer. Observed raw salmon stored over dumplings in reach in freezer Observed raw shrimp stored over noodles in reach in freezer in located in kitchen area. Observed raw chicken stored over raw beef in standing reach in Atosa freezer. Observed raw chicken stored over fish in atosa freezer in cook line area. Observed raw beef stored over cooked chicken in atosa standing reach in freezer **Warning**
08A-20-5
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. **Warning**
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled with heavy mold like substance on cook line. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at cook line area. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents hoods above grill area soiled with accumulated food debris, grease dripping, dust, or mold-like substance above grills on cook line. **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table at cook line or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in restricted area , food on top of reach in cooler. Operator removed food and stored correctly. **Warning**
12B-02-4
Basic - Employee personal food in standing reach in freezer not properly identified and segregated from food to be served to the public. **Warning**
08B-49-4
Basic - Equipment in poor repair. Observed torn gaskets on standing reach in freezer at cook line. **Warning**
14-11-5
Basic - Food stored on floor. Observed cases of plastic water bottles, oil and soya sauce stored on floor stored in server aisle, and cook line. **Warning**
08B-38-4
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Observed food contact service not sanitized between raw beef, raw shrimp and raw chicken. Observed FCS not sanitized between raw meats and ready to eat vegetables on cook line. Inspector had operator set up chlorine sanitizing solution 100ppm and sanitize line. **Warning**
08B-23-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets reach in cooler doors, shelves reach in cooler freezers with build up soil residue. **Warning**
23-03-4
Basic - Observed Wall soiled in kitchen area and cook area with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves and gaskets have accumulation of soil residues, and mold like substance. **Warning**
22-16-4
Basic - Single-service articles to go containers not stored inverted or protected from contamination. **Warning**
25-06-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop use to dispense potato starch, msg, **Warning**
14-01-5
17
Frequently Asked Questions
When was Ming Wah Chinese Restaurant last inspected?
The most recent health inspection at Ming Wah Chinese Restaurant on file is from Jan 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Ming Wah Chinese Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Ming Wah Chinese Restaurant.
How does Ming Wah Chinese Restaurant compare to other restaurants in Tamarac?
Ming Wah Chinese Restaurant most recently scored 47 out of 100, which is lower than the Tamarac average of 77.
Has Ming Wah Chinese Restaurant's inspection record improved over time?
No. Recent inspections at Ming Wah Chinese Restaurant have averaged around six violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Ming Wah 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 Ming Wah Chinese Restaurant inspected?
Based on the inspection history on file, Ming Wah Chinese Restaurant is inspected around three times per year on average.
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