Wah Hen Restaurant
Last inspected: Apr 16, 2026
22
Score
Wah Hen Restaurant has been inspected eight times since 2022. The newest entry in the record is dated Apr 16, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near 16 violations each time.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up seven times.
Restaurants in Hialeah Gardens average 66, so Wah Hen Restaurant trails the local norm. This restaurant has more on its record than most do.
8
Inspections
4
Critical latest
4
Major latest
10
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
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. Observed dishwasher machine with chlorine sanitation solutions of 0 ppm, operator replaced the empty chlorine bucket. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over red/green peppers, in walk in cooler. Operator properly stored it. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (76F - Cold Holding) for less than 4 hours as per operator, operator placed in walk in cooler. **Corrective Action Taken** **Repeat Violation**
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 fried rice (104F - Hot Holding),in kitchen area for less than 4 hours as per operator, operator reheated 165°F or above. **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fried rice, honey chicken was cooked from more than 24 hours, as per operator, with no label.
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed fried rice (50/48F - Cooling); honey chicken (68/60F - Cooling) in walk in cooler, operator uncovered it. **Corrected On-Site**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Observed clean pots stored in customer restrooms. Operator removed it.
24-13-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open bottle. Instructed operator regarding contamination. **Corrected On-Site**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed open bottle of Gatorade in reach in cooler, instructed operator regarding the segregation. Operator removed it.**Corrected On-Site** **Corrected On-Site**
08B-49-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Food stored on floor. Observed multiple containers on walk in freezer floor, oil container on kitchen floor, operator properly stored it. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
22
Dec 1, 2025
Routine - Food
3 critical violations. 15 minor violations.
View 18 violations
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. DW sanitizer 0ppm.
22-41-4
High Priority - In the walk in cooler Raw beef stored in Nonfood-grade bags used in direct contact with food.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored at cook line outside of the cooler observed beans sprouts (70 F - Cold Holding), as per manager for less than 1 hour. Operator transferred food back to the cooler. **Corrective Action Taken**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used as liner under the steam table and also under the preparation table at cook line.
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter. **Repeat Violation**
22-20-5
Basic - Equipment in poor repair. Reach in cooler gasket torn. Reach in cooler located by the fryers at cook line.
14-11-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Insect control device installed over food preparation area. Observed bug zapper stored over the chest freezer at front counter.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sink soiled, sink located in the kitchen. Reach in cooler gasket soiled. Reach in cooler located by the fryers at cook line. Observed soil buildup under the preparation tables all along the cook line. Observed standing fan located in the kitchen soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, unit located at cook line by the fryers. **Repeat Violation**
14-33-4
Basic - Stored food not covered. Observed cooked chicken, cooked bread chicken, cooked noodles stored in the ranch in cooler at cook line not covered.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust, along the kitchen area.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed reach in cooler motor inside the unit dripping, unit located at cook line by the fryers.
29-11-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Repeat Violation**
21-02-4
30
Jan 10, 2025
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler located at cook line observed raw eggs stored over washed green peppers. **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed in the walk in freezer raw pork in direct contact with thank you bags. **Repeat Violation** **Warning**
14-31-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Jinhong zhang. **Warning**
53A-01-7
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle soiled, cooler located at cook line by the fryers. **Repeat Violation** **Warning**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At cook line. **Warning**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles in disrepair throughout the kitchen. **Warning**
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees hand bag, cell phone stored on food storage shelves at cook line. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed all employees preparing food at cook line with no hair restraint. **Warning**
13-03-4
Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair, reach in cooler located at cook line by the fryers. **Warning**
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled. Observed exterior of reach in cooler soiled, cooler located by the fryers at cook line. Observed a small storage table at cook line with heavy grease and dirt buildup. **Warning**
23-03-4
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed a small storage table at cook line with the original plastic wrap. **Warning**
14-52-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Warning**
21-02-4
35
Aug 29, 2024
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at DW machine at 0 ppm. **Warning**
22-47-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed sweet and sour cooked pork and raw pork store in direct contact with Nonfood-grade bags. **Repeat Violation** **Warning**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler observed raw chicken stored over raw carrots. **Warning**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken stored on top of raw shrimp. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line observed cooked rice (70 F - Cold Holding); beans sprouts (59F - Cold Holding), as per employee taken outside less than 4 hours ago. Employee placed food items back in the cooler to rapidly cool. **Corrective Action Taken** **Warning**
03A-02-5
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. Printed and provided big six illnesses to operator. **Corrected On-Site**
11-07-5
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 forms to operator. **Corrective Action Taken**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located at front counter.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles soiled, prep cooler located at cook line. **Warning**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles in disrepair at cook line. **Warning**
36-32-5
Basic - Food not stored at least 6 inches off of the floor. Observed coconut shrimp box, pork spare ribs box stored in the walk in freezer floor. **Warning**
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled, microwave located on storage shelves at cook line. **Warning**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed Reach in cooler interior soiled, prep cooler located at cook line. **Repeat Violation** **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Four door cooler located at cook line. **Warning**
14-33-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. All over the prep tables at cook line. **Warning**
21-02-4
26
Jun 26, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Nonfood-grade bags used in direct contact with food. Walk in freezer: raw beef stored inside Thank you carry out bags.
14-31-5
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler and walk in freezer floor.
36-73-4
Basic - Insect control device installed over food preparation area inside the kitchen in front of the walk in cooler. Discussed with the operator.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guards soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler and walk in cooler shelves interior/shelves have accumulation of soil residues. All. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk in freezer, blood splattered in the walls. Kitchen walls soiled. Throughout the kitchen. **Repeat Violation**
36-27-5
52
Feb 14, 2024
Routine - Food
5 critical violations. 2 major violations. 16 minor violations.
View 23 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee perform different tasks without changing gloved. Instructed employee on proper procedure. Employee removed gloves and washed hands and placed new gloves on. **Corrected On-Site**
12A-09-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you bags with pork and shrimp stored at reach in cooler located across from cook line. Operator removed food from thank you bags. **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed honey chicken (56F - Cold Holding) at reach in cooler next to cook line. As per operator cooked on previous day. Observed noodles (58F - Cold Holding) at reach in cooler next to cook line. As per operator cooked on previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed honey chicken (56F - Cold Holding) at reach in cooler next to cook line. As per operator cooked on previous day. Observed noodles (58F - Cold Holding) at reach in cooler next to cook line. As per operator cooked on previous day.
03A-02-5
Intermediate - No soap provided at handwash sink. Observed at handsink located next to 3 compartment sink. Operator replenished hand soap. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork stored at walk in cooler not date marked, as per operator prepared on previous day. **Repeat Violation**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled located across from cook line.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling right above preparation area at kitchen. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Observed reach in cooler door in disrepair from the inside, locate across from cook line. Observed gasket in reach cooler in disrepair locate across from cook line.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed floor with accumulation of debris throughout the kitchen.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed containers of soy sauce stored on the floor below handsink next to 3 compartment sink and in walk in cooler. Observed cardboard with vegetables stored on the floor at walk in cooler.
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between equipments at kitchen. **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter at cook line soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler located across from cook line.
22-16-4
Basic - Stored food not covered. Observed container with pork stored at reach in cooler across from cook line not covered.
08B-12-5
Basic - Utensils in poor condition. Observed cooking pots in poor condition located at kitchen area.
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line in the kitchen.
21-12-4
17
Feb 7, 2023
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed beef stored inside thank you bags inside walk in cooler.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen cooked rice (60F - Cold Holding) On cooking line, according to cook out for about on hour . Cook put cooked rice inside walk in cooler to cool dawn. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container with cooked chicken, cooked pork, cooked rice and cooked shrimp according to cook prepared the day before no date labeled. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing all purpose cleaner, no labeled, manager labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. Observed at kitchen. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed soy sauce bucket stored on the kitchen floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside four door reach in cooler shelves soiled.
22-16-4
Basic - Stored food not covered. Observed cooked noodles, and cooked chicken no covered inside four door reach in cooler at kitchen. Observed cooked pork ribs, cut broccoli,cut onions and raw chicken inside walk in cooler no covered.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen wall soiled. **Repeat Violation**
36-27-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling at kitchen area.
36-32-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cloth used as a food-contact surface. Observed being used to cover rice at wok.
21-05-5
29
Aug 9, 2022
Routine - Food
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on pre area at kitchen rice (70F - Cold Holding); bean sprouts (65F - Cold Holding) According to cook out for about 2 hours. Cook move food items to reach in cooler to cool dawn. **Corrective Action Taken** **Repeat Violation**
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. Observed inside walk in cooler containers with cooked rice, chicken, cut ham , pork dumplings and cooked shrimp, according to manager cooked two days ago no date labeled. **Repeat Violation**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler and reach in coolers handles soiled. **Repeat Violation**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed floor at kitchen soiled. **Repeat Violation**
36-01-4
Basic - Food stored on floor. Observed container with flour at preparation area, and inside walk in cooler containers with plantains, frozen shrimp and raw chicken stored on the floor. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between table and cooler at kitchen.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. O gaskets in reach in coolers and hood filters soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside reach in coolers at kitchen. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed trough out kitchen. **Repeat Violation**
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen table soiled towels in use.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed bucket with flour at kitchen no labeled.
02D-01-5
43
Frequently Asked Questions
When was Wah Hen Restaurant last inspected?
The most recent health inspection at Wah Hen Restaurant on file is from Apr 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Wah Hen Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Wah Hen Restaurant.
How does Wah Hen Restaurant compare to other restaurants in Hialeah Gardens?
Wah Hen Restaurant most recently scored 22 out of 100, which is lower than the Hialeah Gardens average of 66.
Has Wah Hen Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Wah Hen Restaurant have averaged around 16 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Wah Hen 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 Wah Hen Restaurant inspected?
Based on the inspection history on file, Wah Hen Restaurant is inspected around two times per year on average.
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