Yi-Wong Chinese Rest
Last inspected: Apr 9, 2026
50
Score
Across the available record, Yi-Wong Chinese Rest has eight inspections on file, the first dated 2022. Yi-Wong Chinese Rest was last inspected on Apr 9, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 12 violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
0
Major latest
5
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of reach in cooler, bean sprouts (46F - Cold Holding) placed 40 minutes ago, Cook placed bean sprouts on bottom part inside reach in cooler for proper storage. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed plastic container with 10 shell eggs on table ambient temperature, according to cook placed out 90 minutes ago. Cook placed shell eggs inside reach in cooler for proper storage. **Corrective Action Taken** **Repeat Violation**
03A-03-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose next to water heater no vacuum breaker.
29-34-4
Basic - Reuse of single-service or single-use articles. Observed reused chicken cardboard boxes, inside walk in cooler and kitchen .
25-32-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator replaced soiled towels with clean ones. **Corrected On-Site**
21-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles walk in cooler and freezer soiled. **Repeat Violation**
23-24-4
Basic - Food stored on floor. Observed inside walk in freezer, raw beef stored on the floor. Operator stored raw beef six inches above the floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk white chest freezer. **Repeat Violation**
14-69-4
50
Sep 17, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored over spring rolls inside reach in freezer at kitchen entrance. Operator properly arranged by cooking temperatures. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at ambient temperature under steam table at kitchen. As per operator for more than 4 hrs. Operator discarded the eggs. **Corrected On-Site**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at ambient temperature under steam table at kitchen. As per operator for more than 4 hrs. Operator discarded the eggs. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (104F - Cold Holding) on prep cart at cook line. As per operator for more than 4 hrs. Operator discarded the rice. **Corrected On-Site** **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (104F - Cold Holding) on prep cart at cook line. As per operator for more than 4 hrs. Operator discarded the rice. **Corrected On-Site**
03B-01-6
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
52
Jan 13, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (73F - Cold Holding); shredded cabbage (78F - Cold Holding) on prep table across cook line. As per operator for approximately 2 hrs. Operator placed inside reach in cooler for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food inside walk in cooler not properly identified. **Repeat Violation**
08B-49-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside chest freezer at storage area.
14-69-4
Basic - Stored food not covered. Observed chicken wings, egg rolls, breaded chicken not covered stored inside white chest freezer next to kitchen entrance. Operator covered the products. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen area.
36-02-5
70
Aug 26, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored over raw spring rolls inside reach in freezer.
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs stored at ambient temperature on table across cook line. As per employee for approximately 2 hrs. Employee placed eggs inside reach in cooler for rapid cooling. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (60F - Cold Holding), cookedpasta (90F - Cold Holding) on prep table across cook line. As per employee for approximately 2 hrs. Employee placed products inside reach in cooler for rapid cooling. **Corrective Action Taken**
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 cooked ribs inside walk in cooler without date mark. As per employee for 2 days.
02C-02-5
Intermediate - No soap provided at handwash sink. Observed at men's room.
31B-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not properly segregated inside chest freezer at storage area.
08B-49-4
Basic - Stored food not covered. Observed cooked crab rangoons not covered inside reach in cooler.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
45
May 1, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked rice (50F - Cold Holding) on table next to cook line. Employee placed inside walk in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs on top of cut onions inside reach in cooler across cook line. Employee placed eggs under onions. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled with black mold like substance on steam table.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink. Employee provided the paper towels. **Corrected On-Site**
31B-02-4
Basic - Walk-in freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in freezer door handle with soil residue on equipment door handles.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on shelve over steam table. Employee removed the phone. **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside white chest freezer at storage area.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled next to kitchen entrance.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen area.
36-02-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line and steam table. **Repeat Violation**
21-09-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
39
Feb 16, 2024
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in kitchen area. As per Manager less than 1 hour. Employee moved to reach in cooler. **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken wings (112F - Hot Holding); spring rolls (123F - Hot Holding) at cook line, as per Manager approximately 1.5 hours, Manager reheating food during inspection. **Corrected On-Site** **Repeat Violation**
03B-01-6
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. Provided form during inspection.
11-27-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in both bathroom. **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed in flour container next to walk in cooler entrance. Also inside crispy chicken container, Manager removed during inspection. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door. **Repeat Violation**
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler across cook line. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) at preparation area, Manager moved to walk in cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. **Repeat Violation**
36-02-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area. **Repeat Violation**
21-09-4
39
Mar 23, 2023
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked pork in reach in cooler, Manager store properly. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
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. Provided form during inspection.
11-27-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed in sugar container. Manager removed during inspection. **Corrected On-Site**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
35B-01-4
Basic - Ice buildup in reach-in freezer in white chest unit in kitchen area.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
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. Observed soiled gaskets in reach in cooler in kitchen area.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in kitchen area.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) inside 3 compartment sink. Manager turned on water. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in table in kitchen area.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
39
Aug 15, 2022
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee while preparing fried rice.
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (69F - Cold Holding). As per operator food was there approximately 2 hours. Operator moved to walk in cooler at the time of the inspection. Also pool eggs (54F - Cold Holding) in reach in cooler next to steam table.As per operator food was there more than four hours. Operator discarded during inspection.**Corrective Action Taken** **Corrective Action Taken**
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 cooked rice (129F - Hot Holding) stored on prep table next to steam table. As per operator food was there approximately 2 hours. Operator moved rice to walk in cooler at the time of the inspection. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen area.
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
32-04-4
Basic - Food stored on floor. Observed cooking oil container stored on floor in kitchen area. Employee rearranged properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken raw chicken (69F - Cold Holding) in prep table approximately 2 hours. Employee moved to walk in cooler during inspection. **Corrective Action Taken**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen.
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt,sugar and msg not labeled with common name in cook line.
02D-01-5
39
Frequently Asked Questions
When was Yi-Wong Chinese Rest last inspected?
The most recent health inspection at Yi-Wong Chinese Rest on file is from Apr 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Yi-Wong Chinese Rest?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Yi-Wong Chinese Rest.
How does Yi-Wong Chinese Rest compare to other restaurants in Miami?
Yi-Wong Chinese Rest most recently scored 50 out of 100, which is lower than the Miami average of 74.
Has Yi-Wong Chinese Rest's inspection record improved over time?
Yes. Recent inspections at Yi-Wong Chinese Rest have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Yi-Wong Chinese Rest 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 Yi-Wong Chinese Rest inspected?
Based on the inspection history on file, Yi-Wong Chinese Rest is inspected around two times per year on average.
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