Chopstickz Eatery
6068 Miramar Pkwy, Miramar, FL 33023 · Permanent Food Service · License 1610407
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 9 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed operator reusing paper bags to absorb grease from fried items (chicken wings, eggrolls, etc.)
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed multiple items prepared 25-36 hours prior, no date marks. Observed chicken broth, vegetable broth, fried shrimp, etc. no date marks.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed fried chicken ambient cooling on counter 96°F. Operator states "just cooked". No cooling times noted. Operator states "less than 2 hours". Operator moved to cooler to flash cool.
Fixed on the spot
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed bag of corn starch top open.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed rice paddle in standing room temperature (82°F) water. Operator states removed, cleaned, sanitized, and stored dry.
In-use knife/knives stored in cracks between pieces of equipment.
Cleaver between tables.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in open bag of corn starch.
Cardboard used to line food-contact shelves in multiple locations throughout kitchen.
Interior of refrigerator or freezer in disrepair/has broken lid hinge.
Ice buildup in reach-in freezer.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed 200 ppm.
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in kitchen near grease trap.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.