Chop Suey

18053 NW 27 Ave, Miami Gardens, FL 33056 · Permanent Food Service · License 2338383

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 13, 2026

What drove the grade

Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
5 high priority (4 no follow-up needed, 1 fixed on the spot), 4 basic (1 repeat)
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug132026

Routine inspection

9 violations found

First visitAug 13, 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.
9 violations found:
- 5 High priority
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
  See stop sale. Observed fried rice (110°F - Hot Holding) with no time mark. Stop sale issued.
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Observed fried rice (110°F - Hot Holding) with no time mark. Stop sale issued.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken over unwashed vegetables stored in the walk-in cooler.
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee eat their food, then start food preparation without washing their hands.
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm) not prepared, while the employee is washing containers. Educated operator to always have it set up before ware washing happens. Triple Sink (Chlorine 100ppm)
  Fixed on the spot
Basic4
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed coconut water on top of prep table.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed metal container used as a scoop with no handle in the rice.
  Cardboard used to line food-contact shelves.
  Throughout the kitchen.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.