Chop Suey International Chinese Restaurant
90 SW 27 Ave, Miami, FL 33135 · Permanent Food Service · License 2323289
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 7 basic (1 repeat)-19
- Safety score81
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 visitJul 14, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Table in front of the cookline: bean sprouts (49°F - Cold Holding). As per operator, placed on the table 30 minutes before the inspection. Inspector discussed with the operator the proper procedures. Also discussed Time as a public Health Control and provide the form. Operator placed the bean sprouts in the reach in cooler.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Dry storage area.
Spray hose at dish sink lower than flood rim of sink.
By the dishwasher.
Intermediate1
Code 11, Employee health: 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.
Discussed with the operator and provided the operator the form for vomiting and diarrhea.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Walk in cooler: several containers with cut vegetables stored not covered. Stand up reach in cooler: containers with cooked rice not covered. Operator covered the all the containers
Fixed on the spot
Food stored on floor.
Bag of flour stored on the floor in the dry storage area.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Flip-top reach in cooler.
Repeat violation
Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in reach-in freezer and/or walk-in freezer.
walk in freezer: floor and shelves underneath the condenser unit.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walk in cooler walls soiled with mold-like substance. Observed employee cleaning during the inspection.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.