Jc #2 Chinese Restaurant

9528 SW 160 St, Miami, FL 33157 · Permanent Food Service · License 2326767

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 4, 2026

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
3 high priority (2 fixed by the Aug 4 follow-up, 1 repeat), 1 intermediate, 7 basic (3 repeats)
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Aug32026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  More time given
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
Official report, on the Florida DBPR website
First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed ham (47°F - Cold Holding); chicken (46°F - Cold Holding); pork (46°F - Cold Holding); noodles (47°F - Cold Holding); cabbage (45°F - Cold Holding) inside the reach in cooler across from the stove. As per operator foods were stored at noon.
  Repeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed chicken (103°F - Hot Holding)at the fryer. As per employee less than 1 hour ago.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed at the kitchen area.
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed food handler training for De Qiong Zhou expired in 06/01/26.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed plastic bin with sugar not identified in the kitchen .
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed a plastic cup used as scoop inside the sugar in the kitchen area.
  Equipment in poor repair.
  Observed walk in freezer gasket torn.
  Ice buildup in walk-in freezer.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from the stove is not working properly. Thermostat was at 50°F and all the foods were out of temperature.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
  Repeat violation
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.