Chop Suey International Chinese Restaurant
Last inspected: Dec 4, 2025
61
Score
Chop Suey International Chinese Restaurant, located at 90 SW 27 Ave in Miami, FL, had a moderate risk inspection on December 4, 2025. The inspection noted one critical, one major, and five minor violations. Previous inspections for this Chinese restaurant have also frequently been categorized as high risk.
9
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. By the back door.
29-42-4
Intermediate - Records/documents for required employee training do not contain all of the required information. FRLA: all employees missing the date of birth: Pedro M., Meixito, Jesus C. , Yibin, Lelis, Carlos R., Karen C., Quingzhu, Guadalupe. **Corrective Action Taken** **Repeat Violation**
53B-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Room by the front counter. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Storage area: tin can inside bin with rice . **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floors not constructed to be easily cleanable. Dry storage area and cookline **Repeat Violation**
36-12-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
61
Aug 19, 2025
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: case of raw shell eggs stored above cooked chicken. Discussed with the with the operator and provided the hand out for the proper storage of food. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By the mop sink.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit is damaged.
16-37-1
Intermediate - Records/documents for required employee training do not contain all of the required information. FRLA: all employees missing the date of birth: Pedro M., Meixito, Jesus C. , Yibin, Lelis, Carlos R., Karen C., Quingzhu, Guadalupe.
53B-10-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Through the establishment.
36-32-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floors not constructed to be easily cleanable. Dry storage area and cookline **Repeat Violation**
36-12-4
Basic - Food stored on floor. Dry storage area: bag of onions stored on the floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler and walk in freezer.
38-04-4
Basic - Walk-in cooler and reach in freezer in the storage area interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the kitchen
21-12-4
Basic - Wood food-contact surface not properly sealed. Top shelf in from of the cookline with the microwave with wooden board. **Repeat Violation**
14-06-4
30
Mar 31, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Most reach in coolers , walk in cooler and walk in freezer. - From follow-up inspection 2025-03-31: Buildup of food debris/soil residue on equipment door handles. Most reach in coolers , walk in cooler and walk in freezer. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** - From follow-up inspection 2025-03-31: Cutting board has cut marks and is no longer cleanable. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Dry storage area and cookline. **Repeat Violation** - From follow-up inspection 2025-03-31: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-03-31: Walk-in cooler shelves with rust that has pitted the surface. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Top shelf in from of the cookline with the microwave with wooden board. - From follow-up inspection 2025-03-31: Wood food-contact surface not properly sealed. Top shelf in from of the cookline with the microwave with wooden board. **Time Extended**
14-06-4
78
Jan 14, 2025
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food. Reach in cooler, reach in freezer and the walk in freezer. **Repeat Violation**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen, cart: bean sprouts (47F - Cold Holding), as per operator place on the cart 20 minutes before the inspection. Discussed Time as a public health control with the operator and provided the form. Operator place the bean sprouts into the stand up reach in cooler.
03A-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cookline: observed employees touch the apron with no gloves on and then touch a mixing spoon without hand washing. **Corrected On-Site**
12A-10-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. FRLA: Karen Castellanos, Qiongzhu, Eudomar, Meixiao, Guadalupo, Jesus C.,and Xiao Jun Yang all expired on 9/21/24.
53B-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen: all squeeze bottles and food storage containers soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of debris on drainboards or equivalent. **Corrective Action Taken** **Repeat Violation**
16-15-4
Basic - Bowl or other container with no handle used to dispense food. Containers with flour and rice. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Most reach in coolers , walk in cooler and walk in freezer.
23-24-4
Basic - Cardboard used to line food-contact shelves at the cookline with seasonings stored on the shelf. **Repeat Violation**
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris throughout the establishment underneath tables, cookline, walk in cooler, walk in freezer, equipment and the back storage area.
36-73-4
Basic - Floors not constructed to be easily cleanable. Dry storage area and cookline. **Repeat Violation**
36-12-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen: rice scoops in standing water, temperature 99F. Discussed with the operator the proper methods. Operator discarded the water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above the flip top reach in cooler in front of the cookline. Most bottom shelves of the prep tables soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most reach in coolers.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wood food-contact surface not properly sealed. Top shelf in from of the cookline with the microwave with wooden board.
14-06-4
26
Sep 23, 2024
Routine - Food
2 critical violations. 5 major violations. 22 minor violations.
View 29 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
10-05-5
High Priority - Nonfood-grade bags used in direct contact with food. Cooked food in contact with non-food grade bags in most kitchen coolers.
14-31-5
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.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Hermetically sealed container of food not cleaned of visible soil prior to opening. **Corrected On-Site**
08B-18-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen soiled shelves throughout.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed most cooked foods not covered inside walk in cooler.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls throughout, from food spills.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Food stored on floor. Walk in cooler.
08B-38-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on drainboards or equivalent.
16-15-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Most kitchen coolers throughout kitchen area.
05-11-4
Basic - Cardboard used to line food-contact shelves. **Corrected On-Site**
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris. Underneath kitchen fryers, and wok area.
36-73-4
Basic - Floors not constructed to be easily cleanable. Cooking area.
36-12-4
15
Mar 28, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
45
Nov 1, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler : raw beef stored above a container with cooked beef. **Corrected On-Site**
08A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed with the operator and provided the form. Observed employees on the day shift being trained during the inspection. **Corrective Action Taken**
11-26-1
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. **Corrected On-Site**
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Floor soiled/has accumulation of debris. walk in cooler and walk in freezer. **Repeat Violation**
36-73-4
Basic - Ice buildup in the walk-in freezer on the floor.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Walk-in cooler and walk in freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Water leaking from pipe underneath the hand washing sink nearby the cook line.
29-11-4
52
Feb 10, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table nearby the cook line: bean sprouts (47F - Cold Holding). As per operator, placed on the table 30 minutes before the inspection.Operator placed the bean sprouts inside the reach in cooler in front of the cook line. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 100+ppm), stored in the kitchen. Observed operator add water to the bucket with chlorine sanitizer, 100ppm. **Corrected On-Site**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the food storage containers with rice and flour soiled inside and outside. Observed employee cleaning the containers during the inspection. **Corrective Action Taken**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler and freezer door and most reach in cooler. **Repeat Violation**
23-24-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler, dry storage area, and the walk in freezer.
36-73-4
Basic - Ice buildup in walk-in freezer. Around door frame and on the floor.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. By the three compartment sink.
31B-04-4
45
Aug 9, 2022
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw beef stored on a shelf above soy sauce. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food.observed in the stand up reach in cooler in the kitchen, bowl with no handle inside a container with cooked rice and cut cabbage. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door and reach in coolers in front of the cook line. **Repeat Violation**
23-24-4
Basic - Floor soiled/has accumulation of debris. Throughout the kitchen.
36-73-4
Basic - Hole in or other damage to wall. Underneath the three compartment sink in the ware wash area.
36-24-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Ice buildup in walk-in freezer. Floor, entrance to the walk in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. On the oven door. **Corrected On-Site**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.above the three compartment sink.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. By the three compartment sink.
31B-04-4
Basic - Storage area not maintained clean and organized. Between the lobby and dry storage area.
33-34-4
47
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