CHOP SUEY INTERNATIONAL CHINESE RESTAURANT
90 SW 27 AVE, Miami FL 33135
Last inspected Jul 14, 2026 · 8 visits since November 2023
SEP 24
JAN 25
AUG 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,240
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018017413 | Feb 19, 2018 | May 9, 2018 | $640 |
| 1--2016010094 | Mar 2, 2016 | Jun 20, 2016 | $600 |
Inspection history
8 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Spray hose at dish sink lower than flood rim of sink. By the dishwasher.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table in front of the cookline: bean sprouts (49F - 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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dry storage area.
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.
Show the remaining 7 findings ▾
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Flip-top reach in cooler.
Food stored on floor. Bag of flour stored on the floor in the dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. walk in freezer: floor and shelves underneath the condenser unit.
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
Walk-in cooler shelves with rust that has pitted the surface.
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.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. By the back door.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Room by the front counter.
Bowl or other container with no handle used to dispense food. Storage area: tin can inside bin with rice.
Cutting board has cut marks and is no longer cleanable.
Floors not constructed to be easily cleanable. Dry storage area and cookline
In-use tongs stored on equipment door handle between uses.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By the mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit is damaged.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling/ceiling tile shows damage or is in disrepair. Through the establishment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
Cutting board has cut marks and is no longer cleanable.
Floors not constructed to be easily cleanable. Dry storage area and cookline
Food stored on floor. Dry storage area: bag of onions stored on the floor.
In-use tongs stored on equipment door handle between uses.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler and walk in freezer.
Walk-in cooler and reach in freezer in the storage area interior/shelves have accumulation of soil residues.
Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout the kitchen
Wood food-contact surface not properly sealed. Top shelf in from of the cookline with the microwave with wooden board.
Mar 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Buildup of food debris/soil residue on equipment door handles. Most reach in coolers, walk in cooler and walk in freezer.
Cutting board has cut marks and is no longer cleanable.
Floors not constructed to be easily cleanable. Dry storage area and cookline.
Walk-in cooler shelves with rust that has pitted the surface.
Wood food-contact surface not properly sealed. Top shelf in from of the cookline with the microwave with wooden board.
Jan 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority2 Intermediate14 Basic
Show 19 findings ▾
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.
Nonfood-grade bags used in direct contact with food. Reach in cooler, reach in freezer and the walk in freezer.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen: all squeeze bottles and food storage containers soiled.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris on drainboards or equivalent.
Bowl or other container with no handle used to dispense food. Containers with flour and rice.
Buildup of food debris/soil residue on equipment door handles. Most reach in coolers, walk in cooler and walk in freezer.
Cardboard used to line food-contact shelves at the cookline with seasonings stored on the shelf.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris throughout the establishment underneath tables, cookline, walk in cooler, walk in freezer, equipment and the back storage area.
Floors not constructed to be easily cleanable. Dry storage area and cookline.
In-use tongs stored on equipment door handle between uses.
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.
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.
Reach-in cooler interior/shelves have accumulation of soil residues. Most reach in coolers.
Walk-in cooler shelves with rust that has pitted the surface.
Wood food-contact surface not properly sealed. Top shelf in from of the cookline with the microwave with wooden board.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 29 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate22 Basic
Show 29 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Nonfood-grade bags used in direct contact with food. Cooked food in contact with non-food grade bags in most kitchen coolers.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on drainboards or equivalent.
Ambient air thermometer not located in the warmest part of the cold holding unit. Most kitchen coolers throughout kitchen area.
Cardboard used to line food-contact shelves.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Underneath kitchen fryers, and wok area.
Floors not constructed to be easily cleanable. Cooking area.
Food stored on floor. Walk in cooler.
Hermetically sealed container of food not cleaned of visible soil prior to opening.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen soiled shelves throughout.
Soiled dry wiping cloth in use.
Stored food not covered. Observed most cooked foods not covered inside walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls throughout, from food spills.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate12 Basic
Show 14 findings ▾
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.
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.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Floor soiled/has accumulation of debris. Cooking area.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen RIC.
Stored food not covered. Most cooked food inside RIC.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area food spills.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
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.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Floor soiled/has accumulation of debris. walk in cooler and walk in freezer.
Ice buildup in the walk-in freezer on the floor.
In-use tongs stored on equipment door handle between uses.
Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
Water leaking from pipe underneath the hand washing sink nearby the cook line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.