JC #2 CHINESE RESTAURANT
9528 SW 160 ST, Miami FL 33157 · 7862276928
Last inspected Aug 4, 2026 · 10 visits since December 2023
NOV 24
MAY 25
AUG 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the kitchen area.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler training for De Qiong Zhou expired in 06/01/26.
Equipment in poor repair. Observed walk in freezer gasket torn.
Exterior door has a gap at the threshold that opens to the outside.
Aug 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (103 F - Hot Holding)at the fryer. As per employee less than 1 hour ago.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the kitchen area.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler training for De Qiong Zhou expired in 06/01/26.
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.
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.
Equipment in poor repair. Observed walk in freezer gasket torn.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in walk-in freezer.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
Working containers of food removed from original container not identified by common name. Observed plastic bin with sugar not identified in the kitchen.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee is not sanitizing utensils after rinsing utensils. Employee was coached how to sanitize properly.
Pesticide/insecticide labeled for household use only present in establishment. Observed a can of raid stored by the exit door. Operator discarded it.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above raw beef inside the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (46 F - Cold Holding), as per operator less than 4 hours.
Handwash sink not accessible for employee use at all times. Observed a bucket stored in front of the hand wash sink in the kitchen area.
Handwash sink used for purposes other than handwashing. Observed a utensil stored inside the hand wash sink in the kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink at the kitchen entrance. Operator provided paper towels.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored above condiments on the shelf at the kitchen entrance.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Observed few floor tiles broken in the kitchen area.
Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. Also observed floor inside walk in cooler soiled.
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice. Observed inside the ice machine at the kitchen entrance.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on a pipe of the stove. Operator removed it.
No handwashing sign provided at a hand sink used by food employees. Observed at the hand wash sink in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled with grease.
Twenty (20) foot-candles of light not provided inside equipment where food is stored. Observed at the walk in freezer.
Very slow draining water in handwash sink in the kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table in the kitchen area.
Aug 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 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. Employee at cook line must wash hands after touching the face.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Found chicken wings at 50°F outside the reach in cooler at cook line. According to the cook, he was using the item to prepare an order. Cook placed chicken back to the unit in order to drop temperature.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents at walk in cooler.
Floors not constructed to be easily cleanable. Floor inside walk in cooler must be clean.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
Working containers of food removed from original container not identified by common name. Observed at walk-in in cooler several containers with different items cooked from previous day without labels. cooked rice, cooked pork, noodles.
Jun 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook come from outside then continued to grab container with chicken and failed to wash hands, informed employee on proper hand washing techniques, employee washed his hands.
Raw animal food stored over or with unwashed produce. In the walk in cooler observed raw shell eggs stored over vegetables.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in a double container on the reach in cooler prep station across from the wok cooked noodles (60 F - Cold Holding), as per employee for less than 2 hours, employee placed it back inside the cooler to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the prep table observed cooked rice (99F - Hot Holding), as per cook for less than 4 hours, employee reheating rice.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash her hands in the three compartment sink. informed employee on proper hand washing techniques, employee washed his hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener solid.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
Jun 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed COOKED PORK (48F - Cold Holding), as per manager more than six hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed COOKED PORK (48F - Cold Holding), as per manager more than six hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed exterior of rice maker soiled with debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent at walk in cooler soiled with debris.
Equipment and utensils not properly air-dried - wet nesting. Observed metal container wet nesting at ware washing area.
Food stored on floor. Observed a case of fry oil stored on the floor next to cook line.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on pipe at wok station cook line.
Reach-in cooler and Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with food debris.
Nov 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 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. Employee at cook line touched head and removed cap and never washed hands.
Operating with an expired Division of Hotels and Restaurants license.
Buildup of food debris/soil residue on equipment door handles. Shelves at walk in cooler soiled.
Ice buildup in walk-in freezer
In-use knife/knives stored in cracks between pieces of equipment. Cook line.
In-use wet wiping cloth/towel used under cutting board.
Open dumpster lid.
Apr 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook come from outside then continued to grab container with chicken and failed to wash hands, informed employee on proper hand washing techniques, employee washed his hands.
Raw animal food stored over or with unwashed produce. In the walk in cooler observed raw shell eggs stored over vegetables.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in a double container on the reach in cooler prep station across from the wok cooked noodles (60 F - Cold Holding), as per employee for less than 2 hours, employee placed it back inside the cooler to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the prep table observed cooked rice (99F - Hot Holding), as per cook for less than 4 hours, employee reheating rice.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash her hands in the three compartment sink. informed employee on proper hand washing techniques, employee washed his hands.
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-contact surface soiled with food debris, mold-like substance or slime. Can opener solid.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dorothy Chen, Suqiong Li working for over 60 days with no proof of training.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
Dec 18, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. Observed reach in cooler gasket in disrepair, not longer cleanable, cooler located in front of the wok.
Floor tiles missing and/or in disrepair. Observed a few tiles in disrepair in front of the reach in cooler in the cook line, observed walk in cooler floor in disrepair underneath the shelves.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation of grease in the hood system.
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.