CHOP SUEY INTERNATIONAL CHINESE RESTAURANT
90 SW 27 AVE
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/31/2025
High Priority
0
Intermediate
0
Basic
5
Total
5
Inspection Details:
- 23-24-4: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**
- 14-09-4: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**
- 36-12-4: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**
- 14-17-4: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**
- 14-06-4: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**
Food safety inspection conducted on 3/31/2025 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 1/14/2025
High Priority
3
Intermediate
2
Basic
14
Total
19
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 16-15-4:Basic - Accumulation of debris on drainboards or equivalent. **Corrective Action Taken** **Repeat Violation**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Containers with flour and rice. **Corrected On-Site**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Most reach in coolers , walk in cooler and walk in freezer.
- 14-05-4:Basic - Cardboard used to line food-contact shelves at the cookline with seasonings stored on the shelf. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 36-73-4: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.
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Dry storage area and cookline. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- 10-07-4: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**
- 23-03-4: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**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most reach in coolers.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Top shelf in from of the cookline with the microwave with wooden board.
- 12A-10-4: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**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Reach in cooler, reach in freezer and the walk in freezer. **Repeat Violation**
- 03A-02-5: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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen: all squeeze bottles and food storage containers soiled.
- 53B-05-5: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.
Food safety inspection conducted on 1/14/2025 revealed 19 total violations (3 high priority, 2 intermediate, 14 basic).
Inspection on 9/23/2024
High Priority
2
Intermediate
5
Basic
22
Total
29
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-15-4:Basic - Accumulation of debris on drainboards or equivalent.
- 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Most kitchen coolers throughout kitchen area.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath kitchen fryers, and wok area.
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Cooking area.
- 08B-38-4:Basic - Food stored on floor. Walk in cooler.
- 08B-18-4:Basic - Hermetically sealed container of food not cleaned of visible soil prior to opening. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen soiled shelves throughout.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 08B-12-5:Basic - Stored food not covered. Observed most cooked foods not covered inside walk in cooler.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls throughout, from food spills.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cooked food in contact with non-food grade bags in most kitchen coolers.
- 11-27-4: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.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 11-26-1: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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 9/23/2024 revealed 29 total violations (2 high priority, 5 intermediate, 22 basic).