DirtyFLRestaurant Inspection Data

JC #2 CHINESE RESTAURANT

9528 SW 160 ST

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/15/2025

Inspection #: Visit ID: 10711562

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent at walk in cooler soiled with debris.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal container wet nesting at ware washing area.
  • 08B-38-4:Basic - Food stored on floor. Observed a case of fry oil stored on the floor next to cook line.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on pipe at wok station cook line.
  • 22-16-4:Basic - Reach-in cooler and Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with food debris.
  • 01B-02-5:High Priority - 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.
  • 03A-02-5:High Priority - 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed exterior of rice maker soiled with debris.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips.

Inspection Date: 11/4/2024

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Shelves at walk in cooler soiled.
  • 14-69-4:Basic - Ice buildup in walk-in freezer
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 33-16-4:Basic - Open dumpster lid.
  • 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. Employee at cook line touched head and removed cap and never washed hands.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8577238

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Warning
  • 12A-16-4:High Priority - 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. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler observed raw shell eggs stored over vegetables. Warning
  • 03A-02-5:High Priority - 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. Warning
  • 03B-01-6:High Priority - 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. **Corrective Action Taken** Warning
  • 12A-03-4:Intermediate - 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. Warning
  • 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. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener solid. Warning
  • 53B-02-5:Intermediate - 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. Warning
  • 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. Warning

Inspection Date: 12/18/2023

Inspection #: Visit ID: 8547411

  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair, not longer cleanable, cooler located in front of the wok.
  • 36-17-5:Basic - 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.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation of grease in the hood system.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.0/5)
(148 reviews)

Opening Hours

Monday:11:00 AM – 9:30 PM
Tuesday:Closed
Wednesday:11:00 AM – 9:30 PM
Thursday:11:00 AM – 9:30 PM
Friday:11:00 AM – 9:30 PM
Saturday:11:00 AM – 9:30 PM
Sunday:12:00 – 9:30 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Lunch
Dinner
Takeout
Wheelchair Accessible
Last Enriched At: 5/14/2025

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