CHICKEN HOUSE #6

Name: CHICKEN HOUSE #6
Address: 251 N UNIVERSITY DR, PEMBROKE PINE, FL, 33024, US
Rating: 73.7

251 N UNIVERSITY DR, PEMBROKE PINE, FL 33024

License #1617315

🍗 Wings/Chicken ℹ️

73.7 Grade C / 100

Mixed Health Record

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Latest inspection

February 2, 2026 · 9 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CHICKEN HOUSE #6 in PEMBROKE PINE currently holds an InspectFL Health Score of 73.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 40 total violations — 10 critical, 11 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on February 2, 2026 shows 9 observation rows: 1 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

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CHICKEN HOUSE #6 has some meaningful issues on record. Would you still eat here?

C record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[31B-03-4] No soap provided at handwash sink. No soap at both back hand sinks
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with plates in cups in kitchen
[08B-38-4] Food stored on floor. Container of peppers stored on floor. Operator elevated
[36-24-5] Hole in or other damage to wall. Hole in wall over circuit breaker and back storage area
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored on container of water at 55F. Operator placed container on top of stove top to reheat to 165F
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs ambient temperature of 56F under no temperature control. Per operator eggs out less than four hours. Operator placed eggs back in cooler to cool off
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels for back hand sink by prep area
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled bottle of bleach observed in prep area. Employee labeled bottle

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Styrofoam cup in container of horchata in front counter reach in cooler. Employee removed cup.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine sanitizer cycling properly and sanitizer chemical is new. Machine reading 0ppm after several attempts.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with flour in bulk containers.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water by prep table beside steam well. Employee moved container to flattop to heat water and hot hold.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In single door glassfront cooler at front counter.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic spoons and forks at front counter not stored handles up. Employee inverted to present properly.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer cloths in solution with small amount of soap added. Employee remade dedicated bucket with bleach only.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk containers of flour in back storage area not labeled.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading 0ppm after several attempts and priming. Employee setup triple sink at 100ppm chlorine to use for sanitizing.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment, removed motorcycle helmet and backpack and immediately put on gloves to start work at cookline. Reviewed proper hand wash procedures with employees and employee washed hands.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks by dish machine and both sinks in back prep area. Employee replaced paper towels at all.
[31B-03-4] No soap provided at handwash sink. At hand sinks by dish machine and both sinks in back prep area. Employee replaced soap at all.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler, 2 pans of prepared tacos not date marked when removed from freezer. Employee added date from 9-22.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Styrofoam cup in bucket of horchata in front counter lowboy cooler. Employee removed cup.
[25-05-4] Single-service articles improperly stored. Sleeve of styrofoam to go containers on floor in back storage area. Manager moved containers onto shelf.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic spoons and forks by front counter not stored with handles facing up. Employee inverted all to present properly.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing plates at prep sink and put back on rack for use without any sanitizing step being taken. Advised with person in charge to explain all washing to be done at triple sink or through dishmachine. Employee took plates to dish area to wash and sanitize properly.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, container of portioned raw fish on shelf above container of portioned corn on cob. Employee moved fish to opposite shelf above raw chicken for proper separation.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw shell eggs on shelf above container of shredded cabbage. Employee moved eggs to bottom shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1) Employee in back prep area not changing gloves between tasks washing buckets and then handling food items brought from cooler to cookline. 2) Employee handled raw chicken, rinsed hands, and continued to prepare other food dishes without washing hands and changing gloves. Reviewed with person in charge to explain proper procedures for washing hands and changing gloves. Employee washed hands and put on new gloves.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In double steam pan at cookline FLATTOP - cooked beef (114F - Hot Holding); scrambled eggs (117F - Hot Holding). Per employee cooked and holding from 8:00am. Employee moved pan on to hotter section of grill and added hot water to reheat to 165F for proper hot holding.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso machine has slight dried milk residue.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink at front counter used for rinsing off saucers as evidenced by saucers in sink. Employee removed saucers and sent to be washed properly.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At both hand sinks in back prep area. Employee replaced paper towels.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In lowboy drawers at cookline, bags of cooked and cut sausages missing date removed from freezer for use. Per employee bags in unit 1 and 2 days. Reviewed with employee proper marking procedures for thawed foods.

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CHICKEN HOUSE #6

Mixed Health Record

Start with the newest inspection

What stands out in this inspection history

DBPR source + data confidenceWhat’s powering this page

Open the place or verify the recordSee the place, then share or verify

What do locals think?

Would you eat here?

Join the discussion

Inspection History

Own or manage a business?

More places worth comparing

Similar Wings/Chicken in Broward County

POPEYES OF LAUDERHILL

DAVE'S HOT CHICKEN

CHICK FIL A #04531

OLD DAD'S WINGS PALM BEACH

POPEYES

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