CHOW TIME GRILL AND BUFFET

Name: CHOW TIME GRILL AND BUFFET
Address: 6997 W COMMERCIAL BLVD, TAMARAC, FL, 33319, US
Rating: 63.5

6997 W COMMERCIAL BLVD, TAMARAC, FL 33319

License #1624494

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63.5 Grade F / 100

Failing Health Score

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Quick take

CHOW TIME GRILL AND BUFFET in TAMARAC currently holds an InspectFL Health Score of 63.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 17 total violations — 8 critical, 3 major, 6 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 19, 2026 shows 14 observation rows: 6 critical, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hibachi station , utensils in standing water at 83F. Operator placed on grill to increase temperature.
[14-69-4] Ice buildup in walk-in freezer .
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth at sushi station reading over 200 ppm . Operator remade to 100 ppm chlorine during the inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at hibachi station soiled with grease.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink to the right of cook line. Operator replenished during the inspection.
[41-07-4] Container of medicine improperly stored. Observed operator prescribed tablets stored over bucket of chips on trolley at cook line. Operator stored away from food during the inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Right flip top at cook line- dehydrated rice noodles (49F - Cold Holding) 2. Hoshizaki cooler at cook line - raw shrimp (46F - Cold Holding). Per operator items were not prepared or portioned today . Items were left in cooler over night exceeding 6 hours . See stop sale .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Right flip top at cook line- dehydrated rice noodles (49F - Cold Holding) 2. Hoshizaki cooler at cook line - raw shrimp 46F - Cold Holding). Per operator items were not prepared or portioned today . Items were left in cooler over night exceeding 6 hours . See stop sale .
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed time being used on all buffet items without proper time stamp. Per operator items were made less than 2 hours ago . Operator time stamped items during the inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[14-01-5] Bowl or other container with no handle used to dispense food. Walk in freezer , bowl with no handle used to dispense spicy mayo and vinegar. Operator discarded during the inspection.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for raw sushi and steak served per customer request. Emailed consumer advisory to manager . Manager printed and posted during third inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Right flip top at cook line , raw pooled eggs stored over ready to eat cut celery sticks. Operator reorganized storing raw pooled eggs to the lower shelf.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed operator storing cooked chicken and shrimp in plastic bags in recycled boxes used for raw chicken wings. Advised operator to remove the meats and store in food grade containers. Operator stored in food grade containers and discarded the boxes during the inspection.

Community reaction

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Community pulse