CHOW TIME GRILL & BUFFET

Name: CHOW TIME GRILL & BUFFET
Address: 12375 PEMBROKE RD, PEMBROKE PINES, FL, 33025, US
Rating: 0

12375 PEMBROKE RD, PEMBROKE PINES, FL 33025

License #1620225

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 4, 2026 · 14 findings · 2 critical

Complaint Full

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Quick take

CHOW TIME GRILL & BUFFET in PEMBROKE PINES currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 4, 2026. Across those visits, inspectors documented 121 total violations — 28 critical, 21 major, 72 minor.

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The latest inspection on September 4, 2026 shows 14 observation rows: 2 critical, 7 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

121

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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.

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked Pork in Dukers cooler that was cooked at approximately 1:30am yesterday not date marked
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser at wait station unable to dispense paper towels Employee replaced batteries
[10-08-5] Ice scoop handle in contact with ice. Manager removed ice scoop
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed crawfish at buffet line hot held at 96F Employee reheated to 170F
[31A-09-4] Handwash sink not accessible for employee use at all times. Onserved handwash sink next to 3 compartment blocked by garbage can. Employee removed garbage cans
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under oven and next to fryer soiled with an accumulation of grease
[08B-12-5] Stored food not covered. Observed cooked pork in Dukers cooler not covered Employee covered Pork
[11-27-4] 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.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test kit used for measuring the concentration of the sanitizer solution in the Dishmachine
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed a leaking pipe under handwash sink next to three compartment sink
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink next to 3 compartment sink used to store utensils. Employee removed utensils and placed in three compartment sink
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor next to three compartment sink. Employee mopped up water

Disposition: Emergency order recommended
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavy mold like substance buildup on AC vents and ceiling tiles throughout kitchen.
[35A-03-4] Dead roaches on premises. -Observed 4 dead roaches underneath cooking equipment at cook line.
[36-73-4] Floor soiled/has accumulation of debris. -Observed accumulation of grease buildup on floor in kitchen underneath cooking equipment.
[08B-38-4] Food stored on floor. -Observed various food items stored on kitchen floor.
[10-20-4] In-use tongs stored on oven door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease buildup on cooking equipment at cook line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation on old food residue buildup inside reach in coolers.
[25-32-4] Reuse of single-service or single-use articles. -Observed single use jug cut and used to dispense cooked rice.
[08B-12-5] Stored food not covered. -Observed several uncovered containers with cut vegetables and noodles stored in walk in coolers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths on food preparation table at cook line.
[35A-02-7] Live, small flying insects found -Observed approximately 6 live flying insects landed on walls and clean food preparation tables at rear prep station.
[35A-05-4] Roach activity present as evidenced by live roaches found. -Observed 5 live roaches found on Serv-Ware double decker oven at cook line. -Observed 1 live roach crawling on floor next to dishwashing area. -Observed 1 live roach crawling on floor at prep station.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed imitation crab cold held at 46F in flip top cooler. Per operator, item transfer to unit 2.5 hours prior to the inspection. Operator place ice packs on item for quick chill. After 45 minutes, item temps at 41F.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a food container stored inside hand wash sink at prep station. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken stored in reach in cooler. Per operator, chicken cooked yesterday more than 24 hours.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on food preparation table. Operator removed and stored properly.
[08B-38-4] Food stored on floor. Observed various food items stored in walk in freezer floor.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[25-32-4] Reuse of single-service or single-use articles. -Observed single use jug cut and used to dispense rice.
[08B-12-5] Stored food not covered. -Observed an uncovered container with cut lettuce stored in walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping clothes on cookline not stored in sanitizer solution between uses.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee returned from work and started to engage in food preparation without washing his hands. After brief education, employee then washed his hands.
[12A-20-4] Employee washed hands with no soap.
[35A-02-7] Live, small flying insects found . Observed 2 live flying insects in prep station.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mac and cheese cold held at 45F in Dukers reach in cooler. Per operator, item transfer to unit 3 hours prior to the inspection. Operator transfer to walk in freezer for quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ribs hot held at 92F in kitchen. Per operator, ribs transfer at prep station 1 hour before the inspection. Advised operator to reheat ribs to 165F.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on sauces stored in walk in cooler. Per operator, sauces made yesterday more than 24 hours.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine.
[08B-38-4] Food stored on floor. -Observed case with broccoli stored on kitchen floor. Operator removed and stored properly. -Observed containers with fish stored on walk in freezer floor. Operator removed
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed interior of arctic air double door cooler with exposed insulation.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of soil residue buildup inside reach in cooler at a hibachi station/front line.
[25-32-4] Reuse of single-service or single-use articles. -Observed single use jugs cut and used as rice scoops. Operator discarded
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Observed container with shrimp thawing at room temperature in prep station. Operator relocate shrimps to walk in cooler.
[01B-01-4] Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with soy sauce in dry storage area. Operator informed and stop sale issued.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw pork in walk in cooler. Operator removed chicken and stored at bottom shelf.
[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 at 4:12 p.m. no time mark on sushi rice held using time as a public health control. Per operator, rice was prepared at 3:10 p.m. Operator correctly time marked rice.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Observed handwash sink in kitchen block with food seasoning machine. Operator removed machine.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. -Observed container with cooking oil stored on kitchen floor.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in refrigerator not segregated or identified from restaurant foods. Operator removed and stored properly.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water at cookline.
[10-17-4] In-use knives stored in cracks between pieces of equipment. Observed Knives stored between reach in cooler and prep table.
[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. -Observed scoops with handle stored in flour and sugar containers. Operator removed
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed interior of Arctic air refrigerator with exposed insulation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of rust and old food residue buildup on storage shelves throughout storage areas.
[08B-12-5] Stored food not covered. -Observed uncovered containers with cooked chicken stored in reach in cooler. Operator cover containers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cookline
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 3 live flying insects landing on walls in dry storage areas.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken wings cold held at 44F in reach in cooler. Per operator, wings transfer to unit 2 hours before the inspection. Operator placed ice packs on chicken wings for quick chill.
[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 no time mark on sushi rice held using time as a public health control. Per operator, rice prepared less than 1 hour prior to the inspection. Operator correctly time mark rice.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Observed handwashing sink in prep station used to dump waste water. -Observed food containers stored inside hand wash sink in prep station. Operator removed.
[31B-03-4] No soap provided at handwash sink in kitchen area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken found in arctic refrigerator. Per operator, chicken cooked more than 24 hours before the inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Observed accumulation of dead flies on sticky tape in food preparation areas.
[36-22-4] Floor area(s) covered with standing water in kitchen.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed several fly sticky traps hanging from ceiling in food preparation areas.
[08B-38-4] Food stored on floor. -Observed containers with various food items stored on walk in cooler floor. -Observed containers with cooking oil stored on kitchen floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster.
[29-49-6] Standing water in bottom of arctic air reach-in-cooler.
[08B-12-5] Stored food not covered. -Observed an uncovered container with sweet sour sauce in walk in cooler. Operator covered. -Observed an uncovered box with baking soda in dry storage area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Observed fish and shrimps thawing in standing water at prep sinks.
[01B-01-4] Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with bamboo shoots in storage area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed Mac and Cheese cold held in arctic refrigerator at 44F. Per operator, item transfer to unit 3.45 hours prior to the inspection. Operator relocate to walk in freezer for quick chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense salt. Operator removed from container.
[14-11-5] Equipment in poor repair. -Observed Arctic Air refrigerator ambient temperature at 50 degrees Fahrenheit.
[36-22-4] Floor area(s) covered with standing water. In walk-in cooler.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. -Observed several fly sticky tape hanging with dead flies in food perp areas.
[08B-38-4] Food stored on floor. -Observed several cases with food items stored on walk-in freezer floor. -Observed container with cooking oil stored on kitchen floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup in walk-in freezer.
[08B-12-5] Stored food not covered. -Observed several uncovered containers with jello in walk-in cooler.
[14-17-4] Walk-in cooler and freezer shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. -Observed salt removed from the original container not clearly labeled.
[01B-01-4] Dented/rusted cans present. See stop sale. -Observed 3 badly dented cans with pineapple and bamboo shoots on storage shelves. Operator informed and stop sale issued.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracked raw shell shells, touch clean cooking container without changing gloves and wash hands. Manager advise chef to change gloves and wash hands.
[08A-04-5] Raw animal food stored over or with unwashed produce. -Observed raw fish stored over cases with unwashed cantaloupes in walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over milk in walk-in cooler. Operator relocate raw shell eggs to bottom shelf. -Observed raw shrimps stored over ready to eat beans in reach in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked crab meat salad cold held at 50F and cook Mac and cheese at 52F in Arctic Air Refrigerator. Per operator, both items cooked and placed in unit from yesterday. Items did not removed from unit since. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked crab meat salad cold held at 50F and cook Mac and cheese at 52F in Arctic Air Refrigerator. Per operator, both items cooked and placed in unit from yesterday. Items did not removed from unit since. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance buildup on can opener blade.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken, ribs and fish stored in refrigerator. Per operator, all TCS food items were cooked yesterday more than 26 hours.