CHOW TIME GRILL AND BUFFET

Name: CHOW TIME GRILL AND BUFFET
Address: 6997 W COMMERCIAL BLVD, TAMARAC, FL, 33319, US
Rating: 0

6997 W COMMERCIAL BLVD, TAMARAC, FL 33319

License #1624494

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 22, 2026 · 16 findings · 5 critical

Complaint Full (follow-up)

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHOW TIME GRILL AND BUFFET in TAMARAC 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 4 inspections on record from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 67 total violations — 26 critical, 7 major, 34 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 22, 2026 shows 16 observation rows: 5 critical, 1 major, and 10 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

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

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CHOW TIME GRILL AND BUFFET has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[29-49-6] Standing water in bottom of reach-in-cooler. In reach in cooler at cook standing water in bottom discussed with operator to clean unit.
[31A-09-4] Hand washing sink at dish washing station used to store rags and bottles, discussed with operator to remove products.
[35A-09-4] Approximately 1 dead beetle on floor by walk in cooler, discussed with operator to clean and sanitize area.
[36-22-4] Floor area(s) covered with standing water. Multiple areas of kitchen with standing water from leaking ceiling, discussed with operator to repair clean and sanitize areas.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under dish washer line splitter with no vacuum breaker installed on hose, discussed with operator install.
[08A-02-6] Non commercially packaged raw pork stored directly above vegetables, discussed with operator to correct storage of products.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has accumulation of ice build up discussed with operator to clean and sanitize.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler door handles and gaskets soiled with accumulation of debris, discussed with operator to clean and sanitize.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards grooved and no longer cleanable, discussed with operate repair or replace.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling and air vents damaged and in disrepair, discussed with operator to repair or replace.
[03F-02-5] Establishment using time as a public health control for hot and cold buffet no products time marked, per operator all products changed every two hours, discussed with operator to time marked products or change written procedures to set times.
[14-12-4] Utensils in poor condition. Dry storage bin lids have large cracks, discussed with operator to repair or replace.
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At ice cream station no air gap on water inlet and floor rim, water inlet under water, discussed with operator to correct.
[33-16-4] Open dumpster lid. Discussed with operator to close lids.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of reach in cooler has accumulation of grease and soil residues, discussed with operator to clean and sanitize.
[36-17-5] Floor tiles missing and/or in disrepair. Multiple areas of kitchen floor tiles in disrepair with water and debris between tiles, discussed with operator to clean and sanitize.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw beef, discussed with operator who corrected storage of products.
[10-08-5] Ice scoop handle in contact with ice. Discussed with operator who removed scoop.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushroom stored above cooked rice noodle, discussed with operator who corrected storage or products.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards grooved and no longer cleanable, discussed with operate repair or replace.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has accumulation of ice build up discussed with operator to clean and sanitize.
[14-12-4] Utensils in poor condition. Dry storage bin lids have large cracks, discussed with operator to repair or replace.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler door handles and gaskets soiled with accumulation of debris, discussed with operator to clean and sanitize.
[29-49-6] Standing water in bottom of reach-in-cooler. In reach in cooler at cook standing water in bottom discussed with operator to clean unit.
[33-16-4] Open dumpster lid. Discussed with operator to close lids.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 1 live roach crawling up wall in employee bathroom in back of kitchen. Discussed with operator who killed roach and began to clean and sanitize area.
[36-22-4] Floor area(s) covered with standing water. Multiple areas of kitchen with standing water from leaking ceiling, discussed with operator to repair clean and sanitize areas.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line open employee beverage stored on clean cutting board, discussed with over who removed drink.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed slicer with water and after without sanitizing placed on rack to dry, discussed with operator to sanitize utensil.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under dish washer line splitter with no vacuum breaker installed on hose, discussed with operator install.
[35A-03-4] Dead roaches on premises. Approximately 2 dead roaches in electric room on floor. Approximately 2 dead roaches on floor under prep sink. Approximately 1 dead roach on floor at make line.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with window cleaner discussed with operator to label bottle.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler at cook line plastic wrapped container of diced tomatoes (51F - Cooling) at 1:55 since 12:00 to 58F at 3:05, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling. In walk in freezer large plastic tub of krab salad (58F - Cooling) at 2:25 since 1:25 to 58F at 3:05, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who began to move products to shallow pans to allow air flow cooling.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in prep sink, discussed with operator who turned on cold water.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken and without washing hands or changing gloves employee handle clean dishes, discussed with operator employee washed hands and changed gloves.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled container of raw fish, discussed with operator, employee washed hands.
[35A-09-4] Presence of insects, rodents, or other pests. Approximately 1 live beetle on floor in electrical room. Approximately 38 dead beetles on floor in dry storage next to back door. Approximately 28 dead beetles on floor in electrical room. Discussed with operator to kill live beetle and clean and sanitize all areas.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At sushi bar approximately 8 packages of Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 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. Establishment using time as a public health control for hot and cold buffet no products time marked. Written procedures state times will be marked on containers, discussed with operator to make chart of products and times prepared.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At sushi bar approximately 8 packages of Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling and air vents damaged and in disrepair, discussed with operator to repair or replace.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored above cooked noodles, discussed with operator who corrected storage. In sushi bar reach in cooler raw tuna stored above cream cheese, discussed with operator who corrected storage of products.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of reach in cooler has accumulation of grease and soil residues, discussed with operator to clean and sanitize.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 100 small dead insects on glue sticky tape hanging from ceiling in front of walk in coolers, discussed with operator to discard sticky tape.
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At ice cream station no air gap on water inlet and floor rim, water inlet under water, discussed with operator to correct.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator to correct to 100ppm.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink filled with dirty dishes, discussed with operator who removed dishes.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw ground pork filled wontons stored directly above French fries, discussed with operator who corrected storage of products.
[36-17-5] Floor tiles missing and/or in disrepair. Multiple areas of kitchen floor tiles in disrepair with water and debris between tiles, discussed with operator to clean and sanitize.
[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. Dishwasher (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

Disposition: Warning Issued
[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.
[14-69-4] Ice buildup in walk-in freezer .
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at hibachi station soiled with grease.
[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.
[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.
[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.
[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.
[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 .
[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 .
[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.
[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.
[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.
[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.