CHOW TIME GRILL & BUFFET

Name: CHOW TIME GRILL & BUFFET
Address: 12375 PEMBROKE RD, PEMBROKE PINES, FL, 33025, US
Rating: 75.9

12375 PEMBROKE RD, PEMBROKE PINES, FL 33025

License #1620225

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

75.9 Grade C / 100

Mixed Health Record

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Quick take

CHOW TIME GRILL & BUFFET in PEMBROKE PINES currently holds an InspectFL Health Score of 75.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 37 total violations — 9 critical, 6 major, 22 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 20, 2026 shows 7 observation rows: 1 critical, 2 major, and 4 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: Inspection Completed - No Further Action
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink next to Dukers Freezer used to store file pans Employee removed utensils
[36-22-4] Floor area(s) covered with standing water. Observed standing water on kitchen floor at cook line
[35A-02-7] Live, small flying insects found Observed 2 live small flying insects on wall above sugar and rice rack next to electrical room. Employee killed flying insects and sanitize area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washed, sanitize and rinsed utensils Employee corrected by re washing, rinsing and sanitizing utensils
[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

Disposition: Emergency order recommended
[10-20-4] In-use tongs stored on oven door handle between uses.
[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.
[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
[25-32-4] Reuse of single-service or single-use articles. -Observed single use jug cut and used to dispense cooked rice.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation on old food residue buildup inside reach in coolers.
[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.
[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.
[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.
[08B-12-5] Stored food not covered. -Observed several uncovered containers with cut vegetables and noodles stored in walk in coolers.
[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.
[35A-03-4] Dead roaches on premises. -Observed 4 dead roaches underneath cooking equipment at cook line.
[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.
[08B-38-4] Food stored on floor. -Observed various food items stored on kitchen floor.
[36-73-4] Floor soiled/has accumulation of debris. -Observed accumulation of grease buildup on floor in kitchen underneath cooking equipment.
[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.

Disposition: Administrative complaint recommended
[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.
[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.
[35A-02-7] Live, small flying insects found . Observed 2 live flying insects in prep station.
[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.
[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.
[12A-20-4] Employee washed hands with no soap.
[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.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[08B-12-5] Stored food not covered. -Observed an uncovered container with cut lettuce stored in walk in cooler.
[25-32-4] Reuse of single-service or single-use articles. -Observed single use jug cut and used to dispense rice.
[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.
[08B-38-4] Food stored on floor. Observed various food items stored in walk in freezer floor.
[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.

Community reaction

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Community pulse