CHAMPET RESTAURANT AND BAR
7920 Pines Boulevard
Pembroke Pines, Florida, 33024
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/22/2025
High Priority
6
Intermediate
4
Basic
5
Total
15
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 1) Metal bowl in container of meat marinade in back Atosa 3 door cooler 2) Plates in containers of rice in Atosa 2 door cooler Employee removed all items. **Corrected On-Site**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple larger pots and pans not stored inverted on multiple shelves in kitchen.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employees eating at prep tables in kitchen area. Advised employees to move to dining area to finish eating. Employees moved out of kitchen. **Corrected On-Site**
- 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding around most wall areas in kitchen.
- 08B-12-5:Basic - Stored food not covered. 1) Container of cut lettuce in Atosa 3 Door cooler closest to to go entrance. 2) Containers of rice, cooked legume, rice and peas, and prepared mac and cheese in Atosa 2 door cooler 3) Containers of cooked legumes in Atosa 3 door cooler closest to venue and employee fridge. 4) Multiple containers and pots of prepared foods not covered in 3 reach in freezers closest to back door. **Repeat Violation**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Atosa 3 door reach in cooler by employee cooler, cooked legume (50-52F - Cooling); cooked rice (49F - Cooling). Per manager items prepared and cooling on 1-21 and in cooler overnight. See stop sale.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees returned to kitchen from eating, put on gloves, and began to resume food preparation. None washed hands. Reviewed with manager to explain to employees proper handwashing procedures. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator contacted and renewed online during inspection. Verified with renewed details. **Warning** **Corrected On-Site** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Atosa 3 door reach in cooler by employee cooler, cooked legume (50-52F - Cooling); cooked rice (49F - Cooling). Per manager items prepared and cooling on 1-21 and in cooler overnight. See stop sale. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On small rolling cart by fryer in kitchen, under no time or temperature control, containers of raw tilapia (81F - Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 1.5 hrs. Employee moved fish to reach in cooler to rechill. **Corrective Action Taken** **Repeat Violation**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Boxes of sterno chafer fuel on shelf above bags of rice on shelf in back of kitchen. Manager moved all boxes to separate shelf. **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In Atosa 3 door reach in cooler against far wall, portioned pikliz 56-61F at 11:50am (ambient cooling since 10:00am) to 49-54F at 1:05am; pikliz 54F at 11:50am (ambient cooling since 10:00am) to 52F at 1:05pm . Based on times and temperatures pikliz will not reach 41F in 4 hrs. Manager instructed employee to move items to reach in freezer to rapid chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink at front bar.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers and pots of prepared foods in reach in freezers closest to back door missing date marks.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink next to mop sink.
Food safety inspection conducted on 1/22/2025 revealed 15 total violations (6 high priority, 4 intermediate, 5 basic).
Inspection on 8/2/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/1/2024
High Priority
5
Intermediate
2
Basic
3
Total
10
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on wall above employee rights poster **Warning**
- 14-69-4:Basic - Ice buildup in reach-in freezer In right most RIF next to back door. **Warning**
- 08B-12-5:Basic - Stored food not covered. In 2 door lowboy cooler, marinade in large bucket container left uncovered **Warning**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On kitchen counter; cooked chicken (80F at 1200pm - Heated Cooling since 9am). Did not cooldown to 70F in 2hrs. See stop sale. **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in to go cashier area away from kitchen **Warning**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on ceiling in back room, next to kitchen. **Warning**
- 01B-02-5:High Priority - 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)Kitchen flip top; cooked sausage (54F - Cold Holding); shredded lettuce (50F - Cold Holding) per operator foods in unit overnight. Foods not portioned or prepared today. 2)On kitchen counter; cooked chicken (80F at 1200pm - Heated Cooling since 9am) did not cool to 70F in 2 hours. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Kitchen flip top; cooked sausage (54F - Cold Holding); shredded lettuce (50F - Cold Holding) per operator foods in unit overnight. Foods not portioned or prepared today. 2)On kitchen counter; cooked chicken (80F at 1200pm - Heated Cooling since 9am) did not cool to 70F in 2 hours. See stop sale. **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked beef (69F at 1200pm to 60F at 1225pm - Heated Cooling since 09am) observed food item left on counter cooling in room temperature. Operator moved to reach in cooler to cool down properly **Corrective Action Taken** **Warning**
- 43-08-4:Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed a small child walking through the kitchen area when food is being prepared. Instructed operator to keep child away from prep area. Now sitting in to go cashier station **Corrected On-Site** **Warning**
Food safety inspection conducted on 8/1/2024 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).