DirtyFLRestaurant Inspection Data

HOT CHICKS - HOUSE OF CHICKEN

HOT CHICKS - HOUSE OF CHICKEN maintains a 3.3/5 food safety rating based on 7 health department inspections in PEMBROKE PINES. Recent inspections show improving food safety practices.

14816 Pines Boulevard
Pembroke Pines, Florida, 33024
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/22/2025

Inspection #: Visit ID: 13471601

  • N/A:No Violations Were Observed

Inspection Date: 7/24/2025

Inspection #: Visit ID: 13470293

  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-07-24: Observed same. Time extended 59 days. **Time Extended**

Inspection Date: 7/23/2025

Inspection #: Visit ID: 10900700

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on soiled oven door handle at cook line. Operator removed. Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) in kitchen. Operator remade and corrected to 100ppm. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed hot box// cooked corn cobs (122F - Hot Holding); cooked collard greens (122F - Hot Holding) at cook line. Per operator, foods out of temperature for approximately 25 minutes. Operator put foods on stove top to reheat to 165F for hot holding. Foods reheated to 174F hot holding. 2) Observed grilled chicken (121F - Hot Holding) on grill at cook line. Per operator, foods out of temperature for approximately 10 minutes. Operator put foods on stove on grill to reheat to 165F for hot holding. Operator reheated to 204F hot holding. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed two door cooler// raw chicken quarters (47F - Cooling) since 3:10pm, at 2:40pm. 47F at 3:36pm. Food stored inside deep container, covered. Operator put foods on stove in ice bath to quick chill. **Corrective Action Taken** Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 11/8/2024

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line , below fryer canisters
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under storage rack of dry goods , flour spills
  • 08B-38-4:Basic - Food stored on floor. Bag of potatoes of skin potato's on floor next to grease tank, employee placed on shelf. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two dining room tables soiled with grease and crumbs. Employee cleaned and sanitized Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 3 hot holding drawers-; corn (120F - Hot Holding); Mac and cheese (127F - Hot Holding). Per employee, food hot held less than two hours,, employee reheated on the stove to 165F. Corrected On-Site
  • 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Establishment prepared black tea and bottled, missing warning label. Repeat Violation

Inspection Date: 7/17/2024

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. End of kitchen, by grease trap and soda grips.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Bag zapper above prep table and next to hand wash sink.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. wall with grease and soil, next to soda grips, rear kitchen
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm. Corrected On-Site
  • 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Sweet tea.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Next to fryer station, employee provided. Corrected On-Site

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8450163

  • 33-14-4:Basic - Dumpster overflowing garbage.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Build up of grease-Rear kitchen -under soda grips Repeat Violation
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Several garbage bags on floor , around dumpster
  • 33-16-4:Basic - Open dumpster lid.

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8348865

  • 32-07-4:Basic - Bathroom facility not clean. Bathroom floors from men and women.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Rear kitchen under soda grips, build up of grease and black like substance. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable mop bucket, substantial amount of grease and black like substance.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table rear kitchen, employee placed on sanitizer solution Corrected On-Site Repeat Violation
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed hand on trouser pocket, then grab a to go container to place customer order, after manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed to operator **Corrective Action Taken**