DirtyFLRestaurant Inspection Data

CHOW TYME GRILL & BUFFET RESTAURANT

CHOW TYME GRILL & BUFFET RESTAURANT in PENSACOLA has 13 health inspections on record with an overall food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.

6841 N 9 AVE

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 13 health inspection reports

All Inspection Reports

Inspection Date: 10/21/2025

Inspection #: Visit ID: 13553988

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed employees using bowls and pans without handles to scoop ice. Pot with missing handle used as scoop for shrimp at make line. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishwashing employee stacking cups with moisture trapped between them.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps along threshold of back door. Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach-in coolers at make line. Operator removed knife during inspection. Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair. Hot water handle is loose and does not turn on water at handwashing sink by mop sink. Operator began repairing sink during inspection. Operator repaired sink during inspection. Corrected On-Site Repeat Violation
  • 36-24-5:Basic - Wall in disrepair above wall for walk-in freezer with ice build-up.
  • 22-41-4:High Priority - 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. Chlorine sanitizer at dishwasher reading 0ppm. 3 compartment sink is already set up with chlorine sanitizer at 50ppm. Operator later achieved 50ppm. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwashing employee moved silverware from dishwasher to silverware sorting area after being informed dishwasher was not sanitizing dishes, and also kept stacking cups that went through dishwasher without proper sanitization.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw pork and beef in walk-in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork at hibachi buffet at 48f for approximately 2 hours.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken at buffet steam tables at 130f for approximately 1 hour at time of inspection. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chlorox spray bottle on shelf over reach-in cooler on cook line. Operator removed items during inspection. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in sushi area is full of dishes and inaccessible, and handwashing sink in back of kitchen has hose attached to faucet. Operators removed items during inspection. Corrected On-Site

Inspection Date: 8/25/2025

Inspection #: Visit ID: 13493023

  • N/A:No Violations Were Observed

Inspection Date: 8/14/2025

Inspection #: Visit ID: 13488394

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for dry goods and for soy sauce. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in hibachi area.
  • 14-11-5:Basic - Equipment in poor repair. Walk-in cooler doors are unable to open from inside. Handle for walk-in cooler is very loose. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gaps along threshold. Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Ice buildup is preventing door from properly closing.
  • 29-08-4:Basic - Plumbing system in disrepair. Hot water handle at hand wash sink next to mop sink is loose and does not turn on water.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, and selling food to customers with an expired license. License expired 6/1/25. License renewed during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready-to-eat krab sticks in walk-in freezer.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork chops on buffet line at 113f for approximately 1 hour.

Inspection Date: 2/11/2025

Inspection #: Visit ID: 10776128

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Observed one dead roach under hibachi grills. Operator cleaned and sanitized area during inspection. Corrected On-Site Admin Complaint - From follow-up inspection 2025-02-11: Upon inspection observed no dead roaches under Hibachi grill. Admin Complaint

Inspection Date: 2/10/2025

Inspection #: Visit ID: 10775222

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop items on cook line. Operator removed bowls during inspection. Corrected On-Site Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. Observed one dead roach under hibachi grills. Operator cleaned and sanitized area during inspection. Corrected On-Site Admin Complaint
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap along bottom and side of exterior side door.
  • 08B-38-4:Basic - Food stored on floor. Box of avocados stored on floor in sushi area. Operator corrected storage during inspection. Corrected On-Site
  • 36-10-4:Basic - Worn, torn and/or soiled floors. Floor soiled underneath hibachi grills with grease and food debris. Floor in walk-in cooler in disrepair.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No automatic vacuum breaker attached to splitter attachment at mop sink.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep/ ware washing area inaccessible due to hose attached to faucet. Operator removed hose during inspection. Corrected On-Site Repeat Violation

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8853175

  • N/A:No Violations Were Observed

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8698901

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 9 flying insects in the following locations: approximately seven flying insects observed around hand wash sink between walk-in cooler door and mop sink, across from dishwasher, and two flying insects observed on edges of can with sugar. Admin Complaint - From follow-up inspection 2024-06-20: No flying insects observed during callback. Admin Complaint - From follow-up inspection 2024-08-08: Admin Complaint

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8852965

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for various items in kitchen
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups wet nesting on rack in dish area.
  • 08B-38-4:Basic - Food stored on floor. Container of wontons on floor in kitchen
  • 08B-12-5:Basic - Stored food not covered. Sausage in walk in freezer not covered
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects in kitchen area. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024 Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hose attached to handwash sink at back cook line. Operator removed hose during inspection. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.

Inspection Date: 6/20/2024

Inspection #: Visit ID: 8698363

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 9 flying insects in the following locations: approximately seven flying insects observed around hand wash sink between walk-in cooler door and mop sink, across from dishwasher, and two flying insects observed on edges of can with sugar. Admin Complaint - From follow-up inspection 2024-06-20: No flying insects observed during callback. Admin Complaint
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee food handler training certificates expired. Warning - From follow-up inspection 2024-06-20: Time extended to original callback date. **Time Extended**

Inspection Date: 6/19/2024

Inspection #: Visit ID: 8698014

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior back door has gap along side threshold. Observed holes in screen of door, creating further openings.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 9 flying insects in the following locations: approximately seven flying insects observed around hand wash sink between walk-in cooler door and mop sink, across from dishwasher, and two flying insects observed on edges of can with sugar. Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach-in cooler at 45f for 5 minutes. Per operator, chicken was pulled from other reach-in cooler before being set in current reach-in cooler.
  • 03F-02-5:High Priority - 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. Sushi held on time as a public health control with no identifiable time marking. Per operator, sushi was made 20 minutes prior.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee food handler training certificates expired. Warning

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8370342

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed employee cell phone on top of main cook line in the kitchen.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked pans on drying racks.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Upon inspection observed rusted shelves in multiple walk-in coolers and freezers.

Inspection Date: 8/22/2023

Inspection #: Visit ID: 8470175

  • N/A:No Violations Were Observed

Inspection Date: 8/11/2023

Inspection #: Visit ID: 8468911

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On ice shield in large ice machine. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in dry stock area warped with water damage.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer number 3 covered in excessive ice buildup up. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of sliced pears and 1 can of tapioca pudding have large dents in dry stock area. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fish in walk in freezer. Raw chicken over mac and cheese in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon at 47f and krab at 53f, in upright standing cooler for less than 4 hours. Operator added ice to cooler to help speed up cooling process. At sushi bar display, salmon at 54f and tuna at 54f, cooling for less than 4 hours but used for immediate service. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic items in hand wash sink. Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot running water in hand wash sink in between walk in coolers. Warning