CHOW TIME GRILL & BUFFET
West Commercial Boulevard
Florida, 33319
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/10/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/10/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/10/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2025
High Priority
7
Intermediate
1
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 02C-03-5:Intermediate - Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Date marking missing from milk opened 24hrs ago as per operator in kitchen Priority: Intermediate
- 01B-01-4:High Priority - Observed: Dented/rusted cans present. See stop sale. Stop sale: 6 pizza sauce cans 1 pineapple chunks can 1 peach can Priority: High Priority
- 14-69-4:Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in seafood freezer Priority: Basic
- 35A-02-6:High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in bathroom area not landing on anything 1 fly in sushi bar area landing on sushi. See stop sale. Priority: High Priority
- 08A-20-5:High Priority - Observed: 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. Operator reorganized Corrected On-Site Repeat Violation Admin Complaint Priority: High Priority
- 08A-17-6:High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer raw chicken over raw salmon. Operator reorganized Corrected On-Site Priority: High Priority
- 12A-09-4:High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator touched raw chicken with gloves on and washed soiled gloves in hand wash sink instead of washing hands and donning new gloves to cook a shrimp Priority: High Priority
- 01B-13-4:High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Observed fly land on 1 trays of different sushi on sushi bar. See stop sale. Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top ; cooked noodles (44F - Cold Holding). Per operator food in unit less than 4hrs ago, not portioned or prepared today. Observed flip top left open in front of cook line. Operator placed items in ice and closed flip top **Corrective Action Taken** Repeat Violation **Admin Complaint** Priority: High Priority
Food safety inspection conducted on 4/9/2025 revealed 9 total violations (7 high priority, 1 intermediate, 1 basic).
Inspection on 3/6/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning - From follow-up inspection 2025-03-06: Still observed. **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Observed food stored uncovered in cold holding units throughout establishment. Warning - From follow-up inspection 2025-03-06: Still observed
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning - From follow-up inspection 2025-03-06: Still observed. **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - 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. Observed no proof of training for Sebeio H., Zhan X., Adolfo R., Jorge A., Emma S.,Mercedes M. Warning - From follow-up inspection 2025-03-06: Still observed. **Time Extended**
Food safety inspection conducted on 3/6/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 2/27/2025
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on prep table at habachi station. Employee removed and stored appropriately. Corrected On-Site Warning
- 08B-12-5:Basic - Stored food not covered. Observed food stored uncovered in cold holding units throughout establishment. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table in kitchen. PIC removed and stored appropriately. Corrected On-Site Warning
- 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. Observed 0ppm. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored next to raw shrimp in reach in cooler. PIC removed and stored appropriately. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed - in flip top cooler across from cook line rice noodle (41-45F - Cold Holding), imitation krab (42-46F - Cold Holding). Per operator, item has been out of temperature for approximately 30mins. Items were not prepared or portioned today. Item placed in walk-in cooler to rapid cool. Warning
- 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. Per operator, all items on the buffet were taken from temperature between one and two hours ago and will be finished within the next two hours. PIC informed to keep time mark on all items on buffet line. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled with food debris at hibachi line. Employee cleaned cutting board. Corrected On-Site Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning
- 53B-13-5:Intermediate - 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. Observed no proof of training for Sebeio H., Zhan X., Adolfo R., Jorge A., Emma S.,Mercedes M. Warning
Food safety inspection conducted on 2/27/2025 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).
Inspection on 2/7/2024
High Priority
4
Intermediate
4
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food . Observed in panko a bowl or other container with no handle. Operator removed. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on compressor in seafood walk-in freezer. Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the handle in contact with sugar. Operator removed scoop. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on Hoshizaki reach in cooler on cook line soiled with grease, food debris, dirt, slime or dust.
- 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. Observed honey chicken (47-50F - Cooling) in over stacked plastic containers in walk-in cooler. Per operator held more than 24 hours. Not portioned or prep today. See stop sale.
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs over sweet and sour sauce . Operator moved sweet and sour sauce Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw shrimp over RTE broccoli in Hoshizaki reach in at Hibachi station. Operator moved to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed honey chicken (47-50F - Cooling) in over stacked plastic containers in walk-in cooler. Per operator held more than 24 hours. Not portioned or prep today.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed honey chicken (47-50F - Cooling) in covered over stacked plastic containers in walk-in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bottle of sanitizer hanging from hand washing sink splash guard next to three compartment sink. Operator removed Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner at Hibachi station.
Food safety inspection conducted on 2/7/2024 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).
Inspection on 1/18/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee coat hanging on dry storage shelf.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with flour. Employee removed Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed monster drink stored make table.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms over RTE crayfish in meat walk-in cooler #1
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Cornstarch and sugar container not labeled . Employee labeled Corrected On-Site
- 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 0 Ppm. Employee ran another cycle rechecked 100 Ppm Corrected On-Site
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed at make table raw shell eggs over peas and carrots and milk . Employee moved items from underneath raw shell eggs. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna over RTE sauces in meat and vegetable walk-in cooler. Observed raw shell eggs over RTE sliced mushrooms and broccoli in reach cooler at Hibachi station. Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed pizza cutting in hand washing sink next to Hoshizaki freezer. Observed container of dishwasher liquid stored in sink next to three compartment sink.
Food safety inspection conducted on 1/18/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 11/8/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in panko bread crumbs Observed plastic container with no handle in sauce at the hibachi reach in cooler.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on compressor unit in the seafood walk-in freezer
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 84F at the hibachi station. Operator discarded water added new and placed container on flat top to heat to 135F **Corrective Action Taken**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open plastic water bottle in Hoshizaki reach in next to cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw clams over RRE corn on the cob. In the Hoshizaki reach in cooler next to the cook line. Operator placed clams on lower shelf.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed pizza cutter in hand wash sink in kitchen
Food safety inspection conducted on 11/8/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 9/19/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/21/2023
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Unknown liquids in bottles at hibachi grill. Repeat Violation Warning - From follow-up inspection 2023-07-21: Observed at callback same. All bottle except water labeled. **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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 reading 0 ppm after 3 attempts. Warning - From follow-up inspection 2023-07-21: Observed at callback inspection same. Dish machine reading 0ppm after multiple attempts. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line, pans of cut melon (54F - Cold Holding). Per employee in line approximately 3 hrs. Employee removed and placed back to walk in to rechill. Per manager will add to time as public health control. **Corrective Action Taken** Warning - From follow-up inspection 2023-07-21: Observed at callback inspection same. Cut melons on buffet at 64-66F. Per manager, on line less than 1 hr. Recommended using time as public health control. Form provided. Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well by hibachi station, grilled chicken (89-93F - Hot Holding). Per employee cooked just over 2 hrs. Employee placed back to griddle to reheat for proper ho5 holding and increased temperature of well. **Corrective Action Taken** Warning - From follow-up inspection 2023-07-21: Observed at callback inspection same. Chicken in steam well at hibachi station (88-145F - Hot Holding). Per employee prepared approximately 1 hr. Observed pan overfilled and upper portions unable to maintain temperature. Upper portions removed and reheated. Admin Complaint Admin Complaint **Corrective Action Taken**
- 11-26-1:Intermediate - - From initial inspection : 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. Food handler training expired in 2021. No signatures for employees hired recently. Bulletin provided. **Corrective Action Taken** Warning - From follow-up inspection 2023-07-21: Observed at callback inspection no signatures available for new staff hired. **Time Extended**
Food safety inspection conducted on 7/21/2023 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).