CHAMPET RESTAURANT AND BAR
7920 PINES BLVD, Pembroke Pines FL 33024 · 975.983.5046
Last inspected Mar 13, 2026 · 10 visits since February 2024
APR 24
AUG 24
JAN 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 19 points off where it started.
Roach activity present as evidenced by live roaches found. 2 live roaches on ceiling in back room, next to kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,240
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024044550 | Aug 2, 2024 | Nov 10, 2025 | $800 |
| 2--2022061470 | Dec 13, 2022 | Feb 15, 2023 | $400 |
| 2--2022026653 | May 26, 2022 | Jun 27, 2022 | $400 |
| 2--2020003388 | Dec 27, 2019 | Feb 21, 2020 | $160 |
| 2--2016010270 | Feb 24, 2016 | Apr 14, 2016 | $480 |
Inspection history
10 visits, newest first
Mar 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operating washing dishes without the sanitizing step. Educated operator on proper sanitizing procedures. Operator set up triple sink reading 100 ppm chlorine.
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. Observed in asta reach in cooler - raw fish (55F - Cold Holding); raw fish (51F - Cold Holding); cooked turkey (53F - Cold Holding). Ambient temperature of the cooler is 56F. Per operator items were not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed in asta reach in cooler - raw fish (55F - Cold Holding); raw fish (51F - Cold Holding); cooked turkey (53F - Cold Holding). Ambient temperature of the cooler is 56F. Per operator items were not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale. 2. Asta reach in cooler 54F - Cold Holding); cooked goat (53F - Cold Holding). Per operator items were left in cooler for less for 2 hours ago. Advised operator to placed items in cooler for quick chill. Operator placed items in freezer. *Corrective Action taken *
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer at cook line fried chicken - (80F - Hot Holding) reheated to 202F.; fried turkey (79F - Hot Holding)reheated to 188F. Per operator items were out of temperature for less than one hour. Operator reheated items.
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. Observed at front counter reach in cooler,establishment selling Fresh passion fruit, Freshly squeezed lemon juice, Soursop with milk, Beets carrots and lemon. Advised operator not to sell drink until proper warning labeling is placed on packaging. Operator removed drinks from cooler.
No paper towels or mechanical hand drying device provided at handwash sink.h Hand wan sink next to triple sink in kitchen. Operator provided during the inspection.
No probe thermometer provided to measure temperature of food products.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed at front counter reach in cooler,establishment selling Fresh passion fruit, Freshly squeezed lemon juice, Soursop with milk Beets carrots and lemon. Advised operator not to sell drink until proper minimum labeling is placed on packaging. Operator removed drink from cooler.
Stored food not covered. In asta reach in cooler in kitchen, cooked rice, cooked legume stored uncovered. Operator covered during the inspection.
Sep 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in middle reach in freezer by back door not date marked when prepared.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No covered molding throughout kitchen.
Stored food not covered. Pan of mac in cheese in Atosa reach in cooler by cookline not covered.
Sep 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Atosa reach in freezer closest to cookline, open containers of raw coconut shrimp and raw chicken tenders above open boxes of individual butters and bagged potatoes. Manager rearranged for proper separation.
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. At back walkway first reach in freezer closest to kitchen, open bag of raw whole chickens on top of cases of raw beef. Manager moved to side of freezer with rest of raw chicken.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw coconut shrimp to - not for order - and immediately moved to make line to prepare food order without washing hands and changing gloves first. Had manager explain to employee proper handwashing procedures. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In buspan on top of fliptop unit, under no time or temperature control, cut lettuce (72F - Cold Holding). Per manager out of cooler approximately 1 hour. Employee moved lettuce to reach in cooler to rechill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In baskets at FRYER - cooked chicken (76F - Hot Holding); fried fish (103F - Hot Holding); fried pork (86F - Hot Holding). Per manager, all items cooked and holding for use from 12:00pm. Advised manager to reheat and properly hot hold in window or chill and cold hold.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1) In Atosa 3 door reach in cooler by oven, cooked turkey 48F at 3:05pm (heated cooling from approximately 1:00pm) to 48F at 3:30pm; cooked pork 49F at 3:05pm (heated cooling from 12:30pm) to 49F at 3:30pm. Based on times and temperatures taken, foods will not reach 41F in 4 hrs. 2) In Atosa 3 door reach in closest to to go door, portioned pikliz 57F at 2:55pm (ambient cooling from 12:30pm) to 55F at 3:30pm; cooked vegetable sauce 56F at 2:55pm (heated cooling from 12:00pm) to 55F at 3:30pm. Based on times and temperatures taken, foods will not reach 41F in 4 hrs. 3) In Atosa 2 door reach in nearest to cookline, cut conch 58F at 2:45pm (ambient cooling from approximately 12:30p) to 54F at 3:25pm. Based on times and temperatures taken, foods will not reach 41F in 4 hrs. Advised manager to find way to move foods to more shallow uncovered containers and move to reach in freezers to rapid chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in middle reach in freezer by back door not date marked when prepared.
Bowl or other container with no handle used to dispense food. Styrofoam cup and plate in bulk container of salt. Manager removed both.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Hotel pans on top shelf opposite reach in freezers not inverted.
Clean utensils or equipment stored in dirty drawer or rack. Clean utensils in dirty cambridge container of shelf opposite triple sink in prep area. Manager changed to clean container.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No covered molding throughout kitchen.
Soiled dry wiping cloth in use. Employees with soiled dry clothes tucked into aprons.
Stored food not covered. Pan of mac in cheese in Atosa reach in cooler by cookline not covered.
Time/temperature control for safety food thawed in an improper manner. At back prep triple sink, pork chops thawing in standing water. Per manager placed in water approximately 30-45 minutes. Manager turned on cold running water.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping clothes hanging on oven door handle at cookline.
Working containers of food removed from original container not identified by common name. Bulk containers of salt and flour in kitchen not labeled.
Jan 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority4 Intermediate5 Basic
Show 15 findings ▾
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.
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.
Operating with an expired Division of Hotels and Restaurants license. Operator contacted and renewed online during inspection. Verified with renewed details.
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.
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.
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.
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.
No soap provided at handwash sink. At hand sink at front bar.
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.
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.
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.
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.
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.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding around most wall areas in kitchen.
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.
Aug 2, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Aug 1, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 10 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
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.
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
Roach activity present as evidenced by live roaches found. 2 live roaches on ceiling in back room, next to kitchen.
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.
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.
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
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
Dead roaches on premises. 1 dead roach on wall above employee rights poster
Ice buildup in reach-in freezer In right most RIF next to back door.
Stored food not covered. In 2 door lowboy cooler, marinade in large bucket container left uncovered
Apr 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw beef stored inside to go bags inside reach in freezer #1.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster tails stored above butter pats inside reach in cooler #1 in kitchen. Operator properly stored.
Handwash sink not accessible for employee use at all times. Observed hand wash sink, next to triple sink, blocked by garbage can. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked turkey stored inside reach in cooler #2, no date marking. Per operator, foods prepared yesterday morning. Operator put date marking on foods.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on dry dish shelf in kitchen. Employee removed.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom interior of multiple reach in freezers soiled with food debris.
Feb 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in Atosa reach-in freezer in hallway next to exit door in kitchen.
Feb 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked legumes inside Atosa reach in cooler in kitchen. Operator moved raw beef to another reach in cooler and stored correctly.
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. Raw chicken stored over raw fish in atosa freezer in kitchen. Operator moved raw chicken to bottom shelf and stored correctly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Atosa reach in cooler in kitchen; raw ground beef (45F - Cold Holding), cooked legumes 50F ( cold holding ) cooked white rice 45F ( cold holding) Foods held less than 4 hours ago. Per operator, door was left open for delivery and morning prep. Operator moved foods to another reach in cooler to quick chill. 2. Fried Turkey 60F ( cold holding ) held on top prep next to fryer in cook line under no temperature control for food safety less than 4 hours ago. Per cook, foods pulled from reach in cooler less than 4 hours ago. Operator moved cooked Turkey back to reach in cooler to quick chill. Suggested using Time as a public health control. Foods not prepared or portioned today
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to manager
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in ware washing area next to 3 compartment sink water temperature at 75F.
Ice buildup in Atosa reach-in freezer in hallway next to exit door in kitchen.
Plumbing system in disrepair. Hand wash sink faucet ( hot) next to 3 compartment sink in ware washing area unable to turn on
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.