CHICK 'N CHOP ON THE GRILL
18255 PINES BLVD, Pembroke Pines FL 33029 · 954.431.2112
Last inspected Jan 20, 2026 · 8 visits since October 2023
JAN 24
SEP 24
NOV 24
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet potatoes (119F - Hot Holding), employee removed and reheated to 165F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026018686 | Jan 20, 2026 | Apr 8, 2026 | $200 |
| 2--2021057961 | Nov 2, 2021 | Jan 18, 2022 | $200 |
Inspection history
8 visits, newest first
Jan 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above tortillas inside Pepsi cooler in kitchen. Operator properly stored.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) inside kitchen. Operator remade to 100ppm.
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above hummus inside Pepsi cooler, in kitchen. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed cold table// shredded lettuce (48F - Cold Holding) at front counter. Per operator, food not prepped or portioned today; foods out out of temperature for approximately two hours. Operator added more ice to cold table and put foods in oven inside freezer to quick chill. 2) Observed gyro station//fresh garlic in oil (70F - Cold Holding). Per operator, food not prepped or portioned today; food held out of temperature for approximately 4 hours. Educated operator and suggested operator to use time as a public health control. Operator discarded food. Stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (128F - Hot Holding) at hot table. Per operator, foods stored at hot table for approximately three hours. Operator put foods in oven on stove to reheat to 165F for hot holding.
Food stored on floor. Observed two frying oil cartons stored on floor inside kitchen. Operator properly stored.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters above cook line soiled with grease residue.
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Raw roast beef (48F - Cold Holding); salsa (47 - Cold Holding); raw chicken breast (46F - Cold Holding), operators moved items to reach in freezer for a quick chill. Operator contacted technician.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen, employee cleaned and sanitized.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in Cooler- advised operator not to stored any time temperature control food inside unit, until technician verifies proper cold holding temperatures of 41F or below.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters along the cook line. -soiled mop sink, build up of black like substance.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of hummus open on Saturday, employee placed date label
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed sanitizer solution on middle compartment. Employee made new sanitizer solution on 3rd. Compartment
Exterior door has a gap at the threshold that opens to the outside. Bottom left side of back entrance door.
Food stored on floor. Cooking oil on floor next to ice machine, employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled mop sink with black like substance.
Time/temperature control for safety food thawed in an improper manner. Chicken left to defrost in ambient temperature, per employee less than one hours,:moved chicken bag under cold holding water.
Jan 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. gyro meat (76F - Cooking). Observed 1/4 gyro meat, made yesterday on cone. Employee discarded.
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. gyro meat (76F - Cooking). Observed 1/4 gyro meat, made yesterday on cone.See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized
Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables in front counter and rear kitchen. Employee placed on sanitizer bucket
Dec 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom facility not clean. -soiled sink -soiled floor around toilet
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters in cook line, substantial build up of grease and soil. -mop sink black like substance inside
Oct 9, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Observed giro meat- (70F - cooking), half gyro, made yesterday on cone. Employee discarded.
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed giro meat- (70F - cooking), half gyro, made yesterday on cone.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs on same shelf of butter and gourmet sandwich wrap. Employee placed shell eggs on bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet potatoes (119F - Hot Holding), employee removed and reheated to 165F
Food-contact surface soiled with food debris, mold-like substance or slime. -Soiled can opener -cutting board on prep table.
No paper towels or mechanical hand drying device provided at handwash sink next to walk in cooler, employee provided.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized
Bathroom facility not clean. -soiled sink -soiled floor around toilet
Employee with no hair restraint while engaging in food preparation. Employee preparing chicken, manager provided hat.
Floor area(s) covered with standing water. Standing water back of front counter cooler in dinning room area.
Floor soiled/has accumulation of debris. - from dining room corridor to bathrooms
Food stored on floor. -one box of cooking oil on floor, next to ice machine. Employee moved to shelf
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of cooking oil box, employee removed to be clean and sanitize
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters in cook line, substantial build up of grease and soil. -mop sink black like substance inside
Time/temperature control for safety food thawed in an improper manner. Chicken wings left to defrost at ambient temperature, Employee placed on walk in cooler
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.