CHICKEN HOUSE #6
251 N UNIVERSITY DR, Pembroke Pine FL 33024
Last inspected Feb 2, 2026 · 8 visits since July 2023
MAR 24
DEC 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs ambient temperature of 56F under no temperature control. Per operator eggs out less than four hours. Operator placed eggs back in cooler to cool off
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025083361 | Oct 1, 2025 | Dec 18, 2025 | $560 |
Inspection history
8 visits, newest first
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs ambient temperature of 56F under no temperature control. Per operator eggs out less than four hours. Operator placed eggs back in cooler to cool off
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels for back hand sink by prep area
No soap provided at handwash sink. No soap at both back hand sinks
Spray bottle containing toxic substance not labeled. Unlabeled bottle of bleach observed in prep area. Employee labeled bottle
Show the remaining 5 findings ▾
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with plates in cups in kitchen
Food stored on floor. Container of peppers stored on floor. Operator elevated
Hole in or other damage to wall. Hole in wall over circuit breaker and back storage area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored on container of water at 55F. Operator placed container on top of stove top to reheat to 165F
Oct 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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. Dishmachine reading 0ppm after several attempts and priming. Employee setup triple sink at 100ppm chlorine to use for sanitizing.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment, removed motorcycle helmet and backpack and immediately put on gloves to start work at cookline. Reviewed proper hand wash procedures with employees and employee washed hands.
No soap provided at handwash sink. At hand sinks by dish machine and both sinks in back prep area. Employee replaced soap at all.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine sanitizer cycling properly and sanitizer chemical is new. Machine reading 0ppm after several attempts.
No conspicuously located ambient air temperature thermometer in holding unit. In single door glassfront cooler at front counter.
Sep 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
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. Dishmachine reading 0ppm after several attempts and priming. Employee setup triple sink at 100ppm chlorine to use for sanitizing.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment, removed motorcycle helmet and backpack and immediately put on gloves to start work at cookline. Reviewed proper hand wash procedures with employees and employee washed hands.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks by dish machine and both sinks in back prep area. Employee replaced paper towels at all.
No soap provided at handwash sink. At hand sinks by dish machine and both sinks in back prep area. Employee replaced soap at all.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler, 2 pans of prepared tacos not date marked when removed from freezer. Employee added date from 9-22.
Bowl or other container with no handle used to dispense food. Styrofoam cup in container of horchata in front counter reach in cooler. Employee removed cup.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine sanitizer cycling properly and sanitizer chemical is new. Machine reading 0ppm after several attempts.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with flour in bulk containers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water by prep table beside steam well. Employee moved container to flattop to heat water and hot hold.
No conspicuously located ambient air temperature thermometer in holding unit. In single door glassfront cooler at front counter.
Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic spoons and forks at front counter not stored handles up. Employee inverted to present properly.
Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer cloths in solution with small amount of soap added. Employee remade dedicated bucket with bleach only.
Working containers of food removed from original container not identified by common name. Bulk containers of flour in back storage area not labeled.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing plates at prep sink and put back on rack for use without any sanitizing step being taken. Advised with person in charge to explain all washing to be done at triple sink or through dishmachine. Employee took plates to dish area to wash and sanitize properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, container of portioned raw fish on shelf above container of portioned corn on cob. Employee moved fish to opposite shelf above raw chicken for proper separation.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw shell eggs on shelf above container of shredded cabbage. Employee moved eggs to bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1) Employee in back prep area not changing gloves between tasks washing buckets and then handling food items brought from cooler to cookline. 2) Employee handled raw chicken, rinsed hands, and continued to prepare other food dishes without washing hands and changing gloves. Reviewed with person in charge to explain proper procedures for washing hands and changing gloves. Employee washed hands and put on new gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In double steam pan at cookline FLATTOP - cooked beef (114F - Hot Holding); scrambled eggs (117F - Hot Holding). Per employee cooked and holding from 8:00am. Employee moved pan on to hotter section of grill and added hot water to reheat to 165F for proper hot holding.
Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso machine has slight dried milk residue.
Handwash sink used for purposes other than handwashing. Hand sink at front counter used for rinsing off saucers as evidenced by saucers in sink. Employee removed saucers and sent to be washed properly.
No paper towels or mechanical hand drying device provided at handwash sink. At both hand sinks in back prep area. Employee replaced paper towels.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In lowboy drawers at cookline, bags of cooked and cut sausages missing date removed from freezer for use. Per employee bags in unit 1 and 2 days. Reviewed with employee proper marking procedures for thawed foods.
Bowl or other container with no handle used to dispense food. Styrofoam cup in bucket of horchata in front counter lowboy cooler. Employee removed cup.
Single-service articles improperly stored. Sleeve of styrofoam to go containers on floor in back storage area. Manager moved containers onto shelf.
Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic spoons and forks by front counter not stored with handles facing up. Employee inverted all to present properly.
Dec 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in dish room very slow draining.
Mar 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Mar 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line;cut lettuce (47F - Cold Holding); blend cheese (48F - Cold Holding); cut tomatoes (46F - Cold Holding).Foods pulled from walk in cooler less than 4 hours ago. Operator placed foods on ice to quick chill.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom inside establishment opposite are washing room.
Ceiling/ceiling tile shows damage or is in disrepair. 1.Hole in ceiling tile employee restroom inside establishment opposite ware washing room. 2. Ceiling tiles above ice machine in wait station with water stains.
Clean plates not stored inverted or in a protected manner in buffet salad station. Operator inverted
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish stored inside drawer cooler in cook line less than 2 hours ago. Operator cut open packages during inspection.
Ice machine reflector soiled in wait station. Operator cleaned and sanitized during inspection.
No handwashing sign provided at a hand sink used by food employees. 1. Front counter next to soup station. 2. Employees restroom inside establishment opposite ware washing room.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored above uncooked pasta and sauces on storage shelf in kitchen. Operator moved tools and stored correctly.
Wet wiping cloths stored in detergent and sanitizer mixed together in wait station and cook line. Operator remade solution to 100ppm chlorine.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm chlorine in wait station. Operator remade to 100ppm chlorine.
Jul 24, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork ribs; (64F Cold Holding) under no temperature control for food safety, held less than 2 hours ago in cook line. Operator moved to walk in cooler to quick chill. Suggested using TPHC.
Handwash sink not accessible for employee use at all times in ware washing room. Container on top hand wash sink. Operator moved
Ice machine reflector soiled in wait station. Operator cleaned and sanitized during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling tile missing in are washing area.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles above ice machine in wait station with water stains.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operates cut open packages during inspection.
Employee with no hair restraint while engaging in food preparation. Operator put on hairnet
Equipment in poor repair. Gasket torn in reach in cooler under flip top in cook line.
Floor soiled/has accumulation of debris/ grease. Side of flat top grill in cook line.
Stored food not covered. BBQ chicken not covered inside walk in cooler. Operator covered.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution @0ppm chlorine in cook line, operator remade to 100ppm chlorine.
Working containers of food removed from original container not identified by common name. Operator labelled sugar container in wait station.
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.