CHICKEN KITCHEN
2014 N FLAMINGO RD, Pembroke Pines FL 33028
Last inspected Jun 11, 2026 · 7 visits since July 2023
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet fried plantains (122F - Hot Holding), per employee food hot held less than two hours. Employee reheated to 167F.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016038514 | Aug 5, 2016 | Sep 28, 2016 | $200 |
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator adjusted sanitizer dispenser; corrected to 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation of food debris. Operator removed and brought can opener to triple sink to be washed, rinsed, and sanitized.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet fried plantains (122F - Hot Holding), per employee food hot held less than two hours. Employee reheated to 167F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coffee pot inside hot holding- drawers, employee removed.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Employee restrooms- women and men
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm). Observed empty gallon of sanitizer., manager placed new gallon, quaternary sanitizer at 200 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Two soda nozzles on front counter-customer self service area. Employee cleaned and sanitized
No handwashing sign provided at a hand sink used by food employees. Employee bathrooms, women and men.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken breast (122F - Hot Holding), per manager food hot held less than two hours. Employee reheated on grill to 169F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee drink inside two compartment hot holding unit, in front counter, employee removed.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), operator made new solution, quaternary sanitizer at 50 ppm.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. home made garlic and cilantro sauce (68F - Cold Holding), observed SS sauces on prep table left to ambient temperature. Per manager sauce hold less than 30 minutes, employee placed SS sauce on WIC for a quick chill.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cup handle inside garlic cilantro sauce, Employee removed to be clean.
Prep table, under storage shelf with rust that has pitted the surface.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer at 200 ppm.
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.