CHICKEN SALAD CHICK
13659 TUNDRA DR, Brooksville FL 34613 · 727-639-1191
Last inspected Jul 17, 2026 · 8 visits since August 2023
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
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 and the time removed from temperature control cannot be determined. Cut leafy greens on prep line cooler not time marked. Operator states they have been out for 30 minutes. Operator time marked.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket over 500ppm. Operator added water, recheck 200ppm.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ceiling tile and vent soiled with accumulated with dust or a mold-like substance near warewashing area.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buffalo chicken salad (48F - Cold Holding);chicken salad (48F - Cold Holding); egg salad (52F - Cold Holding); pasta salad (48F - Cold Holding) Sample containers held in front counter area on ice. Operator states items were placed in container at approximately 11am. Operator voluntarily discarded items.
Accumulation of black mold-like substance in the interior of the ice machine.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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 and the time removed from temperature control cannot be determined. Cut leafy greens on prep line cooler not time marked. Operator states they have been out for 30 minutes. Operator time marked.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer bucket over 400ppm. Operator corrected to 200ppm
Current Hotel and Restaurant license not displayed. Operator printed and displayed license.
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.