CHOUBLAK RESTAURANT
2768 N UNIVERSITY DR, Sunrise FL 33322 · 954-3284326
Last inspected Jun 24, 2026 · 9 visits since November 2023
SEP 24
DEC 24
DEC 25
FEB 26
JUN 26
▼ IMPROVING
5 inspections trending up, 37 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 flying insect landing on chord below hand wash sink. PIC killed flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021003433 | Dec 14, 2020 | Feb 16, 2021 | $160 |
Inspection history
9 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit. Manager provided during inspection Corrected On-SiteCorrected On-Site**
No probe thermometer provided to measure temperature of food products. Manager provided during inspection
Employee handwashing sink next to triple sink in kitchen in poor repair.
Exterior door has a gap at the threshold that opens to the outside. Exit door in kitchen.
Feb 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched broom and dust pan then picked paper off floor and proceeded to reach out for a clean container to store food without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top front of Stove-; Cooked Pasta (50F - Cold Holding). Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Observed pan stored on top of another. Manager stored correctly to quick chill.
Spray bottle containing toxic substance not labeled. Manager labeled bleach spray bottle during inspection.
Case of water stored on floor front counter. Elevated during inspection.
Old labels stuck to food containers after cleaning. Cleaned Containers on top shelf in kitchen.
Dec 15, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At front counter, ice machine has mold like substance. Operator clean.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In back next to out of order reach in cooler. Handle touching flour.
No conspicuously located ambient air temperature thermometer in holding unit. White Cooler in the front and white cooler in the back next to out of order cooler does not have ambient thermostat.
Old labels stuck to food containers after cleaning. Old label seen on stainless steel container in back.operator moved.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Observed in reach in cooler next to reach in freezer, raw shell eggs stored on top of unwashed vegetables.
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 pikliz (68F - Cold Holding) on order table in kitchen. Operator unable to determine how long item has been out of temperature. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pikliz (68F - Cold Holding) on order table in kitchen. Operator unable to determine how long item has been out of temperature. See stop sale. - Observed butter (72F - Cold Holding) on prep table across from cook line. Per operator item has been out of temperature for approximately 2 hours. Item placed in cooler to rapid cool.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach cooler next to order table, rice cooked 12/08/24 not date marked.
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw minced beef stored on top of cooked legumes in reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (54-72F - Cold Holding); conch (63F - Cold Holding); vegetables (58F - Cold Holding); Mac and cheese (54F - Cold Holding); pickle (52-60F - Cold Holding, chicken (57F - Cold Holding). Per operator, item was not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (54-72F - Cold Holding); conch (63F - Cold Holding); vegetables (58F - Cold Holding); Mac and cheese (54F - Cold Holding); pickle (52-60F - Cold Holding, chicken (57F - Cold Holding). Per operator, item was not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used to hold dirty plates. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter.
No soap provided at handwash sink. Observed in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed turkey cooked Tuesday September 3rd not date marked.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with an accumulation of mold like debris.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on clean plates next to three compartment sink.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed knife handle stored in cooked malanga in low boy cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage stored with restaurant ingredients. In flip top cooler.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate6 Basic
Show 14 findings ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Observed 0ppm. Corrected to 100ppm
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Rice (55F - Cooling); cooked goat meat (44F - Cooling). Per operator items were placed in cooler to be cooled the day prior to inspection but did not make it to 41F within 6 hours. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 flying insect landing on chord below hand wash sink. PIC killed flies.
Nonfood-grade bags used in direct contact with food. - reach in freezer next to three compartment sink. Observed meat stored in non food grade bags.
Raw animal food stored next to/on top of uncooked vegetables.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Rice (55F - Cooling); cooked goat meat (44F - Cooling). Per operator items were placed in cooler to be cooled the day prior to inspection but did not make it to 41F within 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spinach and cow feet (119-163F - Hot Holding); legumes (97-156F - Hot Holding). Per operator, items were reheated and placed in steam table approximately 45 mins prior to inspection. Items placed to be reheated. Second temperature 170F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed no date marking on cheese opened more than 24 hours.
Bowl or other container with no handle used to dispense food. Observed no handle bowls used to dispense beans. Employee removed.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed at three compartment sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon handle not stored above cooked rice and peas in reach in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored in standing water at 80F next to steam table. Inspector educated operator on acceptable storage of In use equipment.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored above ready to eat pickle and habanero peppers. PIC removed and stored appropriately.
Nov 18, 2023□ 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 ▾
Floor not cleaned when the least amount of food is exposed. Throughout back of establishment Observed an accumulation of grease and food debris behind equipment.
Nov 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 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. Reach in cooler Observed pork (78F - Cooling). Per operator, items have been cooling from night prior to inspection. Employee discarded. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - Kitchen below hand wash sink next to trolley holding plates. Observed approximately 6 flying insects flying around.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Reach in cooler Observed pork (78F - Cooling). Per operator, items have been cooling from the night prior to inspection. Employee discarded. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooking unit Observed cow foot (81F - cooling) cooling on top off cooking unit. Per operator item has been cooling for approximately 1 hour. Employee place item in freezer to rapid cool.
Handwash sink used for purposes other than handwashing. Front counter Observed spoon and plastic container stored inside sink. Employee removed.
Bowl or other container with no handle used to dispense food. Kitchen Observed no handle cups and bowl used to dispense pickle. Observed no handle cups used to dispense conch. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen Observed employee cell phone stored on prep table next to flip top cooler. Employee removed.
Floor not cleaned when the least amount of food is exposed. Throughout back of establishment Observed an accumulation of grease and food debris behind equipment.
Food stored on floor. Kitchen - Observed stack of water stored on floor. - Observed bucket of pickle stored on floor. Employee removed pickle from floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Kitchen - Observed spoon stored in pickle in reach-in cooler. - Observed scoop handle stored in flour below reheating unit next to hand wash sink. Employee removed.
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.