CHOW TIME GRILL AND BUFFET
6997 W COMMERCIAL BLVD, Tamarac FL 33319
Last inspected May 19, 2026 · 12 visits since July 2023
FEB 24
FEB 25
APR 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in bathroom area not landing on anything 1 fly in sushi bar area landing on sushi. See stop sale. Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025037427 | Apr 9, 2025 | Jun 12, 2025 | $400 |
Inspection history
12 visits, newest first
May 19, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
What the inspector wrote — 14 findingsThe state's own report →
Container of medicine improperly stored. Observed operator prescribed tablets stored over bucket of chips on trolley at cook line. Operator stored away from food during the inspection.
Nonfood-grade containers used for food storage - direct contact with food. Observed operator storing cooked chicken and shrimp in plastic bags in recycled boxes used for raw chicken wings. Advised operator to remove the meats and store in food grade containers. Operator stored in food grade containers and discarded the boxes during the inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Right flip top at cook line, raw pooled eggs stored over ready to eat cut celery sticks. Operator reorganized storing raw pooled eggs to the lower shelf.
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. 1. Right flip top at cook line- dehydrated rice noodles (49F - Cold Holding) 2. Hoshizaki cooler at cook line - raw shrimp 46F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.
Show the remaining 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Right flip top at cook line- dehydrated rice noodles (49F - Cold Holding) 2. Hoshizaki cooler at cook line - raw shrimp (46F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.
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. Observed time being used on all buffet items without proper time stamp. Per operator items were made less than 2 hours ago. Operator time stamped items during the inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink to the right of cook line. Operator replenished during the inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for raw sushi and steak served per customer request. Emailed consumer advisory to manager. Manager printed and posted during third inspection.
Bowl or other container with no handle used to dispense food. Walk in freezer, bowl with no handle used to dispense spicy mayo and vinegar. Operator discarded during the inspection.
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hibachi station, utensils in standing water at 83F. Operator placed on grill to increase temperature.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at hibachi station soiled with grease.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth at sushi station reading over 200 ppm. Operator remade to 100 ppm chlorine during the inspection.
Sep 3, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ready to eat shrimp in freezer four. Operator properly seperated
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauce in kitchen flip top cooler. Operator properly seperated
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in back of freezer 5.
Apr 10, 2025Admin. Complaint Callback CompliedComplaint Investigation
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Observed: Dented/rusted cans present. See stop sale. Stop sale: 6 pizza sauce cans 1 pineapple chunks can 1 peach can Priority: High Priority
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in bathroom area not landing on anything 1 fly in sushi bar area landing on sushi. See stop sale. Priority: High Priority
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator reorganized Priority: High Priority
Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer raw chicken over raw salmon. Operator reorganized Priority: High Priority
Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator touched raw chicken with gloves on and washed soiled gloves in hand wash sink instead of washing hands and donning new gloves to cook a shrimp Priority: High Priority
Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Observed fly land on 1 trays of different sushi on sushi bar. See stop sale. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; cooked noodles (44F - Cold Holding). Per operator food in unit less than 4hrs ago, not portioned or prepared today. Observed flip top left open in front of cook line. Operator placed items in ice and closed flip top **Admin Complaint** Priority: High Priority
Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Date marking missing from milk opened 24hrs ago as per operator in kitchen Priority: Intermediate
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in seafood freezer Priority: Basic
Mar 6, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Sebeio H., Zhan X., Adolfo R., Jorge A., Emma S.,Mercedes M.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Stored food not covered. Observed food stored uncovered in cold holding units throughout establishment.
Feb 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 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. Observed 0ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored next to raw shrimp in reach in cooler. PIC removed and stored appropriately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed - in flip top cooler across from cook line rice noodle (41-45F - Cold Holding), imitation krab (42-46F - Cold Holding). Per operator, item has been out of temperature for approximately 30mins. Items were not prepared or portioned today. Item placed in walk-in cooler to rapid cool.
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. Per operator, all items on the buffet were taken from temperature between one and two hours ago and will be finished within the next two hours. PIC informed to keep time mark on all items on buffet line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled with food debris at hibachi line. Employee cleaned cutting board.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Sebeio H., Zhan X., Adolfo R., Jorge A., Emma S.,Mercedes M.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on prep table at habachi station. Employee removed and stored appropriately.
Stored food not covered. Observed food stored uncovered in cold holding units throughout establishment.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table in kitchen. PIC removed and stored appropriately.
Feb 7, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed honey chicken (47-50F - Cooling) in over stacked plastic containers in walk-in cooler. Per operator held more than 24 hours. Not portioned or prep today. See stop sale.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs over sweet and sour sauce. Operator moved sweet and sour sauce
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw shrimp over RTE broccoli in Hoshizaki reach in at Hibachi station. Operator moved to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed honey chicken (47-50F - Cooling) in over stacked plastic containers in walk-in cooler. Per operator held more than 24 hours. Not portioned or prep today.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed honey chicken (47-50F - Cooling) in covered over stacked plastic containers in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
Handwash sink used for purposes other than handwashing. Observed bottle of sanitizer hanging from hand washing sink splash guard next to three compartment sink. Operator removed
Spray bottle containing toxic substance not labeled. Window cleaner at Hibachi station.
Bowl or other container with no handle used to dispense food. Observed in panko a bowl or other container with no handle. Operator removed.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on compressor in seafood walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the handle in contact with sugar. Operator removed scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on Hoshizaki reach in cooler on cook line soiled with grease, food debris, dirt, slime or dust.
Jan 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 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. Chlorine 0 Ppm. Employee ran another cycle rechecked 100 Ppm
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed at make table raw shell eggs over peas and carrots and milk. Employee moved items from underneath raw shell eggs.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna over RTE sauces in meat and vegetable walk-in cooler. Observed raw shell eggs over RTE sliced mushrooms and broccoli in reach cooler at Hibachi station.
Handwash sink used for purposes other than handwashing. Observed pizza cutting in hand washing sink next to Hoshizaki freezer. Observed container of dishwasher liquid stored in sink next to three compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee coat hanging on dry storage shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with flour. Employee removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed monster drink stored make table.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms over RTE crayfish in meat walk-in cooler #1
Working containers of food removed from original container not identified by common name. Cornstarch and sugar container not labeled. Employee labeled
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw clams over RRE corn on the cob. In the Hoshizaki reach in cooler next to the cook line. Operator placed clams on lower shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Handwash sink used for purposes other than handwashing. Observed pizza cutter in hand wash sink in kitchen
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in panko bread crumbs Observed plastic container with no handle in sauce at the hibachi reach in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on compressor unit in the seafood walk-in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 84F at the hibachi station. Operator discarded water added new and placed container on flat top to heat to 135F
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open plastic water bottle in Hoshizaki reach in next to cook line.
Sep 19, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 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. Chlorine reading 0 ppm after 3 attempts.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line, pans of cut melon (54F - Cold Holding). Per employee in line approximately 3 hrs. Employee removed and placed back to walk in to rechill. Per manager will add to time as public health control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well by hibachi station, grilled chicken (89-93F - Hot Holding). Per employee cooked just over 2 hrs. Employee placed back to griddle to reheat for proper ho5 holding and increased temperature of well.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Food handler training expired in 2021. No signatures for employees hired recently. Bulletin provided.
Working containers of food removed from original container not identified by common name. Unknown liquids in bottles at hibachi grill.
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.