CHOW TYME GRILL & BUFFET RESTAURANT
6841 N 9 AVE, Pensacola FL 32504 · 850.969.0888
Last inspected Aug 17, 2026 · 16 visits since August 2023
FEB 25
AUG 25
OCT 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2024051225 | Jun 19, 2024 | Feb 17, 2025 | $200 |
| 6--2020007444 | Feb 4, 2020 | Feb 21, 2020 | $200 |
| 6--2017039660 | Jul 20, 2017 | Aug 29, 2017 | $800 |
Inspection history
16 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Toxic substance/chemical improperly stored. Spray bottle of windex stored on shelf over reach-in coolers.
Bowl or other container with no handle used to dispense food. Cups without handles used as scoops for flour and rice in dry storage room. Operator removed cups during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In hibachi area, open bottle of water on prep table, and cup of water without lid on shelf on cook line. Operators removed drinks during inspection.
Exterior door has a gap at the threshold that opens to the outside. Gap at thresholds of side and back doors.
Show the remaining 2 findings ▾
Hole in or other damage to wall. Inside of walk-in freezer is damaged. Ice has gotten behind interior layer and is pushing wall out.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build-up in walk-in freezer.
May 5, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 4, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi reach-in cooler for less than 1 hour: salmon 45f, and seared tuna 46f.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot buffet table for 30 minutes: steamed broccoli 115f, and steak 95f.
Handwash sink not accessible for employee use at all times. Upon inspection, garden hose was hooked up to faucet of hand washing sink near prep area and back office. Operator removed hose from faucet during inspection.
Exterior door has a gap at the threshold that opens to the outside. Back door near ware washing station.
Hole in or other damage to wall. Walls above walk-in coolers appear damaged.
Ice buildup in walk-in freezers.
Oct 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate7 Basic
Show 14 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 sanitizer at dishwasher reading 0ppm. 3 compartment sink is already set up with chlorine sanitizer at 50ppm. Operator later achieved 50ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwashing employee moved silverware from dishwasher to silverware sorting area after being informed dishwasher was not sanitizing dishes, and also kept stacking cups that went through dishwasher without proper sanitization.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw pork and beef in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork at hibachi buffet at 48f for approximately 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken at buffet steam tables at 130f for approximately 1 hour at time of inspection.
Toxic substance/chemical improperly stored. Chlorox spray bottle on shelf over reach-in cooler on cook line. Operator removed items during inspection.
Handwash sink not accessible for employee use at all times. Handwashing sink in sushi area is full of dishes and inaccessible, and handwashing sink in back of kitchen has hose attached to faucet. Operators removed items during inspection.
Bowl or other container with no handle used to dispense food. Observed employees using bowls and pans without handles to scoop ice. Pot with missing handle used as scoop for shrimp at make line.
Equipment and utensils not properly air-dried - wet nesting. Observed dishwashing employee stacking cups with moisture trapped between them.
Exterior door has a gap at the threshold that opens to the outside. Gaps along threshold of back door.
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach-in coolers at make line. Operator removed knife during inspection.
Plumbing system in disrepair. Hot water handle is loose and does not turn on water at handwashing sink by mop sink. Operator began repairing sink during inspection. Operator repaired sink during inspection.
Wall in disrepair above wall for walk-in freezer with ice build-up.
Aug 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, and selling food to customers with an expired license. License expired 6/1/25. License renewed during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready-to-eat krab sticks in walk-in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork chops on buffet line at 113f for approximately 1 hour.
Bowl or other container with no handle used to dispense food. Bowls used as scoops for dry goods and for soy sauce.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in hibachi area.
Equipment in poor repair. Walk-in cooler doors are unable to open from inside. Handle for walk-in cooler is very loose.
Exterior door has a gap at the threshold that opens to the outside. Back door has gaps along threshold.
Ice buildup in walk-in freezer. Ice buildup is preventing door from properly closing.
Plumbing system in disrepair. Hot water handle at hand wash sink next to mop sink is loose and does not turn on water.
Feb 11, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dead roaches on premises. Observed one dead roach under hibachi grills. Operator cleaned and sanitized area during inspection.
Feb 10, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No automatic vacuum breaker attached to splitter attachment at mop sink.
Handwash sink not accessible for employee use at all times. Hand wash sink in prep/ ware washing area inaccessible due to hose attached to faucet. Operator removed hose during inspection.
Bowl or other container with no handle used to dispense food. Bowls used to scoop items on cook line. Operator removed bowls during inspection.
Dead roaches on premises. Observed one dead roach under hibachi grills. Operator cleaned and sanitized area during inspection.
Exterior door has a gap at the threshold that opens to the outside. Gap along bottom and side of exterior side door.
Food stored on floor. Box of avocados stored on floor in sushi area. Operator corrected storage during inspection.
Worn, torn and/or soiled floors. Floor soiled underneath hibachi grills with grease and food debris. Floor in walk-in cooler in disrepair.
Aug 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 8, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 9 flying insects in the following locations: approximately seven flying insects observed around hand wash sink between walk-in cooler door and mop sink, across from dishwasher, and two flying insects observed on edges of can with sugar.
Aug 7, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects in kitchen area.
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024
Handwash sink not accessible for employee use at all times. Hose attached to handwash sink at back cook line. Operator removed hose during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Bowl or other container with no handle used to dispense food. Bowls used as scoops for various items in kitchen
Equipment and utensils not properly air-dried - wet nesting. Observed cups wet nesting on rack in dish area.
Food stored on floor. Container of wontons on floor in kitchen
Stored food not covered. Sausage in walk in freezer not covered
Jun 20, 2024Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 9 flying insects in the following locations: approximately seven flying insects observed around hand wash sink between walk-in cooler door and mop sink, across from dishwasher, and two flying insects observed on edges of can with sugar.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee food handler training certificates expired.
Jun 19, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 9 flying insects in the following locations: approximately seven flying insects observed around hand wash sink between walk-in cooler door and mop sink, across from dishwasher, and two flying insects observed on edges of can with sugar.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach-in cooler at 45f for 5 minutes. Per operator, chicken was pulled from other reach-in cooler before being set in current reach-in cooler.
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. Sushi held on time as a public health control with no identifiable time marking. Per operator, sushi was made 20 minutes prior.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee food handler training certificates expired.
Exterior door has a gap at the threshold that opens to the outside. Exterior back door has gap along side threshold. Observed holes in screen of door, creating further openings.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed employee cell phone on top of main cook line in the kitchen.
Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked pans on drying racks.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Upon inspection observed rusted shelves in multiple walk-in coolers and freezers.
Aug 22, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 1 can of sliced pears and 1 can of tapioca pudding have large dents in dry stock area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fish in walk in freezer. Raw chicken over mac and cheese in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon at 47f and krab at 53f, in upright standing cooler for less than 4 hours. Operator added ice to cooler to help speed up cooling process. At sushi bar display, salmon at 54f and tuna at 54f, cooling for less than 4 hours but used for immediate service.
Handwash sink used for purposes other than handwashing. Plastic items in hand wash sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot running water in hand wash sink in between walk in coolers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On ice shield in large ice machine.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in dry stock area warped with water damage.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer number 3 covered in excessive ice buildup up.
Ice scoop handle in contact with ice.
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.