HOT CHICKS - HOUSE OF CHICKEN
14816 PINES BLVD, Pembroke Pines FL 33027
Last inspected Jul 22, 2026 · 9 visits since July 2023
JUL 24
NOV 24
JUL 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025061638 | Jul 23, 2025 | Sep 10, 2025 | $200 |
Inspection history
9 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink reading over 200 ppm chlorine. Operator remade to 100 ppm chlorine.
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. Reach in cooler #1 raw chicken wings (46F - Cold Holding); raw chicken breast (56F - Cold Holding). Per operator items were not prepared or portioned today. Chicken was left in cooler over night exceeding 6 hours. See stop sale.
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.
Show the remaining 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Blue cutting board in kitchen is heavily grooved and no longer cleanable.
Ice buildup in reach-in freezer. Reach in low boy freezer at cook line.
Standing water in bottom of reach-in-cooler. Reach in low boy cooler opposite cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer reading 10 ppm. Operator remade to 100 ppm chlorine.
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Cook line Two metallic sponges inside sink, employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Cook line, employee provided.
Bowl or other container with no handle used to dispense food. Plastic cup inside container of garlic powder, employee removed.
Current Hotel and Restaurant license not displayed. Not available on site.
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line- Inside cover of flip top- build up of grease and rust.
Sep 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed hot box// cooked corn cobs (122F - Hot Holding); cooked collard greens (122F - Hot Holding) at cook line. Per operator, foods out of temperature for approximately 25 minutes. Operator put foods on stove top to reheat to 165F for hot holding. Foods reheated to 174F hot holding. 2) Observed grilled chicken (121F - Hot Holding) on grill at cook line. Per operator, foods out of temperature for approximately 10 minutes. Operator put foods on stove on grill to reheat to 165F for hot holding. Operator reheated to 204F hot holding.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed two door cooler// raw chicken quarters (47F - Cooling) since 3:10pm, at 2:40pm. 47F at 3:36pm. Food stored inside deep container, covered. Operator put foods on stove in ice bath to quick chill.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on soiled oven door handle at cook line. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) in kitchen. Operator remade and corrected to 100ppm.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 3 hot holding drawers-; corn (120F - Hot Holding); Mac and cheese (127F - Hot Holding). Per employee, food hot held less than two hours,, employee reheated on the stove to 165F.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Establishment prepared black tea and bottled, missing warning label.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line, below fryer canisters
Floor soiled/has accumulation of debris. Under storage rack of dry goods, flour spills
Food stored on floor. Bag of potatoes of skin potato's on floor next to grease tank, employee placed on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two dining room tables soiled with grease and crumbs. Employee cleaned and sanitized
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Sweet tea.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Next to fryer station, employee provided.
Floor soiled/has accumulation of debris. End of kitchen, by grease trap and soda grips.
Insect control device installed over food preparation area. Bag zapper above prep table and next to hand wash sink.
Wall soiled with accumulated grease, food debris, and/or dust. wall with grease and soil, next to soda grips, rear kitchen
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Dumpster overflowing garbage.
Floor soiled/has accumulation of debris. Build up of grease-Rear kitchen -under soda grips
Garbage on the ground and/or pad around dumpster. Several garbage bags on floor, around dumpster
Open dumpster lid.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed hand on trouser pocket, then grab a to go container to place customer order, after manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
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. Form emailed to operator
Bathroom facility not clean. Bathroom floors from men and women.
Floor soiled/has accumulation of debris. Rear kitchen under soda grips, build up of grease and black like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable mop bucket, substantial amount of grease and black like substance.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table rear kitchen, employee placed on sanitizer solution
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.