Chow Hound Cafe INC
5900 N Andrews Ave, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1621329
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection3 high priority (fixed on the spot), 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: 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.
Cooked sausage, raw shell eggs held on time as a public health control. Verified written plan. Per operator items have been out since 8am. Operator time marked
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee rinse soiled gloves. Instructed employee to remove gloves, wash hands and put on new gloves
Fixed on the spot
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee crack raw shell eggs then proceed to wash hands 5-7 seconds, instructed employee on proper hand wash times and employee rewashed hands 10-15 seconds and proceed to food handling
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
Reach in freezer, residential combo cooler/freezer stored in dining area not locked, secured
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed on dry storage shelf in kitchen
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Observed at small lights across back wall behind front counter above soup holders, single service items, blenders
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.