Chez Guytotake Out & Delivery Restaurant
6520 Pembroke Rd, Miramar, FL 33023 · Permanent Food Service · License 1621372
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection3 intermediate, 5 basic-14
- Safety score86
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 19, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed fried turkey, fried pork, all no date marks, all 25-36 hours since preparation.
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in employee restroom.
Basic5
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed no sanitizer solution in use for wiping cloths.
Soiled dry wiping cloth in use.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door and handles.
Observed in outside cooler.
Code 25, Single-service items: Single-service articles improperly stored.
Observed cases of take out box's stored directly on the storeroom floor.
Code 36, Floors, walls, ceilings and ventilation: Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Observed additional grease collectors hanging on Fire suppression system to capture leaks in hood. Maintenance required.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.