Chaelle's Kitchen

3960 W Hallandale Beach Blvd, Pembroke Park, FL 33023 · Permanent Food Service · License 1606913

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Employee washed hands in a sink other than an approved handwash sink.Intermediate · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 routine inspection
5 intermediate, 4 basic
-19
Extension granted on Sep 25
Counts in full until a follow-up finds the problems fixed
-3
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep182026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 25, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
  No proof of required state approved employee training provided for any employees.
  More time given
Basic2
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed food stored on the floor in walk in cooler.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Observed Cooler ambient temperature 53°F. Operator can only keep select whole produce such as carrots, onions, potatoes, plantains in this cooler until corrected to 41°F or lower.
  More time given
Official report, on the Florida DBPR website
First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 5 Intermediate
- 4 Basic
What the inspector cited
Intermediate5
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed washed in 3 compartment sink.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at cook line handwash sink.
  No soap provided at cook line handwash sink.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Manager unable to provide PROOF of certification.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Manager unable to provide PROOF of certification.
Basic4
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed multiple animal proteins thawing at room temperature. Observed cut turkey, cut pork, crabs, chicken, all thawing at room temperature awaiting room on the stove to be cooked. Operator returned multiple items to cooler during the wait.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a case of turkey on the floor.
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler at 55°F. Operator can only keep select whole produce such as carrots, onions, potatoes, plantains in this cooler until corrected to 41°F or lower.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at cook line hand sink used by food employees.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.