Champet Restaurant and Bar
7920 Pines Blvd, Pembroke Pines, FL 33024 · Permanent Food Service · License 1623652
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection1 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 1 basic-14
- Administrative complaint on Nov 3, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In HOT BOX in kitchen, Pans of Rice and Beans (130°F - Hot Holding); pans of White Rice (132°F - Hot Holding). Per operator, foods prepared approximately 1.75 hours ago and held in hot box. Discussed hot holding temperatures with staff. Food was taken out of hot box to be reheated.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In Avantco Single Door Reach in cooler in kitchen, Cooked Turkey (51°F - Heated Cooling) at 1:47 pm, since 10:30 am to 56°F at 2:20 pm. Cooked Chicken (52°F - Heated Cooling) at 1:47 pm, since 10:30 am to 53°F at 2:30 pm. Cooked Goat (52°F - Heated Cooling) at 1:47 pm, since 10:30 am to 57°F at 2:30 pm. At this rate , proper cooling is not likely to occur. Discussed proper cooling methods and temperatures with manager. Food was removed from cooler and placed in another cooler to quick chill. . IN PAN Of ICE // Picklez (62°F - Ambient Cooling) at 1:25 pm, since 10 am to 56°F at 1:50 pm. At this rate , proper cooling is not likely to occur. Ice was placed on food to quick chill.
Fixed on the spot
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed poster to manager.
Code 53, Manager certification and employee training: 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. No proof of training for all employees, hired for more than 2 months.
Basic1
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed poster to manager.
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.