Chick 'n Chop on the Grill
18255 Pines Blvd, Pembroke Pines, FL 33029 · Permanent Food Service · License 1620968
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 1 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 visitSep 29, 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 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
In walk in cooler cooked rice (46°F - Cooling), operator stated cooled over night in walk in cooler. Not prepared or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At front counter steam table, house made meat sauce (115°F - Hot Holding); tomato sauce with chicken (125°F - Hot Holding). Employee stated reheated less than two hours ago. Employee put meat sauce and chicken with tomato sauce back on stove to reheat to 165°F. Rechecked temp at 170°F.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler cooked rice (46°F - Cooling), operator stated cooled over night in walk in cooler. Not prepared or portioned today. See stop sale.
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
On prep table in prep area, rice cooling down in deep closed container. 150°F at 11:50am. Discussed with operator to removed lid and suggested to put cooling rice in shallow container. Operator started to re pan rice during inspection
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In back prep area, no paper towels provided. Operator provided paper towels.
Fixed on the spot
Basic1
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Current license not posted, 2025 license posted.
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.
- Stop sale
- An order that the food can’t be sold or served.