Chow Time Grill & Buffet
12375 Pembroke Rd, Pembroke Pines, FL 33025 · Permanent Food Service · License 1620225
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 Sep 4 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 7 intermediate (4 fixed on the spot, 2 repeats), 5 basic; intermediate violations cost 18 at most-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 4, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed crawfish at buffet line hot held at 96°F Employee reheated to 170°F
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.
Intermediate7
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 cooked Pork in Dukers cooler that was cooked at approximately 1:30am yesterday not date marked
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.
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Observed quaternary test kit used for measuring the concentration of the sanitizer solution in the Dishmachine
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Onserved handwash sink next to 3 compartment blocked by garbage can. Employee removed garbage cans
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed handwash sink next to 3 compartment sink used to store utensils. Employee removed utensils and placed in three compartment sink
Fixed on the spotRepeat violation
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Observed paper towel dispenser at wait station unable to dispense paper towels Employee replaced batteries
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection
Fixed on the spotRepeat violation
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cooked pork in Dukers cooler not covered Employee covered Pork
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Manager removed ice scoop
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed a leaking pipe under handwash sink next to three compartment sink
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on floor next to three compartment sink. Employee mopped up water
Fixed on the spot
Floor soiled/has accumulation of debris.
Observed floor under oven and next to fryer soiled with an accumulation of grease
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.