Choublak Restaurant

2768 N University Dr, Sunrise, FL 33322 · Permanent Food Service · License 1623395

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 13 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 routine inspection
4 high priority (2 fixed by the Oct 13 follow-up, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic (1 repeat)
-22
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

Oct122026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 05, Thermometers provided and accurate: Probe thermometer not within the intended measuring range of use.
  Same-
  More time given
Basic1
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Same-
  More time given
Official report, on the Florida DBPR website
First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 4 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Glass - ; Cooked White Rice (60°F - Cold Holding); Cooked Chicken (56°F - Cold Holding); Cooked Rice and Beans (55°F - Cold Holding). Per cook food items in unit overnight. Items not prepared or portioned today. See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Glass - ; Cooked White Rice (60°F - Cold Holding); Cooked Chicken (56°F - Cold Holding); Cooked Rice and Beans (55°F - Cold Holding). Per cook food items in unit overnight. Items not prepared or portioned today. See stop sale
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Flip Top- ; Cut Cabbage at 3 PM (65°F - Cooling) since 1:30 PM. Rechecked at 3:45 to 65°F Cook moved to to small flip top at entrance of kitchen to quick chill.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee used personal phone and then engaged in food preparation without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
  Fixed on the spot
Intermediate3
- Code 05, Thermometers provided and accurate: Probe thermometer not within the intended measuring range of use.
  Provided but not working.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
  Replaced inspection.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Substance unknown by employees. Discarded during inspection.
  Fixed on the spot
Basic2
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Exit door. In kitchen.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee personal phone stored on prep table in cook line. Remove during inspection.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.