Chow Time Grill and Buffet

6997 W Commercial Blvd, Tamarac, FL 33319 · Permanent Food Service · License 1624494

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 complaint inspection
4 high priority (2 fixed by the Nov 6 follow-up, 2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 4 basic (2 repeats)
-22
Administrative complaint on Nov 5, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score66

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

Inspection history

2 inspections · 4 visits

Latest inspection

Nov52026

Complaint inspection

9 violations found · Inspector came back once

Follow-up visitNov 6, 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 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 4 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  On hamachi cold Buffett, raw pork (53°F - Cold Holding); raw chicken (53°F - Cold Holding); raw shrimp (53°F - Cold Holding); imitation krab (52°F - Cold Holding). Operator stated held in cooler for less than three hours. Discussed with operator to add items to Time as a public health control. Operator added items during inspection.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  At sushi bar, observed no time marks so all sushi in buffet station. Operator stated sushi on same time schedule as hot Buffet. Discussed with operator to add all sushi on time list.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  In reach in cooler on hamachi cook line, raw chicken over raw beef. Operator moved raw chicken to bottom shelf.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Sushi chef drank personal drink then put on gloves and started to handle cooked rice. Discussed with operator to review proper handwashing procedures with sushi chef.
Intermediate1
- 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.
  In reach in cooler on cook line, macaroni and cheese and imitation krab salad prepared more than 24 hours not date marked. Employee date marked items during inspection
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In walk in cooler, fish stored in strainers and bowls stored on floor. Opera,over raw fish to shelves.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In walk in cooler, scoop stored in container with handle in contact with sauce. Operator removed scoop.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  In two walk in freezers, ice accumulation on floors. Discussed with operator to have a more frequent schedule on de icing freezers.
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  Outside dumpster, lid is open.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Sep212026F10Complaint inspection34 violations, 13 high priority · 1 follow-up visit Complaint after follow-up

Follow-up visitSep 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
16 violations still not corrected:
- 5 High priority
- 1 Intermediate
- 10 Basic
What was still cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Establishment using time as a public health control for hot and cold buffet no products time marked, per operator all products changed every two hours, discussed with operator to time marked products or change written procedures to set times.
  Administrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Non commercially packaged raw pork stored directly above vegetables, discussed with operator to correct storage of products.
  Administrative complaint
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Administrative complaint
  Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
  Administrative complaint
- Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
  Approximately 1 dead beetle on floor by walk in cooler, discussed with operator to clean and sanitize area.
  Administrative complaint
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand washing sink at dish washing station used to store rags and bottles, discussed with operator to remove products.
  Administrative complaint
Basic10
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Utensils in poor condition.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 33, Garbage and refuse: Open dumpster lid.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Floor area(s) covered with standing water.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
34 violations found:
- 13 High priority
- 3 Intermediate
- 18 Basic
What the inspector cited
High priority13
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At sushi bar approximately 8 packages of Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Establishment using time as a public health control for hot and cold buffet no products time marked. Written procedures state times will be marked on containers, discussed with operator to make chart of products and times prepared.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Non commercially packaged raw ground pork filled wontons stored directly above French fries, discussed with operator who corrected storage of products.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk in cooler raw shrimp stored above cooked noodles, discussed with operator who corrected storage. In sushi bar reach in cooler raw tuna stored above cream cheese, discussed with operator who corrected storage of products.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  In walk in cooler raw chicken stored above raw beef, discussed with operator who corrected storage of products.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee handled raw chicken and without washing hands or changing gloves employee handle clean dishes, discussed with operator employee washed hands and changed gloves.
  Fixed on the spot
  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 handled trash can and without washing hands employee handled container of raw fish, discussed with operator, employee washed hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee rinsed slicer with water and after without sanitizing placed on rack to dry, discussed with operator to sanitize utensil.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Under dish washer line splitter with no vacuum breaker installed on hose, discussed with operator install.
  Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
  At ice cream station no air gap on water inlet and floor rim, water inlet under water, discussed with operator to correct.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Approximately 1 live roach crawling up wall in employee bathroom in back of kitchen. Discussed with operator who killed roach and began to clean and sanitize area.
  Administrative complaint
  Presence of insects, rodents, or other pests.
  Approximately 1 live beetle on floor in electrical room. Approximately 38 dead beetles on floor in dry storage next to back door. Approximately 28 dead beetles on floor in electrical room. Discussed with operator to kill live beetle and clean and sanitize all areas.
  Administrative 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 reach in cooler at cook line plastic wrapped container of diced tomatoes (51°F - Cooling) at 1:55 since 12:00 to 58°F at 3:05, at this current rate of cooling product will not reach 41°F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling. In walk in freezer large plastic tub of krab salad (58°F - Cooling) at 2:25 since 1:25 to 58°F at 3:05, at this current rate of cooling product will not reach 41°F within 4 hours, discussed with operator who began to move products to shallow pans to allow air flow cooling.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand washing sink filled with dirty dishes, discussed with operator who removed dishes.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled spray bottle with window cleaner discussed with operator to label bottle.
Basic18
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw fish thawing in prep sink, discussed with operator who turned on cold water.
  Fixed on the spot
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. At sushi bar approximately 8 packages of Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In walk in cooler unwashed mushroom stored above cooked rice noodle, discussed with operator who corrected storage or products.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Discussed with operator who removed scoop.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  At cook line open employee beverage stored on clean cutting board, discussed with over who removed drink.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Multiple cutting boards grooved and no longer cleanable, discussed with operate repair or replace.
  Utensils in poor condition.
  Dry storage bin lids have large cracks, discussed with operator to repair or replace.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Walk in freezer has accumulation of ice build up discussed with operator to clean and sanitize.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Chlorine 200+ppm) discussed with operator to correct to 100ppm.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Back of reach in cooler has accumulation of grease and soil residues, discussed with operator to clean and sanitize.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Multiple reach in cooler door handles and gaskets soiled with accumulation of debris, discussed with operator to clean and sanitize.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  In reach in cooler at cook standing water in bottom discussed with operator to clean unit.
- Code 33, Garbage and refuse: Open dumpster lid.
  Discussed with operator to close lids.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Approximately 2 dead roaches in electric room on floor. Approximately 2 dead roaches on floor under prep sink. Approximately 1 dead roach on floor at make line.
  Administrative complaint
  Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  Approximately 100 small dead insects on glue sticky tape hanging from ceiling in front of walk in coolers, discussed with operator to discard sticky tape.
  Administrative complaint
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Multiple areas of kitchen floor tiles in disrepair with water and debris between tiles, discussed with operator to clean and sanitize.
  Floor area(s) covered with standing water.
  Multiple areas of kitchen with standing water from leaking ceiling, discussed with operator to repair clean and sanitize areas.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Multiple ceiling and air vents damaged and in disrepair, discussed with operator to repair or replace.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.