Chow Tyme Grill & Buffet Restaurant
6841 N 9 Ave, Pensacola, FL 32504 · Permanent Food Service · License 2706141
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 1 complaint inspection1 high priority (no follow-up needed), 5 basic (4 repeats); 1 also cited at the Oct 16 complaint check and counted there-12
- Violations at the Oct 16 complaint check3 basic (1 repeat); basic violations cost 12 at most-3
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 3 visitsLatest inspection
Complaint check
- First visitOct 16, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of sauce stored on floor on cook line and in dry storage.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowls used as scoops for rice and cut potatoes.
Equipment in poor repair.
Gaskets for walk-in cooler in disrepair.
Earlier inspections 2
B86Complaint inspection7 violations, 1 high priority No follow-up needed
- First visitSep 1, 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.
7 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 cold held at greater than 41°F.
At hibachi bar for roughly 1 hour: rice at 47f and shrimp at 47f. Upon observation, hibachi bar ice bath below items were not filled along the sides of the dishes.
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open employee drink on shelf over clean pans in warewashing area. Operator removed drink during inspection.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used for scooping sauce. Operator removed bowl.
Fixed on the spotRepeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup-up in walk-in freezer.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Both exterior doors from kitchen have gaps along threshold.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Holes in wall in dry storage.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dust build-up on vents in dining room.
B86Routine inspection6 violations, 1 high priority No follow-up needed
- First visitAug 17, 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 priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of windex stored on shelf over reach-in coolers.
Repeat violation
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In hibachi area, open bottle of water on prep table, and cup of water without lid on shelf on cook line. Operators removed drinks during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cups without handles used as scoops for flour and rice in dry storage room. Operator removed cups during inspection.
Fixed on the spotRepeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice build-up in walk-in freezer.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gap at thresholds of side and back doors.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Inside of walk-in freezer is damaged. Ice has gotten behind interior layer and is pushing wall out.
Repeat violation
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.