Champet Restaurant and Bar
Last inspected: Mar 13, 2026
100
Score
Across the available record, Champet Restaurant and Bar has 13 inspections on file, the first dated 2022. The most recent visit was on Mar 13, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around eight violations to closer to three violations per visit over the last few inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
That puts the facility ahead of the local pack: the average Pembroke Pines restaurant scores 79. The file should reassure diners considering a visit.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
No violations found.
100
Mar 12, 2026
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
37
Sep 12, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in middle reach in freezer by back door not date marked when prepared. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-12: Observed at callback inspection same. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Stored food not covered. Pan of mac in cheese in Atosa reach in cooler by cookline not covered. **Repeat Violation** - From follow-up inspection 2025-09-12: Observed at callback inspection same. Multiple pans of good in Atosa reach in at proper temperature not covered. **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No covered molding throughout kitchen. - From follow-up inspection 2025-09-12: Observed at callback inspection same. **Time Extended**
36-08-4
82
Sep 11, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
25
Jan 22, 2025
Routine - Food
6 critical violations. 4 major violations. 5 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Atosa 3 door reach in cooler by employee cooler, cooked legume (50-52F - Cooling); cooked rice (49F - Cooling). Per manager items prepared and cooling on 1-21 and in cooler overnight. See stop sale.
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees returned to kitchen from eating, put on gloves, and began to resume food preparation. None washed hands. Reviewed with manager to explain to employees proper handwashing procedures. **Corrective Action Taken**
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator contacted and renewed online during inspection. Verified with renewed details. **Warning** **Corrected On-Site** **Warning**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Atosa 3 door reach in cooler by employee cooler, cooked legume (50-52F - Cooling); cooked rice (49F - Cooling). Per manager items prepared and cooling on 1-21 and in cooler overnight. See stop sale. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On small rolling cart by fryer in kitchen, under no time or temperature control, containers of raw tilapia (81F - Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 1.5 hrs. Employee moved fish to reach in cooler to rechill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Boxes of sterno chafer fuel on shelf above bags of rice on shelf in back of kitchen. Manager moved all boxes to separate shelf. **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In Atosa 3 door reach in cooler against far wall, portioned pikliz 56-61F at 11:50am (ambient cooling since 10:00am) to 49-54F at 1:05am; pikliz 54F at 11:50am (ambient cooling since 10:00am) to 52F at 1:05pm . Based on times and temperatures pikliz will not reach 41F in 4 hrs. Manager instructed employee to move items to reach in freezer to rapid chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - No soap provided at handwash sink. At hand sink at front bar.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers and pots of prepared foods in reach in freezers closest to back door missing date marks.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink next to mop sink.
27-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple larger pots and pans not stored inverted on multiple shelves in kitchen.
24-05-4
Basic - Bowl or other container with no handle used to dispense food. 1) Metal bowl in container of meat marinade in back Atosa 3 door cooler 2) Plates in containers of rice in Atosa 2 door cooler Employee removed all items. **Corrected On-Site**
14-01-5
Basic - Stored food not covered. 1) Container of cut lettuce in Atosa 3 Door cooler closest to to go entrance. 2) Containers of rice, cooked legume, rice and peas, and prepared mac and cheese in Atosa 2 door cooler 3) Containers of cooked legumes in Atosa 3 door cooler closest to venue and employee fridge. 4) Multiple containers and pots of prepared foods not covered in 3 reach in freezers closest to back door. **Repeat Violation**
08B-12-5
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding around most wall areas in kitchen.
36-08-4
Basic - Employee eating in a food preparation or other restricted area. Employees eating at prep tables in kitchen area. Advised employees to move to dining area to finish eating. Employees moved out of kitchen. **Corrected On-Site**
12B-02-4
21
Aug 2, 2024
Complaint Full
No violations found.
100
Aug 1, 2024
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
In-Use Utensils Properly Stored
FL-43
33
Apr 29, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster tails stored above butter pats inside reach in cooler #1 in kitchen. Operator properly stored. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored inside to go bags inside reach in freezer #1.
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink, next to triple sink, blocked by garbage can. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked turkey stored inside reach in cooler #2, no date marking. Per operator, foods prepared yesterday morning. Operator put date marking on foods. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on dry dish shelf in kitchen. Employee removed. **Corrected On-Site**
40-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom interior of multiple reach in freezers soiled with food debris.
22-16-4
55
Feb 9, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in Atosa reach-in freezer in hallway next to exit door in kitchen. **Warning** - From follow-up inspection 2024-02-09: Observed some build up **Time Extended**
14-69-4
95
Feb 8, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked legumes inside Atosa reach in cooler in kitchen. Operator moved raw beef to another reach in cooler and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Atosa reach in cooler in kitchen; raw ground beef (45F - Cold Holding), cooked legumes 50F ( cold holding ) cooked white rice 45F ( cold holding) Foods held less than 4 hours ago. Per operator, door was left open for delivery and morning prep. Operator moved foods to another reach in cooler to quick chill. 2. Fried Turkey 60F ( cold holding ) held on top prep next to fryer in cook line under no temperature control for food safety less than 4 hours ago. Per cook, foods pulled from reach in cooler less than 4 hours ago. Operator moved cooked Turkey back to reach in cooler to quick chill. Suggested using Time as a public health control. Foods not prepared or portioned today **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw fish in atosa freezer in kitchen. Operator moved raw chicken to bottom shelf and stored correctly **Warning**
08A-17-6
Intermediate - 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. Emailed procedures to manager **Warning**
11-27-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in ware washing area next to 3 compartment sink water temperature at 75F. **Warning**
27-16-4
Basic - Ice buildup in Atosa reach-in freezer in hallway next to exit door in kitchen. **Warning**
14-69-4
Basic - Plumbing system in disrepair. Hand wash sink faucet ( hot) next to 3 compartment sink in ware washing area unable to turn on **Repeat Violation** **Warning**
29-08-4
47
Mar 20, 2023
Complaint Full
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sautéed snapper (112F - Hot Holding), per manager Food hot hold less than two hours, operator placed on stove , reheated at 168F **Corrected On-Site**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster emailed **Corrective Action Taken**
11-07-5
Intermediate - 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. Poster emailed **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Juice station, employee provided **Corrected On-Site**
31B-02-4
Basic - No Heimlich maneuver/choking sign posted. Poster emailed. **Corrective Action Taken**
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line filters, build up of food debris
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water, Employee removed **Corrected On-Site**
12B-13-4
Basic - Accumulation of debris in three-compartment sink. Food debris in all compartments, Employee cleaned. **Corrected On-Site**
16-07-4
Basic - Bathroom facility not clean. Women and men bathrooms
32-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two Employees removed bracelets. **Corrected On-Site**
13-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Two ovens on cook line.
22-08-4
Basic - Plumbing system in disrepair. -Bathrooms HWS, hot water faucet is completely shut off. -rear kitchen, hot water broken faucet, HWS next to second triple sink.
29-08-4
Basic - Water leaking from pipe and/or faucet/handle. U dear triple sink
29-11-4
39
Dec 13, 2022
Complaint Full
4 critical violations. 9 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live, small flying insects flying under 3 compartment sink in bar above floor drain. 2 live , small flying insects flying over bags of onions in dry storage area. 1 live , small flying insect on shelf in wait station. Operator killed all small flying insects , cleaned and sanitized area during inspection. **Corrected On-Site** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw ground beef stored over unwashed vegetables in Atoso reach in cooler in storage area. Operator moved raw beef to bottom shelf and stored correctly. **Corrected On-Site** **Warning**
08A-04-5
High Priority - 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 degrees Fahrenheit Reach in cooler in cook line , Tomato sauce (50F - Cold Holding) held overnight per cook. See stop sale . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Flip top cooler in cook line ; butter sticks (55F - Cold Holding); Haitian pickles (50F - Cold Holding) held under 4 hours ago. Operator placed on ice to quick chill. corrective action taken * Reach in cooler in cook line , Tomato sauce (50F - Cold Holding) held overnight per cook. See stop sale . **Warning**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Phone on top case of to go containers in kitchen. Operator removed **Corrected On-Site** **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat grill in cook line. **Warning**
23-03-4
Basic - Floor soiled/has accumulation of debris next to Fryer in cook line. **Warning**
36-73-4
Basic - Dead roaches on premises. 1 dead roach inside ladies restroom. Operator removed,cleaned and sanitized area during inspection. **Admin Complaint**
35A-03-4
Basic - All Reach-in freezers interior/shelves have accumulation of soil residues in kitchen. **Repeat Violation** **Warning**
22-16-4
Basic - Floor area(s) covered with standing water. Under 3 compartment sink in kitchen. Under flat grill in cook line. **Warning**
36-22-4
Basic - Equipment in poor repair. Flip top right door not properly attached to unit in cook line .Door coming off when opened. **Warning**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - 2 dead flies on shelf in bar. Operator removed , cleaned and sanitized area during inspection. **Corrected On-Site** **Admin Complaint**
35A-06-4
35
Jul 26, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Solution at 200ppm chlorine, operator remade to 100ppm chlorine. **Corrected On-Site**
41-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked beans inside atosa reach in freezer in hallway next to exit door. Operator moved raw beef and stored correctly. **Corrected On-Site**
08A-05-6
Basic - Cardboard used to line food-contact shelves inside reach in coolers in hallway by exit door and atosa reach in freezer next to prep station.
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded **Corrected On-Site**
14-09-4
Basic - Hole in or other damage to wall next to hand sink by 3 compartment sink in ware washing area.
36-24-5
Basic - Reach-in atosa bottom shelf has accumulation of soil residues/ blood in cold holding station next to cook line.
22-16-4
Basic - Water leaking from pipe under 3 compartment sink onto floor surface in ware washing area.
29-11-4
58
Frequently Asked Questions
When was Champet Restaurant and Bar last inspected?
The most recent health inspection at Champet Restaurant and Bar on file is from Mar 13, 2026. The public record contains 13 inspections in total.
What is the most common violation at Champet Restaurant and Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Champet Restaurant and Bar.
How does Champet Restaurant and Bar compare to other restaurants in Pembroke Pines?
Champet Restaurant and Bar most recently scored 100 out of 100, which is higher than the Pembroke Pines average of 79.
Has Champet Restaurant and Bar's inspection record improved over time?
Yes. Recent inspections at Champet Restaurant and Bar have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Champet Restaurant and Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Champet Restaurant and Bar inspected?
Based on the inspection history on file, Champet Restaurant and Bar is inspected around four times per year on average.
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