Chow Time Grill & Buffet
Last inspected: Sep 3, 2025
70
Score
Public records show eight inspections at Chow Time Grill & Buffet stretching back to 2022. Inspectors last stopped by on Sep 3, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to two violations per visit.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up four times.
That's lower than the typical Tamarac restaurant, which scores around 77. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 3, 2025
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
70
Apr 10, 2025
Complaint Full
No violations found.
100
Feb 27, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
33
Feb 7, 2024
Complaint Full
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed honey chicken (47-50F - Cooling) in over stacked plastic containers in walk-in cooler. Per operator held more than 24 hours. Not portioned or prep today. See stop sale.
03D-02-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs over sweet and sour sauce . Operator moved sweet and sour sauce **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw shrimp over RTE broccoli in Hoshizaki reach in at Hibachi station. Operator moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed honey chicken (47-50F - Cooling) in over stacked plastic containers in walk-in cooler. Per operator held more than 24 hours. Not portioned or prep today.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed honey chicken (47-50F - Cooling) in covered over stacked plastic containers in walk-in cooler.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bottle of sanitizer hanging from hand washing sink splash guard next to three compartment sink. Operator removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner at Hibachi station.
41-17-4
Basic - Bowl or other container with no handle used to dispense food . Observed in panko a bowl or other container with no handle. Operator removed. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on compressor in seafood walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the handle in contact with sugar. Operator removed scoop. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on Hoshizaki reach in cooler on cook line soiled with grease, food debris, dirt, slime or dust.
23-03-4
29
Jan 18, 2024
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed at make table raw shell eggs over peas and carrots and milk . Employee moved items from underneath raw shell eggs. **Corrected On-Site**
08A-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna over RTE sauces in meat and vegetable walk-in cooler. Observed raw shell eggs over RTE sliced mushrooms and broccoli in reach cooler at Hibachi station. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. Chlorine 0 Ppm. Employee ran another cycle rechecked 100 Ppm **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pizza cutting in hand washing sink next to Hoshizaki freezer. Observed container of dishwasher liquid stored in sink next to three compartment sink.
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Cornstarch and sugar container not labeled . Employee labeled **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee coat hanging on dry storage shelf.
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with flour. Employee removed **Corrected On-Site**
10-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed monster drink stored make table.
12B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms over RTE crayfish in meat walk-in cooler #1
08B-17-4
45
Nov 8, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw clams over RRE corn on the cob. In the Hoshizaki reach in cooler next to the cook line. Operator placed clams on lower shelf.
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pizza cutter in hand wash sink in kitchen
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in panko bread crumbs Observed plastic container with no handle in sauce at the hibachi reach in cooler.
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on compressor unit in the seafood walk-in freezer
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 84F at the hibachi station. Operator discarded water added new and placed container on flat top to heat to 135F **Corrective Action Taken**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open plastic water bottle in Hoshizaki reach in next to cook line.
12B-13-4
55
Jul 21, 2023
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - 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. Chlorine reading 0 ppm after 3 attempts. **Warning** - From follow-up inspection 2023-07-21: Observed at callback inspection same. Dish machine reading 0ppm after multiple attempts. **Admin Complaint**
22-41-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well by hibachi station, grilled chicken (89-93F - Hot Holding). Per employee cooked just over 2 hrs. Employee placed back to griddle to reheat for proper ho5 holding and increased temperature of well. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-21: Observed at callback inspection same. Chicken in steam well at hibachi station (88-145F - Hot Holding). Per employee prepared approximately 1 hr. Observed pan overfilled and upper portions unable to maintain temperature. Upper portions removed and reheated. **Admin Complaint** **Admin Complaint** **Corrective Action Taken**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line, pans of cut melon (54F - Cold Holding). Per employee in line approximately 3 hrs. Employee removed and placed back to walk in to rechill. Per manager will add to time as public health control. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-21: Observed at callback inspection same. Cut melons on buffet at 64-66F. Per manager, on line less than 1 hr. Recommended using time as public health control. Form provided. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Food handler training expired in 2021. No signatures for employees hired recently. Bulletin provided. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-21: Observed at callback inspection no signatures available for new staff hired. **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Unknown liquids in bottles at hibachi grill. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-21: Observed at callback same. All bottle except water labeled. **Time Extended**
02D-01-5
55
Dec 13, 2022
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over raw shrimp in reach in cooler on the hibachi cook line. Reviewed proper separation storage with operator. Operator stored properly. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in kitchen next to cookline.
31B-02-4
Intermediate - 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/
53A-05-6
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled bottle of sauces on cook-line in kitchen.
02D-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee gatorade in hibachi station reach in cooler. Operator removed beverage. **Corrected On-Site**
12B-13-4
64
Frequently Asked Questions
When was Chow Time Grill & Buffet last inspected?
The most recent health inspection at Chow Time Grill & Buffet on file is from Sep 3, 2025. The public record contains eight inspections in total.
What is the most common violation at Chow Time Grill & Buffet?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Chow Time Grill & Buffet.
How does Chow Time Grill & Buffet compare to other restaurants in Tamarac?
Chow Time Grill & Buffet most recently scored 70 out of 100, which is lower than the Tamarac average of 77.
Has Chow Time Grill & Buffet's inspection record improved over time?
Yes. Recent inspections at Chow Time Grill & Buffet have averaged around two violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chow Time Grill & Buffet means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chow Time Grill & Buffet inspected?
Based on the inspection history on file, Chow Time Grill & Buffet is inspected around three times per year on average.
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