Chow Tyme Grill & Buffet Restaurant
Last inspected: Oct 21, 2025
26
Score
The most recent inspection for Chow Tyme Grill & Buffet Restaurant, located at 6841 N 9 Ave in Pensacola, FL, resulted in a High Risk score of 26. This inspection identified 6 critical, 1 major, and 7 minor violations. Notably, repeat violations were observed concerning the use of containers without handles for dispensing food and gaps in the exterior door threshold.
12
Inspections
6
Critical latest
1
Major latest
7
Minor latest
Inspection History
Oct 21, 2025
Complaint Full
6 critical violations. 1 major violation. 7 minor violations.
26
Aug 25, 2025
Complaint Full
No violations found.
100
Feb 11, 2025
Complaint Full
1 minor violation.
95
Aug 8, 2024
Complaint Partial
1 critical violation.
86
Aug 8, 2024
Complaint Full
No violations found.
100
Jan 23, 2024
Routine - Food
3 minor violations.
86
Aug 11, 2023
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
43
Apr 27, 2023
Complaint Partial
No violations found.
100
Mar 28, 2023
Complaint Partial
1 critical violation.
86
Mar 2, 2023
Routine - Food
No violations found.
100
Dec 1, 2022
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
58
Sep 6, 2022
Routine - Food
1 critical violation. 5 minor violations.
67
Violations — Oct 21, 2025 Inspection
Basic - Bowl or other container with no handle used to dispense food. Observed employees using bowls and pans without handles to scoop ice. Pot with missing handle used as scoop for shrimp at make line. **Repeat Violation**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishwashing employee stacking cups with moisture trapped between them.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps along threshold of back door. **Repeat Violation**
35B-01-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach-in coolers at make line. Operator removed knife during inspection. **Corrected On-Site**
10-17-4
Basic - Plumbing system in disrepair. Hot water handle is loose and does not turn on water at handwashing sink by mop sink. Operator began repairing sink during inspection. Operator repaired sink during inspection. **Corrected On-Site** **Repeat Violation**
29-08-4
Basic - Wall in disrepair above wall for walk-in freezer with ice build-up.
36-24-5
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 sanitizer at dishwasher reading 0ppm. 3 compartment sink is already set up with chlorine sanitizer at 50ppm. Operator later achieved 50ppm. **Corrected On-Site**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwashing employee moved silverware from dishwasher to silverware sorting area after being informed dishwasher was not sanitizing dishes, and also kept stacking cups that went through dishwasher without proper sanitization.
22-45-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw pork and beef in walk-in cooler.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork at hibachi buffet at 48f for approximately 2 hours.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken at buffet steam tables at 130f for approximately 1 hour at time of inspection. **Repeat Violation**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chlorox spray bottle on shelf over reach-in cooler on cook line. Operator removed items during inspection. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in sushi area is full of dishes and inaccessible, and handwashing sink in back of kitchen has hose attached to faucet. Operators removed items during inspection. **Corrected On-Site**
31A-09-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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