Kasa Champet Restaurant and Lounge — Restaurant in Pembroke Pines

5/25/22 32 VIOLATIONS FOUND

“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ; cooked Cow feet; (54F); cooked pork ; (49F); cooked bean sauce (50F); butter packets (50F) held overnight per chef. See stop sale. Food being cooled by non-approved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken at 2 pm ; (62F- 63F )cooling since 12:30pm retested 4pm 57F-58F cooling at this rate cooling will not be met . Foods cooling in large bus pan inside walk in cooler. WIC ambient at 52 °F.”

“Stop Sale issued due to adulteration of food product. 1 Dead fly inside curacao bottle in bar. Operator discarded bottle.”

“Raw peppers with mold-like growth.”

“Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.”

“Raw chicken over raw beef inside walk in freezer. Raw shrimp over fries inside reach in freezer in storage room.”

“Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat cooked chicken on prep table in kitchen.”

“Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live , small flying insect flying around in ware washing area. 4 live, small flying insects flying over container of raw fish in prep area. 2 live , small flying insects landed on top container where raw fish is being held and under preparation stage. 1 live, small flying insect landed on top of outer lid of to go sauce container. 2 live, small flying inspects flying around in bar area. At end of inspection no live ,small flying insects observed. Operator killed cleaned and sanitized area during inspection.”

“Insect control device installed over food preparation area. Bug zapper over prep table in wait station. No foods present at time of inspection.”

“6 dead flies on top shelf in bar. Operator cleaned and sanitized shelf during inspection. 1 dead fly inside blue curacao alcohol bottle in bar. Operator discarded bottle.”

“Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in ware washing area and prep station.”

“Dish machine not sanitizing properly. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dish machine at 0 ppm chlorine. Operator placed sign- out of order. Equipment needs line and chemical.”

“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler/ reach in cooler ; pickles(57F); cut Lettuce (51F); heavy cream (48F),meat sauce (48F). Per chef held under 2 hours ago , operator moved to walk in cooler for quick chill. * corrective action taken. Prep station ; Cooked plantains (88F )under no temperature control ; raw fish (78F) on batter under no temperature control, chef stated held under 2 hours ago, operator moved to walk in cooler to quick chill. Corrective action taken. Raw beef 70F room temperature in prep station held under 4 hours ago per chef. Operator moved to walk in freezer to quick chill. corrective action taken*. Walk in cooler ; cooked Cow feet; (54F); cooked pork ; (49F); cooked bean sauce (50F); butter packets (50F) held overnight per chef.”

“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Above steam table meat balls (107F - Hot Holding), fried plantains 124 F ( hot holding ), cooked goat 125 ( hot holding) , beef and vegetables 113F ( hot holding )under 4 hours ago per chef. Operator move to stove to be reheated to 165F or above.”

“Food-contact surface soiled with food debris, mold-like substance or slime. Food processor blade soiled on shelf with clean dishes. Operator moved to be washed rinsed and sanitize.”

“Hand wash sink not accessible for employee use at all times in ware washing area with pots and pans. Operator moved pots and pans and made hand sink accessible.”

“Required employee training expired for...

BEWARE LONG POST!!!!!!!!! ZERO, ZERO, ZERO, ZERO ⭐️ ⛔️⛔️⛔️⛔️⛔️⛔️⛔️⛔️⛔️ To all reading the reviews. Please believe all the 1 start reviews under party. Everything is true . We experience the same during our party.

Owner/manager/restaurant please do not respond to justify the horrible experience we had. Cause i sure could have said much, much more.

If i could give a ZERO star i would. My family had a dinner party for my aunt. From beginning of planning to the day of event restaurant was unorganized, owner/manager unresponsive, but as we arrive i see why. Money hungry is a understatement. Most ppl would wonder why did we proceed with this location. 1. Other haitian restaurant was booked. 2. We wanted haitian food. Restaurant had 6 different party going on at the same time. Large parties at that. My decorator arrive and had to wait 2.30 hrs before she could enter to set up, ( mind you they had a repass and told her to set up during the repass. Out of respect my decorator decline ,dj and photographer arrive only to be told could not enter either. This was only the beginning. Our party was buffet style. Event started food serve was good, but we didn't receive everything we paid for ( example we ordered a large pan of mac, but small pan was what was served. Same happen with other food). After food was served they did not give us the remainder left they took it back ( mind you we paid for it, cause we paid per pan). Server refuse to give us to go plates ( her exact words was we have no more to go containers, we already gave you 5 . Its a restaurant ughhhhh). Not to mention our event was for 4hrs once they cleared the food table they also took the beverages. So which means myself and our guest had no beverages but water ( i guess we should have saved drinks at the table before they took them , not knowing that was going to happen) cause of course that was not communicate. After the event most of my guest stated they would NEVER have anything here do to the treatment the received from staff. Being ignored when asked for anything. I could seriously go one minute by minute of all that went wrong, but I may run of of characters. Overall if your ordering to go maybe the experience is not bad, because the food was good. As far as events STAY AWAY!!!!!!!!!!!!!! Not mention as we left several people was standing outside, because they had to wait for space to clear for there event ( which was running behind as well cause this restaurant overbooked). Haitian really need to do better when it comes to customer service. This should not be the standard, cause this happen...

Kasa Champet Restaurant: Where Haitian Cuisine Meets Grandma's Magic

If you're in search of the ultimate Haitian dining experience, look no further than Kasa Champet Restaurant. Allow me to dish out the reasons why it's not just good; it's downright brilliant.

First and foremost, the food. One bite, and you'll be transported to the fondest of childhood memories, reminiscent of grandma's kitchen. Now, let's face it, no one can top grandma's cooking - it's a culinary fact. But here at Kasa Champet, they've managed the miraculous feat of coming awfully close. From the succulent griot to the mouthwatering tasso, each dish is a love letter to traditional Haitian flavors. It's like a gustatory time machine, minus the DeLorean.

Now, let's talk ambiance. Kasa Champet doesn't just offer a place to eat; it provides an elevated dining experience. The atmosphere is, without a doubt, of high caliber. The charming decor, the subtle sounds of Haitian music in the background, and the warm, welcoming staff all come together to create an environment that makes you feel like you've stepped into a cozy corner of Haiti.

And speaking of the staff, they deserve a standing ovation. They not only serve your food but also share the stories and history behind each dish, adding an educational and cultural dimension to your meal. It's like getting a history lesson with your meal, and who doesn't love a side of knowledge with their cuisine?

In summary, Kasa Champet Restaurant is not just a Haitian restaurant; it's a portal to cherished memories and a showcase of Haitian culinary artistry. From the delectable dishes that pay homage to grandma's kitchen to the high-caliber ambiance that envelops you, this place is a winner. So, if you're ready to embark on a culinary journey that's equal parts nostalgia and excellence, Kasa Champet is...