17722 PINES BLVD, Pembroke Pines, FL 33029
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on can opener and holder, in kitchen.
Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored inside cook line hand wash sink. Operator properly stored. Corrected On-Site
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Equipment in poor repair. Two doors glass cooler- broken gaskets. Warning - From follow-up inspection 2025-10-07: Observed same Time Extended
Routine - Food
Administrative complaint recommended
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working in cook line, pick food to taste , then continue preparing beef tacos order , using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site Warning
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. Food not prepared or portioned today. -Two doors glass cooler-; mozzarella shredded cheese (49F - Cold Holding); sour cream (48F - Cold Holding) Flip top-; pico de gallo (51F - Cold Holding); coleslaw (50F - Cold Holding); mix guacamole (52F - Cold Holding); raw shrimp (49F - Cold Holding). Per employee food held ore than 4 hours, see stop sale. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Two doors glass cooler-; mozzarella shredded cheese (49F - Cold Holding); sour cream (48F - Cold Holding) Flip top-; pico de gallo (51F - Cold Holding); coleslaw (50F - Cold Holding); mix guacamole (52F - Cold Holding); raw shrimp (49F - Cold Holding). Per employee food held ore than 4 hours, see stop sale. Repeat Violation Admin Complaint
Basic - Employee eating while preparing food. Employee eating and drinking from a an open cup.. After manager instructed, employee stopped eating and washed hands. Corrected On-Site Warning
Basic - Equipment in poor repair. Two doors glass cooler- broken gaskets. Warning
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Cook line-lower cooler-; ground beef (50F - Cold Holding); raw chicken breast (52F - Cold Holding) -Flip top-; raw shrimps (48F - Cold Holding); carnitas (51F - Cold Holding); mozzarella shredded cheese (48F - Cold Holding). Per manager food held less than 4 hours. Operator add ice for a quick chill Advised operator not to use unit until technician verified proper cold holding temperatures of 41F or below Warning
Intermediate - Handwash sink used for purposes other than handwashing. Front counter- cutting board inside sink, employee removed. Corrected On-Site Warning
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line-flip top/lower cooler. Warning
Basic - Employee with no hair restraint while engaging in food preparation. One employee, manager provided. Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
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 beef in plastic bags, over pork loins ribs. Employee moved beef under pork loin. Corrected On-Site
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/ 3 employees working in food preparation and two servers.
Complaint Full
Call Back - Complied
Basic - - From initial inspection : Basic - Equipment in poor repair. Under shelf table of grill and stove, in cook line, substantial build up of rust. - From follow-up inspection 2024-05-24: Observed same Time Extended
Complaint Full
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (51F - Cooling); tortilla soup (50F - Cooling), per employee food cooling overnight. See stop sale.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (51F - Cooling); tortilla soup (50F - Cooling), per employee food cooling overnight. Employee discarded.
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 to operator. Corrective Action Taken
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed food stored on large plastic containers with cover.
Basic - Equipment in poor repair. Under shelf table of grill and stove, in cook line, substantial build up of rust.
Routine - Food
Administrative complaint recommended
High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2023. Operator renewed on line, observed copy of license, expiration date December 1, 2024. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Cook line-flip top-pico de gallo (52F - Cold Holding); coleslaw (55F - Cold Holding); shredded cheese (50F - Cold Holding); cut lettuce (51F - Cold Holding); guacamole (50F - Cold Holding) -Cook line -lower cooler-sour cream (52F - Cold Holding); cutlets beef for tacos (55F - Cold Holding). Per manager food held less than 4 hours, ice added for a quick chill, advised manager not to use unit, until technician verifies proper cold holding temperatures of 41F or below. Repeat Violation Admin Complaint
Basic - Employee with no hair restraint while engaging in food preparation. Employee working in kitchen area, manager provided Corrected On-Site
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Above prep table in cook line, Employee removed. Corrected On-Site
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2023-10-12: Observed same Time Extended
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line flip top Repeat Violation Warning - From follow-up inspection 2023-10-12: Observed same Time Extended
Routine - Food
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef mix (50F- Cooling ) ; sautéed pork (47F - Cooling ) coiling over night, see stop sale. Warning
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef mix (50F- Cooling ) ; sautéed pork (47F - Cooling ) coiling over night. Employee discarded. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. food not prep or portioned today. -cook line flip top-cooked beef mix (50F- Cooling ) ; sautéed pork (47F - Cooling ); beef cutlets (42F); roast beef (42F) -Sliding glass door cooler-; shredded mozzarella cheese (60F - Cold Holding); heavy cream (54F - Cold Holding) Per operator food held less than 4 hours, advised operator to move all TCS foods to a working cold holding unit Corrective Action Taken Warning
Intermediate - No probe thermometer provided to measure temperature of food products. Warning
Basic - Cutting board has cut marks and is no longer cleanable. Cook line flip top Repeat Violation Warning
Basic - Single-service articles improperly stored. box of plastic cups stored on corridor of front counter to restrooms. Employee placed on shelf Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire ceiling tiles in cook line, build up of food debris and grease. Repeat Violation
Basic - Cutting board has cut marks and is no longer cleanable. Cook line flip top cutting board Repeat Violation
Basic - Food stored on floor. Container on beef chunks on floor in front RIF, operator placed on shelf. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) . Observed solution made with hot water. Operator emptied sanitizer compartment, made new solution with cold water, quaternary sanitizer at 300 ppm Corrected On-Site
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. Big 6 poster provided and explained Corrective Action Taken
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Beginning of cook line, employee provided Corrected On-Site
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents along the entire kitchen are build up with grease and dust
Basic - Current Hotel and Restaurant license not displayed.
Basic - Cutting board has cut marks and is no longer cleanable. Cook line station- Repeat Violation
Basic - Food stored on floor. Bellow HWS, container of cooking oil, employee placed on shelf Corrected On-Site
Basic - Working containers of food removed from original container not identified by common name. Cook line, bottles of oil, brown sauce, and chicken base. Employee labeled . Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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-cooked pork (52°F - Cold Holding). Per operator food held since 9/31/21
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Reach in Cooler-cooked pork (52°F - Cold Holding). Per operator food held since 9/31/21. See stop sale
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of rice, container of cooked pork, container of ground beef. Employee dated Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.front counter- operator cleaned and sanitized Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable. Cook line station
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 3 ice scoops, employee removed water, cleaned and sanitized Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Nonfood-grade bags used in direct contact with food. Market bag used to hold roast beef, employee changed for food grade bag Corrected On-Site Warning
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touch personal cell phone, continue to work with food without changing gloves, employee discarded gloves, wash hands and put in new pairs of gloves Corrective Action Taken Warning
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-3 doors unit- yellow rice (50°F - Cold Holding), per operator food held more than 4 hours. Operator discarded Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-3 doors unit- yellow rice (50°F - Cold Holding), per operator food held more than 4 hours. See stop sale. Warning
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche made with raw white fish Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red sauce made on 7/17/21. Operator dated Corrected On-Site Warning
Basic - Food stored on floor. Cooking oil, employee moved to a shel Corrected On-Site Warning
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Three doors unit -Sliding door unit Warning