12630 PINES BLVD, Pembroke Pines, FL 33027
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
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup around walk in freezer door.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves rusted inside walk in cooler.
Routine - Food
Administrative complaint recommended
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for less than 10-15 seconds at hand wash sink by dish machine, in kitchen. Educated employee on proper handwashing procedures.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time marking on foods stored at cook line being held on time as a public health control. Per operator, foods stored on time for approximately 2 hours at time of inspection. Employee put time marking on foods. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed roasted potatoes (115F - Hot Holding) at front counter area. Per operator, food stored at front counter for approximately 2 hours. Operator reheated to 178F for hot holding. 2) Observed deep fryer// plantains (83F - Hot Holding) stored at cook line. Per operator, food stored out of temperature for approximately 30 minutes. Operator reheated food to 172F for hot holding. Corrected On-Site Repeat Violation Admin Complaint
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at dish pit. Employee corrected to 100ppm. Corrected On-Site
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no time as a public health control procedures for establishment. Emailed procedures to operator.
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board stored at cook line seafood flip top cooler no longer cleanable. Operator removed cutting board. Corrected On-Site
Basic - Food stored on floor. 1) Observed bucket of cooking oil stored on floor, at cook line. Operator properly stored. Corrected on Site. 2) Observed containers of cooked black beans stored on floor inside walk in freezer.
Basic - Insect control device installed over food preparation area. Observed bug zapper stored above food prep table in kitchen. Employee unplugged bug zapper. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ceiling fan stored in front of kitchen exit door soiled with dust.
Basic - Tinfoil used to line nonfood-contact shelves. Observed tinfoil used to line shelf inside flip top cooler at cook line. Operator removed. Corrected On-Site
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored inside sanitizing solution, throughout kitchen.
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle containing garlic water, unlabeled, stored on dry storage shelf in kitchen.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes with garlic (120F - Hot Holding); sautéed potatoes with onions (122F - Hot Holding), per employee food hot held less than one hour, employee reheated to 166F. Corrected On-Site
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment storage rack- Metallic containers stacked wet , employee removed from piles. Corrected On-Site
Basic - Floor tiles missing and/or in disrepair. Broken tiles in cook line, front of cooking stove.
Basic - Uncleanable knife block in use to store knives. One knife between prep table and wall. Employee removed. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Salad bar- per manager food on time at 11:30 am, employee placed time label Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. Walk in cooler-Foam cup inside container of diced fish. Manager removed. Corrected On-Site
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at display cooler desserts Limeño and 4 leches exceeding 7 days Warning - From follow-up inspection 2024-06-06: Employee got correct stickers with proper dates Time Extended
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed rear door with significant gap on the side. Warning - From follow-up inspection 2024-06-06: Same Time Extended
Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. Observed scoop stored on top of soiled ice machine. Employee removed it. Corrective Action Taken Warning - From follow-up inspection 2024-06-06: Same Time Extended
Routine - Food
Administrative complaint recommended
High Priority - Container of medicine improperly stored. Observed at display cooler - ointments for burns stored with RTE desserts. Manager removed and stored properly Corrected On-Site Warning
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook line employee wash soiled pot lids in dishwasher area, returned to cook-line , changed gloves, without washing hands. After instructed employee discarded gloves, washed hands, and put in new pair of gloves. Corrected On-Site Warning
High Priority - Food placed in soiled container/equipment. Observed employee cover pots of cooked rice with soiled lids. Instructed employee to wash lids. Employee washed lids. Corrected On-Site Warning
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed in walk in cooler raw beef not commercially packaged stored in same container as grilled beef. Warning
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in cooler commercially packaged beef touching grilled pork fillets. Warning
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler cooked beans stored under raw chicken and raw swai fish - Cooked wings stored under raw beef - Repeat Violation Admin Complaint
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at display cooler desserts Limeño and 4 leches exceeding 7 days Warning
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed at front counter cooler - Milk not labeled. As per operator milk was opened yesterday Repeat Violation Warning
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at a prep sink, after instructed employee washed hands in hand wash sink, using soap. Corrected On-Site Warning
Intermediate - Spray bottle containing toxic substance not labeled. Observed near rear door sprayer without proper label. Warning
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observe at cooking line clean pots stored underneath prepping table on soiled shelf. Warning
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at display cooler opened bottled of wine stored next to RTE desserts. Manager removed and stored properly. Corrected On-Site Warning
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed at display cooler cup of yogurt and fruits stored next to RTE desserts. Manager removed and stored properly. Corrected On-Site Warning
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed rear door with significant gap on the side. Warning
Basic - Food stored on floor. Observed in walk in cooler a bucket of raw beef and a bucket of raw chicken stored directly on floor. Warning
Basic - In-use ice scoop stored on soiled surface between uses. Observed scoop stored on top of soiled ice machine. Employee removed it. Corrective Action Taken Warning
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle inside bin touching Ajinomoto. Warning
Basic - Stored food not covered. Observed at walk in cooler and freezer several containers of cooked food not covered. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Two unpasteurized raw shell eggs on same container of cut tomatoes-salad flip top in cook line. Manager discarded cut tomatoes. Corrected On-Site
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front counter-lower cooler- container of milk, open yesterday morning, manager dated. Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. Plastic container inside mix vegetables, manager removed container Corrected On-Site
Basic - Cloth used as a food-contact surface. Salad station-Flip topWiping cloth covering cut tomatoes container, manager removed. Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable. Prep station in cook line. Repeat Violation
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and wall, employee removed. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mix vegetables (90F - Hot Holding); corn (85F - Hot Holding), per manager food hot holding less than one hour, employee reheated on the stove to 170F Corrected On-Site
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to dishwasher area, employee cleaned and sanitized Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable. Cook line, employee placed new cutting board Corrected On-Site
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee cutting onions and drinking from bottle of water, after manager instructed, employee discarded water. Corrected On-Site
Basic - Food stored on floor. Two containers of cooking oil, employee placed on shelf. Corrected On-Site
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle inside container of flour, employee removed Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two dry goods- storage racks with buildup of soil and rust, in front of WIC.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several cloths on prep tables, in cook line, Employee removed and placed on sanitizer solution Corrected On-Site Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came to cook line, placed gloves to start working on grill station without washing hands. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site Warning
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working on cook line touched his dirty apron, then grab a clean utensils to serve a bowl of soup, using same gloves. After instructed employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site Warning
High Priority - Food placed in soiled container/equipment. WIC- Observed skin boiled potatoes stored on two dirty containers, Employee removed potatoes and placed on clean containers. Potatoes skin are removed to make potatoes salad. Corrective Action Taken Warning
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw salmon, over RTE tamales. Operator placed tamales over raw salmon Corrected On-Site Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (38-55F - Cold Holding), per employee food held less than 4 hours, observed chicken stored above the rim line. Operator removed food out of temperature and placed on WIC for a quick chill. Corrective Action Taken Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sautéed onions (108F - Hot Holding), per operator food held less than two hours, operator reheated to 190F Corrected On-Site Warning
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed form provided to operator Establishment has time mark for front counter salad display and grill station. Corrective Action Taken Warning
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen ice machine, Employee cleaned and sanitized Corrected On-Site Warning
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on same shelf of plastic bottles to dispense sauces. Operator removed Corrected On-Site Warning
Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance- bottom right door has a gap. Warning
Basic - Hole in or other damage to wall. Right side , lower frame , inside back entrance door. Warning
Basic - Ice scoop handle in contact with ice. Ice machine in rear kitchen, employee removed to be clean and sanitized Corrected On-Site Repeat Violation Warning
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Two containers of seasoning, one container of flour. Employee removed to be clean. Corrected On-Site Warning
Basic - Stored food not covered. Two containers of beans, inside WIF, Employee covered Corrected On-Site Warning
Basic - Vending machine exterior soiled. Gaskets dessert cooler Repeat Violation Warning
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Salad station- top prep table in cook line.. Employee removed to be wash Corrected On-Site Warning
Basic - Working containers of food removed from original container not identified by common name. Cook line prep table, bottles of wine, cooking oil and water, Employee labeled Corrected On-Site Repeat Violation Warning
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Broken tiles. Cook line , in front of stove. Dishwasher area Warning - From follow-up inspection 2022-09-22: Observed partially repaired Time Extended
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler; potato salad (54-42F - Cold Holding); cut lettuce (42- 54F - Cold Holding). Per operator food held less than 4 hours. Observed food stored above rim line, operator moved outside temperature to WIC for a quick chill. Corrective Action Taken Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (114F - Hot Holding), container next to stove, food held less than hour, Employee reheated in stove to 165F. Corrected On-Site Warning
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. Explain and provided big 6 poster. Corrective Action Taken Warning
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers two types of ceviche with raw fish. Warning
Basic - Bowl or other container with no handle used to dispense food. Storage area, container of rice, Employee removed Corrected On-Site Warning
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Rear kitchen-two vents above triple sink and storage area. Warning
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Soda drink, juice and lunch bag inside front counter cooler. Manager removed employee's food from customer's foods. 3 open bottles of water, front counter prep table. Employee removed Corrected On-Site Warning
Basic - Floor tiles missing and/or in disrepair. Broken tiles. Cook line , in front of stove. Dishwasher area Warning
Basic - Ice scoop handle in contact with ice. Employee removed from ice machine Corrected On-Site Warning
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Storage area, in front of WIC. Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets- dessert cooler Warning
Basic - Working containers of food removed from original container not identified by common name. Stove area, container of cooking oil, vinegar, barbecue sauce. Employee labeled Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over open box of bell peppers in walk in cooler.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw swai fillets and raw chicken next to cooked potatoes and cooked chicken in the walk in cooler.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table- mixed vegetables 98. Operator advised to reheat to 165 degree F for hot holding.
Basic - Employee preparing food in customer section of dining area. Observed employee pouring sauces in squeeze bottles in dining room.
Basic - Floor tiles missing and/or in disrepair and/or in disrepair at cook line.
Basic - Food stored in a location that is exposed to splash/dust. Observed ice bin at front counter with half of the lid broken and ice is not held in a protected manner.
Basic - Ice scoop handle in contact with ice. Operator removed ice scoop from the ice machine. Corrected On-Site
Basic - Stored food not covered. Observed several containers of food not covered in walk in cooler.
Routine - Food
Call Back - Admin. complaint recommended
High Priority - - From initial inspection : High Priority - 1.) Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked whole potatoes (45-48°F - Cooling) at 10:15 am. Per operator, yesterday.; cooked chicken breast (44-46°F - Cooling) at 10:18am. Per operator, yesterday. Cooked spaghetti (47°F-Cooling) at 10:22am. Per operator yesterday. raw marinated fish (47°F - Cooling) at 10:30am. Per operator, prepped yesterday. 2.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hot dogs, queso fresco, sour cream, heavy cream,shredded lettuce, cooked shrimp, cooked breaded fish, cooked ribs, cooked wings, cut raw fish, whole raw snapper all items Cold Holding at 44-46°F at 10:25am. Per operator, held in unit overnight and not moved. Observed ambient temperature of unit at 48-49°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F or below. Operator stated contacted technician for service. Repeat Violation Warning - From follow-up inspection 2021-10-26: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1.) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes cooling at 44-47°F. Per operator, made last night. 2.) Time/ temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce at 44-47°Cold holding at 3:42pm. Per operator, 11 am. Admin Complaint
High Priority - - From initial inspection : High Priority - 1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hot dogs, queso fresco, sour cream, heavy cream,shredded lettuce, cooked shrimp, cooked breaded fish, cooked ribs, cooked wings,cut raw fish, whole raw snapper all items Cold Holding at 44-46°F at 10:25am. Per operator, held in unit overnight and not moved. Observed ambient temperature of unit at 48-49°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F or below. Operator stated contacted technician for service. See Stop Sale. 2.) Observed raw pork, raw beef, raw chicken all items Cold Holding at 44-46°F 10:25am. Per operator, held in unit overnight. Advised operator to cook off raw animal proteins. Repeat Violation Warning - From follow-up inspection 2021-10-26: 1.) Time/ temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce at 44-47°Cold holding at 3:42pm. Per operator, 11 am. See Stop Sale. 2.) Observed queso fresco, sour cream, raw whole snapper all Cold Holding at 42-43°F. Complied. Admin Complaint
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked whole potatoes (45-48°F - Cooling) at 10:15 am. Per operator, yesterday.; cooked chicken breast (44-46°F - Cooling) at 10:18am. Per operator, yesterday. Cooked spaghetti (47°F-Cooling) at 10:22am. Per operator yesterday. raw marinated fish (47°F - Cooling) at 10:30am. Per operator, prepped yesterday. See Stop Sale. Warning - From follow-up inspection 2021-10-26: 1.) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes cooling at 44-47°F. Per operator, made last night. See Stop Sale. Admin Complaint
Routine - Food
Warning Issued
High Priority - 1.) Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked whole potatoes (45-48°F - Cooling) at 10:15 am. Per operator, yesterday.; cooked chicken breast (44-46°F - Cooling) at 10:18am. Per operator, yesterday. Cooked spaghetti (47°F-Cooling) at 10:22am. Per operator yesterday. raw marinated fish (47°F - Cooling) at 10:30am. Per operator, prepped yesterday. 2.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hot dogs, queso fresco, sour cream, heavy cream,shredded lettuce, cooked shrimp, cooked breaded fish, cooked ribs, cooked wings, cut raw fish, whole raw snapper all items Cold Holding at 44-46°F at 10:25am. Per operator, held in unit overnight and not moved. Observed ambient temperature of unit at 48-49°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F or below. Operator stated contacted technician for service. Repeat Violation Warning
High Priority - 1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hot dogs, queso fresco, sour cream, heavy cream,shredded lettuce, cooked shrimp, cooked breaded fish, cooked ribs, cooked wings,cut raw fish, whole raw snapper all items Cold Holding at 44-46°F at 10:25am. Per operator, held in unit overnight and not moved. Observed ambient temperature of unit at 48-49°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F or below. Operator stated contacted technician for service. See Stop Sale. 2.) Observed raw pork, raw beef, raw chicken all items Cold Holding at 44-46°F 10:25am. Per operator, held in unit overnight. Advised operator to cook off raw animal proteins. Repeat Violation Warning
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked whole potatoes (45-48°F - Cooling) at 10:15 am. Per operator, yesterday.; cooked chicken breast (44-46°F - Cooling) at 10:18am. Per operator, yesterday. Cooked spaghetti (47°F-Cooling) at 10:22am. Per operator yesterday. raw marinated fish (47°F - Cooling) at 10:30am. Per operator, prepped yesterday. See Stop Sale. Warning