Neighbourhood
Pembroke Pines33028
Restaurants32
Spotless inspections9%
Ordered shut0
Fines$4k
A 18B 8C 2F 1Not rated 3
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
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. Sliding door freezer- portioned raw beef and portioned raw chicken over frozen fries. Employee moved raw meat to walk in cooler.
High priorityBAITONG THAI AND SUSHI BAR →Jul 28, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3) flip top-sliced provolone (49F - Cold Holding); sliced American cheese (46F - Cold Holding), per employee food held less than 4 hours, observed food stored above the rim line. Employee moved the cheese out of temperature to walk in cooler for a quick chill.
High priorityJP MULLIGANS →Jul 28, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding drawers-baked potatoes (130-132F - Hot Holding), per employee food hot held less than two hours, employee reheated on oven to 167F.
High priorityJP MULLIGANS →Jul 28, 2026
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. Sushi rice- per employee new batch two hours ago. Time label added.
High priorityRICEUP ASIAN KITCHEN →Jul 22, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today.Walk in cooler- Cooked plantains (47F -Cold Holding);mozzarella cheese (45F-Cold Holding); yellow rice (48F - Cold Holding). Per operator food held less than 4 hours. Observed walk in cooler door left open. Employee placed items inside walk in freezer for a quick chill.
High prioritySANO FOOD →Jul 21, 2026
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed an open bag of raw chicken wings, emptied on fryer, then grabbed two clean plates to serve other customers without washing hands first, after instructed, employee washed hands.
High priorityWINGSTOP RESTAURANT #W218 PEMBROKE FALLS →Jul 21, 2026
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator adjusted sanitizer dispenser; corrected to 200ppm.
High priorityCHICKEN KITCHEN →Jun 11, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil (68F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today. Food out of temperature for approximately one hour. Suggested using time as a public health control. Operator put foods inside walk back inside cooler to quick chill.
High priorityPASQUALES PIZZA →Mar 13, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at sushi station// raw tuna, thawed, stored inside packaging indicating removal upon thawing. Per operator, fish thawed inside packaging overnight. See stop sale.
High priorityBAITONG THAI AND SUSHI BAR →Mar 2, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (55F - Cold Holding) inside flip top cooler 2 at cook line. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 20 minutes. Food was stored above chill line. Operator put foods inside cooler inside cooler to quick chill.
High priorityBAITONG THAI AND SUSHI BAR →Mar 2, 2026
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 200+ppm) at sushi station. Operator corrected to 100ppm.
High priorityBAITONG THAI AND SUSHI BAR →Mar 2, 2026
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 fresh garlic in oil at pizza station. Per operator, food put on time at 11:00am. Operator put time marking on food.
High priorityJOHN THE BAKER →Feb 11, 2026