ASB PIMAN RESTAURANT INC
6025 KIMBERLY BLVD, North Lauderdale FL 33068 · 754-234-3308
Last inspected Jul 15, 2026 · 12 visits since August 2023
AUG 24
MAR 25
JUL 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach seen crawling on wall next to steam table at front counter. Operator killed roach, cleaned and sanitized area during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025083060 | Oct 1, 2025 | Apr 2, 2026 | $200 |
| 2--2025057907 | Jul 30, 2025 | Oct 13, 2025 | $400 |
| 2--2025056578 | Jul 30, 2025 | Aug 12, 2025 | — |
| 2--2021047596 | Oct 8, 2021 | May 12, 2022 | $800 |
| 2--2021027615 | May 4, 2021 | Sep 23, 2021 | $200 |
Inspection history
12 visits, newest first
Jul 15, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter next to cook line, cooked chicken gizzard (110F - Hot Holding)reheated to 174F; cooked beef liver (90F - Hot Holding)reheated to 204F. Per manager these items were out of temperature for less than one hour ago. Manager reheated items.
Manager or person in charge lacking proof of food manager certification. Manager Ariane Joseph. Manager Training was done by premier Food Safety which is not on the approved training list.
Reach-in cooler shelves with rust that has pitted the surface. Reach in two door cooler.
Jul 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee licked bare palms to taste food then proceeds to touch customer single service container to dish out food. Advised operator to stop, wash her hands and put on new pair of gloves. Operator then dished out customer food in new single service container.
Nonfood-grade bags used in direct contact with food. One door reach in freezer, raw goat meat stored in printed to go bags. Operator removed and placed in food grade bags.
Raw animal food stored over or with unwashed produce. Observed in reach in two door cooler, raw fish, raw turkey stored over unwashed vegetables. Operator removed raw fish and raw turkey to the lower shelf.
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. Observed in reach in cooler in kitchen, cooked legume (50F - Cold Holding); cooked turkey (61F - Cold Holding); cooked goat (45F - Cold Holding); pikiliz (50F - Cold Holding); raw turkey (50F - Cold Holding); raw fish (50F - Cold Holding). Per Manager these items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler in kitchen, cooked legume (50F - Cold Holding); cooked turkey (61F - Cold Holding); cooked goat (45F - Cold Holding); pikiliz (50F - Cold Holding); raw turkey (50F - Cold Holding); raw fish (50F - Cold Holding). Per Manager these items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter next to cook line, cooked chicken gizzard (110F - Hot Holding)reheated to 174F; cooked beef liver (90F - Hot Holding)reheated to 204F. Per manager these items were out of temperature for less than one hour ago. Manager reheated items.
Manager or person in charge lacking proof of food manager certification. Manager Ariane Joseph. Manager Training was done by premier Food Safety which is not on the approved training list.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed
Reach-in cooler shelves with rust that has pitted the surface. Reach in two door cooler.
Standing water in bottom of reach-in-cooler. Reach in two door cooler in kitchen.
Oct 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface. In kitchen preparation area two door reach in cooler shelves rusted.
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Reach in freezer in ware washing area raw liver stored in trash bags. Operator began to store raw liver in food grade bags during inspection.
Roach activity present as evidenced by live roaches found. One live roach seen crawling on wall next to steam table at front counter. Operator killed roach, cleaned and sanitized area during inspection.
Stop Sale issued due to food originating from an unapproved source. Pikiliz made at home and brought to restaurant per operator.Advised manager that food should be from an approved source. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer solution reading 200+ ppm. Operator remade to wiping cloth chlorine sanitizer solution to 100ppm.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink after touching trash can. Educated operator on using designated hand wash sink for hand washing only. Employee washed hands in hand wash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen preparation area underneath microwave soiled with food debris. Operator cleaned during inspection.
Dead roaches on premises. In dry storage area approximately 4 dead roaches seen under storage shelf. Operator cleaned and sanitized area during inspection.
Reach-in cooler shelves with rust that has pitted the surface. In kitchen preparation area two door reach in cooler shelves rusted.
Time/temperature control for safety food thawed in an improper manner. Employee thawing raw turkey in 3 compartment sink at room temperature. Educated manager on proper thawing procedures. Employee placed raw turkey in refrigerator during inspection to properly thaw.
Aug 1, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 20 plus live roaches 5 crawling underneath refrigerator, 5 underneath tables, 5 on prep table, 5 underneath microwave, 1 on wall, 5 in cases of unopened soda bottles and 1 reach in cooler with plantains in kitchen area.
Manager or person in charge lacking proof of food manager certification. Person in charge Arianne Joseph.
Dead roaches on premises. Approximately 20 plus dead roaches in dry food storage area, on floor underneath storage rack, approximately 5 underneath prep table in kitchen area.
Jul 30, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler- Cooked salt fish (67F - Cooling ); Cooked turkey (70F -(Cooling); Cooked Collard greens (63F-Cooling ).; Cooked pork (50F -Cooling ); Chicken (47F -Cooling). Per operator items were placed in unit this morning at approximately 8:45am. Item did not reach 41F within 6 hours. See stop Sale.
Roach activity present as evidenced by live roaches found. Approximately 20 plus live roaches 5 crawling underneath refrigerator, 5 underneath tables, 5 on prep table, 5 underneath microwave, 1 on wall, 5 in cases of unopened soda bottles and 1 reach in cooler with plantains in kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler- Cooked salt fish (67F - Cooling ); Cooked turkey (70F -(Cooling); Cooked Collard greens (63F-Cooling ).; Cooked pork (50F -Cooling ); Cooked Chicken (47F -Cooling). Per operator items were placed in unit this morning at approximately 8:45am. Item did not reach 41F within 6 hours. See stop Sale. 2.Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line counter top -Cooked plantains (81F - Hot Holding). Per operator item was prepared this morning at approximately 8:45am. Item was left outside for over 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line counter top -Cooked plantains (81F - Hot Holding). Per operator item was prepared this morning at approximately 8:45am. Item was left outside for over 6 hours. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Throughout kitchen all food contact surfaces-Shelves, counters, soiled with food debris.
Handwash sink used for purposes other than handwashing. As evident by employee pouring water from a pot into hand wash sink.
Manager or person in charge lacking proof of food manager certification. Person in charge Arianne Joseph.
No paper towels or mechanical hand drying device provided at handwash sink. Next to two door reach in cooler hand wash sink has no paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. Approximately 20 plus dead roaches in dry food storage area, on floor underneath storage rack, approximately 5 underneath prep table in kitchen area.
No handwashing sign provided at a hand sink used by food employees. At cook line Opposite stove no hand wash sign.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in two door reach in cooler, cooked pork (85F at 11:00 - Cooling since 8:30). See stop sale.
Nonfood-grade bags used in direct contact with food. Observed non food grade trash bag used in direct contact with steamed blacked rice. PIC removed bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked turkey in reach in cooler. Manager removed and stored appropriately.
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 70 degrees Fahrenheit within 2 hours. Observed: - in two door reach in cooler, cooked pork (85F at 11:00 - Cooling since 8:30). - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in aluminum reach-in cooler, goat (47F - Cold Holding); cooked turkey (47F - Cold Holding). Per operator, items were not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in aluminum reach-in cooler, goat (47F - Cold Holding); cooked turkey (47F - Cold Holding). Per operator, items were not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table at front counter, liver (120F - Hot Holding, second temperature 138F); gizard (121F - Hot Holding, second temperature 140F). Per operator, items have been out of temperature for approximately 1 hour. PIC placed items to be reheated.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired food handler training for N. Blanc and A. Joseph.
Dead roaches on premises. Observed: - approximately 5 dead roaches behind three door reach in cooler in kitchen. - approximately 3 dead roaches on office floor.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hand bag stored on table holding single service items. Employee removed bag and stored appropriately.
Time/temperature control for safety food thawed in an improper manner. Observed uncooked goat thawed at room temperature. Person in charge educated about proper thawing method.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Observed: Nonfood-grade bags used in direct contact with food. Observed cut cabbage stored in contact with key food t shirt bag in whirlpool refrigerator. Priority: High Priority
Observed: Raw animal food stored over or with unwashed produce. Observed raw shell eggs over cabbage in whirlpool refrigerator. Operator voluntary discarded raw shell egg. Priority: High Priority
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser paper towels not dispensing at hand washing sink across from stove Priority: Intermediate
Observed: Buildup of food debris/soil residue on equipment door handles. Whirlpool and Frigidaire refrigerators have buildup of food debris/soil residue on equipment door handles. Priority: Basic
Observed: Food stored on floor. Plastic containers of frying oil on kitchen floor. Plastic containers of chicken bouillon on flooring storage room Operator elevated. Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris Priority: Basic
Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen by prep sink. Priority: Basic
Observed: No conspicuously located ambient air temperature thermometer in holding unit. Victory 2 door reach in Priority: Basic
Observed: No container installed for catching grease from hood drip tray. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front and sides of whirlpool and Frigidaire refrigerators surface soiled with grease, food debris, dirt, slime or dust. Hood fans surface soiled with grease, food debris, dirt, slime or dust. Priority: Basic
Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Observed whirlpool reach in refrigerator/freezer interior/ shelves have accumulation of soil residues. Priority: Basic
Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 10 Ppm Priority: Basic
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Buildup of food debris/soil residue on equipment door handles. Whirlpool and Frigidaire refrigerator
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood fans.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in freezer interior/shelves have accumulation of soil residues. Observed in victory reach in interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler in victory reach in cooler.
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pasta (78F - Hot Holding) sitting next to stove at room temperature per operator held less than one hour. Operator move to stove to reheat to 165F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.at outside mop sink.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer 200 plus Ppm. Operator discarded and made new solution rechecked 100 Ppm.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Emailed bulletin to operator
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. Email bulletin to operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Buildup of food debris/soil residue on equipment door handles. Oven door handle.
No Heimlich maneuver/choking sign posted. Emailed operator poster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall behind fryer soiled with grease, food debris, dirt, slime or dust.
Wall soiled with accumulated grease, food debris, and/or dust though out kitchen
Working containers of food flour and salt removed from original container not identified by common name.
Aug 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No chemical test kit provided when using chlorine sanitizer at three-compartment sink or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink in back kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed on cooked chicken. Operator placed dates.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.