BAOSHI
8525 PINES BLVD, Pembroke Pines FL 33024 · 786 898 8868
Last inspected Feb 13, 2026 · 10 visits since December 2023
APR 25
NOV 25
JAN 26
FEB 26
FEB 26
▼ IMPROVING
5 inspections trending up, 42 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In YIP - 2 DOOR LOWBOY - milk (50 and 51F - Cold Holding). Per employee both in unit more than 4 hours. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021029186 | Jun 23, 2021 | Jul 14, 2021 | $400 |
Inspection history
10 visits, newest first
Feb 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station under unit; cut lettuce (42F- Cold Holding). Per operator food in unit less than four hours. Food not prepared or portioned today. Operator placed food in freezer to quick chill
Handwash sink used for purposes other than handwashing. Bowls stored in hand sink. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. Observed at boba station hand sink. No paper towels. Employee provided paper towels
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at sushi station wearing watch. Employee removed watch
Show the remaining 2 findings ▾
Employee with no hair restraint while engaging in food preparation. Employee at sushi station working with food with no hair restraint. Employee put on hat
Wall soiled with accumulated grease, food debris, and/or dust. Wall by triple sink soiled with debris
Feb 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed for operator. Operator filled out during inspection
Wall soiled with accumulated grease, food debris, and/or dust. Wall by triple sink soiled with debris
Jan 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sushi station at 1:45pm krab sticks 47F ambient cooling for 1 hour to 47at 2:15pm. At this rate proper ambient cooling to 41F in 4 hour will not occur. Operator placed food in freezer to quick chill
No soap provided at handwash sink. No soap at front hand wash station
Ice scoop handle in contact with ice. Observed at front ice bin. Operator moved
Nov 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Gaskets on doors of 2 door lowboy cooler at Domi damaged end hanging from frame.
No handwashing sign provided at a hand sink used by food employees. At bar hand sink.
Nov 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority2 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In DOMI 2 door lowboy cooler, container of raw chicken over container of prepared rice and cooked fish cakes. Employee rearranged to properly separate. 2) In walk in cooler for DOMI, tray with raw salmon and spicy tuna and salmon mixes on shelf above buckets of sauces. Employee rearranged for proper separation.
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. In YIP - 2 DOOR LOWBOY - milk (50 and 51F - Cold Holding). Per employee both in unit more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In YIP - 2 DOOR LOWBOY - milk (50 and 51F - Cold Holding). Per employee both in unit more than 4 hours. See stop sale.
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 at Domi missing time mark. Per employee rice prepared at 12:30pm. Employee added time to 4:30pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter at YIP - boba pearls (78F - Hot Holding). Per employee, prepared at 1:00pm and on counter since that time. Recommended adding to Time as Public Health Control. Employee added time mark to 5:00pm.
Toxic substance/chemical improperly stored. Butane bottles stored on shelf immediately next to dry goods and spice containers in dry storage by Domi. Manager moved bottles away from food items.
Manager or person in charge lacking proof of food manager certification. Person in Charge - Linda Lin
No probe thermometer provided to measure temperature of food products.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at Domi wearing watch. Employee removed.
Equipment in poor repair. Gaskets on doors of 2 door lowboy cooler at Domi damaged end hanging from frame.
Floor not cleaned when the least amount of food is exposed. Dry rice on floor in dry storage area by Domi. Food debris buildup around drain catch under triple sink.
Ice scoop handle in contact with ice. Ice scoop handles in contact with ice at both bins. Employee removed handles from ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At counter in YIP, utensils in container of standing water at 74F. Employee dumped water.
No handwashing sign provided at a hand sink used by food employees. At bar hand sink.
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Yip hand sink used as dump sink as evidenced by liquid food residue in sink.
Old labels stuck to food containers after cleaning. Old labels on clean pans in dish area.
Apr 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling clean dishware immediately out of machine without washing hands first from scrubbing and loading dirty dishes. Employee translated to dishwasher proper procedures and dishwasher washed hands correctly before touching clean dishes.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. No color change on test strip after multiple attempts.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) In Domi 2 Door reach in cooler, container raw chicken above container cooked tempura shrimp. Employee rearranged for proper separation. 2) In walk in cooler, containers of raw spicy tuna and salmon on shelf above containers of sauces and prepped cucumbers. Employee rearranged for proper separation.
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 at Domi missing time mark. Per employee prepared at 11:00am. Time mark to 3:00pm added.
Handwash sink does not have enough water pressure to properly wash hands. Low pressure from hot water at hand sink behind Domi.
Handwash sink used for purposes other than handwashing. Yip hand sink used as dump sink as evidenced by liquid food residue in sink.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse temperature not reaching 180F after several attempts.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in Yip.
Old labels stuck to food containers after cleaning. Old labels on clean pans in dish area.
Raw fruits/vegetables not washed prior to preparation. Cut avocados at Domi sushi station still have stickers on them.
Wall soiled with accumulated grease, food debris, and/or dust. Mold like buildup on wall around dish machine and mop sink.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading 0ppm chlorine after several attempts. Manager replaced chemical, primed, and machine now reading 100ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler for Domi, two packages of raw tuna on shelf above open case of krab sticks. Employee inverted for proper separation. 2) Domi 2 door reach in cooler, containers of raw sliced tuna and salmon on shelf above containers of cooked rice and tempura shrimp. Manager inverted for proper separation.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder at bar has mold like buildup.
Handwash sink not accessible for employee use at all times. Hand sink at Yip counter blocked with bucket of soap water and dirty plate. Employee removed all items from sink.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board at back prep area. Manager removed cloth.
May 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Sanitizer bucket and plate stored inside hand wash sink in kitchen. Operator removed *corrected on site* 2. Hand wash sink used as dump sink in bar. Observed ice inside hand wash sink
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink in bar. Operator provided paper towels.
No soap provided at handwash sink in bar. Operator provided
Ice machine reflector soiled inside ice machine. Operator cleaned and sanitized during inspection.
No handwashing sign provided at a hand sink used by food employees in bar.
Dec 12, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under hand washing sink in kitchen next to prep sink.
Floor covering inside walk in freezer opposite restroom rise up when stepped on.
Wall not smooth, nonabsorbent and easily cleanable in dry storage room. Left side wall has insulation exposed.
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.