BARZOLA RESTAURANT II
8920-8924 TAFT ST, Pembroke Pines FL 33024 · 305 649 7040
Last inspected Jul 23, 2026 · 11 visits since November 2023
NOV 24
FEB 25
AUG 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Provided poster to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013828 | Dec 31, 2025 | Mar 19, 2026 | $200 |
| 2--2018015602 | Feb 14, 2018 | May 1, 2018 | $200 |
| 2--2015046193 | Sep 17, 2015 | Nov 6, 2015 | $1,600 |
Inspection history
11 visits, newest first
Jul 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine sanitizer reading cover 200 ppm after 2 attempts. Advised operator to discontinue use of machine until repaired and use 3 compartment sink. 3 compartment sink was set up.
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority3 Intermediate2 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In flip top cooler on cook line, Cooked Pork (51F - Heated Cooling ), per operator, foods prepared 2 days ago and held in cooler. Food was discarded. See Stop Sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white reach in freezer, raw mussels stored over corn on the cob. Operator moved corn to top shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo stored over butter and sauce in flip top near to handwashing sink in kitchen. Operator moved raw chorizo to bottom shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fish prepared on 7/4/26, ( 11 days ago), stored in walk in cooler. Fish was discarded. See Stop Sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fish prepared on 7/4/26, ( 11 days ago), stored in walk in cooler. Fish was discarded. See Stop Sale.
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. In flip top cooler on cook line, Cooked Pork (51F - Heated Cooling ), per operator, foods prepared 2 days ago and held in cooler. Food was discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FRONT DISPLAY CASE // Tamales (50F - Cold Holding); Flan (51F - Cold Holding); Cheese (51F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in walk in cooler and moved to front display case and held for approximately 2.5 hours. Foods were moved back to walk in cooler to quick chill. In flip top cooler on cook line, near to stove, Cheese (47F - Cold Holding), per operator, food not prepped or portioned today, food held in walk in cooler and moved to flip top cooler and held for approximately 3 hours. Food was moved back to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, Cooked Plantains (124F - Hot Holding), per operator, food prepared approximately 1.5 hours ago and held in steam table. Plantains were placed on stove to reheat.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine sanitizer reading cover 200 ppm after 2 attempts. Advised operator to discontinue use of machine until repaired and use 3 compartment sink. 3 compartment sink was set up.
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. Provided poster to operator.
Handwash sink used for purposes other than handwashing. Container and spoon stored in handwashing sink at front counter. Employee removed items from handwashing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef prepared 2 days ago not dated in walk in cooler. Operator dated fish.
Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Employee put on hair restraint.
Food stored on floor. Boxes of shrimp and other food stored on floor in freezer. Operator removed food from floor.
Dec 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. In walk in cooler, bowl of raw chicken on top of case of corn. Manager moved chicken to bottom of shelving for proper separation.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of marinated raw chicken on top shelf above containers of prepared sauces and soups. Manager moved chicken to bottom shelf for proper separation.
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. In ceviche fliptop lower cooler, whole raw fish fully thawed still in vacuum packaging. Per manager, thawed more than 4 hours.
Bowl or other container with no handle used to dispense food. Plastic container in bulk,rice. Manager removed.
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. In ceviche fliptop lower cooler, whole raw fish fully thawed still in vacuum packaging. Per manager, thawed more than 4 hours. See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on fliptop unit while prepping food. Employee removed phone.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) At expo station by soup urn, plastic scoop in standing water 74F. Manager moved scoop into container of utensils in steam well 164F. 2) Utensils in container of standing water (81F) on prep station opposite cook line. Manager moved container onto stovetop over fire to heat water and hold above 135F.
Oct 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. All expired 2-10-25
Aug 15, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. All expired 2-10-25
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled beverage in Asber reach open cooler above foods for public. Employee moved beverage.
Standing water in bottom of reach-in-cooler. Standing water in bottom of left lip top cooler.
Aug 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee checked in delivery order and changed gloves to prepare food without washing hands. Reviewed proper procedures with employee and he washed hands and put on new gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, case of raw shell eggs on shelf above containers of cooked beans and corn. Manager moved eggs to opposite bottom shelf for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In dessert FRONT COLD CASE - house flan (48F - Cold Holding); house tres leches cake (50F - Cold Holding); house tamales (47F - Cold Holding); cooked corn (48F - Cold Holding). Per employee not prepared or portioned today and in unit less than 2 hours. Employee moved all items back to kitchen walk in cooler to rechill.
Toxic substance/chemical improperly stored. Can of spray paint on top shelf above dish ware and prep table at left end of make line. Manager removed can.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Spray bottle used for sanitizing reading over 200ppm chlorine. Manager remade to correct 100ppm chlorine.
Handwash sink not accessible for employee use at all times. Wooden cutting board on top of kitchen hand sink closest to walk in cooler. Manager removed cutting board.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen Asber reach in cooler, prepared cooked sweet corn tamales and assorted empanadas missing date mark from preparation. Per manager items prepared 5 and 3 days ago.
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. All expired 2-10-25
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by dish machine. Manager labeled as clorox sanitizer.
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 in contact with sugar in bulk container in kitchen. Manager removed scoop.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled beverage in Asber reach open cooler above foods for public. Employee moved beverage.
Standing water in bottom of reach-in-cooler. Standing water in bottom of left lip top cooler.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. In walk in cooler, tray of uncooked prepared empanadas stored directly in white trash bag. Tray does not have any other type of covering. Manager removed trash and wrapped with plastic wrap.
Raw animal food stored over or with unwashed produce. In walk in cooler, bucket of raw shrimp on rack above case of potatoes on floor. Manager moved potatoes to shelf away from shrimp.
No soap provided at handwash sink. At service station hand sink.
Bowl or other container with no handle used to dispense food. Plastic container in bulk rice. Employee removed container.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Gasket on left fliptop lower cooler right door hanging loose.
Food stored on floor. In walk in cooler, case of raw potatoes and bucket of house sauce on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage, scoop handles in contact with dry lentils and dry beans. Employee removed scoops and stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table opposite triple sink.
Reach-in cooler shelves with rust that has pitted the surface. Shelf in right fliptop lower cooler rusted.
Standing water in bottom of reach-in-cooler. Water in bottom of left fliptop lower cooler.
Working containers of food removed from original container not identified by common name. 1) Container of sugar above microwave on right end of make line not labeled. 2) Bulk containers of sugar and flour in dry storage not labeled. Manager labeled all.
Nov 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw shrimp on top of bucket of peeled plantains. Employee moved shrimp to bottom shelf to properly separate.
Handwash sink used for purposes other than handwashing. Wet wiping clothes stored in hand sink at service station. Employee removed clothes.
Probe thermometer not within the intended measuring range of use. Cooking thermometer present only.
Bowl or other container with no handle used to dispense food. 1) Plastic container in bulk rice in storage area. 2) Plastic soup cup in bowl of plantain chips on cook line. 3) Plastic cups in bulk containers of corn and hominy in walk in cooler. Employee removed all from containers.
Cove molding at floor/wall juncture broken/missing. Section of molding missing beneath walk in cooler door.
Food not stored at least 6 inches off of the floor. Bucket of house sauce on floor in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife between left fliptop unit and steam table. Employee removed knife to be cleaned.
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 in contact with sugar in bulk bulk container in dry storage.
Time/temperature control for safety food thawed in an improper manner. Bag of frozen ribs thawing on shelf under steam table. Employee moved ribs to sink under running water to properly thaw.
Unwrapped single-service utensils not presented so that only the handles are touched. Container of unwrapped plastic spoons at front counter not stored with all handles in same direction. Employee began to rearrange.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloths in service station hand sink. Employee discarded cloths.
Working containers of food removed from original container not identified by common name. 1) Bulk container of sugar in dry storage missing label. 2) On shelf above cook line right fliptop, container of salt not labeled.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
No probe thermometer provided to measure temperature of food products.
Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled container containing clorox not marked in ware washing area.. Operator labeled clorax
Ceiling tile missing above white freezer in kitchen.
Cove molding at floor/wall juncture broken/missing. Observed cove molding missing below walk in cooler door.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and purse on shelf in food prep area above seasoning and flour.Employee removed and placed in proper storage area.
Food not stored at least 6 inches off of the floor. Observed bucket of raw pork on floor in walk in cooler. Operator elevated bucket.
Hole in or other damage to wall behind stove in kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 70F Operator dumped water and put utensils in cleaned container.
Old labels stuck to food containers after cleaning in ware washing area.
Standing water or very slow draining water in handwash sink in kitchen. Sink drain hole was covered with duct tape. Operator removed duct tape.
Time/temperature control for safety food thawed in an improper manner. Raw beef improperly thawing on prep table in kitchen area. Operator placed under cold running water inside 3 compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Operator placed cloth in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Observed salt container not properly labeled in storage area next to walk in freezer. Operator labeled salt
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs at 80F ambient temperature held less than 4 hours ago in cook line. Operator moved to reach in cooler to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine, operator remade to 100ppm chlorine.
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. Provided print out procedures to manager
Bowl or other container with no handle used to dispense rice. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on shelf above rice containers in dry storage area. Operator moved
No handwashing sign provided at a hand sink used by food employees in ladies restroom.
Standing water in bottom of reach-in-cooler opposite stove in cook line.
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.