BEL-AIR RESTARUANT AND LOUNGE
8120 PINES BLVD, Pembroke Pines FL 33025
Last inspected Nov 5, 2025 · 8 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
APR 24
FEB 25
MAY 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Paid during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nov 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority6 Intermediate10 Basic
What the inspector wrote — 22 findingsThe state's own report →
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -Observed establishment using cut lemon in water to sanitize food containers.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed employee washing and rinsing food containers without sanitizing.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw sausage stored over ready to eat foods in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken cold held at 44F in flip top cooler. Per operator, chicken transfer to unit 2 hours prior to the inspection. Operator placed ice packs on chicken for quick chill.
Show the remaining 18 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance buildup on cutting boards throughout kitchen.
Handwash sink used for purposes other than handwashing. Observed drinking glass stored inside handwashing sink in kitchen. Operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked turkey stored in refrigerator. Per operator, item cooked yesterday more than 24 hours.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair. -Observed ceiling tiles damage throughout kitchen area.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on food preparation table. Operator removed.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. -Observed cases with produces stored on floor in prep station.
Light shield damaged/in disrepair. -Observed a light shield missing in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of grease and old food residue buildup on cooking equipment at cook line.
Single-service articles improperly stored. -Observed cases with take out containers stored on kitchen floor.
Standing water in bottom of flip top reach-in-cooler at cook line.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
Jul 31, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher washing, rinsing pots, and putting up pots without washing hands. Reviewed proper handwashing procedures with manager to explain to employees.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher washing and rinsing large pots without sanitizing first - sanitizer sink not set up. Employee set up sanitizer sink to proper 100ppm chlorine and sanitized pots.
Nonfood-grade containers used for food storage - direct contact with food. In walk in freezer, raw chicken stored directly in contact with standard black trash bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by cook line, raw chicken above open bags of french fries. Employee rearranged items for proper separation.
Raw animal food stored over or with unwashed produce. In walk in cooler, raw marinated fish on shelf above case of peppers. Employee moved fish to bottom shelf to properly separate.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flattop grill at cook line and on prep table opposite cook line, rice and beans (114F - Hot Holding); legume (89F - Hot Holding). Per employee both items heated at 11:00am. Employee turned flattop back on to reheat both above 165F for proper hot holding.
Manager or person in charge lacking proof of food manager certification. Person in Charge Joseph Adisson
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Plastic quart container in bulk rice in back storage area. Manager removed cup.
Stored food not covered. Open bags of of dry beans inside large stock pot not covered. Employee placed lid on pot to cover.
Feb 14, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose at mop sink missing vacuum breaker.
Manager or person in charge lacking proof of food manager certification. Licensing inspection. Food manager certification required within 30 days.
May 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - observed cutting board soiled with food debris. - Observed slicer with an accumulation of old food debris.
Manager or person in charge lacking proof of food manager certification. Observed Elsa K. with no proof of food manager certificate.
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. Observed Madeline P. and Luis E. employed more than 60 days with no proof of training.
Apr 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Paid during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed milk opened 4/22/2024. See stop sales.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; steak (48F - Cold Holding); Dairy (51F - Cold Holding); raw chicken (47F - Cold Holding); cooked pasta (50F - Cold Holding); beans (47F - Cold Holding); mashed potatoes (47F - Cold Holding). Per operator, items were placed in cooler at approximately 11:15 am. Item has been out of temperature for approximately 3 hours 30mins. Items placed in freezer to rapid cool.
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 milk opened 4/22/2024 not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. - observed cutting board soiled with food debris. - Observed slicer with an accumulation of old food debris.
Manager or person in charge lacking proof of food manager certification. Observed Elsa K. with no proof of food manager certificate.
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. Observed Madeline P. and Luis E. employed more than 60 days with no proof of training.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table across from cook line. PIC removed beverage from prep table.
Food stored on floor. - Observed tubs of cooking oil stored on floor next to cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in-use equipment handle not stored above beans in low boy cooler across from cook line.
Soiled dry wiping cloth in use. Observed soiled wiping cloth used to clean prep table across from cook line.
Time/temperature control for safety food thawed in an improper manner. Observed soup thawed at room temperature at three compartment sink. Operator placed soup in walk-in cooler to be defrosted.
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
1.Some Ceiling/ceiling tile shows damage or is in disrepair in ware washing area above walk in cooler. 2. Ceiling have holes above mop sink in ware washing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in ware washing area and at front counter.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign provided at a hand sink used by food employees in men restroom and in cook line.
Observed: Equipment in poor repair. Gasket torn or in disrepair reach in cooler in cook line.
Nov 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook Line; raw shelled eggs ambient temperature 60F held less than 4 hours ago in cook line. Operator moved to walk in cooler to quick chill. *Corrective action taken*
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Flip top cooler in salad bar; Milk (46F - Cold Holding); heavy cream (45F - Cold Holding); cut melons (46F - Cold Holding) pulled from walk in cooler less than 4 hours ago. Operator moved foods back to walk in cooler to quick chill * corrective action taken * 2.Flip top / reach in cooler in cook line; Sliced American cheese (45F - Cold Holding); sausages (46F - Cold Holding); raw chicken (46F - Cold holding ), foods pulled from walk in cooler less than 4 hours ago. Operator placed foods on ice to quick chill. Foods not prepared or portioned today.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer above 200pmm in kitchen. Operator remade to 100ppm chlorine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed reporting agreement to manager. New employees signed agreement form during inspection.
1.Some Ceiling/ceiling tile shows damage or is in disrepair in ware washing area above walk in cooler. 2. Ceiling have holes above mop sink in ware washing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in ware washing area and at front counter.
Food not stored at least 6 inches off of the floor. 1.Oil container on floor in cook line. Operator elevated *corrected on site* 2. Buckets with seasoning on floor in dry storage area.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign provided at a hand sink used by food employees in men restroom and in cook line.
Observed: Equipment in poor repair. Gasket torn or in disrepair reach in cooler in cook line.
Working containers of food ( oil)removed from original container not identified by common name in cook line. Operator labelled oil
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.