BENTO CAFÉ
10350 PINES BLVD UNIT # D101A, Pembroke Pines FL 33026 · 754.799.7195
Last inspected Aug 11, 2026 · 10 visits since October 2023
NOV 24
JUL 25
OCT 25
MAR 26
AUG 26
— STEADY
5 inspections within 33 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 3:07 p.m. discarded time mark of sushi rice 2:27 p.m. 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--2025062656 | Jul 28, 2025 | Nov 25, 2025 | $400 |
Inspection history
10 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
What the inspector wrote — 3 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit present
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser next at handwash sink next to Dishwasher unable to dispense paper towels.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing a purple liquid, identified as a degreaser not labeled. Employee labeled spray bottle
May 22, 2026Call 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 ▾
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/
Mar 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles in True cooler cold held greater than 41F Noodles; (46F - Cold Holding)Noodles; (57F - Cold Holding) Operator discarded food items
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. See stop sale. Observed no time marking on container of Krab used for making Krab delight. Operator states item was put out for use 1 hour ago. Employee placed time marking on container
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/
Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloth in sanitizing solution.
Jan 16, 2026Call 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 ▾
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/
Oct 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 3:07 p.m. discarded time mark of sushi rice 2:27 p.m. see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed egg rolls cold held in flip top cooler at 46F. Per operator, item transfer to unit 3 hours prior to the inspection. Operator placed ice packs on egg rolls for quick chill.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit. See stop sale. Observed at 3:07 p.m. discarded time mark of sushi rice 2:27 p.m. see stop sale.
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/
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed some employees training certification are photocopies.
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed imitation crab legs cold held at 45-46F in front line cooler. As per operator, items placed in unit from last night. Item didn't remove from unit since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed imitation crab legs cold held at 45-46F in front line cooler. As per operator, items placed in unit from last night. Item didn't remove from unit since. See stop sale. Observed noodle cold held at 48F in flip top cooler. Per operator item transfer to unit 2 hours prior to the inspection. Operator place ice packs on items for quick chill.
Equipment or utensils not designed or constructed in a durable manner. Observed a splash guard needed at hand wash sink at front line.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fish and imitation crab legs cold held at 45F in front line flip top cooler. Per operator, both items transfer to unit less than 1 hour prior to the inspection. Operator placed ice pack on items for quick chill.
Employee with ineffective hair restraint while engaging in food preparation. -Observed female employee engaging in food preparation with long ineffective hair restraint.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop handle stored in container with crushed garlic. Operator removed
Stored food not covered. -Observed an uncovered container with wonton chips in kitchen. Operator covered.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw salmon cold held in flip top cooler at front line at 45F. Per operator, fish place in unit from overnight. Fish did not remove from unit since
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw salmon cold held in flip top cooler at front line at 45F. Per operator, fish place in unit from overnight. Fish did not remove from unit since. 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. Observed at 10:41 a.m. no time mark on sushi rice held using time as a public health control. Operator determined that rice was prepared at 10:46 a.m. operator correctly time marked rice.
Handwash sink not accessible for employee use at all times. -Observed handwashing sink at cookline block with ladder. Operator removed.
Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed at hand wash sink at front line.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fish and shrimp cold held in front line cooler at 45F. Per operator, both items placed in unit from yesterday. Items did not removed from unit since nor healed using time as a public health control.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw fish and shrimp cold held in front line cooler at 45F. Per operator, both items placed in unit from yesterday. Items did not removed from unit since nor healed using time as a public health control. See stop sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available at this time to measure hot water dishmachine.
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 3:45, sushi rice held using time as a public health control with time mark to discard at 2:38 p.m. Observed tuna cold held at 48°F in flip top cooling. Per operator, item placed in unit from yesterday. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed tuna cold held at 48°F in flip top cooling. Per operator, item placed in unit from yesterday. See stop sale.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. -Observed at 3:45, sushi rice held using time as a public health control with time mark to discard at 2:38 p.m. see stop sale.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Observed food manager certification expired on 09/14/2023.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean utensils stored on counter next to hand wash sink.
Single-service articles improperly stored. -Observed cases with takeout containers stored on floor at front 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.