BERNYS KITCHEN AND BAR
4400 W HALLANDALE BLVD UNIT 4, Pembroke Park FL 33023 · 3057830086
Last inspected Jul 23, 2026 · 9 visits since July 2023
AUG 24
JAN 25
JUL 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Chicken (110-115F - Hot Holding. Per Manager food item in unit less than 4 hours. Observed item stored on prep table. Manager moved to stove to reheated.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Buildup of mold like substance in both bar soda guns.
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/ observed seven (7) employees working. No Certified Food Manager on duty.
No paper towels or mechanical hand drying device provided at handwash sink by dish area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator does not have a written plan for the amount of production. Plan emailed to operator.
Show the remaining 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple pans of food, no date marks, all 36-48 hours since production. Legume, Tasso, spaghetti and hot dogs, all no date marks.
Bowl or other container with no handle used to dispense food. Cup no handle used to dispense food on both the cook line and the cooler.
Ice buildup in reach-in freezer.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced during inspection.
Bathroom door left open other than during cleaning or maintenance.
Ice buildup in reach-in freezer. White Single door.
Working containers of flour removed from original container not identified by common name. Manager labeled during inspection.
Jul 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bathroom door left open other than during cleaning or maintenance. Manager closed during inspection.
Nonfood-contact surface soiled with grease, slime or dust. Hood filters soiled.
Working containers of flour removed from original container not identified by common name. Manager labeled during inspection.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl used to dispense pikliz in flip top. Employee removed.
Ice buildup in white Reach in freezer next to small chest freezer.
Aug 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Spinach and Beef (50F - Cold Holding). Per employee food items in unit overnight. Items not prepared or portioned today. Observed items stored in deep pans. 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. Cooked Spinach and Beef (50F - Cold Holding). Per employee food items in unit overnight. Items not prepared or portioned today. Observed items stored in deep pans. See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Stove-; Cooked Beans (120F - Hot Holding) 2) Steam Table-Cooked Spaghetti and Sausage (110F - Hot Holding) Per cook food items in unit less than 2 hours. Cook reheated.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee replaced during inspection.
No soap provided at handwash sink in kitchen. Employee replaced during inspection.
Container of oil stored on floor in kitchen. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal phone stored on prep table and on shelf above prep table. Employee removed.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish stored above container of cooked pork in Delfield reach in cooler. Employee inverted.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager provided.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 75F.
Oct 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
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.
Sep 25, 2023Call 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 ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Manager or person in charge lacking proof of food manager certification.
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.
Jul 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Chicken (110-115F - Hot Holding. Per Manager food item in unit less than 4 hours. Observed item stored on prep table. Manager moved to stove to reheated.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee provided.
No soap provided at handwash sink in kitchen. Cook provided.
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.
Cases of water stored on floor front counter. Employee elevated.
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.