DON PEPE III RESTAURANT
7900 PINES BLVD, Pembroke Pines FL 33024 · 954.964.9717
Last inspected Mar 13, 2026 · 7 visits since February 2024
MAY 24
NOV 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of griddle at cookline, black beans 121F - Hot Holding); cooked onions (118F - Hot Holding). Per employee both reheated and holding approximately 45 minutes. Employee moved back onto hot dude of griddle to reheat above 165F for proper holding.
★ 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--2025075611 | Sep 11, 2025 | Mar 11, 2026 | $400 |
Inspection history
7 visits, newest first
Mar 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Cutting board has cut marks and is no longer cleanable. Observed in kitchen, blue cutting board has cut marks and is no longer cleanable.
Food stored on floor. In walk in cooler, bucket of tomato salsa on floor. Operator elevated during the inspection.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in chest freezer next to reach in cooler in kitchen has damaged lid and exposed insulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Hood filters at cook line soiled grease, food debris, dirt, slime or dust. 2.Flip top opposite cook line lower cooler soiled with food debris. Operator cleaned during the inspection. *Corrected on site*
Sep 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. In kitchen chest freezer next to glassfront cooler, bags of raw chicken stored in standard printed to go bags.
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 walk in cooler, containers of cooked shredded pork (48F - Cooling); cooked pork (46F - Cooling). Per manager neither prepared or portioned today and in cooler from night before.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of holding grate at KITCHEN FLATTOP - refried beans (91F - Hot Holding); chicken soup (89F - Hot Holding); cooked onions (128F - Hot Holding). Per manager, soup and beans finished reheated at approximately 10:30am and onions finished cooking at approximately 11:00am. Employee began reheating to 165F and set up steam bath on flattop to hot hold.
Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso maker has dried on milk residue.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In bar glassfront cooler, house made tres leches cake missing date mark when prepared. Per manager, prepared on 9-8.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Discolored ceiling tiles around dish area and chest freezers in kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of machine not inverted. Employee inverted.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Kitchen chest freezer next to glassfront cooler has damaged lid exposed insulation on the inside of unit.
Soiled dry wiping cloth in use. Employee has soiled wiping cloth tucked into apron. Employee removed cloths.
Stored food not covered. Container of ice cream in kitchen small chest freezer not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Wall areas around dish machine and to right end of cook line soiled.
Water draining onto floor surface. Drain line under dish machine spray sink leaking directly on to floor.
Working containers of food removed from original container not identified by common name. Container of sugar at front counter not labeled.
Feb 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Discolored ceiling tiles in kitchen area above chest freezers.
No handwashing sign provided at a hand sink used by food employees. Sign missing at front counter hand wash sink.
Standing water or very slow draining water in handwash sink, three-compartment sink, prep sink, or mop sink. Standing water in prep sink at back of kitchen with no drain in bottom of sink.
Feb 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 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 proceeded to put up clean dishes directly after handling dirty dishes without first washing hands and changing gloves. Reviewed with employee and manager proper hand wash procedures and employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen chest freezer beside hand sink, non commercial bag of cut raw pork on top of bags of fries. Manager moved pork to second chest freezer with other pork products.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, container of cheese sauce dated 2-5-25.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen True reach in cooler, prepared ham and cheese sandwiches (55F - Cold Holding); cooked pork (54F - Cold Holding); cooked onions and peppers (55F - Cold Holding); shredded cheese (56F - Cold Holding); house tamales (55F); breaded raw steak (55F - Cold Holding); prepared raw empanadas (54F - Cold Holding). Per manager no items prepared or portioned today and all items in unit more than 4 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen True reach in cooler, prepared ham and cheese sandwiches (55F - Cold Holding); cooked pork (54F - Cold Holding); cooked onions and peppers (55F - Cold Holding); shredded cheese (56F - Cold Holding); house tamales (55F); breaded raw steak (55F - Cold Holding); prepared raw empanadas (54F - Cold Holding). Per manager no items prepared or portioned today and all items in unit more than 4 hrs. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of griddle at cookline, black beans 121F - Hot Holding); cooked onions (118F - Hot Holding). Per employee both reheated and holding approximately 45 minutes. Employee moved back onto hot dude of griddle to reheat above 165F for proper holding.
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/ CFM AicciaAvalo 7-20-2021 ServSafe Person In Charge Humberto Nieto
Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles at triple sink. Employee labeled as bleach and cleaner.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Discolored ceiling tiles in kitchen area above chest freezers.
No handwashing sign provided at a hand sink used by food employees. Sign missing at front counter hand wash sink.
Soiled dry wiping cloth in use. Soiled wiping cloth on prep table opposite cook line. Employee removed cloth.
Standing water or very slow draining water in handwash sink, three-compartment sink, prep sink, or mop sink. Standing water in prep sink at back of kitchen with no drain in bottom of sink.
Working containers of food removed from original container not identified by common name. Bottles of oil at cook line and on prep table not labeled.
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling raw steak without washing hands first. Reviewed with manager proper procedures to relay to employees.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles t dish machine. Manager labeled both as bleach.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Employee inverted.
Equipment in poor repair. Lifttop unit in front corner of kitchen has exposed insulation hanging loose.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in rear area of kitchen near back door and dry storage areas.
Soiled dry wiping cloth in use. Soiled dry clothes on make line and by flattop grill.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line and on make line not labeled.
May 1, 2024Inspection 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled dust above dish pit area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on dry storage shelf in back of kitchen. Operator removed.
Insect control device installed over food preparation area. Observed bug zapper stored on counter top next to drink machine at bar.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Spray bottle containing toxic substance ( bleach)not labeled in ware washing area. Operator labeled bleach
1.Interior of Flip top cooler has exposed insulation in kitchen. 2. Interior of chest freezer next to entrance door of kitchen has exposed insulation.
Cutting board has cut marks and is no longer cleanable in cook line.
Employee eating while preparing food. Operator eating cookie while making drink at wait station. Educate operator that eating should be done at designated area only.
Equipment in poor repair. 1.Gaskets torn or in disrepair in true cooler in kitchen. 2.Gaskets torn or in disrepair in glass front cooler next to entrance to kitchen.
Stored food not covered. Cooked vegetables not covered inside true cooler in kitchen. Operator covered
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.