DONNA'S CARIBBEAN RESTAURANT IN THE_PINES
9017 PINES BLVD, Pembroke Pines FL 33024 · 954.437.8070
Last inspected Dec 3, 2025 · 9 visits since October 2023
AUG 24
SEP 24
JUN 25
AUG 25
DEC 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. 1 dead roach behind box of tiles in storage section in dining room.. 1 dead roach on floor in office. Operator cleaned and sanitized area during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Manager replaced.
Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler. Heavy ice buildup around cooling unit in walk in cooler.
Ice scoop handle in contact with ice. Scoop handle contacting ice in ice machine. Manager moved handle out of ice.
No conspicuously located ambient air temperature thermometer in holding unit. In front counter 3 door lowboy reach in cooler.
Show the remaining 1 finding ▾
Soiled dry wiping cloth in use. On prep table in kitchen. Employee removed cloth from line.
Aug 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 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 handling clean sanitized dish ware immediately after washing dirty dish ware without washing hands first. Reviewed proper handwashing procedures and employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above cookline stove, fried chicken (122F - Hot Holding). Per employee cooked approximately 1 hour. Employee moved chicken back to oven to reheat and hot hold properly.
Handwash sink not accessible for employee use at all times. Wet wiping cloth in front counter hand sink. Manager removed cloth.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, bags of prepared cooked chicken not date marked.
Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler. Cooling unit in walk in cooler frozen with heavy ice buildup.
Soiled dry wiping cloth in use. Soiled wet wiping cloth in front counter hand sink. Manager removed cloth.
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading less than 50ppm chlorine. Employee added bleach to correct to 100ppm.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in front counter hot case for patties is for folding holding only. Temperature does not go high enough to measure hot holding.
Hole in or other damage to wall. Wall damaged near mop sink in kitchen and in hallway by restrooms.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on kitchen prep table. Employee moved container to stovetop and placed over heat to 139F.
In-use wet wiping cloth/towel used under cutting board. Wiping board under cutting board nearest to front entrance to kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in walk in cooler by cases of raw vegetables.
Sep 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, removed from unit, cooked cabbage (104F - Hot Holding). Per employee out of unit approximately 1 hr. Employee moved cabbage to stove to reheat above 165F for proper hot holding.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth on prep table by single prep sink in back kitchen area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter sanitizer bucket reading 10ppm chlorine. Manager remade to 100ppm chlorine.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 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. In walk in cooler, cooked peppers sauce (56F - Cooling); cooked onions (52F - Cooling). Per manager, both prepared on 8-19 and in unit more than 6 hrs. Manager discarded both items. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked peppers sauce (56F - Cooling); cooked onions (52F - Cooling). Per manager, both prepared on 8-19 and in unit more than 6 hrs.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by mop sink not labeled. Manager labeled as degreaser.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on kitchen prep table. Employee moved container to stove to heat water to 135F or above.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on kitchen prep table.
Working containers of food removed from original container not identified by common name. Labeling worn off bulk salt and flour containers in kitchen prep area.
Oct 17, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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/. Manager on duty certification expired for Anita Smith Reid.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cove molding in disrepair in hallway to restroom.
No conspicuously located ambient air temperature thermometer in hot holding unit at front counter.
Oct 16, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Ware washing sink at 10ppm chlorine, operator remade to 100ppm chlorine.
Roach activity present as evidenced by live roaches found. 1 dead roach behind box of tiles in storage section in dining room.. 1 dead roach on floor in office. Operator cleaned and sanitized area during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Hot box at front counter counter; beef patties (110F - Hot Holding), held less than 4 hours ago. Operator discarded at will. * corrected on site. Suggested using TPHC. 2. Vulcan oven; grilled chicken (117F - Hot Holding); sweet plantains (109F - Hot Holding) held less than 2 hours ago. Observed equipment on low heat, operator increased temperature to reheat foods to 165F above
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/. Manager on duty certification expired for Anita Smith Reid.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cove molding in disrepair in hallway to restroom.
Covered waste receptacle not provided in women's bathroom.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 85F in cook line. Operator discarded water
No conspicuously located ambient air temperature thermometer in hot holding unit at front counter.
Wiping cloth chlorine sanitizing solution not at proper minimum strength in kitchen. Wiping cloth at 0ppm chlorine, operator remade to 50ppm chlorine.
Oct 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Incorrect chemical test kit provided ( quaternary)for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment using bleach but unable to provide chlorine test strips.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Walk in Cooler: fried chicken (46F - Cold Holding); cooked bbq chicken (50F cold holding ) held overnight per cook. See stop sale. Foods not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Walk in Cooler: fried chicken (46F - Cold Holding); cooked bbq chicken (50F) held overnight per cook. See stop sale. Operator discarded. Foods not prepared or portioned today. 2. Walk in cooler Raw chicken (44 F - Cold Holding) held less than 4 hours ago. Per operator raw chicken removed walk in freezer less than 4 hours ago. Operator moved to wif to quick chill. *corrective action taken * Foods not prepared or portioned
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine at front counter. 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. Emailed procedure to manager
Incorrect chemical test kit provided ( quaternary)for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment using bleach but unable to provide chlorine test strips.
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 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. Two new employees hired less than 60 days. Emailed reporting agreement to manager.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer step in center compartment, Operator set up 3 compartment sink correctly during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 89f in cook line. Operator discarded water
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.