EL ATLAKAT
8984 TAFT ST, Pembroke Pines FL 33024 · 954.450.0866
Last inspected Jan 5, 2026 · 9 visits since November 2023
APR 24
NOV 24
FEB 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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 vomit clean up procedures to manage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013994 | Jan 5, 2026 | Mar 23, 2026 | $1,800 |
| 2--2025004682 | Nov 14, 2024 | Feb 19, 2025 | $400 |
| 2--2024030255 | Apr 30, 2024 | Jun 17, 2024 | $200 |
Inspection history
9 visits, newest first
Jan 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
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 failed to wash hands before handling clean dishware from machine immediately after rinsing and loading the dirty dishware. Reviewed with manager to explain to employee correct procedures for washing hands.
Raw animal food stored over or with unwashed produce. In walk in cooler, containers raw beef on shelf above bag of carrots. Employee began to rearrange all items for proper separation.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, containers of raw steaks and raw beef on shelf above cases of mozzarella cheese. Employee began rearranging items for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table at end of cook line by fryers, commercial cooked plantain (26-49F - Cold Holding). Per employee out of freezer approximately 1 hour. Employee moved bags to reach in cooler to rechill. Recommended to add to Time Control form for future.
Show the remaining 10 findings ▾
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. Raw shell eggs, raw chicken, and raw steak at left fliptop unit missing time mark. Per employee all items out of cooler from approximately 7:30am. Employee added time mark to 11:30am.
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/ Neither Certified Food Manager working. CFM Luis Fernando Chavez Person in charge Jose Chavez
Bowl or other container with no handle used to dispense food. Plastic quart container in kitchen bulk rice container. Manager removed.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on shelf next to to go containers at right end of make line above fliptop unit.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone on shelf with to go containers at right end of make line above fliptop unit. 2) In dry storage by front counter, employee purses on top of cases of beer. Employee moved bags to under front counter away from food items.
Food stored on floor. 1) Outside of walk in cooler, bucket of cooked chicharrons and dried plantain chips on floor. 2) In walk in cooler and freezer, multiple buckets of prepared vegetables and prepared foods on floor.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. On prep table at end of cook line, commercial cooked plantain (26-49F - Cold Holding). Per employee out of freezer approximately 1 hour. Employee moved bags to rechill to continue thawing and rechill.
No conspicuously located ambient air temperature thermometer in holding unit. In left glassfront cooler at front counter.
Stored food not covered. Containers of cut raw vegetables in walk in cooler not covered.
Aug 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 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 handled clean dishes from dish machine immediately after scrubbing, rinsing, and loading dirty dishes without washing hands first.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline right fliptop upper section, bean and cheese mix (50F - Cold Holding). Per employee not prepared or portioned today and in unit from 8:00am. Manager moved mix to walk in freezer to rapid rechill.
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. Raw shell eggs, raw steak, and raw chicken at left end of cookline missing time mark. Per manager removed from cooler at approximately 8:00am. Manager added time mark to 12:00pm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket front counter reading 200ppm chlorine. Manager remade to proper 100ppm.
Handwash sink not accessible for employee use at all times. Hand sink at cook line blocked by colander of cooked beans. Employee removed.
Handwash sink used for purposes other than handwashing. Hand sink at cook line bring used to drain cooked red beans evidenced by colander on sink and drained liquid in sink. Employee removed and cleaned sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of house made tamales in walk in cooler missing date marked. Per manager prepared on 8-13.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of rice in kitchen. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area closest to walk in cooler, employee purses on shelf next to spices and above in use cutting board. Employee removed bags.
Food stored on floor. 1) Buckets of cut vegetables in walk in cooler on floor. 2) Buckets of yuca on floor in walk in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in front counter left glassfront reach in cooler.
Stored food not covered. In walk in cooler, buckets of cut raw vegetables not covered.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 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 proceeded to handled clean dishware from machine immediately after handling dirty dishware without first washing hands and changing gloves. Reviewed with manager and employee proper handwashing procedures and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, containers or raw prepared beef and individually wrapped steaks on shelf above cases of shredded mozzarella and prepared dough. Employee began rearranging items to proper separate.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded hose bibbs with attached hose at outside mop sink missing vacuum breakers.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cookline reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of house made tamales.es in walk in freezer and cooler missing date marks.
Employee eating in a food preparation or other restricted area. Employee eating in prep area at end of cook line. Advised employee to move to dining area and employee complied.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area opposite cookline, employee purses on shelf next to dry goods and above food being prepped.
Food stored on floor. Containers of house tamales and buckets of sauce on floor in walk in freezer.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled.
Nov 15, 2024□ 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 ▾
Food stored on floor. 1) In walk in cooler, containers of house salsa and shredded cabbage on floor. 2) In walk in freezer, multiple buckets of cut raw vegetables on floor.
Stored food not covered. In walk in freezer, containers of house cheese taquitos and buckets of cut vegetables not covered.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line not labeled.
Nov 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 9 high priority.
9 High priority3 Intermediate7 Basic
Show 19 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 pork (47-49F - Cooked Cooling). Per manager, pork cooked on 11-13 and in unit overnight. See stop sale.
Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on soiled towel in apron after rinsing hands at prep sink. Reviewed with employee proper procedures and employee removed towel from apron, washed hands, and put on new gloves.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line standing with gloved hands on apron and then began preparing food order. Reviewed with employee and manager proper procedures and employee washed hands and put on new gloves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen left fliptop lower cooler, plate of breaded raw chicken above container of raw pork chops. Manager inverted to properly separate.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, non commercially portioned bags of raw beef on shelf above cases of raw fish and shrimp. Advised manager to move beef to opposite shelf with other properly stored raw beef products.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish and continued to prepare multiple items without washing hands and changing gloves. Reviewed with employee and manager proper procedures and employee washed hands and put on new gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, house tomato salsa (46-48F - Cooling); marinated shredded cabbage (48F - Cooling). Per manager both prepared on 11-13 from tomatoes and cabbage maintained cold in walk in cooler. 2) In walk in cooler, cooked pork (47-49F - Cooked Cooling). Per manager, pork cooked on 11-13 and in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At left left top at cook line, containers of raw marinated beef (48F - Cold Holding); raw marinated chicken (51F - Cold Holding). Per manager not prepared or portioned today. Containers being improperly held above chill line of unit and in no contact with cold air. Per manager both at unit since 7:00am. Employee moved containers back to walk in freezer to rapid rechill to 41F.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, house tomato salsa (46-48F - Cooling); marinated shredded cabbage (48F - Cooling). Per manager both prepared on 11-13 from tomatoes and cabbage maintained cold in walk in cooler. See stop sale.
Employee washed hands in a sink other than an approved handwash sink. Employee at cook line rinsed off gloved hands in prep sink at end of line. Advised employee to always use adjacent hand sink when washing hands.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at end of cook line. Manager replaced paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, multiple portioned bags of bean filling mixes and containers or prepped raw chicken and steak not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water and drink bottles on shelf above prep table at end of cook line and opposite cookline. Manager removed all bottles.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top coffee cup on speed rack by end of cook line and open beverage glass on cutting board at right end fliptop cooler at cook line. Manager discarded both beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee purses on shelf next to dry spices and above working prep table just outside walk in cooler door. 2) Employee cell phone on shelf next to dish ware at left end of cook line. 3) Employee purse and phone on shelf above working prep table beside back door.
Food stored on floor. 1) In walk in cooler, containers of house salsa and shredded cabbage on floor. 2) In walk in freezer, multiple buckets of cut raw vegetables on floor.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Bucket of whole fish by prep sink at end of cook line no longer fully frozen. Manager moved fish to walk in cooler.
Stored food not covered. In walk in freezer, containers of house cheese taquitos and buckets of cut vegetables not covered.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line not labeled.
May 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed cooked beans (54F - Cold Holding); tomato sauce (49F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale. 2) Observed raw chicken (59F - Cold Holding); raw steak (56F - Cold Holding) at cookline. Per operator, foods stored out of temperature for approximately 1 hour. Operator put ice around foods to quick chill. Corrective Action Taken.
Apr 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (70F - Cold Holding) at cookline. Per operator, food stored out of temperature for approximately 1 hour. Recommended operator use time as a public health control for foods. Operator put food on ice to quick chill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beans (54F - Cold Holding); tomato sauce (49F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed cooked beans (54F - Cold Holding); tomato sauce (49F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale. 2) Observed raw chicken (59F - Cold Holding); raw steak (56F - Cold Holding) at cookline. Per operator, foods stored out of temperature for approximately 1 hour. Operator put ice around foods to quick chill. Corrective Action Taken.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) at cookline.
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine in kitchen. Operator cleaned and sanitized during inspection.
Nov 16, 2023□ 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 ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in employees restroom.
Equipment in poor repair. Gaskets torn or in disrepair in 3 door reach in cooler, opposite fryer in cook line.
Equipment or utensils not designed or constructed in a durable manner. Rice bucket missing cover in dry storage area.
Nov 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs ambient temperature 70F held less than 4 hours ago in cook line. Operator moved to reach in cooler to quick chill. Suggested using Time as a public health control. Emailed written plan to manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Flip top cooler #2 opposite fryer;pork and cheese mix (50F - Cold Holding); cooked beans (48F - Cold Holding); bean and cheese mix (47F - Cold Holding). Observed containers overfilled with food above line mark, held less than 4 hours ago. Operator removed excess foods and moved to reach in cooler to quick chill. 2. Walk in cooler; raw beef ( 50F cold holding ); cheese (50F - Cold Holding); yuca (45F - Cold Holding). Per operator, technician onsite less than 2 hours ago to service equipment. Compressor was turned off for maintenance. Ambient temperature of unit at 42F. Operator moved foods to walk in freezer to quick chill. Foods not prepared or portioned today
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 vomit clean up procedures to manage.
Spray bottle containing toxic substance not labeled in chemical station. Operator labeled bottles windex and bleach.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in employees restroom.
Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed bowl
Cutting board has cut marks and is no longer cleanable in prep station.
Equipment in poor repair. Gaskets torn or in disrepair in 3 door reach in cooler, opposite fryer in cook line.
Equipment or utensils not designed or constructed in a durable manner. Rice bucket missing cover in dry storage area.
Food not stored at least 6 inches off of the floor. Bucket with raw pork on floor inside walk in freezer. Operator elevated
Stored food not covered. Rice bucket in dry storage area. Bucket missing lid
Working containers of food( oil) removed from original container not identified by common name. Operator labeled 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.