GOLD MARQUESS PEMBROKE PINES
8525 PINES BLVD KIOSK 3, Pembroke Pines FL 33024 · 954 367 7730
Last inspected Feb 10, 2026 · 8 visits since March 2024
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live small flying insects flying around floor mat in dry storage room. Operator remove mat, killed, cleaned and sanitized area during inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Old labels stuck to food containers after cleaning. Observed at right low boy cooler
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and began handling clean equipment without first washing hands. Reviewed proper hand washing procedures with operator and employee. Employee washed hands and put on new gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Pooled eggs over cooked chicken in right low boy cooler. Operator properly seperated
Handwash sink used for purposes other than handwashing. Observed bowl in had wash sink in kitchen. Operator removed
Manager or person in charge lacking proof of food manager certification.
Floor soiled/has accumulation of debris. Floor soiled with food debris
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave contains food debris
Old labels stuck to food containers after cleaning. Observed at right low boy cooler
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Individual portion plastic bags blocking hand sink by cookline and line. Employee removed bags.
Bowl or other container with no handle used to dispense food. Metal bowl in container of sauce on prep top steam well table. Employee removed bowl.
Floor not cleaned when the least amount of food is exposed. Food debris buildup around drain under triple sink.
Wall soiled with accumulated grease, food debris, and/or dust. Mold like buildup on wall around dish machine.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed pooled eggs stored over cooked shrimp and beef in low boy cooler. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean spouts (60F - Cold Holding) on shelf next to cooked line out at room temperature. Per operator held out or temperature less than 1 hour. Operator placed in cooler for quick chill.
Interior of microwave has accumulation of black substance/grease/food debris on cook line.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. No color change on test strip after multiple attempts.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table beside cook line, under no temperature control, pooled raw shell eggs (41-51F - Cold Holding) on ice. Container not fully surrounded by ice. Per employee on table since 12:00pm. Manager moved eggs to deeper container full of ice to rechill.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse temperature not reaching 180F after multiple attempts.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Old labels stuck to food containers after cleaning. Container with label for galbi beef that contains raw broccoli.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live small flying insects flying around floor mat in dry storage room. Operator remove mat, killed, cleaned and sanitized area during inspection.
No type of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in dry storage room.
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.