JOLLIBEE
11029 PINES BOULEVARD, Pembroke Pines FL 33025 · 847-298-1525
Last inspected Jul 9, 2026 · 8 visits since October 2023
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found -Observed 4 live flying insects landing on walls next to cooler door. Operator killed and sanitizer areas.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to Hot latte holder
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of brown like substances buildup on walls throughout walk in cooler.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Live, small flying insects found -Observed 4 live flying insects landing on walls next to cooler door. Operator killed and sanitizer areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hard boiled eggs cold held at 44F in flip top cooler. Per operator, eggs transfer to unit 3.5 hours before the inspection. Operator placed ice packs on item for quick chill.
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water in prep area. Operator cleaned floor.
No handwashing sign provided at a hand sink used by food employees in prep area.
Wet wiping cloth not stored in sanitizing solution between uses. -Observed an in-use wet wiping cloth next to prep sink not stored in sanitizer solution between use.
Wiping cloth sanitizing solution stored on the floor in kitchen area.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked rice at front line hot held at 115F. Per operator, rice transfer to front line 15 minutes prior to the inspection. Operator discussed at will.
Wet mop not stored in a manner to allow the mop to dry.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 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.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in walk in freezer not identified.
Floor area(s) covered with standing water in walk in cooker.
Wet mop not stored in a manner to allow the mop to dry.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed quaternary ammonium sanitizer at 3 compartment sink less than 200 ppm. Operator change solution. Final solution reads at 200 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles in flip top cooking cold held at 45F. Per operator, item placed in unit 3 hours prior to the inspection. Operator placed ice pack on item for quick chill.
Food stored on floor. -Observed cases with chicken stored on walk-in freezer floor.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed noodles cold held at 49°F in flip top cooler. Per operator, noodle's placed in unit 2 hours prior to the inspection. Operator placed item on ice bath for quick chill.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking water stored on food preparation table. Operator relocate water bottle.
Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed vegetables stored over precooked pork in walk-in cooler.
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.