LA ANTIOQUENA BAKERY & RESTAURANT
17041 PINES BLVD, Pembroke Pines FL 33027 · 954.436.3376
Last inspected May 18, 2026 · 9 visits since September 2023
AUG 24
DEC 24
OCT 25
MAR 26
MAY 26
▼ IMPROVING
5 inspections trending up, 30 points better than where it started.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of dead flies inside bug zapper, above kitchen exit door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024046320 | Aug 24, 2024 | Oct 23, 2024 | $200 |
| 2--2018040695 | Jul 12, 2018 | Aug 17, 2018 | $400 |
Inspection history
9 visits, newest first
May 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 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. Observed no time marking for hot pastries inside display case. Per operator, foods held on time for approximately two hours, at time of inspection. Operator put filled out time marking sheet during inspection.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) at cook line. Operator remade and corrected to 100ppm.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of dead flies inside bug zapper, above kitchen exit door.
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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. Observed raw chicken stored above raw beef inside walk in freezer, not all products commercially packaged. Operator properly stored.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked plantains (112F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 2 hours. Operator refried food and reheated to 166F for hot holding.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at cook line with deep cut marks no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler door gasket soiled with food debris at cook line, in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust on wall above steam table, in kitchen.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee emptied bucket, made new sanitizer, chlorine at 50 ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers,
Cutting board has cut marks and is no longer cleanable. Steam table- Long cutting board, in cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table of salad station, employee removed.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Packaged food not labeled as specified by law. Cook line-Lower cooler- ketchup on foam cups, employee placed label.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Assorted desserts made plus 24 hours, employee dated.
Aug 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. Observed tamales, not able to provided approved source.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 8/15/24
Equipment in poor repair. Lower cooler in cook line, unit not cooling properly - ambient thermometer (50F)
Aug 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. Observed tamales, not able to provided approved source.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Lower cooler-raw shell eggs (68F - Cold Holding), per employee food held less than 4 hours, eggs moved to walk in cooler for a 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. Food not prep or portioned today. Lower cooler-butter (67F - Cold Holding); heavy cream (60F - Cold Holding); eggs batter(68F - Cold Holding); fried tomatoes and onions salsa (68F - Cold Holding), per operator food held more than 4 hours. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Lower cooler-butter (67F - Cold Holding); heavy cream (60F - Cold Holding); eggs batter(68F - Cold Holding); fried tomatoes and onions salsa (68F - Cold Holding), per operator food held more than 4 hours, see stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding. Caramel pudding. Prep plus 24 hours, employee dated.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 8/15/24
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Car keys on prep table in bakery station. -gift bag on same shelf of assorted cans Employee removed both.
Equipment in poor repair. Lower cooler in cook line, unit not cooling properly - ambient thermometer (50F)
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching container of flour, employee removed
Wet wiping cloth not stored in sanitizing solution between uses. Inside lower cooler, employee removed.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. Several piles of pork belly left to defrost at ambient temperature, per manager, less than 4 hours, employee placed all piles inside walk in cooler.
Nov 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee working in cook line, cracked unpasteurized eggs, changed gloves, then grabbed a clean plate to serve customer's order. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
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/ 6 employees working in kitchen, not manager certificate, Manuela Ramirez.
Spray bottle containing toxic substance not labeled. Two bottles containing cleaner and sanitizer, in front counter - prep sink, employee labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee box on top of tomatoes can. Employee removed
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.