LA HORMIGA DE ORO
7902 PINES BLVD, Pembroke Pines FL 33024 · 954.894.7340
Last inspected Jan 21, 2026 · 6 visits since December 2023
APR 24
NOV 24
FEB 25
SEP 25
JAN 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025076677 | Sep 15, 2025 | Jan 26, 2026 | $200 |
| 2--2022006024 | Jan 4, 2022 | Feb 25, 2022 | $160 |
Inspection history
6 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over ready to eat cheese in glass cooler. Operator properly separated food
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. Hot box Tphc foods not time marked. Per operator food in unit less than four hours. Operator time marked foods.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front hand sink. Operator provided towels
No soap provided at handwash sink. No soap at kitchen hand sink. Operator provided soap
Show the remaining 7 findings ▾
Dead roaches on premises. Observed 1 dead roach in kitchen by drain. Operator removed roach cleaned and sanitized area Observed two dead roaches by bathroom area. Operator removed roaches and cleaned and sanitized area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table on kitchen. Operator removed phone
Exterior door has a gap at the threshold that opens to the outside. Observed at back door
Floor soiled/has accumulation of debris. Floors behind cook line heavily soiled with grease.
Food stored on floor. Containers of tamales stored on floor in kitchen. Operator elevated food
Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwaves contain food debris operator cleaned
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloths observed at cook line
Sep 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately 5 seconds after handling raw shell eggs in cooler. Reviewed proper washings times with employee and she rewatched hands.
Raw animal food stored over or with unwashed produce. In walk in cooler, cartons of raw shell eggs on shelf above bucket of oranges. Employee rearranged to properly separate.
Food-contact surface soiled with food debris, mold-like substance or slime. Dried milk residue on steaming wand at espresso machine.
Bowl or other container with no handle used to dispense food. Plastic pint cup in bulk container of sugar under kitchen prep table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line are soiled.
Employee personal food not properly identified and segregated from food to be served to the public. Employee good items and water bottle on shelf next to public food in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging on dry storage rack above spices and seasoning mixes.
Food stored on floor. Container of bagged raw pork on floor in walk in cooler.
In-use tongs stored on equipment door handle between uses. Tongs on cookline oven handle.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in freezer in kitchen.
Stored food not covered. Multiple food items at proper temperature in walk in cooler not covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk in cooler rusted.
Wall soiled with accumulated grease, food debris, and/or dust. Wall area around cook line hand sink and dish machine soiled.
Working containers of food removed from original container not identified by common name. Container of sugar at front counter not labeled.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen Asber 2 door reach in freezer, open zip lock bag of raw sausage on shelf above container of house made soup. Employee rearranged items to move sausage up bottom of freezer for proper separation.
Raw animal food stored over or with unwashed produce. In walk in cooler, cartons of raw shell eggs on shelf above bins of unwashed tomatoes, limes, and chilis. Employee moved eggs to bottom of adjacent shelf to properly separate.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In glassfront Zephyrhills reach in cooler, container of raw beef on top shelf above containers of cooked meatballs, cooked pork, pastry dough and portioned sauces. Employee moved beef to bottom of cooler for proper separation. 2) In walk in cooler, cartons of raw shell eggs above containers of cooked pork and multiples sauces. Employee moved eggs to bottom of adjacent shelf to properly separate.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw steak to place on grill and proceeded to handle multiple cooking utensils to stir cooking foods and serve hot foods from line without changing gloves. Reviewed with employee proper handwashing and employee washed hands.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tamales in walk in cooler missing date mark when prepared. Per employee made on 2-15.
Spray/squeeze bottle containing toxic substance not labeled. At triple sink, squeeze bottle of bleach not labeled. employee marked bottle.
In-use wet wiping cloth/towel used under cutting board. Dry wiping cloth under cutting board on prep table opposite cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted in walk in cooler.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Espresso milk steaming wand soiled with dried on milk.
Handwash sink used for purposes other than handwashing. Cook line hand sink used as rinse sink for utensils as evidenced by food debris in bottom of sink. Employee began cleaning out sink.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in both probe thermometers.
Probe thermometer not within the intended measuring range of use. Analog thermometer for high temperatures only - readings begin at 50F.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up with wash sink in middle instead of first sink. Employee drained, cleaned, and reset in correct order.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table opposite cookline.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted; especially lower shelves.
Wet wiping cloths stored in detergent and sanitizer mixed together / sanitizer sink set up with detergent and sanitizer mixed together. Sanitizer sink set up with soap and sanitizer together. Employee drained, cleaned, and reset sink with sanitizer only to correct 100ppm chlorine.
Working containers of food removed from original container not identified by common name. Bulk container of sugar in kitchen not labeled. Employee added label.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs stored above cooked chorizo inside glass front reach in cooler in kitchen. Operator moved raw shell eggs to bottom shelf and stored correctly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On wall at behind front counter next to lunch steam table.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine in kitchen. Operator remade to 100ppm chlorine.
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. Some training Expired on 03/2024.
Time/temperature control for safety food thawed in an improper manner. Raw frozen beef thawing in container of standing water in kitchen. Operator moved raw beef to 3 compartment sink under cold running water.
Walk -in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container( oil ) not identified by common name. Operator labeled squeeze bottle oil in cook line.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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. Chicken over pork at chest freezer in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station, tres leches 47°, in unit less than 4 hrs, operator moved to freezer to quick chill.
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. For pork at steam table in wait station. Operator tome marked 10:20 to 2:20pm
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lengua prepared on 11-9. Removed from freezer 24hrs ago. Date not updated. Operator dated 12-4-23.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wait station: crema, pico de gallo. Per operator prepared 3 day ago. Operator date marked.
Bowl or other container with no handle used to dispense food. Bowl used to dispense rice and spices.
Ceiling/ceiling tile shows damage or is in disrepair. For 4 tiles in dining area.
Cleaned and sanitized equipment or utensils not properly stored. Knives stored on wall behind triple sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to clean plates at expo line. Personal bag next to spices at dry storage in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up at chest freezer in kitchen.
Stored food not covered. Walk in cooler: cheeses, cooked chicken, soups. Observed not covered.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Operator moved to walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed two next to small reach in cooler in dining room. Operator placed in solution.
Working containers of food removed from original container not identified by common name. Oil not identified at cook line. Operator labeled.
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.