LEVEL TWENTYNINE
600 SW 145TH TERRACE, Pembroke Pines FL 33027
Last inspected May 14, 2026 · 12 visits since September 2023
JAN 24
SEP 24
JAN 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. -3 flying insects around rear kitchen, not landing on food. -1 flying insect around dishwasher area, not landing on food Employee cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $650
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023011105 | Feb 13, 2023 | Apr 27, 2023 | $200 |
| 2--2023021246 | Mar 14, 2023 | Apr 27, 2023 | $200 |
| 2--2018010801 | Feb 26, 2018 | Jun 27, 2018 | $250 |
Inspection history
12 visits, newest first
May 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in walk-in freezer.
Mar 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 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.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no parasite destruction for corvina, used for ceviche. Operator will cook corvina when ordered. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 3// cooked white rice (47F - Cold Holding). Per operator, food not prepped or portioned today. Food out of temperature for approximately 1 hour; stored above chill line inside cooler. Operator put foods inside walk inside reach in freezer to quick chill.
Handwash sink not accessible for employee use at all times. Observed lids stored inside hand wash sinks next behind cook line. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at both hand wash sinks in kitchen. Operator provided.
No soap provided at handwash sink. Observed no soap at hand wash sinks next to dish pit. Operator provided.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black mold-like substance in the interior of the ice machine, in kitchen.
Bowl or other container with no handle used to dispense food. Observed deli cup stored inside flour bin, in kitchen. Operator removed.
Food not stored at least 6 inches off of the floor. Observed bins of limes not stored 6 inches off the floor, inside walk in cooler.
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons and ladles stored in 78F standing water.
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 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. Walk in freezer - portions raw chicken over portioned raw beef. Employee placed chicken on bottom shelf. Emailed proper refrigeration poster to operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine in rear kitchen, build up of black lime substance
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Two plastic cups inside container of flour, container of rice. Employee removed.
Jan 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 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. After 3rd. Attempt.
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. Poster printed
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/ observed 4 'em working in food preparation
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mani mani, being defrost less than two hours, employee removed from packages.
Employee eating in a food preparation or other restricted area. Employee drinking cowhide mixing sushi rice, after instructed, employee walked way from food preparation.
Plumbing system in disrepair.clogged mop sink drain.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several wiping cloth on prep tab,es and cutting board in cook line. Employee removed.
Oct 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep station
Stored food not covered. Containers of flower and rice not covered, in dry goods storage area. Observed broken container covers.
Wet mop not stored in a manner to allow the mop to dry. Two wet mops on floor.
Wet wiping cloth not stored in sanitizing solution between uses. -bar counter. -cook line Observed several cloths on prep tab,e in cook line. Employee removed and placed on sanitizer bucket.
Sep 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher machine not working.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 1) Flip top-garlic and oil (48F - Cold Holding) yellow spicy sauce (51F - Cold Holding), per operator food stored less than 4 hours. Observed flip top missing cover. Employee moved TCS foods to a working unit that maintains time temperature control food to 41F or below. -butter (72F - Cold Holding), observed butter on grill station, per employee food held less than 4 hours, employee removed and placed ice bath for a quick chill.
Equipment drain line draining into handwash sink. Hoses of sushi display cooler inside sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep station
Handwash sink not accessible for employee use at all times. Hand wash sink in prep station, kitchen area. Hot and cold water completely shut off.
Accumulation of debris in three-compartment sink. Cooking equipment and food containers inside. Sanitizer compartment with food residues. Employee cleaned.
Equipment in poor repair. First flip top in cook line, broken cover, not keeping title temperature control food to 41F or below.
Stored food not covered. Containers of flower and rice not covered, in dry goods storage area. Observed broken container covers.
Wet mop not stored in a manner to allow the mop to dry. Two wet mops on floor.
Wet wiping cloth not stored in sanitizing solution between uses. -bar counter. -cook line Observed several cloths on prep tab,e in cook line. Employee removed and placed on sanitizer bucket.
Jan 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
No soap provided at handwash sink. Bar area, employee provided.
Cutting board has cut marks and is no longer cleanable. Sanitizer station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and sound amplifier on prep table, next to appetizer station, employee removed.
Employee with no hair restraint while engaging in food preparation. Chef without hair restraint, employee placed hair net.
Floor soiled/has accumulation of debris. -Under cooking equipment in cook line. -under equipment in rear kitchen -under dish machine and cleaning equipment storage rack
Food stored on floor. Cooking oil on floor, in rear kitchen, employee placed on shelf. Several boxes on floor, inside walk in freezer
Wall soiled with accumulated grease, food debris, and/or dust. In cook line behind prep sink and rice cooking pot.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths stored on bucket. Employee removed and placed on sanitizer solution.
Nov 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
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.
No probe thermometer provided to measure temperature of food products.
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.
Nov 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 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.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flying insects around rear kitchen, not landing on food. -1 flying insect around dishwasher area, not landing on food Employee cleaned and sanitized area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Ceviche station-flip top-Clam (53F - Cold Holding); salsa (50F - Cold Holding); sweet potatoes (51F-Cold Holding ) per employee food held less tha than 4 hours. Employee moved food items from unit, iced added for a quick chill.
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.
No paper towels or mechanical hand drying device provided at handwash sink. -In rear kitchen, front of triple sink. Employee provided.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. -bar area -ceviche station Employee provided.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All floor drains around kitchen area, build up of food debris and soil.
Stored food not covered. Containers of rice and flour without cover, employee placed covers.
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment offer sushi rolls made with sushi rice form emailed
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.