LOS FRIJOLITOS
9905 PINES BLVD BAY#118A, Pembroke Pines FL 33024
Last inspected Jun 30, 2026 · 6 visits since February 2024
MAY 24
DEC 24
APR 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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. Emailed procedures to manager
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Spray bottle containing toxic substance not labeled. At front counter, spray bottle with bathroom cleaner with no label. Operator labeled bottle.
Food stored on floor. At front counter, cases of water stored in floor.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Fagor reach in freezer at cookline, trays of individually wrapped raw steaks above bag of fries. Manager rearranged to properly separate.
Raw animal food stored over/not properly separated from ready-to-eat food. In Fagor reach in cooler by cookline, container of raw cut steak on shelf above bottled marinades. Manager moved steak to bottom of cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee stepped off cookline, drank from plastic water bottle, and returned to line to prepare food without washing hands and changing gloves. Reviewed proper procedures and employee washed hands and put on new gloves.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On kitchen prep table in ice bath, chicken soup 129F at 11:20am (heated cooling approximately 15-30 minutes) to 101-106F at 12:00pm. Based on times and temperatures taken soup will not reach 70F in 2 hrs. Employee removed water from pan and added more ice before moving to walk-in cooler to continue cooling.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic bus pans and metal hotel pans under kitchen prep table not inverted.
Cutting board has cut marks and is no longer cleanable. Cutting board on table at end of make line grooved and discolored.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing foods.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with dry beans and rice in kitchen bulk containers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container of standing water next to steam well.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverage in back Fagor reach in cooler.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bags of portioned cooked chicken in walk in freezer not labeled from when prepared.
Abrasives and detergents not removed during the rinse process. Equipment not fully rinsed before sanitizing based on soap in triple sink sanitizer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water on salad station fliptop. Employee moved bottle to under prep table.
Food stored on floor. Container chicken stock on floor in walk in freezer. Cases of plastic bottled water in hallway to kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on top of lowboy cooler opposite cookline. Employee moved container to grill to heat water and hold hot.
Working containers of food removed from original container not identified by common name. Bottles of oil and water by cookline not labeled. Employee labeled bottles.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
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. Sanitizer bucket on prep table opposite triple sink reading greater than 200ppm chlorine. Employee remade to proper 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Milk steaming wand on espresso maker at front counter soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buspans at kitchen prep table stored right side up. Employee inverted for proper storage.
Cutting board has cut marks and is no longer cleanable. Cutting board at end on table beside cook line fliptop unit grooved and slightly discolored.
Food stored on floor. Cases of plastic water bottles on floor at front counter and by entrance to kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line grill, utensils container of water 105F. Manager moved container more onto fire on grill to raise above 135F.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table opposite triple sink.
Working containers of food removed from original container not identified by common name. Squeeze bottles of water and oil at cook line not labeled.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine at 0 ppm. Operator changed solution. Test at 100 ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork hot held at 117F in kitchen. Per operator, pork cooked 30 minutes prior to the inspection. Operator reheat pork to 169F and placed in walk in cooler.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in prep area block with cooking equipment.
No soap provided at handwash sink in prep area.
Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with degreaser at dishwashing area. Operator label bottle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open cup with drinks stored on in use food preparation table. Operator removed and stored properly.
Food stored on floor. Observed various food items stored on walk-in cooler floor.
Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not identified by common name. Operator label container.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken over cut pumpkin inside reach in cooler in kitchen. Operator moved raw chicken to bottom shelf and stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat. Raw chicken stored above sauces in reach in cooler in cook line. Operator moved raw chicken to bottom shelf and stored correctly.
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. Emailed procedures to manager
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.
Ceiling tile above prep table in kitchen soiled with dust.
Current Hotel and Restaurant license not displayed.
Food not stored at least 6 inches off of the floor. Cases of plastic bottled and cases of can sodas not 6 inches above the floor behind front counter. Operator elevated
Opened employee beverage container in a cold holding unit( Fagor reach in cooler ) with food to be served to customers in kitchen. Operator moved drinks to bottom shelf, placed in container and labeled employees drinks.
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.