MUGHAL
2100 N UNIVERSITY DR, Pembroke Pines FL 33024 · 954-392-0999
Last inspected Jun 24, 2026 · 13 visits since July 2023
SEP 24
JAN 25
JUL 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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
4 cases · $2,380
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025082297 | Sep 30, 2025 | Dec 4, 2025 | $300 |
| 2--2025016231 | Jan 22, 2025 | Apr 17, 2025 | $200 |
| 2--2016005358 | Jan 13, 2016 | Feb 25, 2016 | $600 |
| 2--2015050042 | Oct 26, 2015 | Dec 15, 2015 | $1,280 |
Inspection history
13 visits, newest first
Jun 24, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No conspicuously located ambient air temperature thermometer in holding unit. In kitchen fliptop unit or kitchen glassfront reach in cooler.
Jun 23, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen fliptop lower cooler, cut paneer cheese (53F - Cold Holding). Per employee not prepared or portioned today and in unit more than 4 hours. 2) In kitchen glassfront cooler, yogurt (49F - Cold Holding). Per employee prepared on 6-21 and in unit more than 24 hours. 2) Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In kitchen glassfront cooler, yogurt sauce (52F - Cooling). Per employee and date mark, prepared on 6-22 and in unit more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen fliptop lower cooler, cut paneer cheese (53F - Cold Holding). Per employee not prepared or portioned today and in unit more than 4 hours. 2) In kitchen glassfront cooler, yogurt (49F - Cold Holding). Per employee prepared on 6-21 and in unit more than 24 hours. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In kitchen glassfront cooler, yogurt sauce (52F - Cooling). Per employee and date mark, prepared on 6-22 and in unit more than 4 hours. See stop sale.
Bowl or other container with no handle used to dispense food. Styrofoam cup in bulk sugar container. Manager removed cup.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water (117F) on stovetop in kitchen. Manager increased fire to burner to heat.
No conspicuously located ambient air temperature thermometer in holding unit. In kitchen fliptop unit or kitchen glassfront reach in cooler.
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 7 high priority.
7 High priority0 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (49F - Cooling); cooked goat (50F - Cooling). Per employee prepared 12-14 and in walk in overnight. See stop sale.
Nonfood-grade bags used in direct contact with food. In chest freezer by back door, raw ground beef and raw chicken stored in standard plastic grocery bags. Employee removed from bags, plastic wrapped each, and returned to freezer.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, bowls of raw lamb and chicken on shelf above cooked peas and chicken. Employee rearranged for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In chest freezer by back door, bag and container of raw chicken on top of open box of sliced steak meat. Employee rearranged items for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (49F - Cooling); cooked goat (50F - Cooling). Per employee prepared 12-14 and in walk in overnight.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb behind ice machine in kitchen missing vacuum breaker.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water (84F) on stovetop. Employee turned on burner to heat water.
Working containers of food removed from original container not identified by common name. Bulk sugar, salt, and flour containers on dry storage rack not labeled. Employee added labels.
Sep 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In True reach in freezer, prepared containers of cooked beef missing date marks. Per manager, prepared on 7-29. anagram added date to label tag inside freezer.
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. Florida Restaurant Lodging Association expired Feb. 2025
Current Hotel and Restaurant license not displayed.
Food stored on floor. Containers of fryer of fryer oil and case of bottled water on floor in storeroom.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth by cutting board being used in back prep area. Manager removed cloth.
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled raw chicken and then handled clean pan for different item without washing hands first. Reviewed with manager and employees proper procedures and employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen front True 2 door reach in freezer, open bag of raw shrimp above open bag of french fries. Manager rearranged for proper separation.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In True reach in freezer, prepared containers of cooked beef missing date marks. Per manager, prepared on 7-29. anagram added date to label tag inside freezer.
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. Florida Restaurant Lodging Association expired Feb. 2025
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation. Employee prepping food with no beard guard.
Food stored on floor. Containers of fryer of fryer oil and case of bottled water on floor in storeroom.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth by cutting board being used in back prep area. Manager removed cloth.
Jan 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
Jan 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority3 Intermediate8 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked potatoes 50F - Cooling); rice pudding (51F - Cooling); cooked chicken (50F - Cooling); cooked potatoes with vegetables (51F - Cooling); raw marinated chicken (50F - Cooling). Per manager all items prepared on 1-21 and in walk in overnight. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cartons of raw shell eggs above case of yogurt and canned beverages. Manager moved eggs to bottom of separate shelf to properly store.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (47F - Ambient). Per manager eggs purchased on 1-20 and in cooler since then. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, cooked potatoes 50F - Cooling); rice pudding (51F - Cooling); cooked chicken (50F - Cooling); cooked potatoes with vegetables (51F - Cooling); raw marinated chicken (50F - Cooling). Per manager all items prepared on 1-21 and in walk in overnight. 2) In walk in cooler, cooked corn (50F - Cold Holding); heavy cream (49F - Cold Holding); yogurt (49F - Cold Holding); block cheese (50F - Cold Holding); butter (51F - Cold Holding); cooked chickpeas (50F - Cold Holding); cooked chicken in sauce (50F - Cold Holding); cooked lamb (50F - Cold Holding). Per manager, items not received and/or prepared today. 3) In walk in cooler, raw shell eggs (47F - Ambient). Per manager eggs purchased on 1-20 and in cooler since then..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked corn (50F - Cold Holding); heavy cream (49F - Cold Holding); yogurt (49F - Cold Holding); block cheese (50F - Cold Holding); butter (51F - Cold Holding); cooked chickpeas (50F - Cold Holding); cooked chicken in sauce (50F - Cold Holding); cooked lamb (50F - Cold Holding). Per manager, items not received and/or prepared today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table next to tandoori oven, melted butter (81F - Hot Holding). Per manager prepared and holding since approximately 11:30am. Manager placed butter in double boiler setup on stove to reheat above 165F for proper hot holding.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink closest to cook line. Employee replaced paper towels.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of prepared foods in walk in cooler not date marked. Per manager items prepared on 1-20.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Employee at cook line not wearing hair restraint.
Food stored on floor. 1) Plastic bottled water on floor in store room. 2) Container of fryer oil on floor in kitchen. Manager moved both off of floor.
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 sugar and flour in bulk containers. Manager removed scoops to be cleaned.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of clean water in front of cook line. Manager moved container onto fire at stovetop to heat water above 135F and hold on stove.
Stored food not covered. Cooked chips and potato crisps on storage shelf above microwave not covered. Employee covered with plastic wrap.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth on left fliptop cutting board. Manager removed.
Working containers of food removed from original container not identified by common name. Bulk container of flour on back storage shelf not labeled.
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. 1) Case of plastic water bottles on floor in walk in cooler. 2) Container of fryer oil in dry storeroom.
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen, RIGHT FLIPTOP UPPER - stewed goat (72F - Cold Holding); stewed chicken (71F - Cold Holding); stewed vegetable purée (72F); red curry sauce (71F - Cold Holding) LOWER - milk (72F - Cold Holding); cut cheese (72F - Cold Holding). Per employee no items prepared or portioned today and all items in unit more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, RIGHT FLIPTOP UPPER - stewed goat (72F - Cold Holding); stewed chicken (71F - Cold Holding); stewed vegetable purée (72F); red curry sauce (71F - Cold Holding) LOWER - milk (72F - Cold Holding); cut cheese (72F - Cold Holding). Per employee no items prepared or portioned today and all items in unit more than 4 hours. See stop sale. Do not use unit for Temperature Critical Safety foods until temperature can be maintained below 40F.
No soap provided at handwash sink. At hand sink by cook line. Employee refilled dispenser.
Current Hotel and Restaurant license not displayed.
Food stored on floor. 1) Case of plastic water bottles on floor in walk in cooler. 2) Container of fryer oil in dry storeroom.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line not labeled.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Raw chicken stored over tomato sauce inside walk in cooler. Operator moved raw chicken to another shelf and stored correctly.
Food not stored at least 6 inches off of the floor. 1. Cases of plastic bottle water in dry storage room. 2. Fryer oil containers in dry storage room.
Light shield soiled in kitchen. Ceiling tiles above flip top cooler soiled with dust in kitchen.
Shelf under prep table with rust that has pitted the surface in kitchen.
Some Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
Working containers of food removed from original container not identified by common name. Operator labeled container oil in cook line.
Sep 26, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair next to hood system in kitchen.
Floor soiled/has accumulation of grease under cooking equipments in cook line.
Jul 25, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Nonfood-grade shopping bags used in direct contact with raw beef inside true freezer in kitchen. Operator moved raw beef to container and stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside walk in cooler. Operator moved foods to another 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. Printed procedure to manager
Manager or person in charge lacking proof of food manager certification.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for establishment, employees read and signed during inspection.
No soap provided at handwash sink in kitchen. 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. Namia and Edmond needs training.
Ceiling/ceiling tile shows damage or is in disrepair next to hood system in kitchen.
Current Hotel and Restaurant license not displayed. Establishment has expired license for 2022 posted.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing wrist band while kneading dough.
Employee with no hair restraint while engaging in food preparation. Operator put on hat
Floor soiled/has accumulation of grease under cooking equipments in cook line.
Food stored on floor. Oil containers and cases of plastic bottle waters on floor in dry storage room. Dry storage room not maintained organized.
Ice buildup in true reach-in freezer bottom shelf in kitchen..
Working containers of food removed from original container not identified by common name. Operator labelled container (salt) in kitchen.
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.