OLIVE GARDEN 1409
11425 PINES BLVD, Pembroke Pines FL 33026 · 954.432.5529
Last inspected Feb 20, 2026 · 8 visits since December 2023
AUG 24
JAN 25
MAY 25
OCT 25
FEB 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed meatballs hot held in steam table at 132 degrees Fahrenheit. Potion of meatballs exceed chill rim. Operator added hot water and reheat to 166°F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Show the remaining 1 finding ▾
Water on the ground and/or pad around grease receptacle.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fish (46F - Cold Holding); Beef (45F - Cold Holding). Per operator items, both items placed in unit 2 hours prior to the inspection. Operator transfer items to walk in freezer for quick chill.
Handwash sink used for purposes other than handwashing. Observed handwashing sink used as dump sink, evidence by large food particles found inside. Operator wash sink.
Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed produces stored over garden salad in walk in cooler. Operator relocate garden salads to another shelf.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. -Observed 2 wet wiping cloths at prep station not stored in sanitizer solution between uses. Operator placed cloths in sanitizer solution.
May 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Hole in or other damage to wall. Employee's bathroom- bottom frames of door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Steam table- Serving spoons at water temperature 101-110F) employee removed
Open dumpster lid. Employee closed lid.
Jan 27, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pasta cold held in refrigerator drawers at 45F. Per operator, pasta transfer to unit 2 hours prior to the inspection. Operator placed ice packs on item for quick chill.
Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed accumulation of old food residue buildup inside box containing wrap.
Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stock pile before properly air dry at dishwashing station.
Aug 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Observed: Open dumpster lid. Priority: Basic
Observed: Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables in cook line, employee placed on sanitizer solution bucket. Priority: Basic
Apr 24, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher employees didn't know how to verified proper hot water temperature sanitizer for dish machine
Handwash sink not accessible for employee use at all times. Middle of cook line, when open water faucet, drains down the cook line floor
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or proper hot water proof thermometer available on site.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 3 employees wearing watch or a bracelet while working on food preparation. After manager instructed, jewelry removed.
Exterior door has a gap at the threshold that opens to the outside. Left side - bottom frame
Floor area(s) covered with standing water. Along the cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking stove, utensils in 112F, Employee removed to be clean and sanitize
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta cold held in refrigerator drawers at 44F. Per operator, pasta transfer to unit 1 hour prior to the inspection. Operator placed ice pack on item for quick chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.
Bathroom facility not clean. In male restroom.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water dripping from ceiling to food preparation table and floor surface. No food or utilities stored on food prep table.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. At cookline
Floor tiles missing and/or in disrepair. Observed floor tile missing at cookline
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored over milk in walk-in cooler. Operator relocate steak.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed scallops and shrimp cold held at 44 degrees Fahrenheit in refrigerator drawers. Per operation, both items placed in refrigerator 1 hour prior to the inspection. Operator placed ice pack on items for quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed meatballs hot held in steam table at 132 degrees Fahrenheit. Potion of meatballs exceed chill rim. Operator added hot water and reheat to 166°F
Handwash sink used for purposes other than handwashing. -Observed spoon stored in handwash sink at prep station. Operator removed spoon.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup on food items in walk-in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. -Observed in-use wet wiping cloth at cookline not stored in sanitizer solution between uses.
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.