PETE'S PLACE
6774 FOREST HILL BLVD, Greenacres FL 33413 · 561-641-6543
Last inspected Aug 21, 2026 · 13 visits since December 2023
DEC 24
JUN 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 Roach crawling on white reach in freezer door behind cook line. Manager killed 2 Roaches crawling on floor by glass door cooler by back door. Manager killed both 2 Roaches crawling on floor under coolers on cook line 1 Roach crawling inside the oven on cook.line manager killed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025083709 | Oct 2, 2025 | Jan 12, 2026 | $600 |
| 2--2025050680 | Jun 18, 2025 | Aug 7, 2025 | $800 |
| 2--2023071504 | Dec 12, 2023 | Jan 22, 2024 | $800 |
| 2--2023014095 | Jan 31, 2023 | Apr 18, 2023 | $800 |
| 2--2022051833 | Sep 1, 2022 | Dec 9, 2022 | $200 |
| 2--2016019387 | Apr 8, 2016 | May 18, 2016 | $400 |
Inspection history
13 visits, newest first
Aug 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 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. Dishwasher (Chlorine 0ppm) ran multiple times discussed with operator Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and after without washing hands employee handled pancake batter dispenser, discussed with employee who washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped beard with hand and after without washing hands employee handled clean and sanitized spatula to cook eggs, discussed with employee who washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line raw shell eggs stored above liquid pasteurized eggs, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cheese (47F - Cold Holding); ham (48F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 30 minutes, discussed with operator who removed items from cooler and placed in freezer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler meat sauce (123F - Cooling) at 9:45 since 9:00 to 113F at 10:10, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to freezer to chill.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line Sanitizer Bucket (Chlorine 0ppm) discussed with operator to correct to 100ppm.
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 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 container with raw fish and after without washing hands employee handled clean and sanitized pot to place on drying rack, discussed its operator and employee washed hands.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen multiple ceiling tiles with water damage, discussed with operator to replace.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dish storage rack clean and sanitized pots and pans not stored inverted, discussed with operator.
Reach-in cooler shelves with rust that has pitted the surface. Reach in 2 door cooler across from steam table shelves pitting, discussed with operator to repair or replace.
Oct 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 9 high priority.
9 High priority1 Intermediate1 Basic
Show 11 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. Dishwasher (Chlorine 0ppm). Advised Operator to setup triple sink to manually sanitize dishes until machine is repaired and sanitizing properly.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled menus, order entry system and then put on gloves to toast bread for customers without washing hands. Operator discussed with employee who then washed hands.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee ate on cook line, carried soiled bowl and utensil to dish area and then walked back to cook line and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw steak stored over cooked bacon. Operator moved raw steak to bottom shelf.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes while removing from customers table/carrying to dish area then picked up plated food and prepared beverages without washing hands. Operator discussed with employee who then washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At steam table; cooked beef in sauce (116F - Reheating); cooked beans (140F - Reheating); chili (114F - Reheating). Operator stated items reheating in steam table for 2 hours and 30 minutes, did not reach 165F for 15 seconds within 2 hours. At cook line double door upright stainless reach in cooler left side of hot holding cabinet; sliced cooked beef (47F - Cold Holding); corned beef hash (48F - Cold Holding); raw hamburger (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line double door upright stainless reach in cooler left side of hot holding cabinet; sliced cooked beef (47F - Cold Holding); corned beef hash (48F - Cold Holding); raw hamburger (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Written procedures state cooked potatoes/raw shell eggs/pancake batter/sausage/cheese are held using time as a public health control and have no time marking. Operator stated items held less than 4 hours. Advised Operator to properly time mark items.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked beef in sauce (116F - Reheating); cooked beans (140F - Reheating); chili (114F - Reheating). Operator stated items reheating in steam table for 2 hours and 30 minutes, did not reach 165F for 15 seconds within 2 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; cooked potatoes (49F - Cooling 9:25/53F 10:25). Operator stated potatoes cooling for 3 hours, in full derp bucket with tight fitting lid, removed from cooler and left at room temperature multiple times, at this rate will not reach 41F within 6 hours, moved to reach in cooler, removed lid to facilitate faster cooling.
Employee eating in a food preparation or other restricted area. Employee holding bowl eating with fork on cook line. Employee stopped eating, carried soiled bowl/spoon to dish area.
Jun 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs into bowl to mix and without washing hands cook handled plate of cooked food for customer, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes handled soiled customer plates and without washing hands employee unloaded dishwasher, discussed with operator employee washed hands and re-sanitized dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked sausage (81F - Cold Holding) per operator product not portioned or prepared today and left out of refrigeration for approximately 30 minutes discussed with operator who moved product to freezer to chill.
Food stored on floor. In kitchen buckets of potatoes and tomatoes stored on floor, discussed with operator who removed product from floor.
Dec 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline;Employee cracked eggs and proceeded to handle clean utensils without washing hands. Advised operator, employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach-in Freezer; Raw liver (beef) stored above breads. Advised operator who fixed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach-in Cooler at entrance of cookline; coleslaw (50F - Cold Holding); macaroni salad (50F - Cold Holding); boiled eggs (50F - Cold Holding); egg whites (49F - Cold Holding); shredded cheese (50F); gravy (50F - Cold Holding); heavy cream (50F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach-in Cooler at entrance of cookline; coleslaw (50F - Cold Holding); macaroni salad (50F - Cold Holding); boiled eggs (50F - Cold Holding); egg whites (49F - Cold Holding); shredded cheese (50F); gravy (50F - Cold Holding); heavy cream (50F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Cookline; sausages (87F - Hot Holding) Per operator held on counter for less than an hour Operator moved to reheat to 165+F
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. In Kitchen; Sanitizer Bucket (Chlorine 200+ppm) Operator fixed to Chlorine 100ppm
Sep 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Container of medicine improperly stored. At prep area container of medicine stored in same container as spices, operator discarded medicine.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee sweeping floor and then put on gloves and began handling ready to eat food without handwashing. operator educated employee who then washed hands and changed gloves.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling a slice of already toasted bread with bare hands, operator educated employee on bare hand contact.
Pesticide/insecticide labeled for household use only present in establishment. Pesticide labeled for household use being stored in prep area. Operator discarded.
Ready to eat produce stored with unwashed produce. At cookline reach in cooler avacodos with stickers still attached stored in same container as cut green apples, operator removed avocados to be washed and discarded apples.
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. At front counter area sanitizer bucket = 200+ppmchlorine, operator corrected to 100ppm chlorine.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front counter reach in cooler container of open milk held in unit more than 26 hours without date marking, operator applied proper date marking
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon served raw but not identified as raw.
Single-service articles not stored inverted or protected from contamination. At cook line
Working containers of food removed from original container not identified by common name. At front counter area squeeze bottle containing hot sauce not labeled, operator labeled as containing hot sauce.
Feb 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open raw fish stored over packet of bagels in upright freezer. Explained and manager rearranged.
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. washcloth bucket chlorine over 200 ppm, manager changed the solution chlorine 100 ppm
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certificate for Peter Armatas expired on 09/21/2021,
Dec 12, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Checked state and operators thermometer calibration state thermometer 32 f, operators thermometer 0 f.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Exterior door has a gap at the threshold that opens to the outside. Back door
Dec 12, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs with then handled pancakes without washing hands. Explained and he washed hands.
Roach activity present as evidenced by live roaches found. 1 Roach crawling on white reach in freezer door behind cook line. Manager killed 2 Roaches crawling on floor by glass door cooler by back door. Manager killed both 2 Roaches crawling on floor under coolers on cook line 1 Roach crawling inside the oven on cook.line manager killed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 127-130 f hot holding ( second layer) first layer 140-144 f hot holding on left side of the flat grill. As per chef less than 30 minutes.
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 one.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade
Handwash sink not accessible for employee use at all times. Container filled with water stored in hand sink by three compartment sink. Manager removed the container
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Checked state and operators thermometer calibration state thermometer 32 f, operators thermometer 0 f.
Spray bottle containing toxic substance not labeled. 2 spray bottles at server station in dining room are not labeled. Manager labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Round plastic container in powdered garlic container. Manager removed the container.
Dead roaches on premises. Several dead roaches over 20 in white powder next to compressor of two door cooler on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag full of shoes stored on top of mayonnaise box in back room. Explained and manager removed the bag.
Exterior door has a gap at the threshold that opens to the outside. Back door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water near steam table. Water temperature 100 f. Explained and manager dumped the water.
Wiping cloth sanitizing solution stored on the floor. Washcloth bucket stored on floor on cook line. Manager put washcloth bucket in another bucket.
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.