PINOLANDIA2GO
273 N UNIVERSITY DR, Pembroke Pines FL 33024 · 954-225-1171
Last inspected Sep 25, 2025 · 11 visits since November 2023
NOV 23
JUL 24
DEC 24
JUL 25
SEP 25
≈ ERRATIC
5 inspections, swinging between B and F. 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. 6 live small flying insects flying behind front counter next to glass case where pastries are stored. Operator killed cleaned and sanitized area during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025056652 | Jul 23, 2025 | Nov 10, 2025 | $400 |
Inspection history
11 visits, newest first
Sep 25, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front steam well, fried chayote squash (108F - Hot Holding); grilled chicken (99F - Hot Holding); fried eggs (115F - Holding); rice and beans (110F - Hot Holding); rolled tacos (111F - Hot Holding); grilled steak (118F - Hot Holding). Are employee all items prepared and in line from 8:30-9:00am. Employee removed items to reheat to properly hot hold.
Sep 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority2 Intermediate0 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled containers of raw food items, changed gloves, and returned to food prep without washing hands first. Reviewed with employees proper procedures and employee washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee finished bagging shredded cabbage and wiped hands on apron and moved to front counter to serve food without washing hands and changing gloves. Reviewed 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 Dukers reach in freezer, individually open bagged whole fish above plantains. Employee began to rearrange.
Raw animal food stored over or with unwashed produce. In back 2 door reach in cooler, flats of raw shell eggs above container of bell peppers. Employee rearranged for proper separation.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In back 2 door reach in cooler, containers of raw beef and chicken above pans of cooked pork and container of sour cream. Employee rearranged for proper separation. 2) In kitchen 4 drawer unit, containers of raw pork and beef in upper drawer above containers of cooked lingual and beef. No divider between drawers. Employee rearranged for proper separation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front steam well, fried chayote squash (108F - Hot Holding); grilled chicken (99F - Hot Holding); fried eggs (115F - Holding); rice and beans (110F - Hot Holding); rolled tacos (111F - Hot Holding); grilled steak (118F - Hot Holding). Are employee all items prepared and in line from 8:30-9:00am. Employee removed items to reheat to properly hot hold.
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 under steam well reading greater than 200ppm chlorine and stored directly beside styrofoam to go containers. Employee remade to proper 100ppm and relocated bucket.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink. At prep kitchen and retail counter hands sinks. Employee replaced paper towels.
Jul 24, 2025□ 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 ▾
Handwash sink does not have enough water pressure to properly wash hands. Pressure of hot water at hot line hand sink quickly drops to almost zero after turning on water.
Jul 23, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority5 Intermediate5 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling raw chicken and went to other task portioning prepared food item without washing hands first. Reviewed proper procedures with manager and employee and she 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 failed to wash hands after handled dirty pots and pans and washing and rinsing to put up away. Reviewed with manager proper handwashing procedures to explain to employer.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing pans at new double sink without conducting any sanitizing step. Triple sink removed, advised manager to clean sink and set up sanitizer.
Raw animal food stored over or with unwashed produce. In back storage area glassfront cooler, container of raw marinated chicken above buspans of chayote squash and case of tomatoes. Employee rearranged cooler to place chicken at bottom for proper separation.
Raw animal food stored over/not properly separated from ready-to-eat food. In back storage area Dukers reach in cooler, flats of raw shell eggs on top shelf above containers of cooked beef and pork. Employee rearranged eggs to bottom of cooler for proper separation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front steam table, fried chicken (104F - Hot Holding); fried plantains (122F - Hot Holding); rice (122F - Hot Holding); grilled pork (132F - Hot Holding); fried cheese (117F - Hot Holding); stewed beef (122F - Hot Holding); beans (122F - Hot Holding); cooked yuca (121F - Hot Holding). Per manager all items in unit between 1 and 2 hours. Employees began removing to grill and oven to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In storage area glassfront reach in cooler, raw marinated beef 57F at 2:25pm (ambient cooling since 11:30am) to 52F at 3:25pm. Based on times and temperatures taken beef will not reach 40F in 4 hours. Employee moved beef to freezer to rapid chill.
Handwash sink does not have enough water pressure to properly wash hands. Pressure of hot water at hot line hand sink quickly drops to almost zero after turning on water.
Handwash sink not accessible for employee use at all times. 1) Container of water in hand sink at front hot line. Employee dumped water and removed container. 2) Pan of plantain chips on top of cart and a trash can blocked any access to kitchen hand sink. Employee moved both to allow access.
No dishwashing facilities of any kind provided. Triple sink removed and replaced with double sink and ice machine. No dish machine available.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Ice machine added in place of triple sink without contacting plan review.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table by meat slicer. Employee removed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top beverage by meat slicer in back kitchen. Employee discarded beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1)Employees purses on top of canned and dry goods on back storage shelves. 2) Employee cell phones on top of microwave in kitchen.
Food stored on floor. Fryer oil containers on floor in back storage area.
Stored food not covered. In storage area Dukers reach in cooler, container of cooked beef and pork uncovered. Employee added lids.
Feb 7, 2025□ 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 ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In front counter cold display unit portioned house salsa and cut cheese not date marked when prepared. 2) In front counter reach in freezer, portioned house made ice cream not date marked when prepared.
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
Raw animal food stored over or with unwashed produce. In kitchen glassfront reach in cooler, non original container of raw ground beef on shelf above case of tomatoes and limes. Employee rearranged items to properly separate.
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. In kitchen Dukers reach in freezer, uncovered container of raw half chickens above whole muscle pork packages removed from case. Employee rearranged items for proper separation.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen DUKERS 2 DOOR - raw shell eggs (69F - Ambient). Per employee in unit 2 days. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen DUKERS 2 DOOR - raw shell eggs (69F - Ambient). Per employee in unit 2 days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen prep/storage area, under no time or temperature control, block cheese (52F - Cold Holding). Per employee out of cooler less than 2 hours. Cheese not prepared or portioned today. Employee placed cheese in reach in freezer to rapid chill to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well at front counter, cheese filled crepes (112F - Hot Holding); fried rice balls (121F - Hot Holding). Per employee both prepared just after 9:00am. Trays for both items on top of steam well instead of in steam well. Employee removed both to reheat and change pans to proper hot hold.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unable to answer correct temperature for hot holding items.
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/ Elena Ibarra 11-7-2018 National Registry of Foodservice Professionals
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In front counter cold display unit portioned house salsa and cut cheese not date marked when prepared. 2) In front counter reach in freezer, portioned house made ice cream not date marked when prepared.
Clean utensils stored between equipment and wall. Knives between prep table and wall in back prep area. Employee removed knives from gap at wall.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on prep table next to meet slicer. Employee removed container.
Equipment in poor repair. In kitchen, 2 door Dukers reach in cooler ambient thermometer reading 68F. Employees have not open unit today.
Food stored on floor. Bulk container of sugar on floor in dry storage area.
No conspicuously located ambient air temperature thermometer in holding unit. In kitchen glassfront cooler ambient thermometer broken.
Stored food not covered. 1) In kitchen glassfront cooler containers of cooked shredded beef not covered. 2) In kitchen reach in freezer p, container of raw half chickens not covered.
Dec 4, 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 ▾
Current Hotel and Restaurant license not displayed. Operator provided
Jul 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live small flying insects flying behind front counter next to glass case where pastries are stored. Operator killed cleaned and sanitized area during inspection.
Nonfood-grade bags used in direct contact with food. Peeled whole corn stored inside printed to go bags in reach in freezer in kitchen. Operator moved corn inside food grade container.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked with crates of onions in cook line. Operator moved crates
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Bowl or other container with no handle used to dispense rice in kitchen. Operator removed and provided scoop with handle.
Current Hotel and Restaurant license not displayed. Operator provided
Single-service articles ( cups ) improperly stored on floor behind front counter. Operator elevated
Some Ceiling tiles soiled in Dining room.
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing inside large bin in kitchen. Operator moved to triple sink under cold running water.
Wall soiled with accumulated grease, food debris, and/or dust behind grill at front counter.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean in prep station. Operator moved to triple sink to be washed.
Jan 3, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 28, 2023Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Nov 28, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed plan submit to the division does not matches on site equipment's layout
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
No soap provided at handwash sink.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
No handwashing sign provided at a hand sink used by food employees.
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.