PURITA'S RESTAURANT & LOUNGE
7817 PINES BLVD, Pembroke Pines FL 33024
Last inspected Feb 11, 2025 · 9 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 23
MAY 24
NOV 24
FEB 25
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Employee washed hands with cold water. Employee used cold water to wash hands due to no hot water at kitchen hand sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024048296 | Jul 22, 2024 | Feb 26, 2025 | $320 |
| 2--2021004223 | Dec 8, 2020 | Jun 2, 2021 | $200 |
Inspection history
9 visits, newest first
Feb 11, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 10, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 26 violations recorded, 10 high priority.
10 High priority6 Intermediate10 Basic
Show 26 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee changed gloves after cracking raw shell eggs and continued to cut peeled plantains without first washing hands. Reviewed with manager to explain to employee proper handwashing requirements and employee washed hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee did not adequately wash hands long enough at triple sink before going to walk in cooler to bring out food items for order. Manager explained to employee proper procedures for washing hands and changing gloves.
Employee washed hands with no soap. Employee washed gloves hands at triple sink without using soap. Manager explained to employee proper procedures for washing hands and changing gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing, rinsing, and immediately putting up pots to dry without conducting a sanitizing step. Manager explained to employee proper triple sink usage. Employee began to reset sinks properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in cooler, containers of prepped/marinated raw shrimp, pork, beef, and chicken (none commercially wrapped) above crates containing commercially wrapped whole block cheese and commercially wrapped whole cooked sausages and container of house made tamales.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of prepped raw chicken on top of container of raw prepped steak; both above containers of raw shrimp and raw pork chops.
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 walk in freezer, open case of raw burgers on shelf above open case of raw whole fish.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table at end of cookline, under no time or temperature control, raw shell eggs (84F - Ambient). Per manager, out of walk in cooler approximately 2 hours. Employee moved eggs back to walk in cooler to rechill.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed and rinsed pots and pans with no sanitizing step and proceeded to walk in cooler to remove food items for an order without first properly washing hands and changing gloves.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In kitchen steam well at 11:20am, rice and beans (121F and 142F - Reheating since 9:00am); white rice (138F - Reheating since 9:00am). Employee moved all rice to stove to rapid reheat up to 165F.
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands at triple sink after washing and rinsing pots and pans. Manager explained to employee proper handwashing procedures and to only use hand wash sink.
No probe thermometer provided to measure temperature of food products.
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. Per manager, all employees knew within last few weeks. No signature form available for any. Form, printed, read, and signed by staff during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In white refrigerator in storage area off of bar, portioned rice puddings and other desserts not date marked from when prepared. 2) In walk in cooler, containers of pasta and soup missing date marks.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on prep table by kitchen exit to dining room.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At kitchen hand wash sink, hot water turned off due to damaged faucet.
Carbon dioxide/helium tanks not adequately secured. Small CO2 tank not secured in front storage area off of bar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 1) Metal pans under steam well not stored inverted and not fully protected. 2) Stacks of clean dish ware on prep shelf next to kitchen hand sink not fully covered/ protected. Visible dust on some dishware.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on shelf with clean dishware and dry goods above triple sink.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing pots and pans in middle sink and rinsing in first sink. No sanitizer sink set up.
Faucet/handle missing r damaged at plumbing fixture. Hot water faucet handle stripped and not working at kitchen hand sink.
Food stored on floor. Bucket of peeled plantains on floor in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Containers of utensils in standing water at steam well and by stovetop.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in Westinghouse refrigerator in storage area by bar. Manager added thermometer to unit.
Old labels stuck to food containers after cleaning. Old labels on plastic containers under prep table by kitchen entrance and on metal pans under steam table.
Ripped/worn tin foil used as shelf cover. Foil in disrepair and soiled on walk in cooler shelves.
Nov 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at kitchen hand sink due to damaged faucet.
Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tile in dry storage area off of end of bar. Water stained tiles throughout bar, kitchen, and storage areas.
Food stored on floor. 1) Bucket of peeled plantains on floor in walk in cooler. 2) Containers of fryer oil on floor outside walk in cooler.
No conspicuously located ambient air temperature thermometer in holding unit. In kitchen glassfront cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame and door track on kitchen glassfront cooler has food debris / grease buildup.
Reach-in cooler shelves with rust that has pitted the surface. Kitchen glassfront cooler shelves heavily rusted.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted pitted.
Working containers of food removed from original container not identified by common name. Multiple bottles of oil in kitchen not labeled.
Nov 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 10 high priority.
10 High priority6 Intermediate14 Basic
Show 30 findings ▾
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 continued with other food preparations not related to egg order without washing hands and changing gloves. Reviewed with employee proper hand washing procedures and employee washed hands and put on new gloves.
Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped gloved hands on soiled dry towel at cook line between working with cooking foods. Advised employee to wash hands and not use towel for drying purposes. Employee did do.
Employee washed hands with cold water. Employee used cold water to wash hands due to no hot water at kitchen hand sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, container of individually non commercial wrapped pieces of salmon above case of french fries. Advised employee to rearrange items when able.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw prepped chicken and tube of ground beef on shelf above bucket of peeled plantains. Advised employee to rearrange items when able.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table opposite cookline, under no temperature or time control, raw whole shell eggs (83F - Ambient Temperature). Per employee out of cooler approximately 1 hour since opening. Employee moved eggs to cooler to rechill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen cooler, GLASSFRONT - cut cheese (55F - Cold Holding); heavy cream (54F - Cold Holding); cooked plantains (55F - Cold Holding); french fries (55F - Cold Holding). Per employee no items prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen cooler, GLASSFRONT - cut cheese (55F - Cold Holding); heavy cream (54F - Cold Holding); cooked plantains (55F - Cold Holding); french fries (55F - Cold Holding). Per employee no items prepared or portioned today. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In kitchen steam table, rice 124F at 10:20am (Reheating from 9:00am) to 136F at 11:05am. Employee discarded rice to use newly cooked rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table, in pan on top of unit, pickled onions (118F - Hot Holding). Per employee onions not cooked but held warm after pickling since 8:45am. Advised employee to chill onions or heat and properly hot hold.
Handwash sink used for purposes other than handwashing. Hand sink at bar used for storing clean pitchers and utensils. Employee removed all items.
Manager or person in charge lacking proof of food manager certification. Person in charge Inez Hernandez
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 soap provided at handwash sink. In men's public restroom.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at kitchen hand sink due to damaged faucet.
Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tile in dry storage area off of end of bar. Water stained tiles throughout bar, kitchen, and storage areas.
Cutting board has cut marks and is no longer cleanable. Red and white cutting boards on kitchen prep tables grooved and slightly discolored.
Dumpster overflowing garbage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of toaster oven in kitchen.
Equipment in poor repair. Kitchen glassfront cooler left sliding door not closing properly/out of alignment allowing cold air to escape from cooler.
Food stored on floor. 1) Bucket of peeled plantains on floor in walk in cooler. 2) Containers of fryer oil on floor outside walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water at steam table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwave interior has food debris buildup.
No conspicuously located ambient air temperature thermometer in holding unit. In kitchen glassfront cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame and door track on kitchen glassfront cooler has food debris / grease buildup.
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface. Kitchen glassfront cooler shelves heavily rusted.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted pitted.
Working containers of food removed from original container not identified by common name. Multiple bottles of oil in kitchen not labeled.
Jul 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
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. Class set up for 05/21 and 5/27 for employee training.
1.Walk-in cooler shelves with rust that has pitted the surface. 2. Glass front Reach in cooler shelves with rust that pitted the surface in kitchen.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in Ladies restroom
Ceiling/ceiling tile shows damage or is in disrepair,in storage room, ladies restroom, hallway to restroom and Observed some tiles with water stains.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature at 60F Walk-in freezer and temperature 50F
Cutting board has cut marks and is no longer cleanable in kitchen.
Equipment in poor repair. Glass front cooler and walk in cooler door not closing properly in kitchen. Observed gap where air is escaping.
Time/temperature control for safety food not maintained frozen solid in walk in freezer.
May 21, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
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. Class set up for 05/21 and 5/27 for employee training.
1.Walk-in cooler shelves with rust that has pitted the surface. 2. Glass front Reach in cooler shelves with rust that pitted the surface in kitchen.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in Ladies restroom
Ceiling/ceiling tile shows damage or is in disrepair,in storage room, ladies restroom, hallway to restroom and Observed some tiles with water stains.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature at 60F Walk-in freezer and temperature 50F
Cutting board has cut marks and is no longer cleanable in kitchen.
Equipment in poor repair. Glass front cooler and walk in cooler door not closing properly in kitchen. Observed gap where air is escaping.
Time/temperature control for safety food not maintained frozen solid in walk in freezer.
May 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 5 high priority.
5 High priority4 Intermediate17 Basic
Show 26 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washing dishes but not sanitizing dishes in three compartment sink. Operator set up sanitizer solution during inspection and sanitized dishes.
Nonfood-grade bags ( to go printed shipping bags) used in direct contact with cooked white rice on stove in cook line. Operator discarded bag
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2023. Operator paid license during inspection. License current and active in inspection app.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Glass front cooler;; Raw shrimp 48F ( - Cold Holding); raw chicken (50F cold holding ); Pork sausages (48F - Cold Holding) pulled from cooler less than 4 hours ago. Operator placed foods back to reach in cooler to quick chill. * Corrective action Taken* Foods not prepared or portioned today. 2. Raw beef (46F - Cold Holding); raw chicken (45F - Cold Holding) raw fish (48F - Cold Holding); held less than 4 hours ago inside walk in freezer. Operator placed foods on ice to quick chill. Foods not prepared or portioned today. *Corrective Action Taken* 3.Walk in cooler; Cooked goat; (47F - Cold Holding); cooked chicken soup (50F); pork sausages (50F - Cold Holding held over night inside walk in cooler per cook. See stop sale. Foods not prepared or portioned today. 4. Cooked goat; (55F); cooked chicken soup (55F - Cold Holding); cooked Monfongo (48F - Cold Holding); per cook, cooked foods held overnight inside walk in freezer. See stop sale. Foods not prepared or portioned today
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine in kitchen. Operator remade to 100ppm chlorine
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. Provided clean up procedures to person in charge. Operator posted
Handwash sink used for purposes other than handwashing. Bag with receipts stored inside hand washing sink in kitchen. Operator removed
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. Class set up for 05/21 and 5/27 for employee training.
1.Walk-in cooler shelves with rust that has pitted the surface. 2. Glass front Reach in cooler shelves with rust that pitted the surface in kitchen.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in Ladies restroom
Ceiling/ceiling tile shows damage or is in disrepair,in storage room, ladies restroom, hallway to restroom and Observed some tiles with water stains.
Clean small pots not stored inverted or in a protected manner in kitchen. Operator inverted
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature at 60F Walk-in freezer and temperature 50F
Cutting board has cut marks and is no longer cleanable in kitchen.
Dumpster overflowing garbage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top sauces ion kitchen. Operator moved cell phone
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator set up three compartment sink correctly during inspection.
Equipment in poor repair. Glass front cooler and walk in cooler door not closing properly in kitchen. Observed gap where air is escaping.
Food not stored at least 6 inches off of the floor. Cases of plantains on floor in walk in cooler. Operator elevated
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Ice scoop handle in contact with ice in ice bin in bar. Operator stored correctly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 85F in kitchen. Operator discarded water
Interior microwave has accumulation of food residue. Operator cleaned microwave during inspection.
Open dumpster lid.
Time/temperature control for safety food not maintained frozen solid in walk in freezer.
Feb 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license December 1,2023. Establishment License will be reviewed at the next routine inspection.
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. Emailed reporting agreement to manager.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in ladies restroom.
Ceiling tile missing in storage room.
Ceiling/ceiling tile shows damage or is in disrepair,in storage room, ladies restroom, hallway to restroom and dining area. Observed some tiles with water stains.
Cove molding at floor/wall juncture broken/missing in storage room.
Food not stored at least 6 inches off of the floor. Cases of plantains on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line soiled.
Dec 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Peeled plantains stored inside Home Depot bucket inside walk in cooler. Told operator to store foods in approved food grade containers.
Operating with an expired Division of Hotels and Restaurants license December 1,2023. Establishment License will be reviewed at the next routine inspection.
Pesticide/insecticide labeled for household use only present in establishment. Raid bug spray inside hand wash sink in kitchen. Operator discarded at will
Raw animal food stored over or with unwashed produce Raw beef stored over bell peppers inside walk in cooler. Operator moved raw beef and stored correctly.
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. Raw fish stored over Cheese empanadas inside Ge freezer in kitchen. Operator moved empanadas above raw fish 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 vomit procedures to manager.
Handwash sink not accessible for employee use at all times. Apron and Raid spray inside hand wash sink in cook line. Operator removed apron and discarded raid at will.
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. Emailed reporting agreement to manager.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in ladies restroom.
Ceiling tile missing in storage room.
Ceiling/ceiling tile shows damage or is in disrepair,in storage room, ladies restroom, hallway to restroom and dining area. Observed some tiles with water stains.
Cove molding at floor/wall juncture broken/missing in storage room.
Food not stored at least 6 inches off of the floor. Cases of plantains on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line soiled.
Stored food not covered. Cooked beans inside walk in freezer. Operator covered
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.