SMOOTHIE SPOT
10261 PINES BLVD, Pembroke Pines FL 33026 · 305-303-0029
Last inspected Aug 26, 2026 · 11 visits since November 2023
JUL 24
DEC 24
JUL 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurants license expired on 12/01/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,080
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025082287 | Sep 30, 2025 | Dec 29, 2025 | $440 |
| 2--2025063794 | Jul 31, 2025 | Sep 23, 2025 | $640 |
Inspection history
11 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked mushrooms in reach in cooler at 47F Item cooked yesterday.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes at 130F Employee reheated to 175F
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Show the remaining 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee eating while preparing food.
Jan 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over Chicken soup in Cooler next to Asber Cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed Chef touched raw pork then proceeded to prepare food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods in flip top cooler held at Turkey bacon; (46F - Cold Holding))Rice; (48F)Cooked chicken; (48F)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice; (130F - Hot Holding)Quinoa; (128F - Hot Holding)Black beans; (128F - Hot Holding); Cooked Chicken (109F - Hot Holding)
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.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lentils in Walk In Cooler cooked at 11:00am yesterday 1/20/26 not date marked
Spray bottle containing toxic substance not labeled. Observed spray bottle containing a bluish liquid identified as Windex glass cleaner. Item locate under Handwash sink at front counter
No Heimlich maneuver/choking sign posted.
Sep 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hard boiled eggs cold held at 44F and bacon at 45F. As per operator, both items transfer to unit 3 hours prior to the inspection. Advise operator to put ice packs on items for quick chill.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed No proof of required state approved employee training provided for employee hired more than 60 days ago.
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. Observed 2 new employees.
Non-pitting surface rust on food-contact equipment. -Observed accumulation of rust buildup on can opener blade.
Food stored on floor. -Observed container with food item stored on walk in freezer floor.
No handwashing sign provided at a hand sink used by food employees in dishwashing area.
Stored food not covered. -Observed an uncovered container with waffle powder in kitchen area. Operator covered.
Jul 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 1 high priority.
1 High priority8 Intermediate6 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hard boiled eggs cold held at 44F and bacon at 45F. As per operator, both items transfer to unit 3 hours prior to the inspection. Advise operator to put ice packs on items for quick chill.
Handwash sink used for purposes other than handwashing. -Observed pot and utensils stored inside hand wash sink in kitchen. Operator removed
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed No proof of required state approved employee training provided for employee hired more than 60 days ago.
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. Observed 2 new employees.
No soap provided at handwash sink in dishwashing area.
Non-pitting surface rust on food-contact equipment. -Observed accumulation of rust buildup on can opener blade.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on lentil soup stored in walk in cooler. As per operator, item cooked yesterday more than 24 hours.
Food stored on floor. -Observed container with food item stored on walk in freezer floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored in salt container.
No handwashing sign provided at a hand sink used by food employees in dishwashing area.
Stored food not covered. -Observed an uncovered container with waffle powder in kitchen area. Operator covered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloths in kitchen areas not stored in sanitizer solution between uses.
Working containers of food removed from original container not identified by common name. -Observed waffle powder, vanilla protein powder and strawberry protein powder removed from their original containers no labeled.
Jan 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pico cold held at 45F in front line cooler. Per operator, item transfer to unit 1.5 hours prior to the inspection. Item over potion in container above chill rim. Operator transfer over potion to walk in cooler for quick chill.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoops with handles stored in salt and oatmeal containers.
No handwashing sign provided at a hand sink used by food employees. In kitchen.
Dec 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurants license expired on 12/01/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cooked peas in walk in cooler. -Observed raw shell eggs stored over strawberries and mayonnaise in glass door refrigerator. Operator removed eggs to bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched soiled door and then engaged in food preparation without changing gloves. After brief education, employee changed gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pico cold held at 45F in front line cooler. Per operator, item transfer to unit 1.5 hours prior to the inspection. Item over potion in container above chill rim. Operator transfer over potion to walk in cooler for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 111F in kitchen. Per operator, chicken cooked less than 1 hour prior to the inspection. Operator reheat chicken to 176F.
Handwash sink used for purposes other than handwashing. -Observed various utensils stored in handwashing sink in kitchen. Operator removed utensils.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Food stored on floor. -Observed various food items stored on walk in freezer and cooler floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoops with handles stored in salt and oatmeal containers.
No handwashing sign provided at a hand sink used by food employees. In kitchen.
Jul 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked rice on food preparation table at 70F. Per operator, rice transfer from walk in cooler 30 minutes before the inspection. Advised operator to placed rice on ice bath and transfer to walk in cooler. Operator placed items in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken and ground turkey hot held in frontline steam table at 128-130F. Per operator both items cooked and transfer to front line 1 hour prior to the inspection. Operator reheat both items to 181-185F.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
No paper towels or mechanical hand drying device provided at handwash sink at cookline.
Employees with no hair restraint while engaging in food preparation.
Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed at hand washing sink at coolkine.
Food stored on floor. -Observed containers with food items stored on walk in cooler floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in container with oatmeal. Operator removed.
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet in-use wiping cloth at front counter not stored in sanitizer solution between uses.
Working containers of food removed from original container not identified by common name. -Observed waffle mixture removed from the original container not labeled.
Apr 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food thermometer(s) not calibrated according to manufacturer's specifications.
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.
Feb 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 1:45 p.m. tuna salad (50F - Cold Holding); corn (54F - Cold Holding); pico (56F - Cold Holding); cut lettuce (55F - Cold Holding); guacamole (55F - Cold Holding); hard boiled eggs (58F - Cold Holding). Per operator, all items placed in unit at 11:30 a.m. Note: Refrigerator was turned off. Operator transfer all items to walk in cooler for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushrooms hot held at 122F and cooked rice at 109F. As per operator, rice and mushrooms cooked 1 hour prior to the inspection. Operator reheat rice to171F and mushrooms to 166F. Observed cooked chicken hot held in front line steam table at 125F. Operator reheat to 178F. Chicken cooked and placed in unit 2.5 hours prior to the inspection.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed lack of managerial control in reference to having major reach in cooler with TCS foods in operation.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Handwash sink used for purposes other than handwashing. Observed handwash sink on cookline used as dump sink, evidence by waste food found inside.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
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.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed various food items stored on walk in freezer floor. Operator removed and stored properly.
Ice scoop handle in contact with ice. Observed scoops with handles stored in ice machine.
Time/temperature control for safety food thawed in an improper manner. Observed beef thawing at room temperature in kitchen area.
Nov 14, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cut tomatoes in glass door cooler. Operator relocate raw shell eggs.
No paper towels or mechanical hand drying device provided at handwash sink at front line.
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.
No soap provided at handwash sink at front line
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.