TEHILLAH GARDEN-RESTAURANT
6994 PEMBROKE RD, Pembroke Pines FL 33023 · 786-444-2386
Last inspected Aug 11, 2026 · 13 visits since July 2023
MAY 25
JUL 25
JAN 26
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 and diarrhea clean up procedures to Operator. Operator print and posted procedures
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025061330 | Jul 22, 2025 | Sep 10, 2025 | $200 |
| 2--2025042230 | May 21, 2025 | Sep 9, 2025 | $300 |
Inspection history
13 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Handwash sink used for purposes other than handwashing. Observed handwash sink across from three compartment sink used to store utensils. Employee removed utensils and placed them in three compartment sink
Stored food not covered. Observed container of stewed chicken in reach in cooler not covered. Employee covered container
Apr 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice; (57F - Cold Holding)Cooked rice; (53F - Cold Holding). Cooked rice placed covered in cooler Rice cooked at 730pm yesterday and cooling overnight in cooler at cook line. Operator discarded rice. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stop Sale issued on time/temperature control for safety food due to Cooked rice; (57F - Cooling)Cooked rice; (53F - Cooling) Rice cooked at 730pm yesterday and cooling overnight in cooler at cook line. Operator discarded rice
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 and diarrhea clean up procedures to Operator. Operator print and posted procedures
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
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. Observed cooked rice, marinated pork, both 25-36 hours since preparation, no date marks. Operator provided.
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (63F - Cooling); cooked rice and beans (52F-Cooling). Operator states items were prepared last night at approximately 11pm-12am and have been cooling overnight. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (63F - Cooling); cooked rice and beans (52F-Cooling). Operator states items were prepared last night at approximately 11pm-12am and have been cooling overnight. See stop sale.
Raw animal food stored over or with unwashed produce. Raw chicken wings stored above unwashed plantains in 1 door stainless reach in cooler. Operator removed raw chicken wings
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. 1 door stainless: cooked chicken (50F); cooked legumes (53F); cut tomatoes (53F); cooked chicken (51F); cooked goat (49F); liquid egg (52F); liquid egg (55F); cooked pork (52F); raw chicken wings (50F); raw shell egg ambient (51F). Operator states items have been in unit for multiple days. Monitored unit for 1 hour with no changes in temperature. Not prepared or portioned today. Unknown time out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door stainless: cooked chicken (50F); cooked legumes (53F); cut tomatoes (53F); cooked chicken (51F); cooked goat (49F); liquid egg (52F); liquid egg (55F); cooked pork (52F); raw chicken wings (50F); raw shell egg ambient (51F). Operator states items have been in unit for multiple days. Monitored unit for 1 hour with no changes in temperature. Not prepared or portioned today. Unknown time out of temperature. See Stop Sale
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat, cooked chicken, cooked legumes prepared on Saturday not date marked
Dead roaches on premises. Observed 2 dead roaches on magnetic shelf on side of 1 door stainless reach in cooler in kitchen. Operator removed, cleaned and sanitized
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on bottom shelf or 1 door stainless reach in cooler
May 22, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 22, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 10+ live roaches inside of wall mounted soap dispenser on wall above mop sink next to triple sink in kitchen. Observed approximately 5 live roaches in between wood frame and wall holding water heater above mop sink next to triple sink in kitchen Observed approximately 10 live roaches on ground under dry storage shelves in right side corner of kitchen Observed approximately 15 live roaches in between wall and 3 compartment sink in kitchen Observed 2 live roaches on wall behind reach in cooler in kitchen
Dead roaches on premises. Observed approximately 20 dead roaches inside of wall mounted soap dispenser on wall above mop sink next to triple sink in kitchen. Observed approximately 10 dead roaches on ground under dry storage shelves in right side corner of kitchen Observed 2 dead roaches on shelves holding dry storage items on right side corner of kitchen. Observed 2 dead roaches on ground behind cook line equipment in kitchen. Observed 7 dead roaches inside of gas system access door of oven on cook line in kitchen Observed 3 dead roaches behind fire extinguisher sign on wall in kitchen Observed 10+ dead roaches in spider webs in between wall and triple sink in kitchen Observed 8 dead roaches on ground under front counter Observed 7 dead roaches on ground under reach in cooler at front counter
May 21, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 door stainless: cooked white rice (63F-67F - Cooling); cooked black rice (65F - Cooling); cooked rice and beans (64F - Cooling). Per operator items were prepared last night and have been cooling overnight. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 door stainless: cooked white rice (63F-67F - Cooling); cooked black rice (65F - Cooling); cooked rice and beans (64F - Cooling). Per operator items were prepared last night and have been cooling overnight.
Roach activity present as evidenced by live roaches found. Observed approximately 10+ live roaches inside of wall mounted soap dispenser on wall above mop sink next to triple sink in kitchen. Observed approximately 5 live roaches in between wood frame and wall holding water heater above mop sink next to triple sink in kitchen Observed approximately 10 live roaches on ground under dry storage shelves in right side corner of kitchen Observed approximately 15 live roaches in between wall and 3 compartment sink in kitchen Observed 2 live roaches on wall behind reach in cooler in kitchen
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. cooked beef (47F); cooked goat (49F); cooked turkey (61F); cooked griot (60F). Per operator items have been in unit overnight. Unknown time out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (47F); cooked goat (49F); cooked turkey (61F); cooked griot (60F). Per operator items have been in unit overnight. Unknown time out of temperature. See Stop Sale
Dead roaches on premises. Observed approximately 20 dead roaches inside of wall mounted soap dispenser on wall above mop sink next to triple sink in kitchen. Observed approximately 10 dead roaches on ground under dry storage shelves in right side corner of kitchen Observed 2 dead roaches on shelves holding dry storage items on right side corner of kitchen. Observed 2 dead roaches on ground behind cook line equipment in kitchen. Observed 7 dead roaches inside of gas system access door of oven on cook line in kitchen Observed 3 dead roaches behind fire extinguisher sign on wall in kitchen Observed 10+ dead roaches in spider webs in between wall and triple sink in kitchen Observed 8 dead roaches on ground under front counter Observed 7 dead roaches on ground under reach in cooler at front counter
Employee eating in a food preparation or other restricted area. Employee eating at front counter, employee moved to dining room
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 10pm chlorine, operating added chlorine and retested at 50ppm chlorine
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on prep table in kitchen. Employee removed.
Nonfood-contact surface soiled with grease, dirt, or dust. Hood soiled.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0PPM. Manager remade to 100ppm.
Working containers of oil removed from original container not identified by common name. Squeeze bottle of oil on shelf above stove not labeled. Manager labeled during inspection.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 225 PPM. Manager remade to 100PPM.
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 in kitchen. Manager replaced during inspection.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket. Manager hanged during inspection.
Working containers of flour removed from original container not identified by common name. Manager labeled during inspection.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Bag of raw chicken stored above bag of raw pork in reach in freezer. Manager inverted.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Time/temperature control for safety food thawed in an improper manner. Pork thawed in standing water in triple sink. Manager stored under running water.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep tables in kitchen. Manager stored in sanitizer 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.