THROWBACK TAVERN
18267 PINES BLVD, Pembroke Pines FL 33029 · 9545621882
Last inspected Jan 26, 2026 · 8 visits since August 2023
SEP 23
JAN 24
FEB 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023047558 | Aug 21, 2023 | Oct 2, 2023 | $400 |
| 2--2016043145 | Sep 13, 2016 | Oct 13, 2016 | $960 |
Inspection history
8 visits, newest first
Jan 26, 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
Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen, can opener blade soiled with food debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior microwave plate soiled with old food debris.
Oct 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At 11:15 am grilled chicken (46-47F - heated Cooling since last night.) 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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At 11:15 am grilled chicken (46-47F - heated Cooling since last night.) employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. mozzarella cheese (50F - Cold Holding), per employee food held less than 4 hours, observed food stored above the rim line. Employee moved the food out of the and stored inside walk in cooler for a quick chill.
No waste receptacle installed at handwash sink provided with disposable towels. Between stove and three compartments sink. Employee provided
Feb 26, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Pizza station-sausages (51F - Cold Holding); mozzarella Shredded cheese (60F - Cold Holding); fresh garlic and oil mix (50F - Cold Holding), per operator food stored less than 4 hours, food moved to a working reach in cooler, ice added for a quick chill, advised operator not to use unit to stored TCS foods until technician verifies proper cold holding temperatures of 41F or below.
No conspicuously located ambient air temperature thermometer in holding unit. Pizza station -cooling unit
Opened employee beverage container in a cold holding unit with food to be served to customers. Left side reach in cooler, can of energetic drink, Employee removed
Wet mop not stored in a manner to allow the mop to dry. Mop inside yellow bucket.
Sep 7, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
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 stepped inside kitchen, without washing hands, steering a cooking pot of ground beef, with one hand and holding his cell phone on the other hand. After manager instructed, steering spoon utensil was removed and replaced with a clean and sanitized utensil. employee washed hands and received instructions on when to wash hands while working with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Pizza station; mozzarella shredded cheese (55F - Cold Holding); fresh garlic and oil mix (48F - Cold Holding); ham (51F - Cold Holding), per manager food held less than 4 hours, employee ice bath containers for a quick chill and moved to reach in cooler, in cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (122F - Hot Holding), per operator sauce hot held less than two hours, operator placed on stove and reheated to 171F.
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. Poster emailed to manager.
Handwash sink used for purposes other than handwashing. Cook line, three sponges inside sink, employee removed
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. One new employee, reporting agreement form emailed to operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin, next to soda dispenser in front pizza counter. Employee cleaned and sanitized
Dead roaches on premises. -one dead roach base board in front counter. -four dead roaches inside drawer, under soda nozzles, next to ice machine. No food contact. Employee removed dead roaches, cleaned and sanitized area.
Exterior door has a gap at the threshold that opens to the outside. Broken frame, left side of back entrance door
Floor tiles missing and/or in disrepair. 5 broken tiles under pizza oven floor
Food-contact surface not smooth and easily cleanable. Portioned chicken wings stored in cardboard box, employee removed to a clean plastic container
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables, in cook line, Employee removed
Aug 21, 2023□ 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 ▾
Exterior door has a gap at the threshold that opens to the outside. Bottom- broken frame in both sides of back entrance door
Aug 19, 2023■ 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. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. -two live roaches,under steam table, crawling on wall, inside kitchen -one crawling roach, under rubber mat in pizza station room. -two crawling roaches on empty shelf, next to HWS in pizza station -three crawling roaches behind stove and Reach in cooler, in cook line. -one roach crawling on shelf of lasagna bowls under steam table in cook line. -three roaches crawling on wall, above triple sink, where clean equipment storage rack is located. -one crawling roach on wall frame, next to flip top in pizza station
Dead roaches on premises. -One dead roach on floor in pizza station room. -Three dead roaches by front counter between two customers self service reach in coolers.
Exterior door has a gap at the threshold that opens to the outside. Bottom- broken frame in both sides of back entrance door
Aug 18, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 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 priority6 Intermediate11 Basic
Show 23 findings ▾
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. See stop sale. marinated sauce (47-48F - Cooling), overnight, observed deep pot container used to stored sauce. Employee discarded
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 00ppm), after third attempt
Roach activity present as evidenced by live roaches found. -two live roaches,under steam table, crawling on wall, inside kitchen -one crawling roach, under rubber mat in pizza station room. -two crawling roaches on empty shelf, next to HWS in pizza station -three crawling roaches behind stove and Reach in cooler, in cook line. -one roach crawling on shelf of lasagna bowls under steam table in cook line. -three roaches crawling on wall, above triple sink, where clean equipment storage rack is located. -one crawling roach on wall frame, next to flip top in pizza station
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Glass cooler; garlic butter (52F - Cold Holding), per operator food held overnight, employee discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass cooler; garlic butter (52F - Cold Holding), per operator food held overnight, see stop sale.
Toxic substance/chemical improperly stored. Bottle of cleaner -fabuloso, next to cooking utensils, employee removed.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marinated sauce (47-48F - Cooling), overnight, observed deep pot container used to stored sauce. See stop sale.
Handwash sink used for purposes other than hand washing. Steel stainless sponge inside sink, employee removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine testing strips
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. Bottle containing degreaser, next to hand wash sink in cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to soda dispenser in front counter, employee cleaned and sanitized.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire kitchen and dishwasher area.
Clean utensils or equipment stored in dirty drawer or rack. Lasagna bowls store on dirty surface, under steam table in cook line.
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. -One dead roach on floor in pizza station room. -Three dead roaches by front counter between two customers self service reach in coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee containers inside lower cooler in pizza station. Employee removed.
Exterior door has a gap at the threshold that opens to the outside. Bottom- broken frame in both sides of back entrance door
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Tape hanging over triple sink, employee removed.
Ice scoop handle in contact with ice. Employee removed
Plumbing system in disrepair. Hand wash cold water faucet, completely shut off, next to triple sink.
Wet wiping cloth not stored in sanitizing solution between uses. Several wet cloths on prep tables in kitchen area.
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.