VILLAGE TAVERN #203
14555 SW 2 ST, Pembroke Pines FL 33027 · 954.874.1001
Last inspected Aug 11, 2026 · 14 visits since October 2023
SEP 24
FEB 25
AUG 25
FEB 26
AUG 26
≈ 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. -Two flying insects flying around cleaning utensils shelf, above triple sink in dish ware area. Outside of kitchen. -two flying insects flying around dirty dishes in dish ware area, outside of kitchen. -one flying insect flying around soda grips in storage area room, outside of kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026023929 | Feb 10, 2026 | May 4, 2026 | $200 |
Inspection history
14 visits, newest first
Aug 11, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority2 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler- portioned cookedquinoa (50F - Cooling from heated ); portioned cooked linguine pasta (48F- Cooling from heated); portioned cooked spaghetti (47F - Cooling from heated ). Per employee, food 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. Walk in Cooler- portioned cooked quinoa (50F - Cooling from heated ); portioned cooked linguine pasta (48F- Cooling from heated); portioned cooked spaghetti (47F - Cooling from heated ). Per employee, food cooling overnight. See Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today -Grill station-flip top-mozzarella balls (51F - Cold Holding); coleslaw (48F - Cold Holding); grilled onions (47F - Cold Holding). -Grill station-; lower cooler drawers-provolone sliced cheese (48F - Cold Holding); ground beef burgers (47F - Cold Holding); rib eye (49F - Cold Holding) Per employee food held less than 4 hours, ice added for a quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. TPHC-4 hours-Portioned butter - liquified butter/ teriyaki sauce, barbecue sauce - cook line-Observed liquid butter, teriyaki sauce, barbecue sauce, per employee food on time less than 4 hours, employee placed time label.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.walk in cooler-Crab cakes (50F - Cooling from ambient), per employee food cooling overnight. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.walk in cooler-Crab cakes (50F - Cooling from ambient), per employee food cooling overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo station clam chowder (115F - Hot Holding), per employee food hot held less than two hours, employee reheated on stove to 167F.
Handwash sink used for purposes other than handwashing. Coffee station- Large hand mixer inside sink, employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Pantry station- employee provided.
Employee with no hair restraint while engaging in food preparation. One employee working in cook line. Manager provided a hat.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cardboard container inside flour, employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking and serving utensils on water temperature (85F). Employee removed
No handwashing sign provided at a hand sink used by food employees. Pantry station
Soiled dry wiping cloth in use. Prep table in rear kitchen
Feb 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cold well 1//raw calamari (45F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 1.5 hrs. Operator put food inside walk in freezer to quick chill. Food cooled to 41F cold holding.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time marking on sautéed onions at cook line. Per operator, food put on time at 12:00pm. Operator put time marking on food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice bin at server station.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with groove marks that are no longer cleanable, stored at cook line. Operator discarded cutting board.
Floor drain cover in disrepair. Observed inside women's restroom.
Wiping cloth sanitizing solution stored on the floor. Observed in use sanitizer bucket stored on floor at cook line. Operator properly stored.
Aug 29, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For assorted sauces in cook line. Form emailed to operator.
Cutting board has cut marks and is no longer cleanable. -Pantry station- two large cutting boards.
Aug 28, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. grilled chicken (150-155F - Cooking), employee placed back on grill, second (169-171-cooking)
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 3rd. Attempt
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Whipped butter for bread, per manager - -cook line-Teriyaki- barbecue and liquified butter. Expo station-whipped butter for bread- on time- 1/2-hour ago, employee placed time labels in all containers..
Handwash sink not accessible for employee use at all times. Pantry area- garbage can in front- employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Next to soda nozzle in service area. Employee provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For assorted sauces in cook line. Form emailed to operator.
Cutting board has cut marks and is no longer cleanable. -Pantry station- two large cutting boards.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Two sanitizer buckets stored on preparation tables in cook line, employee removed.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed on grill raw salmon, changed gloves, grabbed a clean plate to serve ready to eat food from steam table using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
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 touched apron, then continue to prep orders with ready to eat food, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves
Food-contact surface soiled with food debris, mold-like substance or slime. Two soda gun nozzles, substantial build up of black like substance
Food stored on floor. One box of beef tenderloins on floor inside walk in freezer. Employee moved to shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. To go bowl used to dispense flour in dry goods storage area, employee removed.
Soiled dry wiping cloth in use. Prep tables in cook line, two soiled cloths, employee removed.
Sep 20, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to pantry station
Sep 11, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -walk in cooler- beef stew broth (52F - Cold Holding ); portioned raw burger (55F - Cold Holding); -One door cooler-cook line; cheese cake (50F - Cold Holding); cream brûlée (52F - Cold Holding); portioned raw rib eye (51F - Cold Holding), per operator food held less than 4 hours, ice added for a quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Expo station-Portioned butter, on time at 11:30 am
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (112F - Hot Holding), per employee food hot held less than two hours, employee reheated on stove to 169F
Clam/mussel/oyster tags not marked with last date served. Establishment sells clams
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to pantry station
Floor area(s) covered with standing water. Dishwasher area.
Food stored in a location that is exposed to splash/dust. Open container of cooked bacon next to hand wash sink, end of cook line, employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching dry rice
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer door of large ice machine
Soiled dry wiping cloth in use. 5 soiled cloth on cutting board in pantry station, employee removed.
Mar 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. Pantry area.- employee provided.
No soap provided at handwash sink. Employee provided.
Equipment and utensils not properly air-dried - wet nesting. Metallic containers stacked wet, employee removed from piles to allow air dry..
Mar 5, 2024□ 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 ▾
Clam/mussel/oyster tags not marked with last date served.
Feb 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working on cook line, touched cell phone, after wear gloves without washing hands, after instructed, employee washed hands and put in new pair of gloves.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F- After 3er. Attempt- Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Pantry station-Garbage can in front of sink, employee removed.
Handwash sink used for purposes other than handwashing. Bar- area- Wine glass, saucer and fork stored inside sink, employee removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not hot water temperature thermometer, not thermo labels available on site.
Spray bottle containing toxic substance not labeled. Expo station- bottle containing windex, serving station table, next to ready to go containers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in pantry employee removed..
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a black watch, and bracelet, after instructed, employee removed.
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Two flying insects flying around cleaning utensils shelf, above triple sink in dish ware area. Outside of kitchen. -two flying insects flying around dirty dishes in dish ware area, outside of kitchen. -one flying insect flying around soda grips in storage area room, outside of kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Service station-; butter (75F - Cold Holding),per employee food held less than two hours, observed single service butter left to ambient temperature. -Pantry station-portioned mix shredded cheese (52F - Cold Holding); portioned mozzarella (45F - Cold Holding). -Grill station -6 cooling drawers; Mac and cheese (45F-Cold Holding-); eggs rolls (46F - Cold Holding); cod fish (47F - Cold Holding) Per employee food held less than 4 hours, ice added for a quick chill
Handwash sink not accessible for employee use at all times. Pantry area, garbage can in front of sink, employee removed
Equipment and utensils not properly air-dried - wet nesting. - two clean utensils storage rack - several lines of metal containers stacked wet. Dish ware area.
Oct 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority5 Intermediate9 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. One can of tomato ketchup, one can of chopped sea clams, and one can of chopped tomatoes.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Two flying insects flying around cleaning utensils shelf, above triple sink in dish ware area. Outside of kitchen. -two flying insects flying around dirty dishes in dish ware area, outside of kitchen. -one flying insect flying around soda grips in storage area room, outside of kitchen
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Provided for salmon, but not for ahi tuna
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Service station-; butter (75F - Cold Holding),per employee food held less than two hours, observed single service butter left to ambient temperature. -Pantry station-portioned mix shredded cheese (52F - Cold Holding); portioned mozzarella (45F - Cold Holding). -Grill station -6 cooling drawers; Mac and cheese (45F-Cold Holding-); eggs rolls (46F - Cold Holding); cod fish (47F - Cold Holding) Per employee food held less than 4 hours, ice added for a quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grill station-teriyaki (104F - Hot Holding); liquified butter (128F - Hot Holding); barbecue sauce (110F - Hot Holding), per employee food hot held less than two hours, employee reheated on stove to 165-170F)
Toxic substance/chemical improperly stored. Can of heavy duty window cleaner, stored on same shelf of single service items in expo station, employee removed.
Handwash sink not accessible for employee use at all times. Pantry area, garbage can in front of sink, employee removed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees working in food preparation, manager, not certified, Maria Martinez
No paper towels or mechanical hand drying device provided at handwash sink. Pantry area, employee provided.
No soap provided at handwash sink.- pantry area, employee provided
Spray bottle containing toxic substance not labeled. - Bar area- one bottle containing blue cleaner for tables, -two bottles containing blue cleaner in dish ware area, Employee labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Coffee station- large ice machine
Accumulation of debris in three-compartment sink. Food spills inside sanitizer compartment
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of cutting board, prep table in rear kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored on same shelf of clean glass drinks. Manager removed
Equipment and utensils not properly air-dried - wet nesting. - two clean utensils storage rack - several lines of metal containers stacked wet. Dish ware area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Foam cup used to dispense ice, in bar area. Employee removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Coffee station, lower cooler, employee coffee, manager removed.
Single-service articles not stored inverted or protected from contamination. Coffee station
Working containers of food removed from original container not identified by common name. Container of flour and container of sugar, in rear kitchen, employee labeled.
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.