Anita's Restaurant
9017 Pines Blvd, Pembroke Pines, FL 33024 · Permanent Food Service · License 1621197
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitAug 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler , Cooked Cow Heel (51°F - Heated Cooling); Cooked Red Beans (49°F - Heated Cooling), per operator, foods prepared yesterday and held in cooler overnight. Foods were discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table at front counter, Cooked Breadfruit (108°F - Hot Holding); Saltfish Patties (123°F - Hot Holding), per operator, foods prepared approximately 1.5 hours ago and held in steam table. Foods were taken out of steam table to be reheated.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler , Cooked Cow Heel (51°F - Heated Cooling); Cooked Red Beans (49°F - Heated Cooling), per operator, foods prepared yesterday and held in cooler overnight. Foods were discarded. See Stop Sale.
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Triple Sink (Chlorine Over 200 ppm), corrected to 100 pm; Sanitizer Bucket (Chlorine 50 ppm)
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.