Barzola Restaurant II
8920-8924 Taft St, Pembroke Pines, FL 33024 · Permanent Food Service · License 1612043
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection9 high priority (4 fixed by the Jul 23 follow-up, 5 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 2 basic-38
- Administrative complaint on Jul 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitJul 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed same at callback inspection.
More time given
- First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
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 flip top cooler on cook line, Cooked Pork (51°F - Heated Cooling ), per operator, foods prepared 2 days ago and held in cooler. Food was discarded. See Stop Sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fish prepared on 7/4/26, ( 11 days ago), stored in walk in cooler. Fish was discarded. See Stop Sale.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Fish prepared on 7/4/26, ( 11 days ago), stored in walk in cooler. Fish was discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
FRONT DISPLAY CASE // Tamales (50°F - Cold Holding); Flan (51°F - Cold Holding); Cheese (51°F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in walk in cooler and moved to front display case and held for approximately 2.5 hours. Foods were moved back to walk in cooler to quick chill. In flip top cooler on cook line, near to stove, Cheese (47°F - Cold Holding), per operator, food not prepped or portioned today, food held in walk in cooler and moved to flip top cooler and held for approximately 3 hours. Food was moved back to walk in cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table, Cooked Plantains (124°F - Hot Holding), per operator, food prepared approximately 1.5 hours ago and held in steam table. Plantains were placed on stove to reheat.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In flip top cooler on cook line, Cooked Pork (51°F - Heated Cooling ), per operator, foods prepared 2 days ago and held in cooler. Food was discarded. See Stop Sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In white reach in freezer, raw mussels stored over corn on the cob. Operator moved corn to top shelf.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chorizo stored over butter and sauce in flip top near to handwashing sink in kitchen. Operator moved raw chorizo to bottom shelf.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Dish machine chlorine sanitizer reading cover 200 ppm after 2 attempts. Advised operator to discontinue use of machine until repaired and use 3 compartment sink. 3 compartment sink was set up.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Beef prepared 2 days ago not dated in walk in cooler. Operator dated fish.
Fixed on the spot
Code 11, Employee health: 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.
Provided poster to operator.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Container and spoon stored in handwashing sink at front counter. Employee removed items from handwashing sink.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Boxes of shrimp and other food stored on floor in freezer. Operator removed food from floor.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing food without hair restraint. Employee put on hair restraint.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.