Gonzos Empanadas
8351 Pines Blvd, Pembroke Pines, FL 33024 · Permanent Food Service · License 1624879
What drove the grade
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 3 basic (1 repeat)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 16, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Wiping cloth chlorine sanitizer stored at over 200 ppm. Operator correct sanitizer to 100 ppm.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Gallon of opened 2 days ago not dated in front reach in cooler. Operator dated milk.
Fixed on the spot
Code 11, Employee health: 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 employee hired two weeks ago without food training or Employee Health Form. Emailed Employee Health Form to operator.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink blocked by equipment. Operator removed equipment from in front of sink.
Fixed on the spot
Soap dispenser at handwash sink not working/unable to dispense soap.
Soap dispenser at handwashing sink in kitchen unable to dispense soap. Operator replaced batteries. Soap dispenser able to dispense soap.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of onions stored on floor of walk in freezer. Operator removed onions from floor.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler gaskets soiled with black, mold like substance.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walls soiled with food debris and grease , behind handwashing sink and prep table with slicer.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.