Himalayan Indian Kitchen
11262 Pines Blvd, Pembroke Pines, FL 33026 · Permanent Food Service · License 1617115
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection4 high priority (3 fixed by the Sep 25 follow-up, 1 fixed on the spot, 3 repeats), 1 intermediate (1 repeat), 3 basic (2 repeats)-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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.
Flip Top Cooler:Lamb; (52°F - Cold Holding)Chicken; (50°F - Cold Holding)Red sauce; (48°F - Cold Holding); Brown Sauce (48°F - Cold Holding)
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked chicken in GRS Cooler at 44°F Flip Top Cooler:Lamb; (52°F - Cold Holding)Chicken; (50°F - Cold Holding)Red sauce; (48°F - Cold Holding); Brown Sauce (48°F - Cold Holding)
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in MBM Cooler at 12:15pm Cooked chicken at 55°F Chicken cooked yesterday at 12:00pm
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken over cooked brown sauce in MBM Cooler.
Fixed on the spot
Intermediate1
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.
Observed cooked chicken in GRS cooler not date marked
Repeat violationAdministrative complaint
Basic3
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Wall next to ice machine
Repeat violationAdministrative complaint
Wall soiled with accumulated grease, food debris, and/or dust.
Wall next to Ice machine
Repeat violationAdministrative complaint
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.