La Casserola
6941 SW 196 Ave #9, Pembroke Pines, FL 33332 · Permanent Food Service · License 1623149
What drove the grade
Employee washed hands with cold water.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 4 basic-18
- Safety score82
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 visitSep 2, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed employee turn on and off cold water faucet to wash hands.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed chlorine sanitizer 200+ Ppm
Intermediate3
Code 27, Water source: Hot water at three-compartment sink does not reach 100°F where manual warewashing occurs.
Water temperature 85°F
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Operator provided
Fixed on the spot
Code 53, Manager certification and employee training: 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/
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of stuff olives stored on kitchen floor
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Employee set up three compartment sink correctly.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave oven
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.