PINOLANDIA2GO

273 N University Dr, Pembroke Pines, FL 33024 · Permanent Food Service · License 1625913

Official report

out of 100

Grade F

Safety score 25 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 32 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
9 high priority (2 fixed by the Oct 28 follow-up, 7 fixed on the spot, 3 repeats), 8 intermediate (5 fixed on the spot, 2 repeats), 16 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-63
Administrative complaint on Oct 27, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score25

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct272026

Routine inspection

33 violations found · Inspector came back once

Follow-up visitOct 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 6 Basic
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed same
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed same
  More time given
  At food prep area shelves with rust that has pitted the surface.
  Observed same
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed same
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed same
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed same
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed same
  More time given
Official report, on the Florida DBPR website
First visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
33 violations found:
- 9 High priority
- 8 Intermediate
- 16 Basic
What 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.
  Time/temperature control for safety food cold held at greater than 41°F. At dessert area, 23 cups Tres leches (55-67°F - Cold Holding), per operator item not prepared or portioned today. Per operator item held in unit overnight. See Stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At dessert area, 23 cups of Tres leches (55-67°F - Cold Holding), per operator item not prepared or portioned today. Per operator item held in unit overnight. See Stop sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At front line steam table Cooked pork (119°F - Hot Holding); Cooked chicken and vegetables (111°F - Hot Holding); Fried pork belly (78°F - Hot Holding); Per operator all items were prepared in the morning, held less than 4 hours ago. Discussed with operator proper hot holding temperatures. Operator put foods on grill to be reheated .
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Flat of Raw shell eggs stored over unwashed produce ( bell peppers, carrots).
  Operator moved raw shell eggs to bottom shelf and stored correctly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee washed gloved hands without removing. Discussed proper handwashing with operator. Employee washed hands.
  Fixed on the spot
  Employee stepped outside then returned to cutting vegetables without first washing hands.
  Discussed proper handwashing with operator. Employee washed hands.
  Fixed on the spot
  Employee used soiled apron to clean food contact area and then placed cooked chicken on grill to be reheated without washing hands.
  Educated operator on proper hand washing procedures. Operator washed hands.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  At cook line cooked beef being stored in printed shopping bag. Discussed with operator proper storage. Operator removed beef from bag.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Operator washing dishes without sanitizing step. Operator set up 3 compartment sink and rewashed and sanitized dishes.
  Fixed on the spot
Intermediate8
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Per operator beef steak sold per customer request without a consumer advisory. Printed and provided to operator.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink ( 3 compartment sink)other than an approved handwash sink.
  Discussed with operator proper handwashing. Employee washed hands at the correct handwashing sink.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwashing sink at cooking blocked and not accessible to employees by two large plastic bins. Discussed with operator and bins were removed.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Handwashing sink at cooking blocked line being used to store utensils. Discussed with operator and utensils were removed from the sink.
  Fixed on the spot
  In kitchen no paper towels provided at handwash sink.
  Operator provided paper towels.
  Fixed on the spotRepeat violation
  In kitchen no soap provided at handwash sink, operator provided soap
  Fixed on the spot
Basic16
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  At prep area bulk salt not labeled.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  1. In food prep area open bottle of water on food prep machine. Discussed with operator proper storage for employee beverages. Operator removed bottle. 2. In dry storage area opened bottle of water on top of dry beans. Operator removed bottle.
  Fixed on the spot
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  In Dukers cooler bottle of employee water stored with ready to eat food in container. Discussed with operator proper storage. Operator placed bottle of water to the bottom of the cooler
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  1. At cook line, soufflé cup with no handle used in bulk salt. Cup removed . 2. In dry storage area, bowl with no handle used in bulk rice. Bowl removed.
  Fixed on the spot
  Cardboard used to line food-contact shelves.
  In Dukers Freezer cardboard used on the bottom. Discussed with operator and cardboard was removed.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  At food prep area shelves with rust that has pitted the surface.
- Code 21, Wiping cloths and linens: Wet wiping cloths throughout kitchen not stored in sanitizing solution between uses.
  Operator stored in sanitizer solution.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: At dessert area, black mold-like substance in the interior of the ice machine/bin.
  Discussed with operator who cleaned the ice machine.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At prep area the exterior of the containers of flour soiled. Operator cleaned containers.
  Fixed on the spot
  Buildup of food debris/soil residue on equipment door handles.
  1. At cook line, handles of Dukers Freezer door has buildup food debris. Operator cleaned handles. 2. In dry storage, handles of Dukers Cooler door has buildup food debris. Operator cleaned handles.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Door leading to outside has a gap beneath the door. Discussed with operator.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  At cook line walls by stove and fryer area visibly soiled .
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  1. At front line over steam table, ceiling tiles soiled with water damage. Discussed with operator 2. At cook like ceiling tiles soiled. Discussed with operator.
  Floor soiled/has accumulation of debris.
  At cook line behind stove and fryer has heavy build up. Discussed with operator to have the area cleaned.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.