Smoothie Spot
10261 Pines Blvd, Pembroke Pines, FL 33026 · Permanent Food Service · License 1625858
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 2 basic-14
- Safety score86
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 visitAug 26, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked potatoes at 130°F Employee reheated to 175°F
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed cooked mushrooms in reach in cooler at 47°F Item cooked yesterday.
Intermediate2
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Basic2
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.