Tradicion Hondurena Pollos Yihre #2

10231 Pines Blvd, Pembroke Pines, FL 33026 · Permanent Food Service · License 1624386

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
2 high priority (1 repeat), 4 intermediate (1 repeat), 6 basic
-33
Complaint after follow-up on Sep 9
Counts in full until a follow-up finds the problems fixed
-20
Safety score47

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

Inspection history

1 inspection · 2 visits

Sep32026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 2 High priority
- 2 Intermediate
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Intermediate2
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 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.
Official report, on the Florida DBPR website
First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cole slaw ; (45°F - Cold Holding)Sausage; (46°F - Cold Holding)Chorizo; (48°F - Cold Holding); Cheese (48°F - Cold Holding); Marinated Onions (50°F - Cold Holding)
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in flip top cooler Cole slaw ; (45°F - Cold Holding)Sausage; (46°F - Cold Holding)Chorizo; (48°F - Cold Holding); Cheese (48°F - Cold Holding); Marinated Onions (50°F - Cold Holding)
  Repeat violationAdministrative complaint
Intermediate4
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Repeat violationAdministrative complaint
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  Observed chlorine test kit used to test quat sanitizer
- 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/
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
- Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
- Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
  Employee placed under running water
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a bag of onions stored on kitchen floor Employee removed and placed bag of onions on a plastic crate. Corrected On-Site Corrected On-Site Warning
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed spoons and thongs in standing water. Employee removed items from container and placed in three compartment sink to wash.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
  Employee got rid of chewing gum
  Fixed on the spot
- 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.
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.
Stop sale: An order that the food can’t be sold or served.