Village Tavern #203
14555 SW 2 St, Pembroke Pines, FL 33027 · Permanent Food Service · License 1621900
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 10 complaint inspection7 high priority (4 fixed by the Aug 11 follow-up, 3 fixed on the spot, 2 repeats), 2 intermediate (fixed on the spot), 5 basic-34
- Administrative complaint on Aug 10, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in Cooler- portioned cooked quinoa (50°F - Cooling from heated ); portioned cooked linguine pasta (48°F- Cooling from heated); portioned cooked spaghetti (47°F - Cooling from heated ). Per employee , food cooling overnight. See Stop sale.
Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.walk in cooler-Crab cakes (50°F - Cooling from ambient), per employee food cooling overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food not prepared or portioned today -Grill station-flip top-mozzarella balls (51°F - Cold Holding); coleslaw (48°F - Cold Holding); grilled onions (47°F - Cold Holding). -Grill station-; lower cooler drawers-provolone sliced cheese (48°F - Cold Holding); ground beef burgers (47°F - Cold Holding); rib eye (49°F - Cold Holding) Per employee food held less than 4 hours, ice added for a quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Expo station clam chowder (115°F - Hot Holding), per employee food hot held less than two hours, employee reheated on stove to 167°F.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in Cooler- portioned cookedquinoa (50°F - Cooling from heated ); portioned cooked linguine pasta (48°F- Cooling from heated); portioned cooked spaghetti (47°F - Cooling from heated ). Per employee , food cooling overnight. See Stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.walk in cooler-Crab cakes (50°F - Cooling from ambient), per employee food cooling overnight.
See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
TPHC-4 hours-Portioned butter - liquified butter/ teriyaki sauce , barbecue sauce - cook line-Observed liquid butter, teriyaki sauce, barbecue sauce, per employee food on time less than 4 hours, employee placed time label.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Coffee station- Large hand mixer inside sink, employee removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Pantry station- employee provided.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Cardboard container inside flour, employee removed.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Cooking and serving utensils on water temperature (85°F). Employee removed
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
One employee working in cook line. Manager provided a hat.
Fixed on the spot
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Prep table in rear kitchen
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Pantry station
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.