Diced
Last inspected: Jan 8, 2026
82
Score
Across the available record, Diced has eight inspections on file, the first dated 2022. The latest inspection on file is from Jan 8, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
The pattern that stands out is “establishment has no written procedures for employees”, which has been cited two times.
The city-wide average for Pembroke Pines sits at 79, putting Diced on the better side of that line. The record reflects steady performance over time.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
82
Aug 25, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
78
Nov 18, 2024
Routine - Food
No violations found.
100
Aug 14, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle at fro t counter, employee cleaned and sanitized **Corrected On-Site**
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle containing water, next to,ice machine in rear kitchen. Employee labeled. **Corrected On-Site**
02D-01-5
86
Nov 6, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. vegan chicken (112F - Hot Holding), per operator food hot held less than two hours, employee reheated to 170 F **Corrected On-Site**
03B-04-5
86
Jul 21, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm), employee made new sanitizer solution, quaternary at 200 ppm. **Corrected On-Site**
22-43-4
Intermediate - 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. Poster emailed to operator **Corrective Action Taken**
11-27-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Baking trays stacked wet, manager removed to be clean and sanitized **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Shelves rusted in two storage racks for utensils and cooking equipment.
14-11-5
Basic - Toilet/urinal not flushing/functioning properly. Women bathroom- toilet is not flushing , operator fixed to function properly **Corrected On-Site**
32-23-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new sanitizer bucket, quaternary sanitizer at 200 ppm **Corrected On-Site**
21-07-4
64
Mar 2, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-grilled chicken (112F - Hot Holding); shrimps (115F - Hot Holding), per operator food moved from stove less than two hours, employee placed food containers to reheat at 165F **Corrected On-Site**
03B-01-6
Intermediate - 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.poster provided **Corrected On-Site**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Two containers of marinated chicken, prep on Tuesday, Employee dated **Corrected On-Site**
02C-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50 ppm), operator made new solution, quaternary sanitizer at 200 ppm **Corrected On-Site**
21-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working with food, removed bracelet **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic containers of food , stacked wet, Employee removed to start drying **Corrective Action Taken**
24-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. 6 bags of chips and 6 jars bottles of assorted sauces,manager removed from customer self service display.
02D-03-4
58
Jul 13, 2022
Routine - Food
3 critical violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RIF- raw chicken over frozen fruit bags. Employee p,aced chicken on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - 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 degrees Fahrenheit. RIC-diced tomatoes (54F - Cold Holding), per operator food prep on 7/11.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. RIC-diced tomatoes (54F - Cold Holding), per operator food prep on 7/11. See stop sale.
03A-02-5
64
Frequently Asked Questions
When was Diced last inspected?
The most recent health inspection at Diced on file is from Jan 8, 2026. The public record contains eight inspections in total.
What is the most common violation at Diced?
Across the inspection record, “establishment has no written procedures for employees” has been cited two times, more than any other issue at Diced.
How does Diced compare to other restaurants in Pembroke Pines?
Diced most recently scored 82 out of 100, which is higher than the Pembroke Pines average of 79.
Has Diced's inspection record improved over time?
Results have been roughly steady. Inspections at Diced have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Diced means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Diced inspected?
Based on the inspection history on file, Diced is inspected around two times per year on average.
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