Don Pepe III Restaurant
Last inspected: Mar 13, 2026
82
Score
Don Pepe III Restaurant has been inspected eight times since 2022. The latest inspection on file is from Mar 13, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing three times across the record.
Compared to the broader Pembroke Pines restaurant scene, where the average is 79, this is a stronger showing. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Cutting board has cut marks and is no longer cleanable. Observed in kitchen , blue cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. In walk in cooler , bucket of tomato salsa on floor. Operator elevated during the inspection. **Corrected On-Site**
08B-38-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in chest freezer next to reach in cooler in kitchen has damaged lid and exposed insulation. **Repeat Violation**
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Hood filters at cook line soiled grease, food debris, dirt, slime or dust. 2.Flip top opposite cook line lower cooler soiled with food debris. Operator cleaned during the inspection. *Corrected on site*
23-03-4
82
Sep 11, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of holding grate at KITCHEN FLATTOP - refried beans (91F - Hot Holding); chicken soup (89F - Hot Holding); cooked onions (128F - Hot Holding). Per manager, soup and beans finished reheated at approximately 10:30am and onions finished cooking at approximately 11:00am. Employee began reheating to 165F and set up steam bath on flattop to hot hold. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Nonfood-grade bags used in direct contact with food. In kitchen chest freezer next to glassfront cooler, bags of raw chicken stored in standard printed to go bags.
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, containers of cooked shredded pork (48F - Cooling); cooked pork (46F - Cooling). Per manager neither prepared or portioned today and in cooler from night before. **Repeat Violation**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso maker has dried on milk residue.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In bar glassfront cooler, house made tres leches cake missing date mark when prepared. Per manager, prepared on 9-8.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Discolored ceiling tiles around dish area and chest freezers in kitchen. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of machine not inverted. Employee inverted. **Corrected On-Site**
24-05-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Kitchen chest freezer next to glassfront cooler has damaged lid exposed insulation on the inside of unit.
14-36-5
Basic - Soiled dry wiping cloth in use. Employee has soiled wiping cloth tucked into apron. Employee removed cloths. **Corrected On-Site** **Repeat Violation**
21-10-4
Basic - Stored food not covered. Container of ice cream in kitchen small chest freezer not covered.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall areas around dish machine and to right end of cook line soiled.
36-27-5
Basic - Water draining onto floor surface. Drain line under dish machine spray sink leaking directly on to floor.
29-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar at front counter not labeled.
02D-01-5
35
Feb 17, 2025
Routine - Food
3 minor violations.
View 3 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
86
Feb 14, 2025
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher proceeded to put up clean dishes directly after handling dirty dishes without first washing hands and changing gloves. Reviewed with employee and manager proper hand wash procedures and employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen chest freezer beside hand sink, non commercial bag of cut raw pork on top of bags of fries. Manager moved pork to second chest freezer with other pork products. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, container of cheese sauce dated 2-5-25. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen True reach in cooler, prepared ham and cheese sandwiches (55F - Cold Holding); cooked pork (54F - Cold Holding); cooked onions and peppers (55F - Cold Holding); shredded cheese (56F - Cold Holding); house tamales (55F); breaded raw steak (55F - Cold Holding); prepared raw empanadas (54F - Cold Holding). Per manager no items prepared or portioned today and all items in unit more than 4 hrs. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen True reach in cooler, prepared ham and cheese sandwiches (55F - Cold Holding); cooked pork (54F - Cold Holding); cooked onions and peppers (55F - Cold Holding); shredded cheese (56F - Cold Holding); house tamales (55F); breaded raw steak (55F - Cold Holding); prepared raw empanadas (54F - Cold Holding). Per manager no items prepared or portioned today and all items in unit more than 4 hrs. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of griddle at cookline, black beans 121F - Hot Holding); cooked onions (118F - Hot Holding). Per employee both reheated and holding approximately 45 minutes. Employee moved back onto hot dude of griddle to reheat above 165F for proper holding. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles at triple sink. Employee labeled as bleach and cleaner. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Intermediate - 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/ CFM AicciaAvalo 7-20-2021 ServSafe Person In Charge Humberto Nieto **Warning**
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Discolored ceiling tiles in kitchen area above chest freezers. **Warning**
36-34-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing at front counter hand wash sink. **Warning**
31B-04-4
Basic - Soiled dry wiping cloth in use. Soiled wiping cloth on prep table opposite cook line. Employee removed cloth. **Corrected On-Site** **Repeat Violation** **Warning**
21-10-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, prep sink, or mop sink. Standing water in prep sink at back of kitchen with no drain in bottom of sink. **Warning**
29-20-5
Basic - Working containers of food removed from original container not identified by common name. Bottles of oil at cook line and on prep table not labeled. **Repeat Violation** **Warning**
02D-01-5
26
Nov 4, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling raw steak without washing hands first. Reviewed with manager proper procedures to relay to employees. **Corrective Action Taken**
12A-07-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles t dish machine. Manager labeled both as bleach. **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Lifttop unit in front corner of kitchen has exposed insulation hanging loose.
14-11-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Employee inverted. **Corrected On-Site**
24-05-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in rear area of kitchen near back door and dry storage areas.
36-64-5
Basic - Soiled dry wiping cloth in use. Soiled dry clothes on make line and by flattop grill.
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line and on make line not labeled.
02D-01-5
61
May 1, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled dust above dish pit area.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on dry storage shelf in back of kitchen. Operator removed. **Corrected On-Site**
40-06-5
Basic - Insect control device installed over food preparation area. Observed bug zapper stored on counter top next to drink machine at bar.
35B-02-4
86
Feb 8, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance ( bleach)not labeled in ware washing area. Operator labeled bleach **Corrected On-Site**
41-17-4
Basic - 1.Interior of Flip top cooler has exposed insulation in kitchen. 2. Interior of chest freezer next to entrance door of kitchen has exposed insulation.
14-36-5
Basic - Cutting board has cut marks and is no longer cleanable in cook line. **Repeat Violation**
14-09-4
Basic - Employee eating while preparing food. Operator eating cookie while making drink at wait station. Educate operator that eating should be done at designated area only.
12B-01-4
Basic - Equipment in poor repair. 1.Gaskets torn or in disrepair in true cooler in kitchen. 2.Gaskets torn or in disrepair in glass front cooler next to entrance to kitchen. **Repeat Violation**
14-11-5
Basic - Stored food not covered. Cooked vegetables not covered inside true cooler in kitchen. Operator covered **Corrected On-Site** **Repeat Violation**
08B-12-5
70
Nov 30, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working on cook line , grab raw chicken, change gloves and continue to serve a clean plate without changing gloves and washing hands , after instructed, employee discarded gloves, washed hands and put in new pair off gloves **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salsa (112F - Hot Holding), per employee food hot holding less than one hour, employee reheated to 168F **Corrected On-Site**
03B-01-6
Intermediate - 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. Poster provided and explained **Corrective Action Taken** **Repeat Violation**
11-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. True-RIC- container of cooked pork, container of sautéed peppers. Per employee food prep yesterday early morning. Employee dated **Corrected On-Site**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. -Prep table in salad station -Long cutting board - prep table next to steam bean
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone on storage shelf of condiments, in kitchen area, employee removed **Corrected On-Site**
40-06-5
Basic - Employee used visibly soiled food thermometer to measure food temperatures without first cleaning the thermometer. Employee cleaned **Corrected On-Site**
08B-21-5
Basic - Equipment in poor repair. True-RIC- broken gaskets
14-11-5
Basic - Food stored on floor. -Cook line, box of cooking oil on floor -WIC- box of yuca, box of shrimps Employee placed all containers on shelves **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils on water at 91F, Employee removed utensils , cleaned, sanitized and placed on hot water 145F **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -True-RIC- build up of grease and food debris
22-16-4
Basic - Stored food not covered. True RIC- several trays of stored food without any cover, employee covered each container **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On steam table, Employee removed and placed on sanitizer bucket **Corrected On-Site**
21-12-4
39
Frequently Asked Questions
When was Don Pepe III Restaurant last inspected?
The most recent health inspection at Don Pepe III Restaurant on file is from Mar 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Don Pepe III Restaurant?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Don Pepe III Restaurant.
How does Don Pepe III Restaurant compare to other restaurants in Pembroke Pines?
Don Pepe III Restaurant most recently scored 82 out of 100, which is higher than the Pembroke Pines average of 79.
Has Don Pepe III Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Don Pepe III Restaurant have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Don Pepe III Restaurant 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 Don Pepe III Restaurant inspected?
Based on the inspection history on file, Don Pepe III Restaurant is inspected around two times per year on average.
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