El Tiesto Cafe
Last inspected: Jan 7, 2026
61
Score
Public records show eight inspections at El Tiesto Cafe stretching back to 2022. On Jan 7, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around six violations compared to roughly eight violations earlier on.
When inspectors have written things up, “no probe thermometer provided to measure temperature” has been the most frequent reason, cited two times.
El Tiesto Cafe's latest score of 61 falls below the Pembroke Pines average of 79. The inspection history reads as standard for a restaurant of this size.
8
Inspections
0
Critical latest
3
Major latest
4
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. At cook line hand sink. Employee refilled. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by bar hand sink. Employee labeled as windex. **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice scoops on top of machine not inverted. Employee inverted. **Corrected On-Site**
24-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand sink. Provided sign to employee to post.
31B-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Visible light at bottom left corner of back door frame.
35B-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. a mold like build up on right wall of ice machine bin.
22-20-5
61
Jun 20, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In kitchen reach in freezer, container of raw beef above container of raw portioned octopus. Employee rearranged beef to bottom of freezer. **Corrected On-Site**
08A-17-6
Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar by ice machine missing label. Employee labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table by rice cooker in kitchen. Employee removed bottle. **Corrected On-Site**
12B-07-4
Basic - Clean utensils stored between equipment and wall. By kitchen hand sink, knives between back of prep table and wall. Employee removed and cleaned knives and placed on magnetic holder. **Corrected On-Site**
24-14-4
74
Mar 7, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
45
May 6, 2024
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken and pork hot held in steam table at 78-79F. Per operator, both items placed in unit 1.5 hours prior to the inspection. Operator reheat items to 185-191F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken cold held in flip top cooler at 46F. Per operator, cooked chicken transfer to flip top cooler 1 hour prior to the inspection. Operator relocate chicken to reach in freezer for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored in handwash sink at cookline.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some employees
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A poster has been given to the operator.
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. A copy has been given to the operator. **Corrected On-Site**
02B-02-5
Basic - Employees with no hair restraint while engaging in food preparation. Cooks with no hair restraint.
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water at cookline.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not labeled.
02D-01-5
35
Feb 27, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-02-27: Observed same **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Front of stove in cook line. **Warning** - From follow-up inspection 2024-02-27: Observe same **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. **Warning** - From follow-up inspection 2024-02-27: Observed same **Time Extended**
32-17-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. 1. Wall next to helium tanks in drink station. 2. Right side of Walll next exit door on the right **Warning** - From follow-up inspection 2024-02-27: Observed same **Time Extended**
36-24-5
78
Feb 26, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm. Establishment using 3 compartment sink to sanitize dishes until equipment can sanitize at proper minimum strength. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice warmer white rice (97F hot holding ) less than 4 hours ago. Operator discarded rice and started a new batch for cooking. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serving sushi with raw salmon without a parasite destruction letter. **Warning**
01D-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in bar, operator cleaned and sanitized during inspection. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Carbon dioxide/helium tanks not adequately secured in drink station. **Warning**
51-11-4
Basic - Floor tiles missing and/or in disrepair. Front of stove in cook line. **Warning**
36-17-5
Basic - Hole in or other damage to wall. 1. Wall next to helium tanks in drink station. 2. Right side of Walll next exit door on the right **Warning**
36-24-5
Basic - Self-closing device on bathroom door disconnected/broken. **Warning**
32-17-4
39
Jun 26, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
52
Nov 14, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, packages of raw chicken and meats above bags of shrimp. Employee rearranged all items for proper storage. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In right Atosa reach in cooler, containers of raw salmon, raw calamari, and raw lobster above containers of prepared vegetables and cooked shrimp. Employee moved all seafood items to bottom of cooler to property store. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by cook line. Employee replaced paper towels. **Corrected On-Site**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clear plastic containers on shelf by heat lamp not stored inverted.
24-05-4
Basic - Old labels stuck to food containers after cleaning. Old labels on plastic storage containers on shelf in kitchen.
16-46-4
Basic - Carbon dioxide/helium tanks not adequately secured. 3 Small tanks and 1 large tank in service area not secured.
51-11-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One set of fluorescent lights above reach in cooler with out shielding.
38-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
52
Frequently Asked Questions
When was El Tiesto Cafe last inspected?
The most recent health inspection at El Tiesto Cafe on file is from Jan 7, 2026. The public record contains eight inspections in total.
What is the most common violation at El Tiesto Cafe?
Across the inspection record, “no probe thermometer provided to measure temperature” has been cited two times, more than any other issue at El Tiesto Cafe.
How does El Tiesto Cafe compare to other restaurants in Pembroke Pines?
El Tiesto Cafe most recently scored 61 out of 100, which is lower than the Pembroke Pines average of 79.
Has El Tiesto Cafe's inspection record improved over time?
Yes. Recent inspections at El Tiesto Cafe have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Tiesto Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is El Tiesto Cafe inspected?
Based on the inspection history on file, El Tiesto Cafe is inspected around three times per year on average.
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