Level Twentynine
Last inspected: Mar 12, 2026
86
Score
Level Twentynine has been inspected 14 times since 2022. The latest inspection on file is from Mar 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
The pattern that stands out is “establishment has no written procedures for employees”, which has been cited four times.
Level Twentynine's latest score of 86 sits above the Pembroke Pines average of 79. The full picture is one of consistent compliance.
14
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 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 2026-03-12: Observed same. Time extended 59 days. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2026-03-12: Observed same. **Time Extended**
14-69-4
86
Mar 11, 2026
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
33
Dec 5, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
78
Jan 10, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3rd. Attempt. **Repeat Violation** **Admin Complaint**
22-57-6
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 printed
11-27-4
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/ observed 4 'em working in food preparation
53A-05-6
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mani mani, being defrost less than two hours, employee removed from packages. **Corrected On-Site**
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Employee drinking cowhide mixing sushi rice, after instructed, employee walked way from food preparation . **Corrected On-Site**
12B-02-4
Basic - Plumbing system in disrepair.clogged mop sink drain.
29-08-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several wiping cloth on prep tab,es and cutting board in cook line. Employee removed.
21-09-4
58
Oct 7, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep station **Warning** - From follow-up inspection 2024-10-07: Observed same **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Stored food not covered. Containers of flower and rice not covered, in dry goods storage area. Observed broken container covers. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-07: Observed same, food not covered **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops on floor. **Warning** - From follow-up inspection 2024-10-07: Observed same **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. -bar counter. -cook line Observed several cloths on prep tab,e in cook line. Employee removed and placed on sanitizer bucket. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-10-07: Observed same **Time Extended**
21-12-4
78
Sep 30, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 1) Flip top-garlic and oil (48F - Cold Holding) yellow spicy sauce (51F - Cold Holding), per operator food stored less than 4 hours. Observed flip top missing cover. Employee moved TCS foods to a working unit that maintains time temperature control food to 41F or below. -butter (72F - Cold Holding), observed butter on grill station, per employee food held less than 4 hours, employee removed and placed ice bath for a quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Warning**
22-42-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher machine not working. **Warning**
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep station, kitchen area. Hot and cold water completely shut off. **Warning**
31A-09-4
Intermediate - Equipment drain line draining into handwash sink. Hoses of sushi display cooler inside sink. **Warning**
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep station **Warning**
22-02-4
Basic - Accumulation of debris in three-compartment sink. Cooking equipment and food containers inside . Sanitizer compartment with food residues. Employee cleaned. **Warning**
16-07-4
Basic - Equipment in poor repair. First flip top in cook line, broken cover, not keeping title temperature control food to 41F or below. **Warning**
14-11-5
Basic - Stored food not covered. Containers of flower and rice not covered, in dry goods storage area. Observed broken container covers. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops on floor. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -bar counter. -cook line Observed several cloths on prep tab,e in cook line. Employee removed and placed on sanitizer bucket. **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
37
Jan 23, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - No soap provided at handwash sink. Bar area, employee provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Chef without hair restraint, employee placed hair net. **Corrected On-Site**
13-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Sanitizer station.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and sound amplifier on prep table, next to appetizer station, employee removed. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. -Under cooking equipment in cook line. -under equipment in rear kitchen -under dish machine and cleaning equipment storage rack
36-73-4
Basic - Food stored on floor. Cooking oil on floor, in rear kitchen, employee placed on shelf. Several boxes on floor, inside walk in freezer
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In cook line behind prep sink and rice cooking pot.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths stored on bucket. Employee removed and placed on sanitizer solution. **Corrected On-Site**
21-12-4
64
Nov 13, 2023
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-13: Observed same **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2023-11-13: Observed same **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired 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 2023-11-13: Observed same **Time Extended**
53B-14-5
74
Nov 1, 2023
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flying insects around rear kitchen, not landing on food. -1 flying insect around dishwasher area, not landing on food Employee cleaned and sanitized area. **Corrective Action Taken** **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Ceviche station-flip top-Clam (53F - Cold Holding); salsa (50F - Cold Holding); sweet potatoes (51F-Cold Holding ) per employee food held less tha than 4 hours. Employee moved food items from unit , iced added for a quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. -bar area -ceviche station Employee provided. **Corrected On-Site** **Warning**
31B-03-4
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. **Repeat Violation** **Warning**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -In rear kitchen, front of triple sink. Employee provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Required employee training expired 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-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All floor drains around kitchen area, build up of food debris and soil. **Warning**
23-03-4
Basic - Stored food not covered. Containers of rice and flour without cover, employee placed covers. **Warning**
08B-12-5
35
Sep 1, 2023
Routine - Food
2 major violations.
View 2 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
Jun 27, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - 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. Sushi rice, per operator made two hours ago, Employee labeled **Warning**
03F-02-5
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. Emailed form **Repeat Violation** **Warning**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment offer sushi rolls made with sushi rice form emailed **Warning**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen, employee cleaned and sanitized **Corrected On-Site** **Repeat Violation** **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. belt bag on top of microwave, employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Open dumpster lid. **Repeat Violation** **Warning**
33-16-4
50
Mar 15, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ expired 12/28/2022 **Warning** - From follow-up inspection 2023-03-15: Observed same **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Three garbage bags around dumpster **Repeat Violation** **Warning** - From follow-up inspection 2023-03-15: Observed same **Time Extended**
33-19-4
86
Feb 14, 2023
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance door, right site bottom **Warning** - From follow-up inspection 2023-02-14: Observed same **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. 4 Garbages bags on ground, outside dumpster. **Warning** - From follow-up inspection 2023-02-14: Observed same **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. HWS sink in bar area. **Warning** - From follow-up inspection 2023-02-14: Observed same, complete shut off of hot water **Time Extended**
29-08-4
86
Aug 25, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers ceviche made with raw fish. **Warning**
02B-01-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restrooms **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen, employee cleaned and sanitized. **Corrected On-Site** **Repeat Violation** **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and cell phone, seating on prep table. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Container of rice, storage area, Employee placed on shelf **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter- excessive build up of grease **Repeat Violation** **Warning**
23-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Two wiping cloths, Seating on cook line prep table, employee removed. **Corrected On-Site** **Warning**
21-09-4
64
Frequently Asked Questions
When was Level Twentynine last inspected?
The most recent health inspection at Level Twentynine on file is from Mar 12, 2026. The public record contains 14 inspections in total.
What is the most common violation at Level Twentynine?
Across the inspection record, “establishment has no written procedures for employees” has been cited four times, more than any other issue at Level Twentynine.
How does Level Twentynine compare to other restaurants in Pembroke Pines?
Level Twentynine most recently scored 86 out of 100, which is higher than the Pembroke Pines average of 79.
Has Level Twentynine's inspection record improved over time?
Yes. Recent inspections at Level Twentynine have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Level Twentynine 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 Level Twentynine inspected?
Based on the inspection history on file, Level Twentynine is inspected around four times per year on average.
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