Santinos Pizza & Pasta
Last inspected: Jan 26, 2026
86
Score
Santinos Pizza & Pasta has been inspected eight times since 2022. On Jan 26, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around two violations compared to roughly five violations earlier on.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
The city-wide average for Pembroke Pines sits at 79, putting Santinos Pizza & Pasta on the better side of that line. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen, can opener blade soiled with food debris.
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior microwave plate soiled with old food debris.
22-08-4
86
Oct 17, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At 11:15 am grilled chicken (46-47F - heated Cooling since last night.) See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At 11:15 am grilled chicken (46-47F - heated Cooling since last night.) employee discarded.
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. mozzarella cheese (50F - Cold Holding), per employee food held less than 4 hours, observed food stored above the rim line. Employee moved the food out of the and stored inside walk in cooler for a quick chill. **Corrective Action Taken**
03A-02-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Between stove and three compartments sink. Employee provided **Corrected On-Site**
33-38-4
61
Feb 26, 2025
Food-Licensing Inspection
No violations found.
100
Jan 18, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Pizza station-sausages (51F - Cold Holding); mozzarella Shredded cheese (60F - Cold Holding); fresh garlic and oil mix (50F - Cold Holding), per operator food stored less than 4 hours, food moved to a working reach in cooler, ice added for a quick chill, advised operator not to use unit to stored TCS foods until technician verifies proper cold holding temperatures of 41F or below. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza station -cooling unit
05-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Left side reach in cooler, can of energetic drink, Employee removed **Corrected On-Site**
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop inside yellow bucket.
42-01-4
74
Sep 7, 2023
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
33
Aug 21, 2023
Routine - Food
1 minor violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
95
Mar 28, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -WIC-chicken wings (48 - Cold Holding), per Chef, food held overnight, see stops sale. -WIC-butter (50F - Cold Holding) -Pizza station; sausages (50F - Cold Holding); marinara sauce (50F - Cold Holding), per operator food held in both units less than 4 hours .Food items placed on WIF for a quick chill. All TCS foods were not prepared or portioned today. Ambient thermometer temperature in bath units 50-51F -Front counter-fresh garlic oil mix (70F - Cold Holding), per operator food removed from cooler less than two hours , employee placed ice bath and move back to Lower for a quick chill.. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
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. -WIC-chicken wings (48 - Cold Holding), per Chef, food held overnight, operator discarded **Warning**
01B-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. Poster emailed **Corrective Action Taken** **Warning**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips **Repeat Violation** **Warning**
16-37-1
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 emailed **Warning**
11-07-5
Basic - Cutting board has cut marks and is no longer cleanable. Steam table **Warning**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line, substantial build up of food debris and grease. **Warning**
23-03-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean lasagna bowls stored under shelf with build up of food debris and soil, in cook line **Warning**
24-06-4
47
Aug 12, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Dishwasher (Chlorine 10ppm), advised operator to set up the triple sink for manually washing until technician checked it
22-52-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station ; ham (48F - Cold Holding); sausages (49F - Cold Holding); cut tomatoes (50F - Cold Holding); shredded cheese (51F - Cold Holding), per operator food held less than 4 hours, All TCS foods moved to a working unit, and advised operator not to use the unit, until technician verified proper cold holding temperatures of 41 or below. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle by service station
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer
16-37-1
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 of food borne illness provided and explained. **Corrective Action Taken**
11-07-5
Basic - Cutting board has cut marks and is no longer cleanable. Steam table.
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Lower freezer, by cook line, shelves with build up of grease and food debris.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Prep
02D-01-5
47
Frequently Asked Questions
When was Santinos Pizza & Pasta last inspected?
The most recent health inspection at Santinos Pizza & Pasta on file is from Jan 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Santinos Pizza & Pasta?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Santinos Pizza & Pasta.
How does Santinos Pizza & Pasta compare to other restaurants in Pembroke Pines?
Santinos Pizza & Pasta most recently scored 86 out of 100, which is higher than the Pembroke Pines average of 79.
Has Santinos Pizza & Pasta's inspection record improved over time?
Yes. Recent inspections at Santinos Pizza & Pasta have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Santinos Pizza & Pasta 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 Santinos Pizza & Pasta inspected?
Based on the inspection history on file, Santinos Pizza & Pasta is inspected around two times per year on average.
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