The Pub Pembroke Pines
Last inspected: Mar 12, 2026
47
Score
The health department has logged 14 inspections at The Pub Pembroke Pines, the earliest from 2022. On Mar 12, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
That's lower than the typical Pembroke Pines restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
14
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
47
Feb 17, 2026
Routine - Food
No violations found.
100
Feb 9, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on 4/2025 - From follow-up inspection 2026-02-09: Observed same. ServSafe class for staff scheduled for 02-16-2026 at 9:00am. Confirmed via text message and email. Time extended 7 days per I. Ganpat. **Time Extended**
53B-05-5
90
Dec 9, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
70
Apr 11, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. February/April 2025 **Warning** - From follow-up inspection 2025-04-11: Observed same **Time Extended**
53B-05-5
90
Apr 10, 2025
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. - 2)flip top-lower cooler-cut lettuce (50F - Cold Holding); Swiss cheese (52F - Cold Holding); portioned chicken (54F - Cold Holding); sliced Swiss cheese (51F - Cold Holding) -3) flip top- ; pico de gallo (47F - Cold-Holding); peas salad (46F - Cold Holding) 4) flip top-; blue feta cheese (46F - Cold Holding); salsa (45F - Cold Holding), per operator food held less than 4 hours. Operator moved back food containers to walk in cooler for a quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched cell phone after changed gloves to grab flat bread for a customer order, without washing hands. After manager instructed employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**
12A-12-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. February/April 2025 **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. -Bar area-Two bottles containing windex and sanitizer, -expo station- two bottles containing bleach and sanitizer Employee labeled all bottles. **Corrected On-Site** **Warning**
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a black watch, after instructed, employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
13-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Large knife between two flip tops in cook line. Employee removed. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on stove handle, employee removed. **Corrected On-Site** **Warning**
10-20-4
52
Dec 16, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
74
Sep 30, 2024
Routine - Food
No violations found.
100
Sep 20, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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 00ppm) **Warning** - From follow-up inspection 2024-09-20: Observed same **Time Extended**
22-52-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bar area, metallic drainer inside sink, employee removed. **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-20: Observed metallic drainer with ice inside sink **Time Extended**
31A-11-4
78
Sep 19, 2024
Routine - Food
2 critical violations. 3 major violations. 6 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 -Salad station-; cut leetuce (54F - Cold Holding); cut tomatoes (50F - Cold Holding) -Grill station-; portioned chicken (72F - Cold Holding); pasta (56F - Cold Holding); sliced American cheese (50F - Cold Holding). Per employee food held less than 4 hours, advised operator to moved all Time temperature control food to walk in cooler and to add ice for a quick chill. **Corrective Action Taken** **Warning**
03A-02-5
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 00ppm) **Warning**
22-52-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar area, metallic drainer inside sink, employee removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Employee provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Food stored on floor. Boneless chicken box on floor inside walk in freezer. **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice. Bar area, employee removed. **Corrected On-Site** **Warning**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad station **Warning**
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Bar area-nest to hand wash sink, soiled with black like substance **Warning**
36-27-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -salad station- flip tops-observed broken covers -grilled station, ambient thermometer inside unit ambient temperature (60F). **Warning**
14-74-7
Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee working on cook line. **Warning**
13-04-4
41
Jan 17, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Pantry station ; cut lettuce (50F - Cold Holding); Swiss cheese (49F - Cold Holding); cut spinach (51F - Cold Holding), per manager food held less than 4 hours, ice added for a quick chill. **Corrective Action Taken**
03A-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives between two flip tops in cook line, Employee removed to be wash **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Several tongs on stove handle, employee removed to be clean and sanitize **Corrective Action Taken**
10-20-4
78
Oct 23, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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**
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Bar area- bottle containing sanitizer, manager labeled. **Corrected On-Site**
41-17-4
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. Per manager salmon been thawing two hours ago, Employee begins removing salmon from packaging **Corrective Action Taken**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Large cup of coffee drink next to basket of single service utensils, employee removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on front counter with single service utensils and open ketchup bottles, employee removed back pack **Corrected On-Site**
40-06-5
70
Jun 28, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mash potatoes (112F - Hot Holding), observed double panel, per operator food hot held less than two hours, employee reheated to 165F **Corrected On-Site** **Repeat Violation**
03B-01-6
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. Dishwasher (Chlorine 00ppm)
22-41-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean containers and clean lids stored on dirty rack shelf and dirty container
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Two cutting boards, steam table and sautéed station
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line, knife between 2 flip tops, employee removed to be wash and sanitized **Corrected On-Site**
10-17-4
64
Oct 27, 2022
Routine - Food
1 critical violation. 7 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (112F - Hot Holding), per operator food hot holding less than two hours, employee reheated on Stove to 178F **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
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave by cook line
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar area, drainer inside sink, Employee removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar area, employee provided **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings Made yesterday morning. Employee dated **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Expo station, 4 bottles containing yellow, white and pink solutions, operator labeled **Corrected On-Site**
41-17-4
Basic - Ice scoop handle in contact with ice. Bar area, employee removed **Corrected On-Site**
10-08-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), operator made new solution, 100 ppm **Corrected On-Site**
21-07-4
39
Frequently Asked Questions
When was The Pub Pembroke Pines last inspected?
The most recent health inspection at The Pub Pembroke Pines on file is from Mar 12, 2026. The public record contains 14 inspections in total.
What is the most common violation at The Pub Pembroke Pines?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at The Pub Pembroke Pines.
How does The Pub Pembroke Pines compare to other restaurants in Pembroke Pines?
The Pub Pembroke Pines most recently scored 47 out of 100, which is lower than the Pembroke Pines average of 79.
Has The Pub Pembroke Pines' inspection record improved over time?
Results have been roughly steady. Inspections at The Pub Pembroke Pines have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Pub Pembroke Pines means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Pub Pembroke Pines inspected?
Based on the inspection history on file, The Pub Pembroke Pines is inspected around four times per year on average.
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