We Shuckin
Last inspected: Feb 24, 2026
86
Score
We Shuckin has been inspected nine times since 2023. On Feb 24, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Looking across the full record, “interior of oven/microwave has accumulation” is the recurring theme, flagged three times.
Among Pembroke Pines restaurants, the typical score is 79; We Shuckin is comfortably above that bar. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen hand sinks. Employee replaced both. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2026-02-24: Observed at callback same **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust build up on wall above hand sink by back drive through window. **Warning** - From follow-up inspection 2026-02-24: Observed at callback same **Time Extended**
36-27-5
86
Dec 18, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline line used cell phone and proceeded to put on gloves to prepare food order without washing hands. Reviewed with employees proper procedures and employee washed hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen front cold unit, on ice, raw wings (37-50F - Cold Holding). Observed level of wings above level of ice around container. Per employee not prepared or portioned today and in unit less than 1 hour. Employee split wings into smaller containers and added more ice to unit. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025 **Warning**
50-17-3
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Sarah Anderson expired 10-1-2025 Ernst Anderson expired 10-1-2025 **Warning**
53A-03-7
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Very low pressure for hot and cold water at hand sink by kitchen oven. **Warning**
27-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen hand sinks. Employee replaced both. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior top of microwave. **Repeat Violation** **Warning**
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust build up on wall above hand sink by back drive through window. **Warning**
36-27-5
Basic - Old labels stuck to food containers after cleaning. Old labels on clean plastic containers on back storage racks.
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup around interior upper panel of ice machine bin. **Warning**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee at cookline with no hair restraint. **Warning**
13-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Flour and seasoning on floor in back storage room.
36-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with shrimp fry flour mix at cookline. **Repeat Violation** **Warning**
10-01-5
33
Aug 15, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink closest to back drive up window. Employee replaced paper towels.
31B-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 44F in ice water. Calibrated to 32F. **Corrected On-Site**
05-06-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser at hand sink by oven not working properly.
31B-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with flour in bulk bin by fryer. Employee moved scoop handle up out of flour. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by service dre's has food debris buildup.
22-08-4
64
Feb 12, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Nov 6, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing wrist band while preparing food. Employee removed.
13-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around bottom of door and edge of floor in walk in freezer.
14-69-4
90
Apr 17, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
43
Nov 14, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Establishment not maintaining oyster tags for 90 days.
01C-02-4
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. Two employees hired less than 60 days. Employees signed reporting agreement form during inspection. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink in kitchen. Operator provided **Corrected On-Site**
31B-03-4
Basic - 1.Ice buildup on the side of door in walk in freezer. 2.Ice build up on rolling rack in walk-in freezer.
14-69-4
Basic - Interior of hot box has accumulation of black substance/grease/food debris in cook line.
22-08-4
Basic - Floor soiled/has accumulation of debris/ grease under cooking equipments in cook line. Operator cleaned during inspection. **Corrected On-Site** **Repeat Violation**
36-73-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Equipment in poor repair. Two chest reach in coolers in cook line missing doors.
14-11-5
Basic - Ceiling light shield above steam table in kitchen soiled. **Repeat Violation**
36-34-5
47
Apr 12, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heating lamp ; fried breaded shrimps (112F - Hot Holding); breaded chicken tenders (130F - Hot Holding); fries (120F - Hot Holding), per manager food hot holding less than two hours, employee reheated to 167F. **Corrected On-Site**
03B-01-6
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 emailed, operator printed and posted. **Corrected On-Site**
11-27-4
Basic - Water leaking from pipe and/or faucet/handle. -HWS - women bathrooms, left side sink. **Repeat Violation**
29-11-4
Basic - Floor soiled/has accumulation of debris. Grease accumulation , from end of front counter to cook line entrance, Employee cleaned and sanitized **Corrected On-Site**
36-73-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Lower right side of back entrance door. **Repeat Violation**
35B-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire kitchen area, including cook line.
36-34-5
64
Jan 12, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
52
Frequently Asked Questions
When was We Shuckin last inspected?
The most recent health inspection at We Shuckin on file is from Feb 24, 2026. The public record contains nine inspections in total.
What is the most common violation at We Shuckin?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited three times, more than any other issue at We Shuckin.
How does We Shuckin compare to other restaurants in Pembroke Pines?
We Shuckin most recently scored 86 out of 100, which is higher than the Pembroke Pines average of 79.
Has We Shuckin's inspection record improved over time?
Results have been roughly steady. Inspections at We Shuckin have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at We Shuckin 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 We Shuckin inspected?
Based on the inspection history on file, We Shuckin is inspected around three times per year on average.
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