PEMBROKE PINES, FL. Inspectors who walked into Tradicion Hondurena Pollos Yihre #2 on Pines Boulevard on September 3 found chicken that had not been cooked to the minimum required temperature — at a restaurant whose name translates to "Honduran Tradition Roasted Chickens." They also found food sourced from suppliers that could not be verified as approved. They cited eight high-severity violations. They did not close the restaurant.
What Inspectors Found
The cooking temperature violation is the one that should concern anyone who ordered chicken that day. Salmonella survives in poultry cooked below 165 degrees Fahrenheit. The restaurant's entire identity is built around roasted chicken.
The food sourcing violation compounds that risk. When food comes from unapproved or unverifiable suppliers, there is no chain of documentation connecting what arrived in the kitchen to any USDA or FDA inspection. If someone gets sick, investigators have nowhere to start.
Inspectors also cited inadequate shell stock identification records, meaning shellfish on hand could not be traced to a certified harvest source. That matters because oysters, clams, and mussels are frequently eaten raw or lightly cooked, and shellfish without harvest records have been linked to Vibrio and hepatitis A outbreaks.
No person in charge was present or performing duties during the inspection. That single fact helps explain how the other seven violations were possible at the same time.
What These Violations Mean
Undercooked poultry is not a paperwork problem. Salmonella, Campylobacter, and Clostridium perfringens all survive in chicken that has not reached the required internal temperature. A customer who ate here on September 3 had no way of knowing whether the chicken on their plate had been cooked properly, because the inspector found that it had not been.
Food from unapproved sources is dangerous in a specific and practical way. State-approved suppliers are required to maintain records, submit to inspections, and follow cold chain protocols. When a restaurant cannot document where its food came from, those safeguards disappear entirely. If a customer becomes ill, health investigators cannot trace the contamination back to a source, which means the problem cannot be stopped from spreading to other customers or other restaurants.
The illness-reporting failure adds a direct human transmission route. A food worker who does not know they are required to report symptoms of vomiting, diarrhea, or jaundice can contaminate food before anyone realizes there is a problem. Norovirus, one of the most common causes of restaurant-linked outbreaks, spreads this way.
Inadequate handwashing facilities and improper technique together mean that even workers who wanted to wash their hands correctly could not. These are not minor procedural gaps. They are the infrastructure failures that allow everything else on this list to get worse.
The Longer Record
The September 3 inspection was not the first time this restaurant has accumulated serious violations. State records show 31 inspections on file and 209 total violations across the facility's history.
The pattern in recent years is consistent. Inspectors returned on September 9, just six days after the eight-violation inspection, and found three more high-severity violations. Before that, a June 2026 visit produced five high-severity violations and one intermediate. A November 2025 inspection found four high-severity violations and one intermediate.
The summer of 2025 was particularly notable. On July 31, 2025, inspectors documented seven high-severity violations and three intermediate violations. A follow-up the next day, August 1, still produced three high-severity violations and three intermediate violations.
The restaurant has never been emergency-closed in its inspection history. A January 2026 inspection found zero violations, which shows the kitchen is capable of meeting standards. What the longer record shows is that it does not do so consistently.
Open for Business
Eight high-severity violations at a single inspection is a significant finding by any measure. The violations documented on September 3 touched nearly every critical control point in a commercial kitchen: the source of the food, the temperature it was cooked to, the condition it was in, the hygiene of the people handling it, and the supervision of the operation itself.
The state did not issue an emergency closure order.
Six days later, inspectors were back. They found three more high-severity violations. The restaurant remained open then, too.
