Broward Meat & Fish Co in Pembroke Pines
8030 Pines Blvd, Pembroke Pines, FL 33024
Broward Meat & Fish Co in Pembroke Pines, FL has 22 FDACS food safety inspections on record with 43 violations and 7 stop-sale or stop-use enforcement actions.
Last inspected FDACS: February 13, 2026
Broward Meat & Fish Co in Pembroke Pines: FDACS Inspection History (22)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: The issues described in request # 5150680 were addressed with the person in charge during this inspection.
Consultation visit with food establishment management. Request#5150680
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Consultation visit with food establishment management. Request#5150507
The issues described in request # 5150507 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Consultation visit with food establishment management. Request#5148354
The issues described in request # 5148354 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— 5 inspections
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Consultation visit with food establishment management. Request#5144123
Check-Back release issued for Stop Use Order.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Met Sanitation Inspection Requirements· 13 violations· 3 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
A visit was conducted in response to request # 5143685 and the issues related to the complaint were addressed with facility
management.
Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850)
245-5520 when corrections have been made to request food safety inspector visit for written release of equipment. Failure to
comply with the request for written release may or will result in Administrative Action.
Risk-Based Violations
3-304.11
Food in contact with surfaces of equipment or utensils that have not been cleaned
and sanitized, linens that have not been laundered, or articles that are not single-service or single-use.
3-304.11 PP
Backroom Area: Observed raw salmon inside a plastic container with holes directly in contact
with shelves inside seafood walk in cooler. COS: Salmon was washed and placed in appropriate container
during inspection.
x
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for
iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment
or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of
equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup
dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by
the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude
accumulation of soil or mold. 4-602.11(E)
Bakery Department: Black mold-like substances were found on the interior ledge and ice
dispenser inside the ice machine. COS: The ice machine was washed, rinsed, sanitized, and verified during
the inspection.
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Seafood Department: Several Fish (snapper filet and steak, salmon and corvina) cut at 9 am
and displayed at reach in cooler, were found with an internal temperature between 43 - 45 degrees F when
checked with an accurate probe thermometer at 10:30 am. COS: All fish was removed and placed inside
the freezer to cool down and verified during the inspection.
Print Date: 11/13/2025
Page 1 of 3
Y
x
x
19
P
Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) P
Observation: Food Service Area: Food items displayed inside the hot holding unit including breaded
chicken tenders, yuca, cod fish and sausages found with internal temperatures between 129 - 132 degrees
F. COS: Food items were properly reheated during the inspection. Food Service Area: Food items
displayed inside the hot holding case next to register holding (Beef, spinach and ham cheese empanadas,
Jamaican beef patties and beef pastries) were found with internal temperatures between 98-110 degrees F.
Kitchen Area: Food item inside hot holding case (yellow rice with pork) was found with internal temperature
of 122 degrees F. COS: All food items were voluntarily discarded during inspection. Stop sale order and
release issued. See order.
Y
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Produce Department: Containers of Alfalfa Sprouts and Bean Sprouts displayed at reach in
cooler were found with internal temperatures between 47-49 degrees F. Meat Department: Containers of
Beef Intestine and beef sweet bread displayed at reach in cooler found with internal temperatures between
43 - 44 degrees F. COS: All food items were voluntarily discarded and verified during inspection. Stop sale
order and release issued. See order.
Y
x
3-404.11
Juice packaged onsite and not treated under a HACCP plan to attain a 5-log
reduction not labeled as specified in 21 CFR 101.17(g) with a warning notice as follows: "WARNING: This
product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious
illness in children, the elderly, and persons with weakened immune systems." 3-404.11 PfPf
Retail Area: Orange juice packaged onsite and not pasteurized is missing warning labels.
COS: Juice was labeled with warning label during inspection.
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees.
6-301.14
Backroom: Hand wash sign not available at hand wash sink inside employee restroom. COS:
Sign was provided during inspection.
Good Retail Practice Violations
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Food Processing Area: Multiple unlabeled bottles of various sauces without common name
of food.
6-202.13
Insect control device used to electrocute or stun flying insects not designed to retain
the insect within the device; or insect control device located over a food preparation area or not installed to
prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment,
utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13
Produce Department: Observed Insect control device directly above prep table. COS: Device
was moved during inspection.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry
location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other
contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Meat Department: No splash guard present between 3 compartment sink and slicer. COS:
Splash guard was installed during inspection.
4-904.11
Single-service or single-use articles handled, displayed or dispensed without
protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or
spoons not presented so that only the handles are touched by employees or consumers; or single-service
or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with
the original individual wrapper intact or from an approved dispenser. 4-904.11
Bakery Department: Single use aluminum containers on top shelf were not stored inverted.
COS: Aluminum containers were inverted during inspection.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Backroom Area: No covered trash can available in the women employee restroom.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Backroom Area: Ceiling tiles missing throughout the back area next to back door leading
outside.
6-501.11
Premises not free of litter and items that are unnecessary to the operation or
maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114
Backroom Area: Observed unused equipment.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 11/13/2025
Page 2 of 3
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning
of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that
such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all
persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal
is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or
processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must
identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts
alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
I, _____________________________________________________
the person in charge of BROWARD MEAT & FISH CO hereby waive a
Doria Ayala
notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
CARIDAD DELGADO, SANITATION AND SAFETY SPECIALIST
DORIA AYALA, PERSON IN CHARGE
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 11/13/2025
Page 3 of 3
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Conducted USDA Cool Audit
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described in request #5132678 were addressed with the person in charge during this inspection.
Consultation visit with food establishment management. Request#5132678.
No violations or enforcement actions recorded for this inspection.
— 5 inspections
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 11 violations· 3 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
A visit was conducted in response to request #5117184 and the issues related to the complaint were addressed with facility
management.
AMENDED INSPECTION REPORT - 07/31/2024
Inspection report was amended to correct the inspection summary. A copy of the amended inspection report was served to the
Food Establishment.
Risk-Based Violations
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for
iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment
or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of
equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup
dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by
the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude
accumulation of soil or mold. 4-602.11(E)
Bakery Area: White and black mold-like substances were found on the interior ledge and ice
dispenser inside the ice machine. COS: The ice machine was washed, rinsed, sanitized, and verified during
the inspection.
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Food Processing Area: Containers of boiled Chicharrones (pork belly) and Roasted Pork
made the previous day (7/30th) and kept in the cooler at all times, stored inside walk-in cooler were found
with an internal temperatures between 44- 57 degrees F when checked with an accurate probe
thermometer. COS: Food items were voluntarily discarded by management during the inspection. Stop-sale
and release order issued. See supplement.
x
Print Date: 8/1/2024
Page 1 of 3
19
P
Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) P
Observation: Food Service Area: Food items displayed inside the steam table unit including Baked
Chicken, Fried Cheese, and Baked Potatoes were found with internal temperatures between 108 - 115
degrees F. COS: Food items were voluntarily discarded by management during the inspection. Stop-sale
and release order issued. See supplement.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Retail Area: Multiple food items displayed inside Dairy open-air cooler including Queso
Guayanes (soft cheese), Queso Telita (soft cheese), and Queso de Mano (soft cheese) were found with
internal temperatures between 45 - 50 degrees F. COS: All food items were voluntarily discarded by
management during the inspection. Stop sale and release order issued. See supplement.
x
3-501.17(A)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be
consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation
not counted as day 1. 3-501.17(A) PfPf
Food Processing Area: Roasted Pork, Mondongo Soup (Heavy hearty stew), and Boiled
Chicharrones (pork belly) prepared over 24 hours ago stored inside walk-in cooler not date marked. COS:
All food items were properly date marked during the inspection.
x
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Seafood Area: Quaternary sanitizer solution found over 400 ppm inside 3-compartment sink.
COS: Sanitizer solution was re-mixed and re-tested during the inspection to proper concentration.
x
Y
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Food Service Area: Hand wash sink blocked with a large skewer/sword to hold rotisserie
chicken. COS: Utensil was removed from hand sink during the inspection. Employee used hand wash sink
next to the soda machine to rinse a whipping cloth to clean the counter. Proper Use of hand wash sink was
discussed with management.
Good Retail Practice Violations
3-501.15(A)
Cooling of time/temperature control for safety food not accomplished by effective
methods based on the type of food being cooled. 3-501.15(A) Pf
Food Processing Area: Containers with boiled Chicharrones (pork belly) and roasted pork
shoulders were stored inside the walk-in cooler in large, deep containers with tightly sealed lids, which did
not allow the food to cool properly. The cooling method was discussed with management. Food items were
discarded due to a cooling violation.
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity
of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional
labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail Area: Guava, Mango, and Maracuya (Passion fruit) Juices packaged on-site and
stored inside self-serve reach-in cooler next to steam table, were missing labeling requirements: ingredients
with sub-ingredients. Fresh Garlic Spread butter made on-site and stored inside self-serve reach-in cooler
displaying butters were missing labeling requirements: ingredients with sub-ingredients. COS: Labels were
corrected and verified during the inspection.
x
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Food Processing Area, Seafood Area, and Meat Area: Flying insects observed around all
food processing areas.
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean
portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush
particles to the drain when used with moist foods; in a clean, protected location when used only with food
that is not time/temperature control for safety food; or in a container of water maintained at 135°F or
greater. 3-304.12(C)-(F)
Food Processing Area: Spoon and ladle stored in a container with standing water measured
at 91 degrees F displayed on top of prep table. Food Service Area: Spoon stored in a container with
standing water measured at 86 degrees F displayed on top of prep table next to espresso machine. COS:
Kitchen utensils were taken to 3-compartment sink during the inspection.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Retail Area: Reach-in dairy cooler unit displaying Cheeses was found in disrepair with an
ambient temperature between 50 degrees F and unable to maintain TCS (time/temperature control for
safety) foods at an internal temperature of 41 degrees F or below. COS: Equipment was fixed and verified
during the inspection.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection· Focused Inspection
Comments: Consultation visit with food establishment management. Request#5116873
The issues described in request # 5116873 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 4 violations· Focused Inspection
Risk-Based Violations
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Processing Area: Hand sink at prep sink blocked by rolling clean utensil rack. COS: Rack
moved at time of inspection.
6-301.13
Sink used for food preparation or utensil washing, or a service sink or curbed
cleaning facility used for the disposal of mop water or similar wastes provided with handwashing aids or
devices required for a handwashing sink. 6-301.13
Processing Area: Prep sink adjacent to hand sink with paper towel holder and hand washing
sign directly above basin.
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees.
6-301.14
Processing Area: Hand washing sign missing at hand sink adjacent to prep sink.
Good Retail Practice Violations
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Deli Area: Multiple flies observed over deli meat display case.
— Focused Inspection· Focused Inspection
Comments: Consultation visit with food establishment management. Request#5112471
The issues described in request # 5112471 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— 6 inspections
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Consultation visit with food establishment management. Request #5098478
The issues described in request # 5098478 were addressed with the person in charge during this inspection
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described in request # 5094080 were addressed with the person in charge during this inspection
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 15 violations· Met Requirements
Comments: Guidance for Written Procedures for the Clean-up of Vomit and Diarrheal event business resource provided.
Risk-Based Violations
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered containers
or wrappings. 3-302.11(A)(4)
Seafood Area: One container of frozen king fish stored uncovered in walk in freezer. COS:
Properly covered at time of inspection.
x
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Retail Area: Five containers of cut cantaloupe in retail display cooler with probed temperatures
between 43 F and 45 F placed directly in cooler after cutting without properly cooling as per person in charge.
COS: Voluntarily discarded by person in charge at time of inspection.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above, or
roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot
held at 130°F or above. 3-501.16(A)(1) PP
Food Service Area: Two pans of empanadas in hot holding cabinet with probed temperatures
between 116 F and 119 F in hot holding for less than one hour as per person in charge. COS: Reheated to 165 F
at time of inspection. One pan of breaded chicken wings in steam table with probed temperatures between 119 F
and 124 F in steam table for less than 45 min as per person in charge. COS: Reheated to 165 F at time of
inspection.
x
Print Date: 3/2/2023
Page 1 of 5
24
Pf
Citation Description: Establishment does not have written procedures for employees to follow when responding
to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or
procedures do not address specific actions employees must take to minimize the spread of contamination and
the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf
Observation: Establishment does not have written employee procedures for cleanup of a vomit and diarrhea
event.
Print Date: 3/2/2023
Page 2 of 5
o
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee use or
is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with
manufacturer’s instructions. 5-205.11 PfPf
Bakery Area: Only hand sink blocked by rubber gloves stored in basin. COS: Gloves removed and
basin cleaned at time of inspection.
x
Good Retail Practice Violations
3-602.11(C)
Bulk food available for consumer self-dispensing is not prominently labeled in plain view of
the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the
common name of the food or adequate descriptive identity statement, (if made from two or more ingredients) a
list of ingredients and sub-ingredients in descending order of predominance by weight; or the information does
not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)
Retail Area: Customer self service bulk baked breads missing ingredient labeling on service case.
COS: Ingredient labeling provided for breads at time of inspection.
x
6-202.13
Insect control device used to electrocute or stun flying insects not designed to retain the
insect within the device; or insect control device located over a food preparation area or not installed to prevent
dead insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or
linens; or unwrapped single-service or single-use articles. 6-202.13
Processing Area: Wall mounted bug attraction device mounted directly above prep table on
western wall.
o
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard
restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting
exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
2-402.11
Seafood Area: Employee not effectively restraining hair at time of processing and service.
o
3-304.14(B)(1)
Cloths in-use for wiping counters and other equipment surfaces not held between uses in
a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)
Meat Area: Multiple in use wet wiping cloths stored directly on cutting tables at time of processing
in meat cutting room.
o
3-304.12(C)(F)
During pauses in food preparation or dispensing, utensil not stored on a clean portion of
the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the
drain when used with moist foods; in a clean, protected location when used only with food that is not
time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)(F)
Food Service Area: In use utensils stored in container of water at cafe station. COS: Properly
stored at time of inspection.
x
4-903.11(A)
Single-service or single-use articles not stored in a clean, dry location; at least 6 inches
above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)
Backroom Area: Single service meat trays stored directly on floor in dry storage room.
o
4-502.11(A)
Utensil not maintained in good repair or condition; or ambient air temperature, water
pressure, or water temperature measuring device not maintained in good repair or not accurate within the
intended range of use. 4-502.11(A) and (C)
Backroom Area: Wall mounted ambient air thermometer in chicken walk in cooler not recording
temperature.
o
4-501.11
Equipment not maintained in good repair or condition; equipment component not kept
intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can
opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is
opened. 4-501.11
Food Service Area: Multiple Cracks in door of Zumex orange juice squeezer at service counter.
o
5-501.16(B)-(C)
Waste receptacle not provided in each area where refuse is generated or commonly
discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent lavatories
where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)
Seafood Area: Trash can missing at only hand sink located at service counter. COS: Provided at
time of inspection.
x
6-501.11
Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not stored
so they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles; or not
stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 6-501.113
Processing Area: Floor drying fan stored directly on prep table at wrap station. COS: Properly
stored at time of inspection.
x
Print Date: 3/2/2023
Page 3 of 5
53
Citation Description: Physical facilities not maintained in good repair. 6-501.11
Observation: Meat Area: Multiple damaged floor tiles in meat cutting room.
o
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other
possessions. 6-501.110
Food Service Area: Employee purse stored with single service items at empanadas hot holding
cabinet.
o
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Consultation visit with food establishment management. Request#5086882
The issues described in request # 5086882 were addressed with the person in charge during this inspection
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
Broward Meat & Fish Co in Pembroke Pines: Stop-Sale & Stop-Use Orders (7)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
Broward Meat & Fish Co in Pembroke Pines: Frequently Asked Questions
- When was Broward Meat & Fish Co in Pembroke Pines last inspected?
- Broward Meat & Fish Co in Pembroke Pines was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 13, 2026. Inspection type: Focused Inspection.
- How many inspections has Broward Meat & Fish Co in Pembroke Pines had?
- Broward Meat & Fish Co in Pembroke Pines has 22 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Broward Meat & Fish Co in Pembroke Pines find?
- Broward Meat & Fish Co in Pembroke Pines was most recently inspected by FDACS on February 13, 2026 (Focused Inspection).
- Has Broward Meat & Fish Co in Pembroke Pines had any stop-sale or stop-use orders?
- Yes, Broward Meat & Fish Co in Pembroke Pines has 7 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Broward Meat & Fish Co in Pembroke Pines?
- The most frequently cited FDACS violations at Broward Meat & Fish Co in Pembroke Pines are: 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14.
- Does Broward Meat & Fish Co in Pembroke Pines have any repeat violations?
- Yes, Broward Meat & Fish Co in Pembroke Pines has had the following violations cited on multiple FDACS inspections: 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Broward Meat & Fish Co. How we collect and verify this data.