How many inspections has Pk Oriental Mart in Pembroke Pines had?

Pk Oriental Mart in Pembroke Pines has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Pk Oriental Mart in Pembroke Pines find?

Pk Oriental Mart in Pembroke Pines was most recently inspected by FDACS on June 10, 2025 (Met Sanitation Inspection Requirements).

Has Pk Oriental Mart in Pembroke Pines had any stop-sale or stop-use orders?

No, Pk Oriental Mart in Pembroke Pines has no stop-sale or stop-use orders on record with Florida FDACS.

Pk Oriental Mart in Pembroke Pines

Name: Pk Oriental Mart in Pembroke Pines Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: June 10, 2025

8397 Pines Blvd, Pembroke Pines, FL 33024

Palm Beach County · Grocery Store < 15,000 sq ft · FDACS
Owner: W & C Union Corp DBA Pk Oriental Mart
FDACS Estab #: 343528

Overview

Pk Oriental Mart in Pembroke Pines has been cited for serious food safety violations across two inspections since August 2024. A focused inspection on August 22, 2024 triggered by a complaint documented roasted chicken and pork belly held at 112–124°F in a hot box — below the required 135°F minimum — which were reheated and verified during the visit. A follow-up sanitation inspection on June 10, 2025 identified 29 violations, including multiple priority-level findings: raw meat stored directly above vegetables in the walk-in cooler (corrected on site), cooked pork held at 130°F instead of the required 135°F or above (removed and cooled), untreated duck balut eggs displayed at ambient temperature of 63°F outside refrigeration (removed and refrigerated), and bottles of chemicals and acetone stored above food items (relocated during inspection). A heavy soil buildup on a deli slicer was also cleaned on site. Hot-holding temperature control failures appeared in both inspections, indicating a recurring compliance issue with this critical food safety requirement.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

30Violations

Last inspected FDACS: June 10, 2025

Pk Oriental Mart in Pembroke Pines: FDACS Inspection History (2)

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.

2025 — 1 inspection

Jun 10, 2025 — Met Sanitation Inspection Requirements· 29 violations· Met Requirements

Inspector: TASHEKA EDMOND

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.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Back room area- Raw meat stored on shelf above vegetables inside walk in cooler. COSItem were removed and properly stored during inspection. x Print Date: 6/10/2025 Page 1 of 5 Y x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Food service area- observed heavy soil build up on deli slicer that is no longer in use. COSDeli slicer was cleaned during inspection.

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

Kitchen area- cooked pork hanging from rack with internal temperatures of 130*F. COS Pork was removed and placed inside walk in cooler to cool down to 41 or below.

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Employees not informed in a variable manner to report information about food borne illness and symptoms to person in charge.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge did not correctly respond to questions relating to foodborne illness and symptoms. Y o

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Retail area- Raw Duck Baluts eggs displayed outside of reach-in cooler found with an ambient air temperature of 63 *F. Eggs were placed at retail area less than 2 hours before temperatures were obtained. COS: Eggs were removed and placed under proper refrigeration. Y x

2-501.11 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 PfPf

Establishment does not have a written procedure for the clean up of vomit and diarrheal events.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Back room area- bottles of chemicals stored above bottled peanuts. COS- Items were removed and properly stored during inspection.Food service area- bottles of acetone stored on shelf above food items. COS- Items were removed and properly stored during inspection. x x

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Kitchen area- employee personal cup stored on prep table.

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf

Retail area- Packaged mushrooms and packaged banana cake missing English label information. COS- Items were removed from retail self during inspection.

Good Retail Practice Violations

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: Multiple food items packed on-site including, Pompano fish, fried wonton strips rice noodles, winter melon and other produce items displayed not labeled. COS- All items were labeled during inspection. Y x

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

Kitchen & back room area- Several container on prep table, not labeled with the common name of food.

6-501.11 Dead or trapped birds, insects, rodents, or other pests not removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 6-501.112

Kitchen area- Several dead flies throughout kitchen and walk in cooler.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Back room area- Several boxes of food items stored directly on floor throughout back room area and walk in freezer.Retail area- Several boxes of food items stored directly on floor throughout retail area.

4-903.11(C) Single-service or single-use articles not kept in the original protective package or not stored by using other means that afford protection from contamination until used. 4-903.11(C)

Food service area- single use items not stored inverted or in a manner to prevent from contamination until use.

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Kitchen area- heavy scoring on cutting board. COS- Cutting board was voluntarily discarded during inspection.

4-402.11 Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11

Kitchen area- Warewashing sink not sealed to wall. Back room area- handsink close to walk in cooler not sealed to wall.

4-101.11(B)-(E) Materials used in the construction of utensils or food-contact surfaces of equipment, under normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion or decomposition. Equipment or utensil not designed or constructed to be durable and to retain its characteristic qualities under normal use conditions. 4-101.11(B)-(E) and 4-201.11

Back room area- Raw untreated wood shelves inside walk in cooler and walk in freezer.

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- rust and peeling section of shelves in retail area.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Kitchen- Carbon and grease deposits build up found on the exterior of multiple cooking pots and pans

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Kitchen area-Accumulation of dust and soil on shelves, prep table and food storage bins throughout kitchen and back room area close to kitchen. Also Observed an heavy accumulation of grease and food debris on wooden block used as a stand for cutting board. Back room area- dust build up on fan guards inside walk in cooler.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Kitchen area- Clogged floor drain. COS- Drain was cleaned and cleared during inspection.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom area- Restroom doors not self closing.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Back room - missing covered trash receptacle in unisex restroom.

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

Back room area- Several unused equipment including oven, slicer, meat band saw stored throughout the back room area close to walk in cooler.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Back room & Kitchen area- soil build up on floor and wall of walk in cooler. Soil build up on floor throughout kitchen and back room area close to kitchen.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Back room area- Several missing and water damaged ceiling tile throughout back room area close to walk in cooler and area where ice machine is located.Kitchen- damaged section in floor at entrance of walk in cooler in kitchen area.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Back room area-Observed cardboard used on the floor leading to kitchen. COS- Cardboard was removed from floor during inspection.

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

Back room area- Employee personal food items not stored separated from consumer food items inside walk in cooler. Also observed employee personal keys and glasses stored on prep table.

2024 — 1 inspection

Aug 22, 2024 — Focused Inspection· 1 violation· Focused Inspection

Inspector: FRANCIS ODIO, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: A visit was conducted in response to request #5118122 and the issues related to the complaint were addressed with facility management.

Risk-Based Violations

Food Service Area: Roasted chicken and pork belly displayed inside the hot box unit were found with an internal temperatures between 112 - 124 degrees F when checked with an accurate probe thermometer. COS: Food items were properly reheated and verified during the visit.

Pk Oriental Mart in Pembroke Pines: Frequently Asked Questions

When was Pk Oriental Mart in Pembroke Pines last inspected?: Pk Oriental Mart in Pembroke Pines was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 10, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Pk Oriental Mart in Pembroke Pines had?: Pk Oriental Mart in Pembroke Pines has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Pk Oriental Mart in Pembroke Pines find?: Pk Oriental Mart in Pembroke Pines was most recently inspected by FDACS on June 10, 2025 (Met Sanitation Inspection Requirements).
Has Pk Oriental Mart in Pembroke Pines had any stop-sale or stop-use orders?: No, Pk Oriental Mart in Pembroke Pines has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Pk Oriental Mart in Pembroke Pines?: The most frequently cited FDACS violations at Pk Oriental Mart in Pembroke Pines are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11.