Barzola Restaurant II
Last inspected: Dec 31, 2025
52
Score
Barzola Restaurant II has been inspected 10 times since 2022. The most recent visit was on Dec 31, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to four violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
Compared to other Pembroke Pines restaurants (averaging 79), there's room to close the gap. There are enough flags in the record to merit a second thought.
10
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 31, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, bowl of raw chicken on top of case of corn. Manager moved chicken to bottom of shelving for proper separation. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of marinated raw chicken on top shelf above containers of prepared sauces and soups. Manager moved chicken to bottom shelf for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In ceviche fliptop lower cooler, whole raw fish fully thawed still in vacuum packaging. Per manager, thawed more than 4 hours.
01B-13-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk,rice. Manager removed. **Corrected On-Site**
14-01-5
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. In ceviche fliptop lower cooler, whole raw fish fully thawed still in vacuum packaging. Per manager, thawed more than 4 hours. See stop sale.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on fliptop unit while prepping food. Employee removed phone. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) At expo station by soup urn, plastic scoop in standing water 74F. Manager moved scoop into container of utensils in steam well 164F. 2) Utensils in container of standing water (81F) on prep station opposite cook line. Manager moved container onto stovetop over fire to heat water and hold above 135F. **Corrected On-Site**
10-07-4
52
Oct 6, 2025
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. All expired 2-10-25 **Warning** - From follow-up inspection 2025-08-15: Observed at callback inspection same. 58 day extension from original 60 day violation. **Time Extended** - From follow-up inspection 2025-10-06: Observed at callback inspection same. All training expired 2-25-25 **Admin Complaint**
53B-05-5
90
Aug 15, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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. All expired 2-10-25 **Warning** - From follow-up inspection 2025-08-15: Observed at callback inspection same. 58 day extension from original 60 day violation. **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled beverage in Asber reach open cooler above foods for public. Employee moved beverage. **Corrected On-Site** **Warning** - From follow-up inspection 2025-08-15: Observed at callback inspection same. Open employee beverage bottle in Asber reach in cooler. **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of left lip top cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-15: Observed at callback inspection same. **Time Extended**
29-49-6
82
Aug 13, 2025
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Spray bottle used for sanitizing reading over 200ppm chlorine. Manager remade to correct 100ppm chlorine. **Corrected On-Site** **Warning**
41-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee checked in delivery order and changed gloves to prepare food without washing hands. Reviewed proper procedures with employee and he washed hands and put on new gloves. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, case of raw shell eggs on shelf above containers of cooked beans and corn. Manager moved eggs to opposite bottom shelf for proper separation. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In dessert FRONT COLD CASE - house flan (48F - Cold Holding); house tres leches cake (50F - Cold Holding); house tamales (47F - Cold Holding); cooked corn (48F - Cold Holding). Per employee not prepared or portioned today and in unit less than 2 hours. Employee moved all items back to kitchen walk in cooler to rechill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Can of spray paint on top shelf above dish ware and prep table at left end of make line. Manager removed can. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Wooden cutting board on top of kitchen hand sink closest to walk in cooler. Manager removed cutting board. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen Asber reach in cooler, prepared cooked sweet corn tamales and assorted empanadas missing date mark from preparation. Per manager items prepared 5 and 3 days ago. **Warning**
02C-02-5
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. All expired 2-10-25 **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by dish machine. Manager labeled as clorox sanitizer. **Corrected On-Site** **Warning**
41-17-4
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 sugar in bulk container in kitchen. Manager removed scoop. **Corrected On-Site** **Repeat Violation** **Warning**
10-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled beverage in Asber reach open cooler above foods for public. Employee moved beverage. **Corrected On-Site** **Warning**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of left lip top cooler. **Repeat Violation** **Warning**
29-49-6
27
Feb 18, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Nov 6, 2024
Complaint Full
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
Apr 30, 2024
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled container containing clorox not marked in ware washing area.. Operator labeled clorax **Corrected On-Site**
41-21-4
Basic - Ceiling tile missing above white freezer in kitchen.
36-36-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding missing below walk in cooler door.
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and purse on shelf in food prep area above seasoning and flour.Employee removed and placed in proper storage area. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed bucket of raw pork on floor in walk in cooler. Operator elevated bucket. **Corrected On-Site**
08B-47-4
Basic - Hole in or other damage to wall behind stove in kitchen area.
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 70F Operator dumped water and put utensils in cleaned container. **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning in ware washing area.
16-46-4
Basic - Standing water or very slow draining water in handwash sink in kitchen. Sink drain hole was covered with duct tape. Operator removed duct tape. **Corrected On-Site**
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef improperly thawing on prep table in kitchen area. Operator placed under cold running water inside 3 compartment sink. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed cloth in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt container not properly labeled in storage area next to walk in freezer. Operator labeled salt **Corrected On-Site**
02D-01-5
47
Nov 2, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs at 80F ambient temperature held less than 4 hours ago in cook line. Operator moved to reach in cooler to quick chill. **Corrective Action Taken**
03A-03-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine, operator remade to 100ppm chlorine. **Corrected On-Site**
41-27-4
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. Provided print out procedures to manager **Corrected On-Site**
11-27-4
Basic - Standing water in bottom of reach-in-cooler opposite stove in cook line.
29-49-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on shelf above rice containers in dry storage area. Operator moved **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense rice. Operator removed **Corrected On-Site**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees in ladies restroom. **Repeat Violation**
31B-04-4
55
Apr 13, 2023
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
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) **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RIF-Bags of steak above corn and imitation crab. Employee placed bags of meat below RTE food. **Corrected On-Site**
08A-05-6
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 emailed **Corrective Action Taken**
11-07-5
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 provided **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter, employee provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Front counter, 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. -Front counter display cooler-assorted desserts prep on 4/11/23 . -WIC- several containers of food made on 4/10/23, not dated. Two Employees placed date labels on each container. **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restrooms bathrooms, women and men.
27-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils in cook line, Employee removed, placed on hot water temperature of 140F **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Women bathrooms
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table in cook line, employee removed and placed on sanitizer solution **Corrected On-Site**
21-12-4
Basic - Food stored on floor. Bag of chick peas on floor, Employee placed on shelf. **Corrected On-Site**
08B-38-4
33
Sep 14, 2022
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
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. After third attempt Dishwasher (Chlorine 00ppm)
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Sanitizer
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
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. Foodborne Illnesses poster provided and explained **Corrective Action Taken**
11-07-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offer ceviche made with raw fish
02B-01-5
58
Frequently Asked Questions
When was Barzola Restaurant II last inspected?
The most recent health inspection at Barzola Restaurant II on file is from Dec 31, 2025. The public record contains 10 inspections in total.
What is the most common violation at Barzola Restaurant II?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Barzola Restaurant II.
How does Barzola Restaurant II compare to other restaurants in Pembroke Pines?
Barzola Restaurant II most recently scored 52 out of 100, which is lower than the Pembroke Pines average of 79.
Has Barzola Restaurant II's inspection record improved over time?
Yes. Recent inspections at Barzola Restaurant II have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Barzola Restaurant II 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 Barzola Restaurant II inspected?
Based on the inspection history on file, Barzola Restaurant II is inspected around three times per year on average.
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