El Triunfo Salvadorian Cuisine
Last inspected: Jan 5, 2026
45
Score
El Triunfo Salvadorian Cuisine appears in inspection records eight times, starting in 2022. The latest inspection on file is from Jan 5, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Some clam tags not marked with last date served” comes up most often, recorded three times in the inspection record.
That's lower than the typical Pembroke Pines restaurant, which scores around 79. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. In walk in cooler, open pack of raw bacon in same tray as bagged shredded cheese and puréed bean mix. Manager moved bacon to bottom shelf for proper separation. **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Frigidaire reach in freezer in hall, tray of portioned raw shrimp on top of open box of manicotti. Manager moved shrimp to bottom of freezer. **Corrected On-Site**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, house pizza sauce (60F - Cooling). Per manager prepared on 1-4 and cooling in unit overnight. Manager voluntarily discarded sauce. **Corrected On-Site**
03D-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler, portioned lasagna missing date marked when removed from freezer.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Frigidaire reach in freezer portioned lasagna not date marked.
02C-02-5
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 walk in cooler, two fully thawed fish filets still in vacuum packs. Manager voluntarily discarded fish. **Corrected On-Site**
06-09-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cup of coffee on shelf next to plates above kitchen prep table. Employee removed cup. **Corrected On-Site**
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelets.
13-07-4
45
Aug 13, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under triple sink. Employee labeled as degreaser. **Corrected On-Site**
41-17-4
Basic - Food not stored at least 6 inches off of the floor. In walk in cooler, cases of raw pork and chicken on short risers less than 6 inches off floor.
08B-47-4
86
Feb 24, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
86
Nov 14, 2024
Routine - Food
1 minor violation.
View 1 violation
Proper Hot and Cold Holding Temperatures
FL-21
95
May 1, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed corn tamal (57-71F - Cooling). Per operator, item has been cooling since the day prior to inspection but did not make it to 41F within 6 hours.see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean and pork (42-46F - Cold Holding). Per operator item has been out temperature for approximately 45mins. Operator separated item and placed item in cooler to rapid cool. **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed corn tamal (57-71F - Cooling). Per operator, item has been cooling since the day prior to inspection but did not make it to 41F within 6 hours.see stop sale.
03D-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna prepared on 4/29/24 not date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense rice. Operator removed cup from rice. **Corrected On-Site**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above flour. Operator removed and stored appropriately. **Corrected On-Site**
10-01-5
52
Feb 7, 2024
Routine - Food
5 major violations. 4 minor violations.
View 9 violations
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. Emailed procedures to manager **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - No type of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Some Clam tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled in kitchen? Operator labeled Bottle degreaser. **Corrected On-Site**
41-17-4
Basic - Floor soiled/has accumulation of grease behind fryer in cook line.
36-73-4
Basic - Floor tiles missing and/or in disrepair behind fryer in cook line.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses in cook line. Operator moved tong to be washed, rinsed and sanitized. **Corrective Action Taken**
10-20-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
50
Apr 12, 2023
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels tags not marked . **Repeat Violation**
01C-03-4
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. Poster emailed **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Next to coffee station, in front counter,two sponges inside sink, Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in Freezer shelves
14-17-4
64
Nov 14, 2022
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. beef ribs and steak over pork loin. Operator placed beef ribs and steak under pork loin shelf. **Corrected On-Site**
08A-17-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags of mussels
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels tags
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Front counter area- jar inside sink, employee removed **Corrected On-Site**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook line employee, manager provided **Corrected On-Site**
13-03-4
Basic - Floor tiles missing and/or in disrepair. -Front counter- 2 tiles with water damage -cook line 4 tiles with water damage -corridor to restroom- 4 tiles with water damage
36-17-5
Basic - Food stored on floor. WIC-box of shell eggs Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. In cook line , operator removed. **Corrected On-Site**
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop seating on top of yellow bucket, employee removed, cleaned and stored properly **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name.Cook line-prep table. Bottles of cooking oil and mojo, employee labeled . **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Prep table in cook line. Open bottle of water and coffee drink. Employee removed **Corrected On-Site**
40-06-5
41
Frequently Asked Questions
When was El Triunfo Salvadorian Cuisine last inspected?
The most recent health inspection at El Triunfo Salvadorian Cuisine on file is from Jan 5, 2026. The public record contains eight inspections in total.
What is the most common violation at El Triunfo Salvadorian Cuisine?
Across the inspection record, “some clam tags not marked with last date served” has been cited three times, more than any other issue at El Triunfo Salvadorian Cuisine.
How does El Triunfo Salvadorian Cuisine compare to other restaurants in Pembroke Pines?
El Triunfo Salvadorian Cuisine most recently scored 45 out of 100, which is lower than the Pembroke Pines average of 79.
Has El Triunfo Salvadorian Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at El Triunfo Salvadorian Cuisine have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at El Triunfo Salvadorian Cuisine 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 El Triunfo Salvadorian Cuisine inspected?
Based on the inspection history on file, El Triunfo Salvadorian Cuisine is inspected around three times per year on average.
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