La Hormiga De Oro
Last inspected: Jan 21, 2026
43
Score
La Hormiga De Oro has been inspected eight times since 2022. Inspectors last stopped by on Jan 21, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
Across the inspection history, “time/temperature control for safety food identified” is the issue that surfaces most often, recorded three times.
By comparison, the average Pembroke Pines facility scores 79, putting La Hormiga De Oro on the weaker side. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hot box Tphc foods not time marked. Per operator food in unit less than four hours. Operator time marked foods. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over ready to eat cheese in glass cooler. Operator properly separated food **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front hand sink. Operator provided towels **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at kitchen hand sink. Operator provided soap **Corrected On-Site**
31B-03-4
Basic - Dead roaches on premises. Observed 1 dead roach in kitchen by drain. Operator removed roach cleaned and sanitized area Observed two dead roaches by bathroom area. Operator removed roaches and cleaned and sanitized area **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table on kitchen. Operator removed phone **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floors behind cook line heavily soiled with grease.
36-73-4
Basic - Food stored on floor. Containers of tamales stored on floor in kitchen. Operator elevated food **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwaves contain food debris operator cleaned **Corrected On-Site**
22-08-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloths observed at cook line
21-09-4
43
Sep 15, 2025
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately 5 seconds after handling raw shell eggs in cooler. Reviewed proper washings times with employee and she rewatched hands. **Corrected On-Site**
12A-17-4
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, cartons of raw shell eggs on shelf above bucket of oranges. Employee rearranged to properly separate. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dried milk residue on steaming wand at espresso machine.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Plastic pint cup in bulk container of sugar under kitchen prep table.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line are soiled.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee good items and water bottle on shelf next to public food in walk in cooler.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging on dry storage rack above spices and seasoning mixes.
40-06-5
Basic - Food stored on floor. Container of bagged raw pork on floor in walk in cooler.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on cookline oven handle.
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in freezer in kitchen.
12B-13-4
Basic - Stored food not covered. Multiple food items at proper temperature in walk in cooler not covered.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk in cooler rusted. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area around cook line hand sink and dish machine soiled.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Container of sugar at front counter not labeled.
02D-01-5
39
Feb 17, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
37
Nov 8, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
52
Apr 29, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine in kitchen. Operator remade to 100ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On wall at behind front counter next to lunch steam table.
29-34-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs stored above cooked chorizo inside glass front reach in cooler in kitchen. Operator moved raw shell eggs to bottom shelf and stored correctly. **Corrected On-Site**
08A-14-5
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. Some training Expired on 03/2024.
53B-14-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen beef thawing in container of standing water in kitchen. Operator moved raw beef to 3 compartment sink under cold running water. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Walk -in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container( oil ) not identified by common name. Operator labeled squeeze bottle oil in cook line. **Corrected On-Site**
02D-01-5
47
Dec 4, 2023
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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. Chicken over pork at chest freezer in kitchen.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station, tres leches 47°, in unit less than 4 hrs, operator moved to freezer to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For pork at steam table in wait station. Operator tome marked 10:20 to 2:20pm **Corrected On-Site**
03F-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. Lengua prepared on 11-9. Removed from freezer 24hrs ago. Date not updated. Operator dated 12-4-23. **Corrected On-Site**
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. Wait station: crema , pico de gallo. Per operator prepared 3 day ago. Operator date marked. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice and spices.
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Oil not identified at cook line. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two next to small reach in cooler in dining room. Operator placed in solution. **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Operator moved to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives stored on wall behind triple sink
24-07-4
Basic - Stored food not covered. Walk in cooler: cheeses, cooked chicken, soups . Observed not covered.
08B-12-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up at chest freezer in kitchen.
14-69-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to clean plates at expo line. Personal bag next to spices at dry storage in kitchen.
40-06-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. For 4 tiles in dining area.
36-32-5
29
Mar 21, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm), employee discarded solution, new chlorine sanitizer solution at 100 ppm **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tamales placed on time 1 hour and 30 minutes ago. Employee placed label **Corrected On-Site**
03F-02-5
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 emailed **Corrective Action Taken**
11-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, right side, excessive build up of food debris and grease, producing black substance that cover hood filters and pipes attached to system
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black like substance behind triple sink
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line, build up of grease and food debris
36-34-5
Basic - Floor tiles missing and/or in disrepair. Under triple sink, two broken tiles with standing water **Repeat Violation**
36-17-5
55
Oct 20, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
70
Frequently Asked Questions
When was La Hormiga De Oro last inspected?
The most recent health inspection at La Hormiga De Oro on file is from Jan 21, 2026. The public record contains eight inspections in total.
What is the most common violation at La Hormiga De Oro?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at La Hormiga De Oro.
How does La Hormiga De Oro compare to other restaurants in Pembroke Pines?
La Hormiga De Oro most recently scored 43 out of 100, which is lower than the Pembroke Pines average of 79.
Has La Hormiga De Oro's inspection record improved over time?
Results have been roughly steady. Inspections at La Hormiga De Oro have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Hormiga De Oro 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 La Hormiga De Oro inspected?
Based on the inspection history on file, La Hormiga De Oro is inspected around two times per year on average.
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