Los Frijolitos
Last inspected: Oct 15, 2025
43
Score
Across the available record, Los Frijolitos has seven inspections on file, the first dated 2022. The most recent visit was on Oct 15, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
“Food stored on floor” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 79, which Los Frijolitos' 43 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
3
Critical latest
1
Major latest
6
Minor latest
Inspection History
Oct 15, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Fagor reach in cooler by cookline, container of raw cut steak on shelf above bottled marinades. Manager moved steak to bottom of cooler. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee stepped off cookline, drank from plastic water bottle, and returned to line to prepare food without washing hands and changing gloves. Reviewed proper procedures and employee washed hands and put on new gloves. **Corrected On-Site**
12A-09-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Fagor reach in freezer at cookline, trays of individually wrapped raw steaks above bag of fries. Manager rearranged to properly separate. **Corrected On-Site**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On kitchen prep table in ice bath, chicken soup 129F at 11:20am (heated cooling approximately 15-30 minutes) to 101-106F at 12:00pm. Based on times and temperatures taken soup will not reach 70F in 2 hrs. Employee removed water from pan and added more ice before moving to walk-in cooler to continue cooling. **Corrective Action Taken**
03D-15-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic bus pans and metal hotel pans under kitchen prep table not inverted.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on table at end of make line grooved and discolored.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing foods.
13-07-4
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 handles in contact with dry beans and rice in kitchen bulk containers.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container of standing water next to steam well. **Repeat Violation**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverage in back Fagor reach in cooler.
12B-13-4
43
Apr 3, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bags of portioned cooked chicken in walk in freezer not labeled from when prepared.
02C-02-5
Basic - Food stored on floor. Container chicken stock on floor in walk in freezer. Cases of plastic bottled water in hallway to kitchen. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on top of lowboy cooler opposite cookline. Employee moved container to grill to heat water and hold hot. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Bottles of oil and water by cookline not labeled. Employee labeled bottles. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Abrasives and detergents not removed during the rinse process. Equipment not fully rinsed before sanitizing based on soap in triple sink sanitizer.
16-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water on salad station fliptop. Employee moved bottle to under prep table.
12B-07-4
70
Dec 3, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
58
May 6, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 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. Observed chlorine sanitizer at dishwashing machine at 0 ppm. Operator changed solution. Test at 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk-in cooler. **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork hot held at 117F in kitchen. Per operator, pork cooked 30 minutes prior to the inspection. Operator reheat pork to 169F and placed in walk in cooler. **Corrected On-Site**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with degreaser at dishwashing area. Operator label bottle. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in prep area block with cooking equipment.
31A-09-4
Intermediate - No soap provided at handwash sink in prep area.
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open cup with drinks stored on in use food preparation table . Operator removed and stored properly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Observed various food items stored on walk-in cooler floor.
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not identified by common name. Operator label container. **Corrected On-Site**
02D-01-5
41
Feb 5, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over cut pumpkin inside reach in cooler in kitchen. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat . Raw chicken stored above sauces in reach in cooler in cook line. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site**
08A-05-6
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
11-27-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Ceiling tile above prep table in kitchen soiled with dust.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food not stored at least 6 inches off of the floor. Cases of plastic bottled and cases of can sodas not 6 inches above the floor behind front counter. Operator elevated **Corrected On-Site**
08B-47-4
Basic - Opened employee beverage container in a cold holding unit( Fagor reach in cooler ) with food to be served to customers in kitchen. Operator moved drinks to bottom shelf, placed in container and labeled employees drinks. **Corrected On-Site**
12B-13-4
50
Mar 31, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee working on cook line, grabbed raw steak, after touched clean plate to serve rice and beans. After instructed employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Repeat Violation**
12A-12-4
Intermediate - Packaged food not labeled as specified by law. 3 Bottles of water, dressing and sauce, cook line stove, Employee labeled **Corrected On-Site** **Repeat Violation**
02D-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, build up of grease and food debris, Employee cleaned and sanitized **Corrected On-Site**
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. Employee removed and placed on hot water 150F **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along the cook line, substantial build up of grease
23-03-4
64
Nov 10, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1/2021. Operator renewed by phone, confirmation # 226026330 **Corrected On-Site**
50-17-2
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw fish to placed on grill, then grab a to go container to serve customer's order. After instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**
12A-09-4
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. Poster provided **Corrective Action Taken**
11-07-5
Basic - Food stored on floor. WIF- 3 food trays on floor WIC-1 box of plantains Operator placed on shelves **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line, sign provided **Corrective Action Taken**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Cook line prep table-bottles containing oil, water, seasoning, employee labeled **Corrected On-Site**
02D-01-5
58
Frequently Asked Questions
When was Los Frijolitos last inspected?
The most recent health inspection at Los Frijolitos on file is from Oct 15, 2025. The public record contains seven inspections in total.
What is the most common violation at Los Frijolitos?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Los Frijolitos.
How does Los Frijolitos compare to other restaurants in Pembroke Pines?
Los Frijolitos most recently scored 43 out of 100, which is lower than the Pembroke Pines average of 79.
Has Los Frijolitos' inspection record improved over time?
Results have been roughly steady. Inspections at Los Frijolitos have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Los Frijolitos 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 Los Frijolitos inspected?
Based on the inspection history on file, Los Frijolitos is inspected around two times per year on average.
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