Los Verdes
Last inspected: Jan 20, 2026
74
Score
Los Verdes appears in inspection records 10 times, starting in 2022. Los Verdes was last inspected on Jan 20, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around five violations each.
“Spray bottle containing toxic substance not labeled” comes up most often, recorded three times in the inspection record.
That's lower than the typical Pembroke Pines restaurant, which scores around 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
5 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
74
Sep 9, 2025
Routine - Food
2 minor violations.
View 2 violations
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
90
Sep 8, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked quail eggs (48F - Cold Holding); queso de mano (47F - Cold Holding); shredded mozzarella (46F - Cold Holding); cooked chorizo (46F - Cold Holding); commercial flan (47F - Cold Holding); sliced mozzarella (46F - Cold Holding); hot dogs (47F - Cold Holding); diced raw beef (46F - Cold Holding); diced raw chicken (45F - Cold Holding). Per manager, no items prepared, portioned, or delivered today. All items in cooler more than 24 hours. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked quail eggs (48F - Cold Holding); queso de mano (47F - Cold Holding); shredded mozzarella (46F - Cold Holding); cooked chorizo (46F - Cold Holding); commercial flan (47F - Cold Holding); sliced mozzarella (46F - Cold Holding); hot dogs (47F - Cold Holding); diced raw beef (46F - Cold Holding); diced raw chicken (45F - Cold Holding). Per manager, no items prepared, portioned, or delivered today. All items in cooler more than 24 hours. **Warning**
01B-02-5
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. In True reach in freezer, container of non commercially wrapped raw burgers above bags of portioned raw pork. Employee rearranged for proper separation. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In True reach in freezer, container of non commercially wrapped raw burgers on shelf above bags of portioned cooked potatoes. Employee rearranged gif proper separation. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in pump spray bottle by mop sink. Manager marked as degreaser. **Corrected On-Site** **Warning**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on shelf at front counter not inverted. Employee inverted. **Corrected On-Site** **Warning**
24-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Visible gap under back door in kitchen. **Warning**
35B-01-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in back of kitchen area near triple sink and dish machine. **Warning**
36-64-5
43
Feb 7, 2025
Routine - Food
4 minor violations.
View 4 violations
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 drinking from open top container with straw. Employee changed beverage to plastic cup with lid. **Corrected On-Site**
12B-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between steam table and prep table. Employee removed knife. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on grill top. Manager moved container to hotter portion of grill to heat water to 135F and hold. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Old labels on clean plastic containers on shelf in back corner of kitchen.
16-46-4
82
Oct 23, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser by dish machine not dispensing paper towels - paper jammed. Employee removed roll from dispenser to use. **Corrected On-Site**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle in bucket at front counter. Employee marked as Fabulso cleaner. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and steam table in kitchen. Employee removed knife. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on prep table in kitchen. Employee dumped water. **Repeat Violation**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of water and oil on shelf above kitchen steam table not labeled. Employee labeled both. **Corrected On-Site**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Two of four CO2 tanks by soda box rack not secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter, employee closed water bottle on dry goods shelf above beverages and next to dry goods and single service items. Employee moved bottle to under prep table. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of bagged towels on shelf by walk in cooler. Employee removed bag to under front counter. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ice scoop handle in contact with ice. Scoop handle in contact with ice in ice machine. Employee removed scoop and stored properly with handle out of ice. **Corrected On-Site**
10-08-5
58
May 1, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water draining onto floor surface. Observed at hand wash sink in kitchen. - From follow-up inspection 2024-05-01: Still observed. **Time Extended**
29-03-4
95
Apr 30, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (50F - Cold Holding); raw burgers (50F - Cold Holding); cooked wings (50F - Cold Holding); sausages (50F - Cold Holding); Baby eggs (49F - Cold Holding); steak (51F - Cold Holding), mayonnaise and garlic sauce (51F - Cold Holding). Per operator, items were not prepared or processed today. Operator is uncertain as to when items fell out of temperature. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (50F - Cold Holding); raw burgers (50F - Cold Holding); cooked wings (50F - Cold Holding); sausages (50F - Cold Holding); Baby eggs (49F - Cold Holding); steak (51F - Cold Holding), mayonnaise and garlic sauce (51F - Cold Holding). Per operator, items were not prepared or processed today. Operator is uncertain as to when items fell out of temperature. See stop sale.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed knife stored in hand wash sink in kitchen. PIC removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked wings prepared April 28th not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing degreaser not identified by its common name.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee shirt stored next to tubs of mustard and salt on shelf across from dish machine. PIC removed shirt. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil being held in standing water at 107F.
10-07-4
Basic - Water draining onto floor surface. Observed at hand wash sink in kitchen.
29-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed +200ppm. Corrected to 100ppm. **Corrected On-Site**
21-07-4
45
Nov 17, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce Raw beef stored over sealed bag with cabbage in walk in cooler..Operator moved raw beef to lower shelf and stored correctly. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burgers stored over hot dogs inside true reach in cooler in cook line. Operator moved raw beef to lower shelf and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over bags with French fries inside true freezer in kitchen. Operator moved raw pork to lower shelf and stored correctly. **Corrected On-Site**
08A-02-6
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 - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelf on the left side of walk in cooler.
14-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt on top container with pineapple cake inside true freezer in kitchen . Operator moved **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on shelf above food preparation table in kitchen where blenders are stored. Operator moved drink **Corrected On-Site**
12B-07-4
43
Mar 31, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee personal food not properly identified and segregated from food to be served to the public. WIC- three containers of employee food employee ID food containers **Corrected On-Site**
08B-49-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two cloths on fro t counter table, operator removed and stored on sanitizer bucket **Corrected On-Site**
21-12-4
90
Nov 14, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee keep hands on pants pockets, then proceed to placed mozzarella cheese on a wrap, with same gloves. After instructed, employee discarded gloves, washed hands and put in new pair of gloves **Corrected On-Site**
12A-28-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. WIC- container of Coleslaw, made yesterday morning. Employee dated **Corrected On-Site**
02C-02-5
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
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary testing strips for triple sink and sanitizer bucket **Repeat Violation**
16-37-1
Basic - Food stored on floor. Next to fryers, several containers of mayonnaise, employee placed 6 inches above the floor **Corrected On-Site**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance door- broken bottom metal protector
35B-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter, employee cleaned and sanitized **Corrected On-Site**
22-20-5
55
Frequently Asked Questions
When was Los Verdes last inspected?
The most recent health inspection at Los Verdes on file is from Jan 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Los Verdes?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at Los Verdes.
How does Los Verdes compare to other restaurants in Pembroke Pines?
Los Verdes most recently scored 74 out of 100, which is lower than the Pembroke Pines average of 79.
Has Los Verdes' inspection record improved over time?
Results have been roughly steady. Inspections at Los Verdes have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Los Verdes means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Los Verdes inspected?
Based on the inspection history on file, Los Verdes is inspected around three times per year on average.
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