DirtyFLRestaurant Inspection Data

ASB PIMAN RESTAURANT INC

ASB PIMAN RESTAURANT INC has 10 health inspections on file for its NORTH LAUDERDALE location, with an overall rating of 2.4/5. Recent inspections show improving food safety practices.

6025 Kimberly Boulevard
Florida, 33068
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 10/8/2025

Inspection #: Visit ID: 13536808

  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. In kitchen preparation area two door reach in cooler shelves rusted. Warning - From follow-up inspection 2025-10-08: Observed same **Time Extended**

Inspection Date: 10/1/2025

Inspection #: Visit ID: 13478604

  • 35A-03-4:Basic - Dead roaches on premises. In dry storage area approximately 4 dead roaches seen under storage shelf. Operator cleaned and sanitized area during inspection. Repeat Violation Admin Complaint
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. In kitchen preparation area two door reach in cooler shelves rusted. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Employee thawing raw turkey in 3 compartment sink at room temperature. Educated manager on proper thawing procedures. Employee placed raw turkey in refrigerator during inspection to properly thaw. Corrected On-Site Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Reach in freezer in ware washing area raw liver stored in trash bags. Operator began to store raw liver in food grade bags during inspection. **Corrective Action Taken** Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach seen crawling on wall next to steam table at front counter. Operator killed roach, cleaned and sanitized area during inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Pikiliz made at home and brought to restaurant per operator .Advised manager that food should be from an approved source. See stop sale. Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer solution reading 200+ ppm. Operator remade to wiping cloth chlorine sanitizer solution to 100ppm. Corrected On-Site Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink after touching trash can . Educated operator on using designated hand wash sink for hand washing only. Employee washed hands in hand wash sink. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen preparation area underneath microwave soiled with food debris. Operator cleaned during inspection. Corrected On-Site Warning

Inspection Date: 8/1/2025

Inspection #: Visit ID: 13478859

  • N/A:No Violations Were Observed

Inspection Date: 7/31/2025

Inspection #: Visit ID: 13477818

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 20 plus dead roaches in dry food storage area, on floor underneath storage rack, approximately 5 underneath prep table in kitchen area. Repeat Violation - From follow-up inspection 2025-07-31: Approximately 3 dead roaches at dry storage on floor. Admin Complaint
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 20 plus live roaches 5 crawling underneath refrigerator, 5 underneath tables , 5 on prep table, 5 underneath microwave, 1 on wall, 5 in cases of unopened soda bottles and 1 reach in cooler with plantains in kitchen area. - From follow-up inspection 2025-07-31: At kitchen, 6 live roaches-1 crawling on prep table, 1 lower shelf, 1 on wall at rear of kitchen behind storage rack, 4 crawling on floor underneath refrigerators at rear of kitchen Admin Complaint
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge Arianne Joseph. - From follow-up inspection 2025-07-31: Same Admin Complaint

Inspection Date: 7/30/2025

Inspection #: Visit ID: 10894644

  • 35A-03-4:Basic - Dead roaches on premises. Approximately 20 plus dead roaches in dry food storage area, on floor underneath storage rack, approximately 5 underneath prep table in kitchen area. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At cook line Opposite stove no hand wash sign.
  • 03D-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. In reach in cooler- Cooked salt fish (67F - Cooling ); Cooked turkey (70F -(Cooling) ; Cooked Collard greens (63F-Cooling ).; Cooked pork (50F -Cooling ); Chicken (47F -Cooling). Per operator items were placed in unit this morning at approximately 8:45am. Item did not reach 41F within 6 hours. See stop Sale.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 20 plus live roaches 5 crawling underneath refrigerator, 5 underneath tables , 5 on prep table, 5 underneath microwave, 1 on wall, 5 in cases of unopened soda bottles and 1 reach in cooler with plantains in kitchen area.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler- Cooked salt fish (67F - Cooling ); Cooked turkey (70F -(Cooling) ; Cooked Collard greens (63F-Cooling ).; Cooked pork (50F -Cooling ); Cooked Chicken (47F -Cooling). Per operator items were placed in unit this morning at approximately 8:45am. Item did not reach 41F within 6 hours. See stop Sale. 2.Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line counter top -Cooked plantains (81F - Hot Holding). Per operator item was prepared this morning at approximately 8:45am. Item was left outside for over 6 hours . See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line counter top -Cooked plantains (81F - Hot Holding). Per operator item was prepared this morning at approximately 8:45am. Item was left outside for over 6 hours . See stop sale. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Throughout kitchen all food contact surfaces-Shelves, counters, soiled with food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. As evident by employee pouring water from a pot into hand wash sink.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge Arianne Joseph.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to two door reach in cooler hand wash sink has no paper towels. Repeat Violation
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 3/28/2025

  • 35A-03-4:Basic - Dead roaches on premises. Observed: - approximately 5 dead roaches behind three door reach in cooler in kitchen. - approximately 3 dead roaches on office floor. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hand bag stored on table holding single service items. Employee removed bag and stored appropriately. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed uncooked goat thawed at room temperature. Person in charge educated about proper thawing method. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in two door reach in cooler, cooked pork (85F at 11:00 - Cooling since 8:30). See stop sale. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade trash bag used in direct contact with steamed blacked rice. PIC removed bag. Corrected On-Site Repeat Violation Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked turkey in reach in cooler. Manager removed and stored appropriately. Corrected On-Site Warning
  • 01B-02-5: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 70 degrees Fahrenheit within 2 hours. Observed: - in two door reach in cooler, cooked pork (85F at 11:00 - Cooling since 8:30). - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in aluminum reach-in cooler, goat (47F - Cold Holding); cooked turkey (47F - Cold Holding). Per operator, items were not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in aluminum reach-in cooler, goat (47F - Cold Holding); cooked turkey (47F - Cold Holding). Per operator, items were not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table at front counter, liver (120F - Hot Holding, second temperature 138F); gizard (121F - Hot Holding, second temperature 140F). Per operator, items have been out of temperature for approximately 1 hour. PIC placed items to be reheated. **Corrective Action Taken** Warning
  • 53B-05-5: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. Observed expired food handler training for N. Blanc and A. Joseph. Warning

Inspection Date: 8/1/2024

  • 23-24-4:Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Whirlpool and Frigidaire refrigerators have buildup of food debris/soil residue on equipment door handles. Repeat Violation Priority: Basic
  • 08B-38-4:Basic - Observed: Food stored on floor. Plastic containers of frying oil on kitchen floor. Plastic containers of chicken bouillon on flooring storage room Operator elevated. Corrected On-Site Priority: Basic
  • 22-08-4:Basic - Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris Priority: Basic
  • 38-07-4:Basic - Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen by prep sink. Priority: Basic
  • 16-37-1:Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Repeat Violation Priority: Intermediate
  • 05-09-4:Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. Victory 2 door reach in Priority: Basic
  • 14-73-4:Basic - Observed: No container installed for catching grease from hood drip tray. Repeat Violation Priority: Basic
  • 31B-02-4:Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser paper towels not dispensing at hand washing sink across from stove Priority: Intermediate
  • 23-03-4:Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front and sides of whirlpool and Frigidaire refrigerators surface soiled with grease, food debris, dirt, slime or dust. Hood fans surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation Priority: Basic
  • 14-31-5:High Priority - Observed: Nonfood-grade bags used in direct contact with food. Observed cut cabbage stored in contact with key food t shirt bag in whirlpool refrigerator. Priority: High Priority
  • 08A-04-5:High Priority - Observed: Raw animal food stored over or with unwashed produce. Observed raw shell eggs over cabbage in whirlpool refrigerator. Operator voluntary discarded raw shell egg . Corrected On-Site Priority: High Priority
  • 22-16-4:Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Observed whirlpool reach in refrigerator/freezer interior/ shelves have accumulation of soil residues. Repeat Violation Priority: Basic
  • 21-07-4:Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 10 Ppm Priority: Basic

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8538495

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Whirlpool and Frigidaire refrigerator
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood fans.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in freezer interior/shelves have accumulation of soil residues. Observed in victory reach in interior/shelves have accumulation of soil residues.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler in victory reach in cooler.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Repeat Violation

Inspection Date: 10/27/2023

Inspection #: Visit ID: 8390540

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Oven door handle.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator poster. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall behind fryer soiled with grease, food debris, dirt, slime or dust.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust though out kitchen
  • 02D-01-5:Basic - Working containers of food flour and salt removed from original container not identified by common name.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pasta (78F - Hot Holding) sitting next to stove at room temperature per operator held less than one hour. Operator move to stove to reheat to 165F **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.at outside mop sink.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer 200 plus Ppm. Operator discarded and made new solution rechecked 100 Ppm.
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Emailed bulletin to operator **Corrective Action Taken**
  • 11-27-4: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. Email bulletin to operator **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Repeat Violation

Inspection Date: 8/30/2023

Inspection #: Visit ID: 8325631

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink or wiping cloths. - From follow-up inspection 2023-08-30: Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink or wiping cloths. Repeat violation. Time extended until next unannounced routine inspection.
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen. - From follow-up inspection 2023-08-30: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen. Repeat violation. Time extended until next unannounced routine inspection.
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed on cooked chicken. Operator placed dates. - From follow-up inspection 2023-08-30: Observed no date marking on any product. All more than 24 hours. Repeat Violation. Time extended until next unannounced Routine inspection.