BERNYS KITCHEN AND BAR
BERNYS KITCHEN AND BAR located in PEMBROKE PARK has undergone 8 health department inspections, achieving a 3.1/5 overall safety rating. Recent inspections indicate some food safety concerns.
4400 W HALLANDALE BLVD UNIT 4
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 8 health inspection reports
All Inspection Reports
Inspection Date: 11/12/2025
Inspection #: Visit ID: 10982888
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer. White Single door.
- 02D-01-5:Basic - Working containers of flour removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced during inspection. Corrected On-Site
Inspection Date: 7/2/2025
Inspection #: Visit ID: 10922473
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Manager closed during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, slime or dust. Hood filters soiled.
- 02D-01-5:Basic - Working containers of flour removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site
Inspection Date: 1/6/2025
Inspection #: Visit ID: 8870100
Inspection Date: 8/23/2024
Inspection #: Visit ID: 8759137
- 08B-38-4:Basic - Container of oil stored on floor in kitchen. Employee removed. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal phone stored on prep table and on shelf above prep table. Employee removed. Corrected On-Site
- 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. Cooked Spinach and Beef (50F - Cold Holding). Per employee food items in unit overnight. Items not prepared or portioned today. Observed items stored in deep pans. See Stop Sale
- 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 41 degrees Fahrenheit within 6 hours. Cooked Spinach and Beef (50F - Cold Holding). Per employee food items in unit overnight. Items not prepared or portioned today. Observed items stored in deep pans. 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. 1) Stove- ; Cooked Beans (120F - Hot Holding) 2) Steam Table-Cooked Spaghetti and Sausage (110F - Hot Holding) Per cook food items in unit less than 2 hours. Cook reheated. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee replaced during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. Employee replaced during inspection. Corrected On-Site
Inspection Date: 3/14/2024
Inspection #: Visit ID: 8457024
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish stored above container of cooked pork in Delfield reach in cooler. Employee inverted. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager provided. Corrected On-Site
- 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. Repeat Violation
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 75F.
Inspection Date: 10/6/2023
Inspection #: Visit ID: 8508083
- 53B-05-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-25: Same **Time Extended** - From follow-up inspection 2023-10-06: Same **Time Extended**
Inspection Date: 9/25/2023
Inspection #: Visit ID: 8456773
- 11-07-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-25: Same **Time Extended**
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2023-09-25: Manager schedule to take test on 09-28-2023 **Time Extended**
- 53B-05-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-25: Same **Time Extended**
Inspection Date: 7/27/2023
Inspection #: Visit ID: 8368213
- 08B-38-4:Basic - Cases of water stored on floor front counter. Employee elevated. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Chicken (110-115F - Hot Holding. Per Manager food item in unit less than 4 hours. Observed item stored on prep table. Manager moved to stove to reheated. **Corrective Action Taken**
- 11-07-5: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.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee provided. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. Cook provided. Corrected On-Site
- 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.