DirtyFLRestaurant Inspection Data

DICED

Health inspection records show DICED in PEMBROKE PINES has 6 inspections with a food safety rating of 3.6/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 6 reports on file

15951 Pines Boulevard
Pembroke Pines, Florida, 33027
Broward County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 6 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13503345

Met Inspection Standards

1 high, 1 basic

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm), employee made new solution, quaternary, 200 ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. One door reach in cooler- pico de gallo (46F - Cold Holding); shredded cheese (45F - Cold Holding); diced tomatoes (44F - Cold Holding). Per employee food held less than 4 hours, employees moved back food containers to walk in cooler for a quick chill. **Corrective Action Taken**

8/25/2025· 6mo ago

Visit ID: 10943275

Met Inspection Standards

1 high, 2 basic

  • 12B-14-4:Basic - Employee beverage container in reach in freezer, employee can . Manager removed. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a red bracelet, manager instructed, employee removed. 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. Hot holding unit; grilled diced chicken (111-115F - Hot Holding), per employee food hot held less than two hours, employee reheated on stove to (167F). Corrected On-Site

11/18/2024· 1y 3mo ago

Visit ID: 8859943

Met Inspection Standards
  • N/A:No Violations Were Observed

8/14/2024· 1y 7mo ago

Visit ID: 8726448

Met Inspection Standards

1 int, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle containing water, next to,ice machine in rear kitchen. Employee labeled. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle at fro t counter, employee cleaned and sanitized Corrected On-Site

11/6/2023· 2y 4mo ago

Visit ID: 8451509

Met Inspection Standards

1 high

  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. vegan chicken (112F - Hot Holding), per operator food hot held less than two hours, employee reheated to 170 F Corrected On-Site

7/21/2023· 2y 7mo ago

Visit ID: 8348106

Met Inspection Standards

1 high, 1 int, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Baking trays stacked wet, manager removed to be clean and sanitized Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Shelves rusted in two storage racks for utensils and cooking equipment.
  • 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. Women bathroom- toilet is not flushing , operator fixed to function properly Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new sanitizer bucket, quaternary sanitizer at 200 ppm Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm), employee made new sanitizer solution, quaternary at 200 ppm. Corrected On-Site
  • 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. Poster emailed to operator **Corrective Action Taken**