DON PEPE III RESTAURANT
7900 PINES BLVD, PEMBROKE PINES 33024-6907
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Discolored ceiling tiles in kitchen area above chest freezers. **Warning** - From follow-up inspection 2025-02-17: Observed at callback inspection same. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing at front counter hand wash sink. **Warning** - From follow-up inspection 2025-02-17: Observed at callback inspection same. **Time Extended**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, prep sink, or mop sink. Standing water in prep sink at back of kitchen with no drain in bottom of sink. **Warning** - From follow-up inspection 2025-02-17: Observed at callback inspection same. **Time Extended**
Food safety inspection conducted on 2/17/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 2/14/2025
High Priority
6
Intermediate
2
Basic
5
Total
13
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Discolored ceiling tiles in kitchen area above chest freezers. **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing at front counter hand wash sink. **Warning**
- 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled wiping cloth on prep table opposite cook line. Employee removed cloth. **Corrected On-Site** **Repeat Violation** **Warning**
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, prep sink, or mop sink. Standing water in prep sink at back of kitchen with no drain in bottom of sink. **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bottles of oil at cook line and on prep table not labeled. **Repeat Violation** **Warning**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher proceeded to put up clean dishes directly after handling dirty dishes without first washing hands and changing gloves. Reviewed with employee and manager proper hand wash procedures and employee washed hands. **Corrected On-Site** **Warning**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen chest freezer beside hand sink, non commercial bag of cut raw pork on top of bags of fries. Manager moved pork to second chest freezer with other pork products. **Corrected On-Site** **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, container of cheese sauce dated 2-5-25. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen True reach in cooler, prepared ham and cheese sandwiches (55F - Cold Holding); cooked pork (54F - Cold Holding); cooked onions and peppers (55F - Cold Holding); shredded cheese (56F - Cold Holding); house tamales (55F); breaded raw steak (55F - Cold Holding); prepared raw empanadas (54F - Cold Holding). Per manager no items prepared or portioned today and all items in unit more than 4 hrs. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen True reach in cooler, prepared ham and cheese sandwiches (55F - Cold Holding); cooked pork (54F - Cold Holding); cooked onions and peppers (55F - Cold Holding); shredded cheese (56F - Cold Holding); house tamales (55F); breaded raw steak (55F - Cold Holding); prepared raw empanadas (54F - Cold Holding). Per manager no items prepared or portioned today and all items in unit more than 4 hrs. 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. On top of griddle at cookline, black beans 121F - Hot Holding); cooked onions (118F - Hot Holding). Per employee both reheated and holding approximately 45 minutes. Employee moved back onto hot dude of griddle to reheat above 165F for proper holding. **Corrective Action Taken** **Warning**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM AicciaAvalo 7-20-2021 ServSafe Person In Charge Humberto Nieto **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles at triple sink. Employee labeled as bleach and cleaner. **Corrected On-Site** **Repeat Violation** **Warning**
Food safety inspection conducted on 2/14/2025 revealed 13 total violations (6 high priority, 2 intermediate, 5 basic).
Inspection on 11/4/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Employee inverted. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Lifttop unit in front corner of kitchen has exposed insulation hanging loose.
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in rear area of kitchen near back door and dry storage areas.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled dry clothes on make line and by flattop grill.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line and on make line not labeled.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling raw steak without washing hands first. Reviewed with manager proper procedures to relay to employees. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles t dish machine. Manager labeled both as bleach. **Corrected On-Site**
Food safety inspection conducted on 11/4/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).