DirtyFLRestaurant Inspection Data

EL BALCON DE LAS AMERICAS

With 6 documented inspections, EL BALCON DE LAS AMERICAS in PEMBROKE PINES has achieved a 2.7/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

15931 PINES BLVD

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13524126

Met Inspection Standards

3 high, 1 int

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw breaded chicken stored above raw fish inside walk in cooler. Operator properly stored. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed whole milk (55F - Cold Holding) at front counter. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Put milk in cooler to quick chill. Corrective Action Taken. 2) Observed raw steak (50F - Cold Holding) inside walk in cooler. Per operator, food not prepped or portioned today; food out of temperature for approximately 30 minutes. Walk in cooler door left open while stocking delivery. Operator opened walk in freezer door to quick chill food. **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) at front counter. Operator corrected to 100ppm. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed sauces stored inside hand wash sink at front counter. Operator removed. Corrected On-Site

9/18/2025· 5mo ago

Visit ID: 10903436

Met Inspection Standards

2 high

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken filet, change gloves, then touched plain arepa, without washing hands. Manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. 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. Steam table- chorizos (111F - Hot Holding). Per employee food hot held less than 2 hours. Employee refried chorizos, new temperature (177F). Corrected On-Site

12/4/2024· 1y 3mo ago

2 int

  • 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 email operator
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan pudding made on Monday Employee placed date labels. Corrected On-Site

8/16/2024· 1y 6mo ago

1 high, 1 int, 2 basic

  • 35B-02-4:Basic - Insect control device installed over food preparation area. Behind shelf in cleaning equipment storage rack. Employee removed. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 wet wiping cloths on counters in coffee and juice station. Employee placed on sanitizer bucket. 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. -cook line -flip top; cut lettuce (50F - Cold Holding, per employee food held less than two hours. Observed food stored above the rim line. Employee removed food out of temperature and placed on lower cooler. -Grill station-butter (63F - Cold Holding); mandarin orange ginger sauce (60F - Cold Holding), per employee both food items need to be on ambient temperature. and last for 3 hours. Advised operator to placed food on 4 hours time procedures, form emailed and explained to operator. Both containers labeled with time- 8:30 am. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing degreaser, next hand wash sink in cook line. Employee labeled. Corrected On-Site

12/13/2023· 2y 3mo ago

Visit ID: 8451630

Met Inspection Standards

1 high, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Box of oranges on floor by bathroom corridor, employee removed Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Dishwasher area- outside of kitchen. 3 flying insects inside basket of red onions, employee discarded onions, clean and sanitized area, Corrected On-Site

7/21/2023· 2y 7mo ago

Visit ID: 8370761

Met Inspection Standards

1 high, 1 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon packages, per employee sal on out of freezer less than two hours, employee removed packaging Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked non pasteurized shell eggs, then grab a clean plate to set up customer order. After manager instructed, employee discarded gloves, washed hands and put in new set of gloves. Corrected On-Site