DirtyFLRestaurant Inspection Data

EL TRIUNFO SALVADORIAN CUISINE

EL TRIUNFO SALVADORIAN CUISINE maintains a 2.8/5 food safety rating based on 6 health department inspections in PEMBROKE PINES. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

9157 Taft Street
Pembroke Pines, Florida, 33024
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 13491638

Met Inspection Standards

3 high, 2 int, 3 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. In walk in cooler, two fully thawed fish filets still in vacuum packs. Manager voluntarily discarded fish. Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cup of coffee on shelf next to plates above kitchen prep table. Employee removed cup. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelets.
  • 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 walk in cooler, house pizza sauce (60F - Cooling). Per manager prepared on 1-4 and cooling in unit overnight. Manager voluntarily discarded sauce. Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. In walk in cooler, open pack of raw bacon in same tray as bagged shredded cheese and puréed bean mix. Manager moved bacon to bottom shelf for proper separation. Corrected On-Site
  • 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 Frigidaire reach in freezer in hall, tray of portioned raw shrimp on top of open box of manicotti. Manager moved shrimp to bottom of freezer. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler, portioned lasagna missing date marked when removed from freezer.
  • 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. In Frigidaire reach in freezer portioned lasagna not date marked.

8/13/2025· 7mo ago

Visit ID: 10925938

Met Inspection Standards

1 int, 1 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In walk in cooler, cases of raw pork and chicken on short risers less than 6 inches off floor.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under triple sink. Employee labeled as degreaser. Corrected On-Site

2/24/2025· 1y ago

1 int, 1 basic

  • 08B-12-5:Basic - Stored food not covered. Multiple prepared food items in walk in cooler at proper temperature not covered. Manager began covering all containers. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blender base and coffee cup in front counter hand sink. Manager removed items. Corrected On-Site

11/14/2024· 1y 3mo ago

1 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping clothes under multiple cutting boards in kitchen.

5/1/2024· 1y 10mo ago

Visit ID: 8607848

Met Inspection Standards

3 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense rice. Operator removed cup from rice. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above flour. Operator removed and stored appropriately. 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. Observed corn tamal (57-71F - Cooling). Per operator, item has been cooling since the day prior to inspection but did not make it to 41F within 6 hours.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. Observed corn tamal (57-71F - Cooling). Per operator, item has been cooling since the day prior to inspection but did not make it to 41F within 6 hours.see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean and pork (42-46F - Cold Holding). Per operator item has been out temperature for approximately 45mins. Operator separated item and placed item in cooler to rapid cool. **Corrective Action Taken**
  • 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. Observed lasagna prepared on 4/29/24 not date marked.

2/7/2024· 2y 1mo ago

Visit ID: 8376953

Met Inspection Standards

5 int, 4 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of grease behind fryer in cook line.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair behind fryer in cook line.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses in cook line. Operator moved tong to be washed, rinsed and sanitized. **Corrective Action Taken**
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 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. Emailed procedures to manager Corrected On-Site Repeat Violation
  • 16-62-1:Intermediate - No type of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 01C-03-4:Intermediate - Some Clam tags not marked with last date served. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in kitchen? Operator labeled Bottle degreaser. Corrected On-Site