DirtyFLRestaurant Inspection Data

GOLD MARQUESS PEMBROKE PINES

Food safety records indicate GOLD MARQUESS PEMBROKE PINES in PEMBROKE PINES has 6 inspections with a 3.3/5 overall rating. Recent inspections show improving food safety practices.

8525 PINES BLVD KIOSK 3

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/5/2025

Inspection #: Visit ID: 10928230

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl in container of sauce on prep top steam well table. Employee removed bowl. Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Food debris buildup around drain under triple sink.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like buildup on wall around dish machine.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Individual portion plastic bags blocking hand sink by cookline and line. Employee removed bags. Corrected On-Site

Inspection Date: 6/5/2025

Inspection #: Visit ID: 10852796

  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris on cook line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pooled eggs stored over cooked shrimp and beef in low boy cooler. Operator stored correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean spouts (60F - Cold Holding) on shelf next to cooked line out at room temperature. Per operator held out or temperature less than 1 hour. Operator placed in cooler for quick chill. **Corrective Action Taken**

Inspection Date: 4/21/2025

Inspection #: Visit ID: 10819625

  • N/A:No Violations Were Observed

Inspection Date: 4/15/2025

Inspection #: Visit ID: 10742176

  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. No color change on test strip after multiple attempts. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table beside cook line, under no temperature control, pooled raw shell eggs (41-51F - Cold Holding) on ice. Container not fully surrounded by ice. Per employee on table since 12:00pm. Manager moved eggs to deeper container full of ice to rechill. **Corrective Action Taken** Warning
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse temperature not reaching 180F after multiple attempts. Warning

Inspection Date: 12/12/2024

Inspection #: Visit ID: 8764322

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Container with label for galbi beef that contains raw broccoli.

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8627781

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in dry storage room.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live small flying insects flying around floor mat in dry storage room. Operator remove mat , killed, cleaned and sanitized area during inspection. Corrected On-Site
  • 16-62-1:Intermediate - No type of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.