LA HORMIGA DE ORO
7902 Pines Boulevard
Pembroke Pines, Florida, 33024
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
4
Intermediate
3
Basic
2
Total
9
Inspection Details:
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Dry wiping cloth under cutting board on prep table opposite cook line. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted in walk in cooler. Repeat Violation
- 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 Asber 2 door reach in freezer, open zip lock bag of raw sausage on shelf above container of house made soup. Employee rearranged items to move sausage up bottom of freezer for proper separation. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, cartons of raw shell eggs on shelf above bins of unwashed tomatoes, limes, and chilis. Employee moved eggs to bottom of adjacent shelf to properly separate. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In glassfront Zephyrhills reach in cooler, container of raw beef on top shelf above containers of cooked meatballs, cooked pork, pastry dough and portioned sauces. Employee moved beef to bottom of cooler for proper separation. 2) In walk in cooler, cartons of raw shell eggs above containers of cooked pork and multiples sauces. Employee moved eggs to bottom of adjacent shelf to properly separate. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw steak to place on grill and proceeded to handle multiple cooking utensils to stir cooking foods and serve hot foods from line without changing gloves. Reviewed with employee proper handwashing and employee washed hands. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Tamales in walk in cooler missing date mark when prepared. Per employee made on 2-15.
- 41-17-4:Intermediate - Spray/squeeze bottle containing toxic substance not labeled. At triple sink, squeeze bottle of bleach not labeled. employee marked bottle. Corrected On-Site
Food safety inspection conducted on 2/17/2025 revealed 9 total violations (4 high priority, 3 intermediate, 2 basic).
Inspection on 11/8/2024
High Priority
0
Intermediate
4
Basic
5
Total
9
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up with wash sink in middle instead of first sink. Employee drained, cleaned, and reset in correct order. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table opposite cookline.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted; especially lower shelves. Repeat Violation
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together / sanitizer sink set up with detergent and sanitizer mixed together. Sanitizer sink set up with soap and sanitizer together. Employee drained, cleaned, and reset sink with sanitizer only to correct 100ppm chlorine. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar in kitchen not labeled. Employee added label. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Espresso milk steaming wand soiled with dried on milk.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook line hand sink used as rinse sink for utensils as evidenced by food debris in bottom of sink. Employee began cleaning out sink. **Corrective Action Taken**
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in both probe thermometers.
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Analog thermometer for high temperatures only - readings begin at 50F.
Food safety inspection conducted on 11/8/2024 revealed 9 total violations (0 high priority, 4 intermediate, 5 basic).
Inspection on 4/29/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen beef thawing in container of standing water in kitchen. Operator moved raw beef to 3 compartment sink under cold running water. Corrected On-Site Repeat Violation
- 22-16-4:Basic - Walk -in cooler interior/shelves have accumulation of soil residues.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 02D-01-5:Basic - Working containers of food removed from original container( oil ) not identified by common name. Operator labeled squeeze bottle oil in cook line. Corrected On-Site
- 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs stored above cooked chorizo inside glass front reach in cooler in kitchen. Operator moved raw shell eggs to bottom shelf and stored correctly. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On wall at behind front counter next to lunch steam table.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine in kitchen. Operator remade to 100ppm chlorine. Corrected On-Site
- 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. Some training Expired on 03/2024.
Food safety inspection conducted on 4/29/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 12/4/2023
High Priority
4
Intermediate
2
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice and spices.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. For 4 tiles in dining area.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives stored on wall behind triple sink
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to clean plates at expo line. Personal bag next to spices at dry storage in kitchen.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up at chest freezer in kitchen.
- 08B-12-5:Basic - Stored food not covered. Walk in cooler: cheeses, cooked chicken, soups . Observed not covered.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Operator moved to walk in cooler. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two next to small reach in cooler in dining room. Operator placed in solution. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Oil not identified at cook line. Operator labeled. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken over pork at chest freezer in kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station, tres leches 47°, in unit less than 4 hrs, operator moved to freezer to quick chill. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For pork at steam table in wait station. Operator tome marked 10:20 to 2:20pm 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. Lengua prepared on 11-9. Removed from freezer 24hrs ago. Date not updated. Operator dated 12-4-23. Corrected On-Site
- 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. Wait station: crema , pico de gallo. Per operator prepared 3 day ago. Operator date marked. Corrected On-Site
Food safety inspection conducted on 12/4/2023 revealed 15 total violations (4 high priority, 2 intermediate, 9 basic).