BEL-AIR RESTARUANT AND LOUNGE

Name: BEL-AIR RESTARUANT AND LOUNGE
Address: 8120 PINES BLVD, PEMBROKE PINES, FL, 33025, US
Rating: 94.3

8120 PINES BLVD, PEMBROKE PINES, FL 33025

License #1622980

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

94.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

BEL-AIR RESTARUANT AND LOUNGE in PEMBROKE PINES currently holds an InspectFL Health Score of 94.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on November 5, 2025. Across those visits, inspectors documented 16 total violations — 2 critical, 4 major, 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked turkey stored in refrigerator. Per operator, item cooked yesterday more than 24 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken cold held at 44F in flip top cooler. Per operator, chicken transfer to unit 2 hours prior to the inspection. Operator placed ice packs on chicken for quick chill.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -Observed ceiling tiles damage throughout kitchen area.
[38-01-4] Light shield damaged/in disrepair. -Observed a light shield missing in kitchen.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
[53A-05-6] 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/
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed drinking glass stored inside handwashing sink in kitchen. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of grease and old food residue buildup on cooking equipment at cook line.
[29-49-6] Standing water in bottom of flip top reach-in-cooler at cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on food preparation table. Operator removed.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[08B-38-4] Food stored on floor. -Observed cases with produces stored on floor in prep station.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -Observed establishment using cut lemon in water to sanitize food containers.
[25-05-4] Single-service articles improperly stored. -Observed cases with take out containers stored on kitchen floor.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse