LAS CAZUELAS PEMBROKE PINES

Name: LAS CAZUELAS PEMBROKE PINES
Address: 18279 PINES BLVD UNIT E3, PEMBROKE PINES, FL, 33029, US
Rating: 83.8

18279 PINES BLVD UNIT E3, PEMBROKE PINES, FL 33029

License #2338220

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LAS CAZUELAS PEMBROKE PINES in PEMBROKE PINES currently holds an InspectFL Health Score of 83.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 23 total violations — 6 critical, 9 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

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.

⚠️

DBPR ordered this restaurant shut on March 4, 2026

The restaurant was allowed to reopen on March 5, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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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.

Inspector notes not yet imported — showing violation categories below.

Administrative complaint recommended
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Electrical safety findings — scorch marks around outlets, wiring in disrepair, exposed live wiring.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Emergency order recommended
[05-08-4] No probe thermometer provided to measure temperature of food products.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water shut off at cook line hand wash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks next to dish machine and at cook line in kitchen. Operator provided.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sinks next to dish pit. Operator provided.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and ladles stored inside 80F standing water, at cook line. Operator dumped water.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed fresh garlic in oil (70F - Cold Holding) on flat top grill at cook line. Per operator, food not prepped or portioned today; foods stored out of temperature for approximately 10 minutes. Operator put foods inside reach in cooler to quick chill. Corrective Action Taken. 2) Observed cold make table// pico de gallo (46F - Cold Holding). Per operator, food not prepped or portioned today; foods stored out of temperature for approximately 4.5 hours. See stop sale. 3) Observed cold make table// guacamole with tomatoes (44F - Cold Holding). Per operator, food not prepped or portioned today; foods stored out of temperature for approximately 3 hours. Operator put food inside reach in cooler to quick chill.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold make table// pico de gallo (46F - Cold Holding). Per operator, food not prepped or portioned today; foods stored out of temperature for approximately 4.5 hours. See stop sale.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of approximately 20 dead roaches inside lowboy cooler traps located behind cold make table and deep fryers at cook line, in kitchen.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Cook line two tongs stored on soiled oven handle. Employee removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boar by expo station, next to hand wash sink-build up of black like substance. Employee removed to be clean and sanitized
[29-09-4] Faucet/handle missing at plumbing fixture. Outside mop sink missing faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Expo station- Two sponges and tray inside sink. Employee removed all items.
[25-17-4] Single-service articles stored on a soiled surface. Plastic lids stored on soiled under shelf table. Employee removed lids.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Cook line-Lower cooler-raw tilapia (70F - Cold Holding); raw steak (71F - Cold Holding); raw beef strips (72F - Cold Holding); precooked shrimps (70F - Cold Holding); sausages (71F - Cold Holding). Observed unit disconcerted. Per employee food held overnight. -walk in Cooler-boiled chicken (50F - Cold Holding); sour cream (48F - Cold Holding); caramel flan (49F - Cold Holding); beef broth (50F); grilled carnitas (51F - Cold Holding). Per employee food held overnight . See Stop sale.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used chlorine to set up sanitizer, changed gloves and grabbed tongs to check food left on grill for a customer order. . After instructed, employee discarded gloves, washed hands and put in new pair of gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Cook line-Lower cooler-raw tilapia (70F - Cold Holding); raw steak (71F - Cold Holding); raw beef strips (72F - Cold Holding); precooked shrimps (70F - Cold Holding); sausages (71F - Cold Holding). Observed unit disconcerted. Per employee food held overnight. -walk in Cooler-boiled chicken (50F - Cold Holding); sour cream (48F - Cold Holding); caramel flan (49F - Cold Holding); beef broth (50F); grilled carnitas (51F - Cold Holding). Per employee food held overnight . Employee discarded.

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