LOS FRIJOLITOS

Name: LOS FRIJOLITOS
Address: 9905 PINES BLVD #118A, PEMBROKE PINES, FL, 33024, US
Rating: 76.2

9905 PINES BLVD #118A, PEMBROKE PINES, FL 33024

License #1616304

🌮 Mexican/Latin ℹ️

76.2 Grade C / 100

Mixed Health Record

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Latest inspection

October 15, 2025 · 10 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LOS FRIJOLITOS in PEMBROKE PINES currently holds an InspectFL Health Score of 76.2 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 October 15, 2025. Across those visits, inspectors documented 41 total violations — 9 critical, 8 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 15, 2025 shows 10 observation rows: 3 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community pulse

Would you eat here?

LOS FRIJOLITOS has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic bus pans and metal hotel pans under kitchen prep table not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on table at end of make line grooved and discolored.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing foods.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with dry beans and rice in kitchen bulk containers.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container of standing water next to steam well.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverage in back Fagor reach in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Fagor reach in freezer at cookline, trays of individually wrapped raw steaks above bag of fries. Manager rearranged to properly separate.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In Fagor reach in cooler by cookline, container of raw cut steak on shelf above bottled marinades. Manager moved steak to bottom of cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee stepped off cookline, drank from plastic water bottle, and returned to line to prepare food without washing hands and changing gloves. Reviewed proper procedures and employee washed hands and put on new gloves.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On kitchen prep table in ice bath, chicken soup 129F at 11:20am (heated cooling approximately 15-30 minutes) to 101-106F at 12:00pm. Based on times and temperatures taken soup will not reach 70F in 2 hrs. Employee removed water from pan and added more ice before moving to walk-in cooler to continue cooling.