LOS VERDES

Name: LOS VERDES
Address: 9939 PINES BLVD, PEMBROKE PINES, FL, 33024, US
Rating: 93.9

9939 PINES BLVD, PEMBROKE PINES, FL 33024

License #1619705

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

93.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

LOS VERDES in PEMBROKE PINES currently holds an InspectFL Health Score of 93.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 14 total violations — 3 critical, 1 major, 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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.

Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on cook line in container of water 109F operator placed container closer to heat on stove to reheat to 135F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled with grease
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed by triple sink
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at front line flip top cooler. Operator discarded wiping cloth
[14-11-5] Equipment in poor repair. Gasket torn on prep area flip top cooler

Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on shelf at front counter not inverted. Employee inverted.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Visible gap under back door in kitchen.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in back of kitchen area near triple sink and dish machine.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in pump spray bottle by mop sink. Manager marked as degreaser.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In True reach in freezer, container of non commercially wrapped raw burgers on shelf above bags of portioned cooked potatoes. Employee rearranged gif proper separation.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked quail eggs (48F - Cold Holding); queso de mano (47F - Cold Holding); shredded mozzarella (46F - Cold Holding); cooked chorizo (46F - Cold Holding); commercial flan (47F - Cold Holding); sliced mozzarella (46F - Cold Holding); hot dogs (47F - Cold Holding); diced raw beef (46F - Cold Holding); diced raw chicken (45F - Cold Holding). Per manager, no items prepared, portioned, or delivered today. All items in cooler more than 24 hours. See stop sale.
[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. In walk in cooler, cooked quail eggs (48F - Cold Holding); queso de mano (47F - Cold Holding); shredded mozzarella (46F - Cold Holding); cooked chorizo (46F - Cold Holding); commercial flan (47F - Cold Holding); sliced mozzarella (46F - Cold Holding); hot dogs (47F - Cold Holding); diced raw beef (46F - Cold Holding); diced raw chicken (45F - Cold Holding). Per manager, no items prepared, portioned, or delivered today. All items in cooler more than 24 hours.

Community reaction

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Community pulse