BEL-AIR RESTARUANT AND LOUNGE

Name: BEL-AIR RESTARUANT AND LOUNGE
Address: 8120 PINES BLVD, PEMBROKE PINES, FL, 33025, US
Rating: 82.3

8120 PINES BLVD, PEMBROKE PINES, FL 33025

License #1622980

🍺 Bar/Pub ℹ️

82.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

November 5, 2025 · 22 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BEL-AIR RESTARUANT AND LOUNGE in PEMBROKE PINES currently holds an InspectFL Health Score of 82.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on November 5, 2025. Across those visits, inspectors documented 34 total violations — 12 critical, 9 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 31, 2025

The latest inspection on November 5, 2025 shows 22 observation rows: 5 critical, 6 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

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BEL-AIR RESTARUANT AND LOUNGE has some meaningful issues on record. Would you still eat here?

C record

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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: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -Observed ceiling tiles damage throughout kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. -Observed cases with produces stored on floor in prep station.
[38-01-4] Light shield damaged/in disrepair. -Observed a light shield missing in kitchen.
[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.
[25-05-4] Single-service articles improperly stored. -Observed cases with take out containers stored on kitchen floor.
[29-49-6] Standing water in bottom of flip top reach-in-cooler at cook line.
[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.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed employee washing and rinsing food containers without sanitizing.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw sausage stored over ready to eat foods in reach in freezer.
[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.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance buildup on cutting boards throughout kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed drinking glass stored inside handwashing sink in kitchen. Operator removed.
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.
[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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic quart container in bulk rice in back storage area. Manager removed cup.
[08B-12-5] Stored food not covered. Open bags of of dry beans inside large stock pot not covered. Employee placed lid on pot to cover.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher washing, rinsing pots, and putting up pots without washing hands. Reviewed proper handwashing procedures with manager to explain to employees.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher washing and rinsing large pots without sanitizing first - sanitizer sink not set up. Employee set up sanitizer sink to proper 100ppm chlorine and sanitized pots.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. In walk in freezer, raw chicken stored directly in contact with standard black trash bags.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by cook line, raw chicken above open bags of french fries. Employee rearranged items for proper separation.
[08A-04-5] Raw animal food stored over or with unwashed produce. In walk in cooler, raw marinated fish on shelf above case of peppers. Employee moved fish to bottom shelf to properly separate.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flattop grill at cook line and on prep table opposite cook line, rice and beans (114F - Hot Holding); legume (89F - Hot Holding). Per employee both items heated at 11:00am. Employee turned flattop back on to reheat both above 165F for proper hot holding.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in Charge Joseph Adisson
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.