DON PEPE III RESTAURANT

Name: DON PEPE III RESTAURANT
Address: 7900 PINES BLVD, PEMBROKE PINES, FL, 33024-6907, US
Rating: 68.9

7900 PINES BLVD, PEMBROKE PINES, FL 33024-6907

License #1614561

🌮 Mexican/Latin ℹ️

68.9 Grade F / 100

Failing Health Score

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Latest inspection

March 13, 2026 · 4 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

DON PEPE III RESTAURANT in PEMBROKE PINES currently holds an InspectFL Health Score of 68.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 13, 2026. Across those visits, inspectors documented 49 total violations — 10 critical, 6 major, 33 minor.

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The latest inspection on March 13, 2026 shows 4 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

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Inspection coverage

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Inspector notes

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DON PEPE III RESTAURANT has a rough inspection history. Would you risk it?

F 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: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed in kitchen , blue cutting board has cut marks and is no longer cleanable.
[08B-38-4] Food stored on floor. In walk in cooler , bucket of tomato salsa on floor. Operator elevated during the inspection.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in chest freezer next to reach in cooler in kitchen has damaged lid and exposed insulation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Hood filters at cook line soiled grease, food debris, dirt, slime or dust. 2.Flip top opposite cook line lower cooler soiled with food debris. Operator cleaned during the inspection.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Discolored ceiling tiles around dish area and chest freezers in kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of machine not inverted. Employee inverted.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Kitchen chest freezer next to glassfront cooler has damaged lid exposed insulation on the inside of unit.
[21-10-4] Soiled dry wiping cloth in use. Employee has soiled wiping cloth tucked into apron. Employee removed cloths.
[08B-12-5] Stored food not covered. Container of ice cream in kitchen small chest freezer not covered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall areas around dish machine and to right end of cook line soiled.
[29-03-4] Water draining onto floor surface. Drain line under dish machine spray sink leaking directly on to floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar at front counter not labeled.
[14-31-5] Nonfood-grade bags used in direct contact with food. In kitchen chest freezer next to glassfront cooler, bags of raw chicken stored in standard printed to go bags.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, containers of cooked shredded pork (48F - Cooling); cooked pork (46F - Cooling). Per manager neither prepared or portioned today and in cooler from night before.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of holding grate at KITCHEN FLATTOP - refried beans (91F - Hot Holding); chicken soup (89F - Hot Holding); cooked onions (128F - Hot Holding). Per manager, soup and beans finished reheated at approximately 10:30am and onions finished cooking at approximately 11:00am. Employee began reheating to 165F and set up steam bath on flattop to hot hold.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso maker has dried on milk residue.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In bar glassfront cooler, house made tres leches cake missing date mark when prepared. Per manager, prepared on 9-8.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Discolored ceiling tiles in kitchen area above chest freezers.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sign missing at front counter hand wash sink.
[21-10-4] Soiled dry wiping cloth in use. Soiled wiping cloth on prep table opposite cook line. Employee removed cloth.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, prep sink, or mop sink. Standing water in prep sink at back of kitchen with no drain in bottom of sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bottles of oil at cook line and on prep table not labeled.
[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. Dishwasher proceeded to put up clean dishes directly after handling dirty dishes without first washing hands and changing gloves. Reviewed with employee and manager proper hand wash procedures and employee washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen chest freezer beside hand sink, non commercial bag of cut raw pork on top of bags of fries. Manager moved pork to second chest freezer with other pork products.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, container of cheese sauce dated 2-5-25.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen True reach in cooler, prepared ham and cheese sandwiches (55F - Cold Holding); cooked pork (54F - Cold Holding); cooked onions and peppers (55F - Cold Holding); shredded cheese (56F - Cold Holding); house tamales (55F); breaded raw steak (55F - Cold Holding); prepared raw empanadas (54F - Cold Holding). Per manager no items prepared or portioned today and all items in unit more than 4 hrs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen True reach in cooler, prepared ham and cheese sandwiches (55F - Cold Holding); cooked pork (54F - Cold Holding); cooked onions and peppers (55F - Cold Holding); shredded cheese (56F - Cold Holding); house tamales (55F); breaded raw steak (55F - Cold Holding); prepared raw empanadas (54F - Cold Holding). Per manager no items prepared or portioned today and all items in unit more than 4 hrs. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of griddle at cookline, black beans 121F - Hot Holding); cooked onions (118F - Hot Holding). Per employee both reheated and holding approximately 45 minutes. Employee moved back onto hot dude of griddle to reheat above 165F for proper holding.
[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/ CFM AicciaAvalo 7-20-2021 ServSafe Person In Charge Humberto Nieto
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles at triple sink. Employee labeled as bleach and cleaner.