VILLAGE TAVERN #203
14555 SW 2 ST · PEMBROKE PINES · Broward County · FL 33027
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler- portioned cookedquinoa (50F – Cooling from heated ); portioned cooked linguine pasta (48F- Cooling from heated); portioned cooked spaghetti (47F – Cooling from heated ). Per employee , food cooling overnight. See Stop sale. **Warning**
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler- portioned cooked quinoa (50F – Cooling from heated ); portioned cooked linguine pasta (48F- Cooling from heated); portioned cooked spaghetti (47F – Cooling from heated ). Per employee , food cooling overnight. See Stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today -Grill station-flip top-mozzarella balls (51F – Cold Holding); coleslaw (48F – Cold Holding); grilled onions (47F – Cold Holding). -Grill station-; lower cooler drawers-provolone sliced cheese (48F – Cold Holding); ground beef burgers (47F – Cold Holding); rib eye (49F – Cold Holding) Per employee food held less than 4 hours, ice added for a quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. TPHC-4 hours-Portioned butter – liquified butter/ teriyaki sauce , barbecue sauce – cook line-Observed liquid butter, teriyaki sauce, barbecue sauce, per employee food on time less than 4 hours, employee placed time label. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-38-5High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.walk in cooler-Crab cakes (50F – Cooling from ambient), per employee food cooling overnight. See stop sale. **Warning**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.walk in cooler-Crab cakes (50F – Cooling from ambient), per employee food cooling overnight. See stop sale. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo station clam chowder (115F – Hot Holding), per employee food hot held less than two hours, employee reheated on stove to 167F. **Corrected On-Site** **Warning**
Intermediate 2
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Coffee station- Large hand mixer inside sink, employee removed. **Corrected On-Site** **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Pantry station- employee provided. **Corrected On-Site** **Warning**
Basic 5
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. One employee working in cook line. Manager provided a hat. **Corrected On-Site** **Warning**
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cardboard container inside flour, employee removed. **Corrected On-Site** **Warning**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking and serving utensils on water temperature (85F). Employee removed **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Pantry station **Warning**
21-10-4Basic – Soiled dry wiping cloth in use. Prep table in rear kitchen **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 2:17 PM.
Violation category totals
2 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.