AMY'S FRENCH BAKERY & BISTRO
1441 S DIXIE HWY W, Pompano Beach FL 33060 · 954.781.4211
Last inspected Jan 29, 2026 · 7 visits since September 2023
NOV 23
AUG 24
DEC 24
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023014734 | Feb 10, 2023 | Mar 30, 2023 | $200 |
Inspection history
7 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook put on hairnet restraint with glove on, and returned to cook line and continued cooking, without first washing hands and changing gloves. Cook washed hands and changed gloves.
Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Educated employee on wearing proper hair restraint. Employee put on hair restraint.
Food stored on floor. 1). Cantaloupe and onions stored in crates on floor in walk in cooler. 2). Unopened jug of maple syrup stored in floor at front counter. Employees removed food from floor.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Covered waste receptacle not provided in unisex bathroom.
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook used cellphone whilst preparing food and did not stop to wash hands. Employee was advised to discontinue use of cellphone and wash hands. Employee put away cellphone and washed hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After three attempts no color change on test strips.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.
Covered waste receptacle not provided in unisex bathroom.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Final rinse temperature of dish machine reading 181F but no color change on test strip.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's cellphone stored in pan on prep table in kitchen. Employee removed.
Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Advised employee on proper hair restraints.
No handwashing sign provided at a hand sink used by food employees. Incorrect handwashing sign in bathroom. Emailed sign to operator.
Single-service articles improperly stored. Boxes of single service utensils stored on floor at counter area. Advised manager on proper storage.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. In kitchen, tongs stored in handwashing sink. Operator removed tongs.
In-use ice scoop stored on soiled surface between uses. At front counter, ice scoop stored on top of ice machine in between uses.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cook line, sliced to tomatoes 45°F, over stacked in flip top cooler. Operator moved over stacked to bottom cooler to quick chill
Food stored on floor. In walk in cooler, box of cheese stored on floor. Operator moved to shelf
Working containers of food removed from original container not identified by common name. Squeeze bottles in kitchen not labeled with common name.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered kitchen no hand wash before putting on gloves. Cook washed hands then out on new gloves.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food stored on floor. In walk in cooler, crate of unwashed onions stored on floor. Cook moved to shelf.
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line; employee cracked raw shell eggs and then handled clean take out containers and packaged food for customers. Operator instructed employee to wash hands, employee washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee cracked raw shell eggs and then touched ready to toast without washing hands or changing gloves. See Stop Sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee cracked raw shell eggs and then touched ready to toast without washing hands or changing gloves. See Stop Sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated he does not have a measuring device capable of measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food stored on floor. At walk-in cooler; crate of unwashed onions and potatoes stored on floor. Operator removed from floor.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.