BARESCO RESTAURANT
225 N POMPANO BEACH BLVD, Pompano Beach FL 33060 · 513-227-8372
Last inspected Jan 27, 2026 · 9 visits since November 2023
FEB 24
OCT 24
FEB 25
OCT 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 30 points off where it started.
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 operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In low drawers, Raw Pork (51F - Cold Holding), per operator, foods not prepped or portioned today. Food prepared yesterday and held in unit overnight. Food was discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top # 3 cooler, // Salsa (61F - Cold Holding); Pico de Gallo (62F - Hot Holding), per operator, foods not prepped or portioned today, foods prepared yesterday and held in walk in cooler, and moved to flip top cooler on line and held for approximately 1.25 hours. Advised operator to place foods in walk in cooler to quick chill, and foods were placed in walk in cooler.. In low drawers, Raw Pork (51F - Cold Holding), per operator, foods not prepped or portioned today. Food prepared yesterday and held in unit overnight. Food was discarded. See Stop Sale.
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 operator.
Handwash sink not accessible for employee use at all times. Blender stored in front of handwashing sink in outside bar. Blender was removed from in front of handwashing sink.
Bowl or other container with no handle used to dispense food. Cup stored in pan of tres Leche sauce in low boy at end of cook line. Operator removed cup from sauce.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi Mahi thawing in reduced oxygen packaging, with label stating to remove packaging before thawing. Educated operator on proper thawing procedures for reduced oxygen packaging fish. Fish was removed from packaging. Fish held at 35 F.
Floor area(s) covered with standing water. Standing water on floor in front of stove on cook line. Employee mopped water from floor.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at outdoor bar.
Old labels stuck to food containers after cleaning. Old labels stuck on containers on rack in storage area. Operator removed labels from containers.
Time/temperature control for safety food thawed in an improper manner. Packages of tuna being thawed in standing water in three compartment sink in kitchen. Educated employee on proper thawing procedures, and tuna was placed under cold running water to thaw. Tuna held at 38 F.
Oct 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent above rack in dry storage soiled with dust.
Equipment in poor repair. Broken hinges in two flip top coolers on cook line in kitchen., unable to close properly.
Ice buildup in walk-in freezer door and air curtains.
Oct 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority0 Intermediate8 Basic
Show 12 findings ▾
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. COLD UNIT // Salsa (46F - Cold Holding); Pico de Gallo (47F - Cold Holding); Shredded Cheese (46F - Cold Holding); Sour Cream (47F). Per operator foods not prepped or portioned today, foods held in unit overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COLD UNIT // Salsa (46F - Cold Holding); Pico de Gallo (47F - Cold Holding); Shredded Cheese (46F - Cold Holding); Sour Cream (47F - Cold Holding).Per operator foods not prepped or portioned today, held in unit overnight. See Stop Sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw Chicken (54F - Ambient Cooling)at 1:38 pm, since 11:00 am; to 51 F at 2:17 pm. At this rate, proper cooling will not occur. Manager placed in chiller to quick chill.
Toxic substance/chemical improperly stored. Cans of paint stored next to clean utensils, and pots and pans in dry storage area. Manager removed.
Bowl or other container with no handle used to dispense food. Plastic bowl without handle stored in bucket of cream in low boy cooler next to quick chiller. Employee removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent above rack in dry storage soiled with dust.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Serving dishes not inverted on rack on dry storage. Manager inverted.
Equipment in poor repair. Broken hinges in two flip top coolers on cook line in kitchen., unable to close properly.
Ice buildup in walk-in freezer door and air curtains.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen next to swing doors.
Standing water in bottom of reach-in-cooler. Standing water in walk in beverage cooler.
Working containers of food removed from original container not identified by common name. No labels on container of salt on shelf on prep table and white sugar in bin under prep table near to cook line. Manager labeled.
Feb 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler #3 salsa (50F - Cold Holding); cut tomatoes (47F - Cold Holding); guacamole with tomatoes (46F - Cold Holding); burger patty's (50F - Cold Holding). Operator stated all being held less than two hours in cooler. Operator moved items to walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. On cook line, handwashing sink used to dump food. Discussed with operator that handwashing sink to only be used for handwashing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep station by walk in freezer, employee cellphone and keys stored above prep table. Operator removed items.
Equipment and utensils not properly air-dried - wet nesting. In ware washing area, plastic containers wet nesting on shelves.
In-use tongs stored on equipment door handle between uses. On cook line, In use tongs stored on over door handles. Operator removed tongs and brought to fish area to be washed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. By walk in freezer, in flour container scoop handle in contact with product.
Oct 7, 2024Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cooked wings 55 to 60°F. Operator stated held less than two hours on cook line. Moved to walk in cooler to quick chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. On expo line, milk 41°F, held more than 24hours not date marked. Operator dated
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water with utensils 75°F. Operator removed
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Spray bottle containing toxic substance not labeled. At bar, unlabeled spray bottle containing sanitizer. Operator labeled.
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. On cook line, raw tuna (40°F) Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cook line, raw tuna (40°F) Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
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.