BEACH HOUSE POMPANO
270 N POMPANO BEACH BLVD, Pompano Beach FL 33062 · 513-227-8372
Last inspected Jun 4, 2026 · 9 visits since November 2023
FEB 25
OCT 25
FEB 26
MAR 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038011 | Mar 25, 2026 | Jun 24, 2026 | $200 |
| 2--2022009672 | Jan 27, 2022 | Mar 11, 2022 | $160 |
Inspection history
9 visits, newest first
Jun 4, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw turkey stored above frozen fries. Foods not commercially packaged. Operator properly stored.
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. Observed turbo air single door cooler// chopped tomates (45F - Cold Holding); cooked chicken (50F - Cold Holding); corn salsa (48F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turbo air single door cooler// chopped tomates (45F - Cold Holding); cooked chicken (50F - Cold Holding); corn salsa (48F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. See stop sale.
Handwash sink used for purposes other than handwashing. Observed used lime slices stored inside hand wash sink at downstairs bar.
Employee wearing jewelry other than a plain ring on their hands/arms. Observed server wearing multiple bracelets on both wrists while waiting for guest plate, at expo line. Educated employee on proper jewelry wear. Employee removed bracelets.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed ice cream scoop and spatulas stored inside dipperwell that is not running water. Operator turned water on.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths stored under several cutting boards, in kitchen. Educated employees on proper wiping cloth use. Employees removed wiping cloths.
Mar 25, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 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. Employee touched cellphone, left work station, and returned to work station, and put on clean gloves without washing hands. Educated employee on proper handwashing procedures. Employee washed hands and put on clean gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over burrata cheese in walk in cooler. Manager removed raw eggs from shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In SALAD FLIP TOP // Cooked Beets (50F - Cold Holding). Per operator, food not prepped or portioned today. Food prepared 2 days ago, and held in walk in cooler, and moved to flip top cooler today, and held for approximately 1.5 hours. Manager placed food back in walk in cooler to quick chill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's cellphone stored on shelf above prep table. Educated employee on storing personal items in food preparation areas. Employee removed cellphone from prep table.
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over fries in reach in freezer in kitchen, near to coffee station. Manager moved raw shrimp to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). Raw Salmon (49F - Cold Holding); in reach in cooler. Per operator, food not prepared or portioned today, food prepared yesterday and held in walk in cooler, and moved to reach in cooler today, and held for approximately 1 hour. Advised manager to move food back to reach in cooler to quick chill. Food was moved back to reach in cooler. 2). In low drawers, Cooked Chicken (51F - Cold Holding), per operator, food not prepared or portioned today, food prepared 3 days ago, and held in walk in cooler, and moved to reach in cooler today, and held for approximately 3.5 hours. Advised manager to move food back to walk in cooler. Food was moved back to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken at (113F - Hot Holding); stored in warmer drawer in kitchen back room. Chicken stored for approximately 1.5 hours. Advised manager to p,ace chicken back in oven to reheat.
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. Manager posted poster.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink at upstairs bar. Manager provided paper towels.
No soap provided at handwash sink. No soap provided at handwashing sink at upstairs bar. Manager provided soap.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils stored upright in bucket at back room. Manager inverted utensils.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in reach in cooler at coffee station. Manager removed beverage from cooler.
No Heimlich maneuver/choking sign posted. Emailed poster to manager.Manager posted poster.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign located at handwashing sink at bar upstairs. Manager provided sign.
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Butter (62F - Ambient Cooling)at 2:43 pm since 11:00 am to 51 F at 3:36 pm. 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. Butter (62F - Ambient Cooling)at 2:43 pm since 11:00 am to 51 F at 3:36 pm. See Stop Sale.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters stored in pan in reach in cooler, without tag. Manager placed tag in pan.
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.
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in handwashing sink at end of cook line. Manager removed bucket.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled near to exit door and mop sink. Employee cleaned and sanitized.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Cutlery in dining room stored in rack not inverted. Employee inverted for proper storage.
Equipment and utensils not properly air-dried - wet nesting. Wet clean pans on rack next to dishwasher. Manager placed pans on drying rack to dry.
Ice scoop handle in contact with ice Ice scoop stored with handle down in ice machine at coffee bar. Manager placed upright.
No Heimlich maneuver/choking sign posted. Emailed poster to manager.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen next to triple sink. Manager provided sign.
Working containers of food removed from original container not identified by common name. Bins of white sugar and flour without labels stored in dry storage area. Manager labeled flour and sugar.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, hummus (45F - Cold Holding); chicken salad (45F - Cold Holding). Operator stated prepped this morning, held less than two hours. Operator moved items to different cooler to quick chill.
Handwash sink not accessible for employee use at all times. On cook line, sanitizer bucket stored in handwashing sink. Operator removed bucket
Employee personal food not properly identified and segregated from food to be served to the public. On cook line, employee drink stored on top of food being solid to the public. Operator removed employee drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On salad station cook line, employee purse stored on rolling rack where food is being stored. Operator removed employee personal belongings.
In-use knife/knives stored in cracks between pieces of equipment. On cook line, knives stored between equipment. Operator removed items and put them to ware washing area to wash
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw tuna stored over ready to eat tortillas. Operator moved tortillas to top shelf
Handwash sink used for purposes other than handwashing. In dish machine area, drink dumped in handsink
Clean utensils stored between equipment and wall. On cook line, knife stored between equipment
No handwashing sign provided at a hand sink used by food employees. No handwashing signs in public restrooms that employees use.
Feb 13, 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 not accessible for employee use at all times. At downstairs bar and upstairs bar, soda gun stored on hand wash sinks. Operator removed
Bowl or other container with no handle used to dispense food. At salad station, cup used to dispense food. Employee removed
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No temperature measuring device provided on dishmachine. No temperature measuring device available.
Clean utensils stored between equipment and wall. At cook line, knives stored between coolers. Employee removed and stored properly.
Equipment and utensils not properly air-dried - wet nesting. At dish machine, plastic containers wet nesting. Operator removed and stored to properly dry.
Raw fruits/vegetables not washed prior to preparation. At prep station, unwashed avocados in flip top cooler. Operator removed, took sticker off and washed.
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.