CALYPSO RESTAURANT AND RAW BAR
460 S CYPRESS RD, Pompano Beach FL 33060 · 9549421633
Last inspected Dec 4, 2025 · 8 visits since July 2023
JAN 24
AUG 24
DEC 24
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, seafood chowder (46F - Cooling), per operator item prepared previous day and held over 6 hours. Item did not reach 41F within 6 hours, see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler, cut tomatoes (49F - Ambient Cooling) at 1 :17 pm, since 10:30 am to 49 F at 1:52 pm. Improper rate of cooling, food will not achieve proper temperature at this rate. Advised manager to place food in walk in cooler to quick chill, food was placed in walk in cooler.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop with handle down in pan of cooked rice in steam table. Employee placed scoop upright, with handle up.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board on prep table in kitchen. Manager removed cloth from under cutting board.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, seafood chowder (46F - Cooling), per operator item prepared previous day and held over 6 hours. Item did not reach 41F within 6 hours, see stop sale.
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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, seafood chowder (46F - Cooling), per operator item prepared previous day and held over 6 hours. Item did not reach 41F within 6 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, potato salad (45F - Cold Holding), not prepared or portioned today. Operator stated item held in unit approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed item into cooler to quick chill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance on interior. Operator cleaned ice machine.
Carbon dioxide/helium tanks not adequately secured. At dry storage, CO2 tanks not secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen,opened bottle of water stored over prep table. Operator discarded.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At kitchen, quaternary wiping cloth solution 0ppm. Operator changed solution.
Dec 9, 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 ▾
Handwash sink not accessible for employee use at all times. Handwashing dink on cook line blocked with bowl of potatoes. Operator removed
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use utensil stored in sanitizer between uses. At cook line, spatula stored in sanitizer between use. Not able to dry properly.
Working containers of food removed from original container not identified by common name. At front counter expo line, squeeze bottles not labeled with common name
Jan 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 4, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0PPM. Operator set up three compartment sink.
Spray bottle containing toxic substance not labeled. In dry storage area, unlabeled spray bottle with windex. Operator labeled
Oct 24, 2023Inspection 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. At cook line, hand wash sink used for storage. Squeegee stored in sink. Operator removed.
In-use wet wiping cloth/towel used under cutting board. At prep station across from ice machine, wet cloth under cutting board. Operator removed.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Conch salad contains raw conch
Spray bottle containing toxic substance not labeled. Under hand wash sink in kitchen. Operator states spray bottle contains degreaser. Labeled.
In-use wet wiping cloth/towel used under cutting board.
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.