DEEP OCEANFRONT RESTAURANT
1200 S OCEAN BLVD, Pompano Beach FL 33062 · 954.941.7830
Last inspected Feb 14, 2026 · 9 visits since October 2023
FEB 24
OCT 24
JAN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.
★ 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--2026024753 | Feb 13, 2026 | May 14, 2026 | $200 |
Inspection history
9 visits, newest first
Feb 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 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 trash can, and then continued prepping potatoes in kitchen, without washing hands. Educated employee on proper handwashing procedures, employee washed hands and returned to prep food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top # 3 // Cheesecake (51F - Cold Holding); Créme Brûlée (51F - Cold Holding); per operator, foods not prepped or portioned today. Foods prepared yesterday and held in flip top cooler overnight. Manager discarded foods. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top # 1 // Raw Shrimp (56F - Cold Holding); Commercially Processed Crabmeat (61F - Cold Holding). Per operator, foods not prepped or portioned today. Foods prepared yesterday and held in walk in cooler, and moved to flip top cooler approximately 2 hours ago. Foods were moved back to walk in cooler to quick chill. In flip top # 3 // Cheesecake (51F - Cold Holding); Créme Brûlée (51F - Cold Holding); per operator, foods not prepped or portioned today. Foods prepared yesterday and held in flip top cooler overnight. Manager discarded foods. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce prepared approximately 30 minutes ago, held at 105 F on prep table. Advised employee to place Hollandaise sauce in steam table to reheat. Hollandaise sauce was placed in steam table.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee up stored on prep table cutting board on cook line. Educated employee on storing personal food away from food preparation areas. Coffee cup was discarded from prep table.
Standing water in bottom of reach-in-cooler. Standing water in True reach in cooler at end of cook line. Water was removed by employee.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloths quaternary sanitizer stored in buckets at 0 ppm. Manager corrected to 200 ppm.
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing door in employee restroom.
Ceiling tile missing. Ceiling tile missing over flip top on cook line.
Oct 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority1 Intermediate13 Basic
Show 16 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. In flip top, Cut Lettuce (51F - Cold Holding); Cut Tomatoes (55F - Cold Holding); Mango Salsa (56F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held overnight in unit.Manager discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top, Cut Lettuce (51F - Cold Holding); Cut Tomatoes (55F - Cold Holding); Mango Salsa (56F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held overnight in unit. Manager discarded. See Stop Sale. In 6 Drawer Cooler, Raw shrimp (55F - Cold Holding);Raw Fish (56F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held in unit less than 4 hours. Foods placed in walk in cooler to quick chill. In flip top # 1 // Raw Lobster (61F - Cold Holding ) Raw Clams (59F); Raw Calamari (60F - Cold Holding); Cooked Chicken (60F - Cold Holding); Salsa (47F - Cold Holding); Fresh Garlic (46F). Per operator,foods not prepped or portioned today. Foods held in unit less than 4 hours. Manager placed foods in walk in cooler to chill. In flip top # 2, Raw Shrimp (55F - Cold Holding); Cooked Shrimp (48F - Cold Holding); Cut Lettuce (51F - Cold Holding); Cut Tomatoes (55F - Cold Holding); Mango Salsa (56F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held in unit less than 4 hours. Manager placed in walk in cooler to quick chill.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook did not know cooking temperature of chicken. Educated employee on proper cooking temperature of chicken.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing door in employee restroom.
Ceiling tile missing. Ceiling tile missing over flip top on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's spectacles stored on flip top prep area. Employee removed spectacles.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing wristwatch whilst preparing food on cook line. Educated employee on wearing jewelry on cook line. Employee removed wristwatch.
Food not stored at least 6 inches off of the floor. Water bottles stored on floor in dry storage room. Manager placed on shelf.
Ice scoop handle in contact with ice. Ice scoop stored with handle down in container of ice in True reach in freezer. Employee placed scoop upright for proper storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 83 F on prep table near to cook line. Manager discarded water.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink next to employees' bathroom.
Open dumpster lid. Employee closed lid.
Single-service articles improperly stored. Box of plastic cutlery stored on floor at bar. Manager placed on shelf.
Single-service articles not stored inverted or protected from contamination. Take away containers not inverted at coffee station. Manager inverted.
Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top cooler # 2 on cook line. Employee removed water from unit.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizing solution at 0 ppm in bucket on cook line. Employee corrected to 200 ppm.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Handwashing sink by three compartment sink blocked with plastic containers. Operator removed
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator can not locate oyster consumer advisory. Emailed to operator
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line, vents and ceiling tiles soiled with dust
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign located in employee restroom in kitchen
Open dumpster lid.
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk in cooler, thawed salmon 39° held in reduced oxygen package.
Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, thawed salmon 39° held in reduced oxygen package.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuumed sealing fish, sauces and meat. No HACCP plan
Feb 2, 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 ▾
Clams/mussels/oysters tag removed from original container prior to container being emptied. On cook line, oysters stored with no tag. Operator put tag wit oysters.
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over corn and tomato garnish, chef moved items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top six draw cooler at oyster (50F - Cold Holding); crab (50F - Cold Holding), chef removed items and said items were in unit one hour, but he put ice on items and moved to working cooler and called for maintenance. Chef discarded oyster due to being wrapped in towels and food cond with towels
Cloth used as a food-contact surface. Open Oysters wrapped in towels, chef discarded oyster
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
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.