DOUGHFELLAS
1384 S FEDERAL HWY, Pompano Beach FL 33062 · 954-850-0507
Last inspected Apr 6, 2026 · 9 visits since December 2023
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Operator Renewed license at time of inspection
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 4 findings ▾
No chemical test kit provided when using quaternary sanitizer at three-compartment sink/warewashing or wiping cloths.
No hot running water at three-compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at all handwashing sinks.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in back pizza room.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, Cooked Chicken (49F - Cold Holding); Mozzarella Cheese (46F - Cold Holding). Per operator, food not prepped or portioned today. Food prepared yesterday and held in back reach in cooler, and moved to flip top cooler at pizza station today, and held for approximately 2.5 hours. Advised manager to move foods back to reach in cooler to quick chill.
No chemical test kit provided when using quaternary sanitizer at three-compartment sink/warewashing or wiping cloths.
No hot running water at three-compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at all handwashing sinks.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in back pizza room.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Pizza pans stored in handwashing sink in back room and container stored in handwashing sink in front area. Operator removed objects from both sinks.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on marinara sauce made on Monday, in low cooling unit. Employee dated.
Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer not labeled on rack in kitchen. Manager labeled sanitizer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to cutting board. Employee removed cup.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in back room.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Handwashing sink by the three compartment sink blocked with rags and steel scrubs
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In flip to cooler on cook line, raw pork stored over cheese. Operator reversed
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator Renewed license at time of inspection
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Operator par cooks pizza dough, puts homemade pizza sauce on pizza. Freezes pizza, then takes pizza out and puts toppings on still frozen then vacuum seals pizza to put out for sale in freezer in dining room. No HACCAP plan or Variance.
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 vacuum package pre cooked pizza dough with homemade tomato sauce. Not removing from package within 48 hours.
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.