FOUNDRY
2781 E ATLANTIC BLVD, Pompano Beach FL 33062 · 754-205-6977
Last inspected Jan 27, 2026 · 10 visits since November 2023
FEB 24
SEP 24
JAN 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 flies under ice bin by drain at bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018063038 | Dec 6, 2018 | Jan 11, 2019 | $300 |
| 2--2017056022 | Oct 31, 2017 | Dec 20, 2017 | $200 |
Inspection history
10 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 priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
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.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Jan 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects found. One live flying insect observed on cook line. Employee got rid of fly. No other flying insects observed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler # 4 // Butter (54F); Pico de Gallo (54F - Cold Holding); Cooked Spaghetti (51F - Cold Holding);; Cooked Risotto ( 51 F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in walk in cooler, and moved to flip top cooler on cook line, and held for approximately 3 hours. Advised operator to move foods back to walk in cooler to quick chill. Foods were moved back to walk in cooler.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on cutting board on prep table. Employee removed beverage from cutting board.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Observed gasket on ice machine door in disrepair.
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touch hose at mop sink and 5en handle clean dish ware. Educated employee on proper hand washing. Employee washed hands and put on gloves.
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. 1) Observed flip top cooler 3// cooked potatoes (48F - Cold Holding); pico de gallo (50F - Cold Holding); raw shrimp (46F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. See stop sale. 2) Observed cooked squash (46F - Cold Holding); pork sauce (46F - Cold Holding); pizza sauce (46F - Cold Holding); spinach dip (46F - 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. 1) Observed flip top cooler 3// cooked potatoes (48F - Cold Holding); pico de gallo (50F - Cold Holding); raw shrimp (46F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. See stop sale. 2) Observed cooked squash (46F - Cold Holding); pork sauce (46F - Cold Holding); pizza sauce (46F - Cold Holding); spinach dip (46F - Cold Holding). Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker installed on splitter attachment on mop sink faucet. Operator removed splitter.
Handwash sink not accessible for employee use at all times. Observed bar mat stored inside back bar hand wash sink.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing pink unknown solution stored under dish machine.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee handling clean silverware at expo line, while chewing gum. Employee disposed gum.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open cup at cook line.
Equipment in poor repair. Observed gasket on ice machine door in disrepair.
Ice scoop handle in contact with ice. Observed ice scoop stored inside server station ice bin, handle in contact with ice. Operator properly stored.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board at cook line.
No handwashing sign provided at a hand sink used by food employees. 1) Observed no hand wash sign at hand wash sink next to dish pit. Operator provided. 2) Observed no hand wash sign at front bar hand wash sink.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, raw salmon not commercially packaged stored over ready to eat potatoes
Food-contact surface soiled with food debris, mold-like substance or slime. At bar, soda gun nozzles soiled with mold like substance. Operator cleaned
No soap provided at handwash sink. At handwashing sink by dish machine, no soap provided
In-use ice scoop stored on soiled surface between uses. Ice scoop at ice machine in kitchen stored on soiled surface
Nov 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, raw fish stored over ready to eat French fries. Not all commercially packaged.
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in three door cooler, 9 packs tuna not removed from reduced oxygen package before thaw. Operator stated thawed night before. In walk in cooler, 30lbs mahi not removed from oxygen package before thaw. Operator stated held in walk-in cooler for three days.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler drawer on cook line, shaved steak (45F - Cold Holding); cooked pasta (45F - Cold Holding). Operator stated not prepped or portioned today held overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawer on cook line, shaved steak (45F - Cold Holding); cooked pasta (45F - Cold Holding). Operator stated not prepped or portioned today held overnight. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu, sushi stack menu item has raw tuna and salmon not identified as raw.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. In reach in three door cooler, 9 packs tuna not removed from reduced oxygen package before thaw. Operator stated thawed night before. In walk in cooler, 30lbs mahi not removed from oxygen package before thaw. Operator stated held in walk-in cooler for three days. See stop sale
Single-service articles not stored inverted or protected from contamination. At expo line, soufflé cups and lids not inverted
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw burger patty stored over cooked octopus. Operator moved burger patty to lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler, tuna 40°F, not removed from vacuum pad before thawing. See stop sale
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. In storage area, cup used to dispense rice. Operator removed
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. In reach in cooler, tuna 40°F, not removed from vacuum pad before thawing. See stop sale
No handwashing sign provided at a hand sink used by food employees. At hand wash sink across from dish area, hand-wash sing not mounted to wall
Working containers of food removed from original container not identified by common name. On cook line, squeeze bottle not labeled with common name. Honey Operator labeled
Nov 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooling overnight mashed potato (54F - cooling); macaroni and cheese (55F - Cooling). See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler #3, butter (53F to 54F- Cold Holding); cooked mushrooms (48F - Cold Holding); cooked asparagus (46F - Cold Holding); cooked rice (50F - Cold Holding); pasta (48F - Cold Holding). Operator stated items held over night.
Equipment in poor repair. At cook line, first flip top cooler door will not close properly.
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler, no thermometer.
Nov 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooling overnight mashed potato (54F - cooling); macaroni and cheese (55F - Cooling). See stop sale
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 flies under ice bin by drain at bar area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler #2, raw ground beef stored over pork. Raw ground beef stored over raw fish.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At flip top cooler #3, butter (53°F to 54°F- Cold Holding); cooked mushrooms (48F - Cold Holding); cooked asparagus (46°F - Cold Holding); cooked rice (50°F - Cold Holding); pasta (48°F - Cold Holding). Operator stated items held over night. In walk in cooler, cooling overnight mashed potato (54F - cooling); macaroni and cheese (55F - Cooling). At tall boy cooler, cut tomatoes (48°F to 50°F- Cold Holding); raw beef (50°F - Cold Holding); marinara (49°F - Cold Holding). Held overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler #3, butter (53°F to 54°F- Cold Holding); cooked mushrooms (48F - Cold Holding); cooked asparagus (46°F - Cold Holding); cooked rice (50°F - Cold Holding); pasta (48°F - Cold Holding). Operator stated items held over night.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At tall boy cooler, cut tomatoes (48°F to 50°F- Cold Holding); raw beef (50°F - Cold Holding); marinara (49°F - Cold Holding). Held over night.
Handwash sink not accessible for employee use at all times. At bar, hand wash sink blocked with pan.
No soap provided at handwash sink. At dish area, no soap provided.
Buildup of food debris/soil residue on equipment door handles. At reach in cooler on cook line, handle soiled with food debris.
Dead roaches on premises. At dish machine, 1 dead roach on floor. At dry storage area, 3 dead roaches on floor.
Equipment in poor repair. At cook line, first flip top cooler door will not close properly.
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler, no thermometer.
Reach-in cooler interior/shelves have accumulation of soil residues. At bar, cooler has accumulation of green/black mold like substance.
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.