GRACE RESTAURANT
2710 WEST ATLANTIC BLVD, Pompano Beach FL 33069 · 954-933-2255
Last inspected Jun 22, 2026 · 15 visits since December 2023
JUL 25
SEP 25
APR 26
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live in men's restroom - inside sink cabinet.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
15 visits, newest first
Jun 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed employee not sanitizing dishes washed in 3 compartment sink. Reviewed proper 3 compartment sink ware washing/sanitizing. Employee properly submerged items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting board visibly stained.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By triple sink. Operator adjusted.
Bowl or other container with no handle used to dispense food. Bowl in bulk rice. Operator removed.
Show the remaining 3 findings ▾
Floor soiled/has accumulation of debris. Under shelving in walk in freezer - accumulation of food debris. Operator began cleaning during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline utensils in water 85F. Operator moved to stovetop.
Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
Jun 22, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
Jun 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line flip top stained/soiled
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 24, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with self-closing doors. Both men's and women's restrooms.
Current Hotel and Restaurant license not displayed.
Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
Apr 24, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line flip top stained/soiled
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Current Hotel and Restaurant license not displayed.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 22, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority6 Intermediate5 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Raw pork stored in direct contact in plastic handle thank you bags in walk in freezer
Roach activity present as evidenced by live roaches found. Observed 1 live roach on cutting board to cook line flip top in kitchen. Observed 1 live roach on prep table on cook line in kitchen Observed 1 live roach in gasket at cook line flip top in kitchen Observed 3 live roaches on ground in kitchen Observed 2 live roaches on door frame leading to office area from kitchen. Observed 2 live roaches on ground under dry storage rack next to office door in kitchen. Observed approximately 5 live roaches on and under plastic covering of bottom shelf to prep table in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line flip top stained/soiled
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provided chemical test kit at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand wash sink
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. Observed at bar hand wash sink
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. Observed 1 dead roach on wood board stored stored on top of box of quart containers in kitchen. Observed approximately 3 dead roaches on ground under three compartment sink in kitchen. Observed 2 dead roaches on ground next to cook line flip top in kitchen Observed 1 dead roaches on ground outside of walk in freezer in kitchen Observed 1 dead roach on shelf holding oil on cook line in kitchen. Observed 4 dead roaches on bracket/shelf above steam table on cook line in kitchen Observed approximately 2 dead roaches in gasket at cook line flip top cooler in kitchen
Equipment in poor repair. Gaskets at cook line flip top in poor repair
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 22, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline flip top - tomato sauce (51-52F); cooked rice (45-47F). Per operator items prepared last night and held in this unit overnight. No items prepped or portioned today. Observed torn gaskets on both doors. See stop sale.
Nonfood-grade bags used in direct contact with food. Raw pork stored in to-go T-shirt bags in walk in freezer.
Roach activity present as evidenced by live roaches found. 1 live in men's restroom - inside sink cabinet.
Food-contact surface soiled with food debris, mold-like substance or slime. Flip top cutting board visibly soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with self-closing doors. Both men's and women's restrooms.
Buildup of food debris/soil residue on equipment door handles and gaskets - Cookline cold holding units and microwaves.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline flip top - torn gaskets on both doors.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. At least 5 dead roaches under shelving in dry storage room. Operator began cleaning during inspection.
Floor soiled/has accumulation of debris. Under shelving in dry storage room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf on Cookline visibly soiled.
Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
Apr 21, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline flip top - tomato sauce (51-52F); cooked rice (45-47F). Per operator items prepared last night and held in this unit overnight. No items prepped or portioned today. Observed torn gaskets on both doors. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and handled ready to eat containers of food without first washing hands. Reviewed proper hand washing and employee washed hands.
Nonfood-grade bags used in direct contact with food. Raw pork stored in to-go T-shirt bags in walk in freezer.
Roach activity present as evidenced by live roaches found. 1 live in men's restroom - inside sink cabinet.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline flip top - tomato sauce (51-52F); cooked rice (45-47F). Per operator items prepared last night and held in this unit overnight. No items prepped or portioned today. Observed torn gaskets on both doors. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stovetop - beans (95-126 F - Hot Holding). Per operator holding for 20 minutes. Operator turned on heat. 20 minutes later, 177-190F.
Food-contact surface soiled with food debris, mold-like substance or slime. Flip top cutting board visibly soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with self-closing doors. Both men's and women's restrooms.
Buildup of food debris/soil residue on equipment door handles and gaskets - Cookline cold holding units and microwaves.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline flip top - torn gaskets on both doors.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. At least 5 dead roaches under shelving in dry storage room. Operator began cleaning during inspection.
Floor soiled/has accumulation of debris. Under shelving in dry storage room.
Food stored on floor. Case of plastic water bottles stored on floor in dry storage room. Operator stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 74F.
Interior of both Cookline microwaves has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf on Cookline visibly soiled.
Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's bathrooms
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority1 Intermediate10 Basic
Show 16 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. Observed operator handling telephone and then continue to handle unwrapped single serve to go container without washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken breast stored over avocado pulp not all commercially packaged in walk-in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ice buildup in flip top cooler cooked spaghetti (47F - Cold Holding); cooked flat noodles (44F - Cold Holding); hot dogs (55F - Cold Holding); tomato sauce (54F - Cold Holding); white rice (54F - Cold Holding); whipped butter (54F - Cold Holding); heavy cream (54F - Cold Holding); legumes (54F - Cold Holding) per operator removed from walk-in cooler and placed in unit less than 4 hours. Operator placed items in walk-in cooler to rapidly chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice and peas (98F - Hot Holding); white rice (101F - Hot Holding) on top of microwave at room temperature. Per operator held out of temperature less than 2 hours. Operator voluntarily discarded rice and peas and reheated white rice in microwave oven.
Toxic substance/chemical improperly stored. Observed quaternary tablets stored on shelf above flip top cooler next to clean and sanitized plates.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary tests strips
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's bathrooms
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on shelf with clean dishes. Operator removed
Food stored on floor. Observed plastic water bottles stored in contact with the floor at the front counter. Observed bag of carrots stored in contact with walk-in floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 81F on prep table.
No conspicuously located ambient air temperature thermometer in holding unit. Flip top cooler
Single-service articles improperly stored. Observed boxes of single serve drink cups stored in contact with the floor at the bar
Stored food not covered. Observed pikliz black pean purée macaroni and cheese and brown sauce not covered in walk-in cooler
Wall soiled with accumulated grease, food debris, and/or dust. On cook line and by three compartment sink
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (45F-51F - Cooling ); cooked rice and peas (53F -Cooling ) stored in deep covered plastic containers per operator prepared last night and stored in walk in cooler overnight. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (45F-51F - Cooling ); cooked rice and peas (53F -Cooling ) stored in deep covered plastic containers per operator prepared last night and stored in walk in cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black rice (130F - Hot Holding) sitting on prep table at room temperature. Per operator held out of temperature less than three hours. Operator reheated on stovetop.
Toxic substance/chemical improperly stored. Observed sanitizer tablets store next on shelf above flip top cooler next to clean and sanitize plates
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork (45F-51F - Cooling ); cooked rice and peas (53F -Cooling ) stored in deep covered plastic containers.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee started 2 weeks ago. Emailed form.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and Women's bathroom
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on prep table in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water 78F on prep table.
No Heimlich maneuver/choking sign posted. Emailed poster
No conspicuously located ambient air temperature thermometer in holding unit. Walk-in cooler and flip top cooler
Ripped/worn tin foil used as shelf cover. Under prep table.
Time/temperature control for safety food thawed in an improper manner. Observed chicken pieces 34F out at room temperature stored in 3 compartment sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed box of unwashed green peppers over stainless steel bowl of pikliz in walk in cooler
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
No probe thermometer provided to measure temperature of food products.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and ladies bathrooms
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Rear Screen door the screen is torn.
Food stored on floor. Observed bags of cabbage stored on walk-in floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 76F on cook line table.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower flip top cooler raw shell eggs over RTE sauces and heavy cream
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee started a week ago. Email form to operator to be filled out.
No soap provided at handwash sink. Women's bathroom
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's bathroom
Ceiling tile missing. In kitchen located over walk-in coolers
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on shelf at three compartment sink bowls. pots and pans not stored inverted or in a protected manner.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on inverted plates on cook line. Employee removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water 77F on prep table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black rice and mushroom @48-53F - Cooling and cooked pasta noodles @49-51F - Cooling. As per operator items were cooked and cooled last night; never reached 41F. Operator discarded.
Nonfood-grade bags used in direct contact with food. Observed produce stored in non food grade bag. Operator removed.
Pesticide/insecticide labeled for household use only present in establishment. Observed household use wasp spray stored on floor at back kitchen area. Operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black rice and mushroom @48-53F - cooling and cooked pasta noodles @49-51F - cooling. As per operator items were cooked and cooled last night; never reached 41F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black rice and mushroom @48-53F - Cooling and cooked pasta noodles @49-51F - Cooling. As per operator items were cooked and cooled last night; never reached 41F. Operator discarded.
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. Observed no clean up plan for vomit/diarrhea.
Backflow device not located for convenient service or maintenance access. Observed no backflow valve on mop sink at back area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed door to men's and women's bathroom not self closing.
Ceiling tile missing. Observed two ceiling tiles missing in kitchen area.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean stored containers not inverted at back kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse on flip top cooler in kitchen. Operator removed.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back exterior door and screen door torn and taped at back kitchen area.
Food stored on floor. Observed 2 boxes of cooking oil stored on floor next to range in kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wipe cloths on prep tables throughout. Operator placed in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Observed bottle of oil not in original packaging not labeled at cook-line. Operator wrote common name.
Dec 28, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.