HOW YOU BREWIN COFFEE COMPANY
3435 PIER ST, Pompano Beach FL 33062
Last inspected Dec 19, 2025 · 9 visits since July 2023
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler, cooked chicken (45F - Cold Holding). Chicken held less than 1 hour. Container of chicken stored above cooler on top of other containers in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. In low boy cooler, raw shell eggs stored over butter, cheese and flat bread. Employee moved eggs to bottom shelf.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black, mold- like substance. Advised manager to clean and sanitize.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored next to canned beverages on dry storage rack. Employee removed backpack.
Single-service articles not stored inverted or protected from contamination. Single service bowls stored upright on rack in kitchen. Employee inverted bowls.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, butter held out of temperature for approximately 1 hour. 70°F. Operator moved to cooler. Suggested to put butter on time as a public health control, emailed handout to operator.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler, cooked chicken (45F - Cold Holding). Chicken held less than 1 hour. Container of chicken stored above cooler on top of other containers in cooler.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen, on dry storage shelf, employee drinks and personal belongings stored with food items.
Single-service articles not stored inverted or protected from contamination. At front counter by ice bin, to go lids not stored inverted to protect from contamination. Operator fixed lids
Wet mop not stored in a manner to allow the mop to dry. At mop sink, wet mop stored in sink not air drying in between use
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, cutting board has cut marks and soiled with food debris
No Heimlich maneuver/choking sign posted. Emailed to operator
Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet wiping cloth stored on cutting board. Operator moved to sanitizer solution.
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.
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available to measure high temp dish machine. Supplied test strips to operator.
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.
Spray bottle containing toxic substance not labeled. In kitchen by hand sink, spray bottle containing sanitizer not labeled. Operator labeled.
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.
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles missing in kitchen. Exposed wiring and AC unit.
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.