JUKE BOX DINER
2771 E ATLANTIC BLVD, Pompano Beach FL 33062 · 954-960-5882
Last inspected Jan 12, 2026 · 10 visits since August 2023
JUL 24
OCT 24
JUN 25
SEP 25
JAN 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
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 to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023050353 | Aug 30, 2023 | Oct 16, 2023 | $200 |
| 2--2023013049 | Feb 13, 2023 | Apr 18, 2023 | $200 |
Inspection history
10 visits, newest first
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked sausage in low boy cooler in kitchen. Employee rearranged for proper storage.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw prepared 2 days ago, stored in flip top cooler, or dated. Employee dated coleslaw.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's coffee cup stored on prep table in kitchen. Employee removed cup from prep table.
Food stored on floor. Cases of soda stored on floor at front counter. Manager placed soda on shelf.
Show the remaining 3 findings ▾
No Heimlich maneuver/choking sign posted. Provided poster to manager.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at front counter.
Wall soiled with accumulated grease, food debris, and/or dust. Grease buildup on wall next to deep fryers.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 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. 1).Observed in door reach in cooler Chicken (46F - Cold Holding) per operator foods not prepped or portioned today. For held in unit overnight. See Stop Sale. 2). FLIP TOP #1; Tzakaki Sauce (78F - Cold Holding) per operator foods not prepped or portioned today. Food held in unit overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1).Observed in door reach in cooler Chicken (46F - Cold Holding) per operator foods not prepped or portioned today. For held in unit overnight. See Stop Sale. 2). FLIP TOP #1; Tzakaki Sauce (78F - Cold Holding) per operator foods not prepped or portioned today. Food held in unit overnight. See Stop Sale.
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. Provided poster to operator.
Floor soiled/has accumulation of debris. Observed food debris and grease buildup on kitchen floor under cart next to flattop.
Food stored on floor. Observed gallon of fryer oil on floor under prep table in kitchen. Operator removed.
No handwashing sign provided at a hand sink used by food employees. No handwashing signs at handwashing sinks at front counter and in kitchen.
Jun 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm. Operator contacted ecolab to come out. Operator set up three compartment sink
Toxic substance/chemical improperly stored. In dry storage area by employee bathroom, chemicals stored above canned food and dry seasonings. Discussed with operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available for dishwasher and three compartment sink.
Oct 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over or with unwashed produce. In reach in cooler, raw steaks stored over unwashed potatoes
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen, standing water 80°F with utensils. Chef discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine door has accumulated dirt or debris.
Jul 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in reach in cooler on cook line. Cook moved eggs to bottom shelf
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator
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 to operator
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, can opener soiled with food debris.
Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to store plastic container and whisk. Cook removed
No handwashing sign provided at a hand sink used by food employees. No hand wash sign provided at hand wash sink in kitchen.
Jan 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Container of medicine improperly stored. On cook line, bottle of medicine on shelf above flip top cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw beef over pulled eggs in reach in cooler under microwave. Operator moved raw beef to lower shelf.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen, no paper towels. Operator replaced paper towels.
Spray bottle containing toxic substance not labeled. In dining room, unlabeled spray bottle with unknown chemical on table
Ice scoop handle in contact with ice. Ice scoop in ice machine.
Wet wiping cloth not stored in sanitizing solution between uses. In prep area and cookline wiping cloth stored on table. Operator put in sanitizer bucket.
Aug 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line; employee wiped hands on soiled towel and then put on gloves and began chopping onions. Employee washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At prep area triple door stainless reach in cooler; raw hamburger stored over hot dogs. Operator moved raw beef to bottom shelf.
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. At Cook line flip top cooler; sliced tomatoes (50°F - Cold Holding); coleslaw (50°F - Cold Holding); diced ham (48°F - Cold Holding); diced tomatoes (48°F - Cold Holding); sliced provolone (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; sliced tomatoes (50°F - Cold Holding); coleslaw (50°F - Cold Holding); diced ham (48°F - Cold Holding); diced tomatoes (48°F - Cold Holding); sliced provolone (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line; raw shell eggs identified in the written procedures as being held using time as a public health control has no time mark. Operator stated being held one hour, applied time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; boiled potatoes (108°F - Hot Holding). Potatoes being held on sheet tray on shelf above cook line. Operator stated potatoes will be held until served and discarded if not used not cooled down for storage. Operator reheated potatoes to 176°F.
Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store container and steel wool and used to rinse mixing bowls. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At prep area triple door reach in cooler; pico prepared onsite and held for 3 days not date marked. Coleslaw prepared onsite and held for 25 hours not date marked. Operator applied appropriate date mark(s).
Spray bottle containing toxic substance not labeled. At dining room; spray bottle containing glass cleaner not labeled. Operator labeled.
In-use knife/knives stored in cracks between pieces of equipment. At cook line; knives stored between shelf and microwave. Operator removed.
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.