KESTER
1200-1208 N OCEAN BLVD, Pompano Beach FL 33062 · 954-782-0100
Last inspected Jul 8, 2026 · 8 visits since October 2023
OCT 24
JAN 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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--2026030901 | Mar 3, 2026 | Jun 10, 2026 | $200 |
| 2--2022016425 | Mar 15, 2022 | Apr 27, 2022 | $200 |
Inspection history
8 visits, newest first
Jul 8, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Pasta (46F - Heated Cooling), in walk in cooler. Per operator food held, food prepared 2 days ago and held in walk in cooler. Food was discarded. See Stop Sale.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In reach in freezer, Raw salmon using Reduced Oxygen Packaging dated 6/30/26. Fish packaged fresh and he,d in freezer. Fish was discarded. See Stop Sale.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, Fish dip dated 6/26/26, ( 12 days). Fish dip was discarded. See Stop Sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, Fish dip dated 6/26/26, ( 12 days). Fish dip was discarded. See Stop Sale. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In reach in freezer, Raw salmon using Reduced Oxygen Packaging dated 6/30/26. Fish packaged fresh and held in freezer. Fish was discarded. See Stop Sale.
Show the remaining 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. FLIP TOP # 2 //Diced Tomatoes (51F - Cold Holding); per operator food, not prepped or portioned today, food held in flip top cooler for 2 days. Food was discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FLIP TOP # 2 //Diced Tomatoes (51F - Cold Holding); per operator food, not prepped or portioned today, food held in flip top cooler for 2 days. Food was discarded. 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. Emailed poster to operator.
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. Operator is doing Reduced Oxygen Packaging of fresh raw salmon being held in freezer for more than 30 days. Emailed ROP Template to operator.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils not inverted in kitchen on rack. Operator inverted utensils.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on flip top cooler in kitchen. Bottle was removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over box of cookie dough in True reach in freezer in back room. Employee moved raw shrimp to bottom shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1).House made salsa prepared on 2/22/26, ( 10 days ago), stored in walk in cooler. 2). House made cheese sauce prepared on 2/21/26,( 11 days ago), stored in walk in cooler. Educated employee on proper storage date and foods were discarded. See Stop Sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1).House made salsa prepared on 2/22/26, ( 10 days ago), stored in walk in cooler. 2). House made cheese sauce prepared on 2/21/26,( 11 days ago), stored in walk in cooler. Educated employee on proper storage date and foods were discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). Raw salmon stored in flip top cooler at cook line at 64 F. Per operator, food not prepped or portioned today. Food stored in walk in cooler, and moved to flip top cooler today and held for approximately 30 minutes. Advised employee to move food back to walk in cooler, and food was moved to walk in cooler to quick chill. 2). Butter packs stored at buffet cold counter at 50 F. Per operator, food not prepped or portioned today. Food held in reach in cooler, and moved to buffet counter approximately 1 hour ago. Food was moved back to reach in cooler to quick chill.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table. Employee moved beverage from prep table.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at cook line in kitchen. Employee placed bucket on shelf.
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and other fish stored over bucket of marinara sauce in True reach in freezer. Manager rearranged for proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packs at 66 F at front buffet line on table. Held on table for approximately 3 hours. Manager placed in freezer to quick chill.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.In reach in cooler, pancake Batter (60F - Ambient Cooling)at 8:56 am since 7:30 am to 54 F at 10: 45 am. At this rate, improper cooling will occur. Manager discarded. See Stop Sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.In reach in cooler, pancake Batter (60F - Ambient Cooling)at 8:56 am since 7:30 am to 54 F at 10: 45 am. At this rate, improper cooling will occur. Manager discarded. 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 manager and displayed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not have asterisk next to Salmon Lox.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips or heat thermometer available at establishment.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at bar. Manager provided paper towels.
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. Reduced Oxygen Packaging process used for raw scallops in reach in freezer without a HACCP Plan. Manager stated that Reduced Oxygen Packaging is also used for raw steak and raw chicken. Manager was educated on using HACCP Plan and Plan was emailed to manager.
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. Packages of Mahi Mahi fish with instructions to remove packaging before thawing stored in walk in cooler overnight. Manager removed packaging.
No handwashing sign provided at a hand sink used by food employees. No handwashing signs in both gender bathrooms.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloths quaternary solution at below 0 ppm. Employee corrected to 200 ppm.
Jan 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 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, raw beef loin stored over ready to eat churros and brownie, Operator moved beef to another cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, pomodoro sauce date marked 12/20. Operator discarded. In walk in cooler, garlic oil date marked 12/14. Operator discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cellphone stored on shelf above cook line.
Food stored on floor. By cook line, fryer oil stored on floor.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, raw shell eggs stored over ready to eat spinach. Cook moved eggs to bottom shelf
Stop Sale issued due to food not being in a wholesome, sound condition. 1 Tuna in vacuum package on cook line 4 Salmon in vacuum package on cook line 12 Mahi in walk in cooler All thawed overnight, not removed from reduced oxygen package
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
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler, milk 41°F opened more than 24 hours not date marked.
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
Handwash sink not accessible for employee use at all times. Handwashing sink at dish machine, sink blocked with plastic buckets. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line
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. 1 Tuna in vacuum package on cook line 4 Salmon in vacuum package on cook line 12 Mahi in walk in cooler All thawed overnight, not removed from reduced oxygen package See stop sale
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Whole fruit displayed for self-service not wrapped and no utensils provided. At breakfast buffet, self serve apples and oranges not wrapped.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On cook line scoop laying in seafood mix. Operator removed
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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. Observe at walk-in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Observe at walk-in freezer.
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.