LA PERLA DEL MEDITERRANEO
420 N FEDERAL HWY, Pompano Beach FL 33062 · 7868903344
Last inspected Mar 2, 2026 · 6 visits since March 2024
MAR 24
NOV 24
MAR 25
OCT 25
MAR 26
— STEADY
5 inspections within 42 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 to print out
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on jeans and then continued preparing food, without washing hands and changing gloves. Educated employee on proper handwashing procedures and employee washed hands and changed gloves.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line and returned to cook line and continued to prepare food, without washing hands and changing gloves. Educated employee on proper handwashing procedures and employee washed hands and changed gloves.
Clams tag missing required information. Clams stored.without last date served
Handwash sink used for purposes other than handwashing. Raw shrimp thawing in handwashing sink in kitchen. Educated employee on using handwashing sink for handwashing only. Shrimp was removed from handwashing sink.
Show the remaining 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Employee provided paper towels.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handlers training for one employee, hired more than 60 days.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Créme brûlée, and cooked pasta not dated in walk in cooler. Foods prepared 2 days ago. Employee dated items.
Bowl or other container with no handle used to dispense food. Plastic bowl without handle, stored in bucket of salt on prep table. Employee removed bowl from salt.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils stored in cup on rack, not inverted. Employee inverted utensils.
Employee with no hair restraint while engaging in food preparation. Employee prepping food without hair restraint. Educated employee on wearing proper hair restraint.
Jan 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over ice cream in reach in freezer. Manager rearranged for proper storage.
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. Cream stored in cold unit at (47 F - Cold Holding), per operator food not prepped or portioned today. Food held in unit overnight. Manager discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream stored in cold unit at (47 F - Cold Holding), per operator food not prepped or portioned today. Food held in unit overnight. Manager discarded. See Stop Sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored on prep table with deep grooves. Employee discarded..
Handwash sink used for purposes other than handwashing. Cook filled up container of water for cook line from handwashing sink. Educated employee on using handwashing sink for handwashing only. Employee used triple sink to fill up container.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identification next to Carpacio Di Manzo ( raw filet mignon ) on menu.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for one employee, hired over two years.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, tiramisu, pannacotta, and other desserts prepared on Monday ( 2 days ago), not dated. Manager dated food items.
Clams/mussels/oysters removed from original container for long-term storage. Mussels stored in pans in freezer without tags. Employee placed tags in containers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's phone stored on cutting board / flip top. Employee removed phone. Sneakers over box of baking pans under prep table near to water heater. Manager removed shoes from box..
Food stored on floor. Bucket of salt stored on floor next to handwashing sink salt on floor. Employee removed and placed on shelf.
Stored food not covered. Several containers of cooked food in walk in cooler, not covered, cooked one and two days ago. Manager covered food.
Time/temperature control for safety food thawed in an improper manner. Lamb ribs thawing in standing water in triple sink. Employee discarded water and turned on faucet to let cold running water thaw food.
Working containers of food removed from original container not identified by common name. Flour stored in bucket without label on prep table. Employee labeled flour.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cooler, raw pork stored over ready to eat green beans, Operator moved green beans to top shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, butter (45F - Cold Holding). Product over stacked. Held less than 1 hour. Operator removed top portion of product.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw seafood stored over ready to eat soups. Chef moved soup to top shelf
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. On cook line in low boy cooler, lettuce covered by non food grade paper towel. Operator removed
Nonfood-grade containers used for food storage - direct contact with food. In reach in freezer, Togo bags used to store cream puff deserts. Operator removed from bags.
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 to print out
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 to print out
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In employee bathroom, no hot water of at least 85°F.
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.