LA VERANDA
2121 E ATLANTIC BLVD, Pompano Beach FL 33062 · 954-943-7390
Last inspected Feb 18, 2026 · 7 visits since December 2023
MAR 24
OCT 24
JAN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. 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 poster 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--2019055473 | Oct 22, 2019 | Nov 18, 2019 | $400 |
| 2--2018018684 | Mar 8, 2018 | Jun 27, 2018 | — |
Inspection history
7 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over fish stock in flip top cooler. Employee moved chicken to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with grease. Employee placed can opener in 3 compartment sink to be cleaned.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils not inverted in dish rack on prep table. Employee inverted utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee 's keys stored on shelf over flip top cooker in kitchen. Employee removed keys.
Oct 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1). Cooked meatballs stored in walk in cooler at (52 F Heated Cooling), per operator food not cooked or prepared today. Food cooked yesterday and held in unit overnight. Employee discarded. See Stop Sale. 2). Cooked meat sauce stored in walk in cooler at (52 F- Heated Cooling), per operator food not prepped or portioned today. Food held in unit for two days. Employee discarded. See Stop Sale.
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. 1). Cooked meatballs stored in walk in cooler at (52 F- Heated Cooling) per operator food not cooked or prepared today. Food cooked yesterday and held in unit overnight. Employee discarded. See Stop Sale. 2). Cooked meat sauce stored in walk in cooler at ( 52 F- Heated Cooling) per operator food not prepped or portioned today. Food held in unit for two days. Employee discarded. See Stop Sale.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. Educated employee on proper handwashing procedures and employee rewashed hands in handwashing sink.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar soiled. Employee cleaned and sanitized.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Employee provided paper towels.
No soap provided at handwash sink. No soap at handwashing sink in kitchen. Employee provided soap.
Floor tiles missing and/or in disrepair. Broken and missing tiles in kitchen in back area, near to floor mixer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on backsplash at cook line and on front and sides of stoves in kitchen.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, meat sauce 65°F. Held over night. Operator stated not prepped to cook today. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, meat sauce 65°F. Held over night. Operator stated not prepped to cook today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, butter 50°F, over stacked. Operator stated held less than 1 hour. Operator moved to cooler for quick chill
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line, ceiling tiles and vents soiled with dust.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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 walk in cooler, milk opened more than 24 hours, not date marked
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink on back cook line, no paper towel supplied
Floor tiles missing and/or in disrepair. Floor tiles missing on back cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave on cook line soiled with food debris
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor area(s) covered with standing water. On back prep line, standing water where missing tiles are.
Floor tiles missing and/or in disrepair. On back prep line, tiles missing in front of mixer.
In-use knife/knives stored in cracks between pieces of equipment. On cook line at flip top cooler, knives stored between equipment
Working containers of food removed from original container not identified by common name. Squeeze bottles with oil on cook line not labeled
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Pork chops not labeled or dated with production date and time. Operator stated being held for more than three days.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Chef souvides pork chops and states held for three or more days without a HACCP plans. Not labeled or dated
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At prep area by ice machine, scoop with handle in flour bucket.
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.