LUCKY FISH
222 N POMPANO BEACH BLVD, Pompano Beach FL 33062
Last inspected Jun 18, 2026 · 9 visits since November 2023
SEP 24
FEB 25
AUG 25
JAN 26
JUN 26
— STEADY
5 inspections within 18 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, pooled eggs 51°F. Operator stated held less than one hour. Operator moved to walk in cooler to cool down.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 18, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen next to back wall.
Jun 17, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FLIP TOP # 1 // Mahi Dip (50F - Cold Holding); Cut Lettuce (51F - Cold Holding). FLIP TOP # 2 // Shredded Cheese (61F - Cold Holding); Sliced Tomatoes (55F - Cold Holding), Cooked Shrimp (51F - Cold Holding) SINK // Mahi Mahi (46 F - Cold Holding), thawing in sink. At Expo Station, Pico de Gallo (51F - Cold Holding); Cole Slaw (54F - Cold Holding). Per operator, all foods were not prepped or portioned today, foods held in walk in cooler and brought to flip top coolers approximately 2 to 3 hours ago. Ice was put on all foods to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris and grease. Can opener was removed to be cleaned and sanitized.
Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Employee put on hair restraint.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 122 F on cook line. Employee discarded water.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen next to back wall.
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips or thermometer provided to measure high temperature dish machine.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler with deep grooves.
Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top cooler on cook line.
Aug 1, 2025Inspection 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris and rust
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Measuring devise has dead batteries. Supplied test strips to operator
Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloths stored on cutting boards.
Wiping cloth sanitizing solution stored on the floor. On cook line, sanitizer buckets stored on floor.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, 19 servings of swordfish still in vacuum packs after thawed. Operator stated thawed overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, pooled eggs 51°F. Operator stated held less than one hour. Operator moved to walk in cooler to cool down.
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. In walk in cooler, 19 servings of swordfish still in vacuum packs after thawed. Operator stated thawed overnight. See stop sale
Time/temperature control for safety food thawed in an improper manner. On prep line, shrimp defrosting in standing water. Operator turned on running water.
Nov 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. At cook line, 18 snapper stored in reduced oxygen package not removed before thaw. Cook stated thawed overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. At outside bar, soda gun nozzle solid with mold like substance. Employee removed nozzle to clean
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.
Spray bottle containing toxic substance not labeled. At outside bar, spray bottle containing sanitizer not labeled. Employee labeled bottle.
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. At cook line, 18 snapper stored in reduced oxygen package not removed before thaw. Cook stated thawed overnight. See stop sale
Jan 30, 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 ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. 8 pieces of snapper in walk in cooler not removed from package before thawing. Thawed overnight.
Bowl or other container with no handle used to dispense food. On prep line, soufflé cup used to dispense seasoning. Operator removed
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. 8 pieces of snapper in walk in cooler not removed from package before thawing. Thawed overnight.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On cook line, cooked shrimp (59°F - Cold Holding); cooked chicken (62°F - Cold Holding). Operator stated not cooked or cooled today. Held overnight.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line, cooked shrimp (59°F - Cooling ); cooked chicken (62°F - Cooling). Operator stated not cooked or cooled today. Held overnight. See stop sale.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu, Hidden ingredient on menu acme lox and bagel not labeled raw.
Food stored on floor. In walk in cooler, hamburger box stored on floor. Operator removed.
Raw fruits/vegetables not washed prior to preparation. At cook line, avocados not washed before use. Avocados still have stickers. Informed operator of correct procedure on proper washing.
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.