MIRAGGIO
3100 EAST ATLANTIC BLVD STE B, Pompano Beach FL 33062 · 9544220999
Last inspected Feb 11, 2026 · 6 visits since October 2024
OCT 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed approximately 10 live, small flying insects not landing on bar mat and bar counter. Operator removed bar mats and washed, rinsed, and sanitized; killed flying insects and sanitized bar counter area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025078718 | Sep 19, 2025 | Nov 19, 2025 | $400 |
Inspection history
6 visits, newest first
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef carpaccio stored over uncovered pan of cut lettuce in low drawers at pizza station. Manager removed lettuce from cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Several mini mozzarella cheese logs stored atop bucket of mozzarella cheese in flip top cooler at pizza station at 61 F. Per operator, foods not prepped or portioned today, food held in walk in cooler and placed in flip top cooler and held for approximately two hours. Advised manager to move food back to other cooler to quick chill.
Clams tag removed from original container prior to container being emptied. Pan of fresh clams stored in cooler on cook line without tag. Manager placed tag in pan of clams.
Incorrect chemical test kit provided for measuring the temperature of the dish machine. Establishment has chlorine and quaternary strips, but no heat test strips or thermometer to check dish machine.
Show the remaining 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at pizza station. Manager provided paper towels at handwashing sink.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at pizza station.
Sep 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) FLIP TOP # 2; Risotto (53F - Cold Holding) per operator foods not prepped or portioned today, food held in unit for 2 days. See Stop Sale. 2) In Flip top at pizza station- blue cheese at 46 F, food held for almost 4 hours. Per operator foods not prepped or portioned today. Operator placed in freezer to quick chill. Corrective Action Taken.
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. In upstairs walk in cooler fresh salmon being reduced oxygen packaged without a HACCP Plan. Recommended submitting HACCP Plan to operator.
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Live, small flying insects found Observed approximately 10 live, small flying insects not landing on bar mat and bar counter. Operator removed bar mats and washed, rinsed, and sanitized; killed flying insects and sanitized bar counter area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed beef carpaccio stored over cheese in flip top at pizza station. Employee 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. FLIP TOP # 2; Risotto (53F - Cold Holding) per operator foods not prepped or portioned today, food held in unit for 2 days. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) FLIP TOP # 2; Risotto (53F - Cold Holding) per operator foods not prepped or portioned today, food held in unit for 2 days. See Stop Sale. 2) In Flip top at pizza station- blue cheese at 46 F, food held for almost 4 hours. Per operator foods not prepped or portioned today. Operator placed in freezer to quick chill. Corrective Action Taken.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed cook unable to correctly answer question on proper cooling temperatures.
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef carpaccio not marked as raw item on menu. Reviewed menu with manager.
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. In upstairs walk in cooler fresh salmon being reduced oxygen packaged without a HACCP Plan. Recommended submitting HACCP Plan to operator.
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. Observed reduced oxygen packaged Mahi fish thawing in packaging indicating removal upon thawing, held in cook line cold holding unit for approximately 1 hour. Employee removed fish from packaging to allow oxygen flow.
Insect control device installed over food preparation area. Observed plug in bug zapper installed above clean dish shelf and food prep table, across from downstairs walk in cooler. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand wash sink located at beginning of cook line.
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 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, Homemade marinara 57°F. Operator stated not prepped or cooked today. Cooled overnight. See stop sale. In walk in cooler, Bolegnese 48° date 2/16. Not prepped today. Held over night. See stop sale.
Displayed food not properly protected from contamination. At inside bar, lemons not protected from contamination. Employee covered fruit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw shell eggs stored over ready to eat stocks. Operator moved eggs to bottom shelf
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, Homemade marinara 57°F. Operator stated not prepared or portioned today. Cooling overnight per cook. In walk in cooler, Bolegnese 48°F date 2/16. Not prepared today per cook. Held over night inside walk in cooler on the second floor. See stop sale
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink by ice machine, no back flow preventer where hose is connected to faucet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler, observed Homemade marinara 57°F,Bolognese 48° being cooked in deep containers overnight.
Handwash sink used for purposes other than handwashing. In ware washing area, handwashing sink blocked with gloves and towels. At inside bar area, handwashing sink used to wash cups and utensils. Discussed with operator that handwashing sink to only be used for handwashing. Operator removed items from sink. Employee removed items
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink on cook line, no paper towels provided. Operator provided paper towels. Handwashing sink at pizza station, no paper towels provided. Operator provided paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom on second floor, no self closing door.
Clean glasses, not stored inverted or in a protected manner. At outside bar and dining room, clean glasses not inverted to protect from contamination. Operator inverted glasses
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. On cook line in cooler drawers, fish not removed from reduced oxygen package. Operator stated held in package less than three hours. Operator Removed from package.
Current Hotel and Restaurant license not displayed. Expired license displayed. Discussed with operator to post updated license.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At pizza station, standing water 73°f with utensils. Operator discarded water
Oct 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.