MYRON'S DELI
777 ISLE OF CAPRI CIR, Pompano Beach FL 33069 · 954-633-6562
Last inspected Dec 2, 2025 · 13 visits since December 2023
MAR 24
SEP 24
JAN 25
AUG 25
DEC 25
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1 2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006865 | Dec 1, 2025 | Feb 12, 2026 | $400 |
| 2--2025069731 | Aug 21, 2025 | Oct 8, 2025 | $200 |
Inspection history
13 visits, newest first
Dec 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties stored over diced vegetables and whole carrots. Operator stored correctly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced tomatoes (55F - Cold Holding); coleslaw (55F - Cold Holding); blue cheese dressing (55F - Cold Holding); thousand island dressing (55F - Cold Holding) per operator removed from cooler placed in unit at 9:00 am not portion or prepared today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (55F - Cold Holding); coleslaw (55F - Cold Holding); blue cheese dressing (55F - Cold Holding); thousand island dressing (55F - Cold Holding) per operator removed from cooler placed in unit at 9:00 am not portion or prepared today. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corned beef (125F - Hot Holding); turkey breast (125F - Hot Holding); pastrami (125F-131F - Hot Holding) in hot holding unit on cook line. Per operator held out of temperature less than three hours. Operator increased heat of hot holding unit. Observed baked potatoes (127-160F - Hot Holding) per operator held out of temperature less than two hours operator voluntarily discarded the two potatoes not in temperature. Observed fries (122-136F - Hot Holding) per cook held out of temperature less than 15 minutes cooked placed back in fryer to reheat.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pico chili salsa not dated. Employee voluntarily discarded.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 Ppm. Operator made new solution rechecked 200 Ppm
Wiping cloth sanitizing solution stored on the floor. Front cook line Operator elevated.
Aug 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran 2 test strips.
Aug 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran 2 test strips.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (50F - Cold Holding); meatballs (47-50F - Cold Holding); cooked chicken (47-50F - Cold Holding); raw chicken breast (47-50F - Cold Holding) per operator held in cooler over night not portion or prepared today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top at sauté station in back kitchen cooked pasta (50F - Cold Holding); meatballs (47-50F - Cold Holding); cooked chicken (47-50F - Cold Holding); raw chicken breast (47-50F - Cold Holding) per operator held in cooler over night not portion or prepared today. See stop sale Ambient temperature of flip top 55F. Advise operator not to store any TCS foods until unit is fixed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corned beef (125F - Hot Holding); turkey breast (118F - Hot Holding); pastrami (120F - Hot Holding) per employee held out of temperature less than two hours. Employee placed into flip top steamer to reheat to 165F
No probe thermometer provided to measure temperature of food products.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed operator to post
Equipment in poor repair. Gasket torn on single door reach in cooler Coca Cola zero Flip top unit in back kitchen ambient temperature 55F
Jan 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfredo sauce (47F - Cold Holding) in lower make table at pizza station. Per operator item was removed from walk-in cooler and placed at station. Held out of temperature less than 3 hours. Operator placed in walk-in cooler for quick chill. Observed coleslaw (51F - Cold Holding); chicken breast (51F - Cold Holding); steak (51F - Cold Holding); slice American cheese (51F - Cold Holding); slice provolone (51F - Cold Holding); slice cheddar cheese (51F - Cold Holding) coleslaw (51F - Cold Holding); chicken breast (51F - Cold Holding); steak (51F - Cold Holding); salmon (51F - Cold Holding) per operator items removed from walk-in cooler and placed on station. Not portion or prepared today. Held out of temperature less than 4 hours. Employee placed items on ice.
Jan 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested 3 strips operator put service call in at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfredo sauce (47F - Cold Holding) in lower make table at pizza station. Per operator item was removed from walk-in cooler and placed at station. Held out of temperature less than 3 hours. Operator placed in walk-in cooler for quick chill. Observed coleslaw (51F - Cold Holding); chicken breast (51F - Cold Holding); steak (51F - Cold Holding); slice American cheese (51F - Cold Holding); slice provolone (51F - Cold Holding); slice cheddar cheese (51F - Cold Holding) coleslaw (51F - Cold Holding); chicken breast (51F - Cold Holding); steak (51F - Cold Holding); salmon (51F - Cold Holding) per operator items removed from walk-in cooler and placed on station. Not portion or prepared today. Held out of temperature less than 4 hours. Employee placed items on ice.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose attached to fitting vacuum breaker missing. Neat to dishwasher
Jan 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested 3 strips operator put service call in at time of inspection.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1 2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfredo sauce (47F - Cold Holding) in lower make table at pizza station. Per operator item was removed from walk-in cooler and placed at station. Held out of temperature less than 3 hours. Operator placed in walk-in cooler for quick chill. Observed coleslaw (51F - Cold Holding); chicken breast (51F - Cold Holding); steak (51F - Cold Holding); slice American cheese (51F - Cold Holding); slice provolone (51F - Cold Holding); slice cheddar cheese (51F - Cold Holding) coleslaw (51F - Cold Holding); chicken breast (51F - Cold Holding); steak (51F - Cold Holding); salmon (51F - Cold Holding) per operator items removed from walk-in cooler and placed on station. Not portion or prepared today. Held out of temperature less than 4 hours. Employee placed items on ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pizza (91F - Hot Holding); pepperoni pizza (91F - Hot Holding) per operator held out of temperature less than one hour. Operator will place pizza slices on TPHC
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose attached to fitting vacuum breaker missing. Neat to dishwasher
Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by cart. Employee removed. Located outside dishwasher room.
Spray bottle containing toxic disinfectant substance not labeled.
Bowl or other container with no handle used to dispense food. On paper cup with no handle used to dispense white chocolate chips. Operator removed.
Sep 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed turkey breast (110F - Hot Holding); pastrami (108-110F - Hot Holding) in hot holding unit on cook line. Per chef held out of them less than one hour. Observed matzoh balls (125-126F - Hot Holding) per chef out or temperature less than 2 hours. Chef placed in steamer to reheat.
Sep 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can of 6.8 pounds Great northern beans.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (60F - Cold Holding); potato salad (60F - Cold Holding); chicken salad (60F - Cold Holding); shredded cheddar cheese (60F - Cold Holding); feta cheese (60F - Cold Holding); cut romaine (60F - Cold Holding); pico de gallo (60F - Cold Holding); nova (58F - Cold Holding)in salad flip top per chef item brought from walk-in cooler to line not portion or prepared today. Held out of temperature less than 4 hours. Chef moved to another cooler. Observed grill flip top grill flip top pooled eggs (52F - Cold Holding); coleslaw (52F - Cold Holding); salmon (51F - Cold Holding); hamburger patties (51F - Cold Holding); slice American cheese (51F - Cold Holding); slice Swiss cheese (51F - Cold Holding) per chef not poor prepared today held out of temperature less than 4 hours. Chef placed ice packs on products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed turkey breast (110F - Hot Holding); pastrami (108-110F - Hot Holding) in hot holding unit on cook line. Per chef held out of them less than one hour. Observed matzoh balls (125-126F - Hot Holding) per chef out or temperature less than 2 hours. Chef placed in steamer to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed inside flour container soiled with food debris, mold-like substance or slime. Chef had container cleaned
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler lentil soup and chili per chef prepared 09/12. Chef labeled
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with flour. Chef removed.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket and mop sink.
Mar 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad 70F, chicken salad 70F, and egg salad 70F in flip top cooler at front counter. As per operator food items in cooler more than 4hrs not prepped or portioned today. See stop sale.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted pitted shelving in server reach-in cooler at kitchen area and front line area.
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can of cranberries and crushed tomatoes in kitchen. Operator segregated cans.
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. Observed tuna salad 70F, chicken salad 70F, and egg salad 70F in flip top cooler at front counter. As per operator food items in cooler more than 4hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad 70F, chicken salad 70F, and egg salad 70F in flip top cooler at front counter. As per operator food items in cooler more than 4hrs not prepped or portioned today. See stop sale.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on site.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados next to shredded cheese in flip top cooler at front line. Operator removed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted pitted shelving in server reach-in cooler at kitchen area and front line area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wipe cloth on prep table in kitchen. Operator placed in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Observed sour cream not in original container incorrectly labeled in reach-in cooler at kitchen area.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook change gloves with no hand-washing. Cooked demonstrated proper hand-washing.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front hand-washing sink. Operator provided paper towels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee cup on prep table. Operator removed.
Stored food not covered. Observed uncovered cooked chicken wings in walk-in cooler. Operator covered.
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.