PDQ
3333 W HILLSBORO BLVD, Deerfield Beach FL 33442 · 954.213.6063
Last inspected Jul 13, 2026 · 9 visits since July 2023
JAN 25
JUL 25
DEC 25
JAN 26
JUL 26
— STEADY
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired less than sixty days
★ 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--2022035474 | Jul 7, 2022 | Aug 11, 2022 | $400 |
Inspection history
9 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of soda on cutting board at make line by cook line. Employee removed drink
Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation not wearing any type of hair restraint. Employee put on hair restraint
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies at front counter self service section has cookies with no name, business name, address or when packaged.
Jan 15, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink does not have enough water pressure to properly wash hands. Not enough pressure at hot water at handwashing sink at cook lines Manager fixed lines to get better pressure
Dec 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Cart was in front of handwashing sink by dishwasher. Manager moved cart
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available in men's restroom at time of inspection Manager filled paper towels
Spray bottle containing toxic substance not labeled. Spray bottle with chemicals not labeled. Manager labeled bottle of chemicals.
Working containers of food removed from original container not identified by common name.flour containers not labeled Manager labeled flour
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Microwave missing fan guard cover/splatter shield. Microwave on the cook line missing fan guard
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line. Manager refilled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance by.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee with no hair restraint while engaging in food preparation. Cook not wearing a hair restraint while engaged in food preparation. Cook put on a hair restraints, (hat).
No Heimlich maneuver/choking sign posted. No choking poster or Heimlick maneuver posted. Manager printed a choking poster from the internet and posted it during the inspection.
Aug 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23 Expired more than sixty days.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter on hose Bibb in the mop sink has no hose Bibb vacuum breaker. Manager removed the splitter and connected the chemicals hose to the pipe Bibb
No Heimlich maneuver/choking sign posted. Manager went on the internet and printed and posted a choking poster
Jun 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 7 high priority.
7 High priority0 Intermediate0 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee breading raw chicken- removed gloves transitioned to handling fried zucchini fries into a mixing bowl. Educated employee on proper handwashing procedures.
Operating with an expired Division of Hotels and Restaurants license. Expired since 12/1/2023
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler cook line: Pepperjack sliced cheese 54F (Cold Holding) as per operator food not portioned or prepared today. Per operator, cheese out of temperature for approximately 5 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at flip top cooler. sliced tomatoes (54F @2:10pm - Cooling since 9:14am - 57F @3:11pm); diced tomatoes (44F @2:10pm - Cooling since 9:14am - 55F @3:11pm) see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at breading station - butter milk (52F - Cold Holding); flip top cooler cook line: Pepperjack sliced cheese 54F (Cold Holding) as per operator food not portioned or prepared today. As per operator buttermilk out of temperature for approximately 3 hours. Operator placed buttermilk on ice bath. Per operator, cheese out of temperature for approximately 5 hours. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Buffalo and Lemmon pepper sauce(butter) Korean bbq sauce(oil and garlic) As per operator out of temperature 3.5 hours. Operator placed time stamp for remainder 30 minutes.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at flip top cooler. sliced tomatoes (54F @2:10pm - Cooling since 9:14am - 57F @3:11pm); diced tomatoes (44F @2:10pm - Cooling since 9:14am - 55F @3:11pm) see stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink with splitter attached.
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired less than sixty days
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink moved
Equipment in poor repair. Ice machine missing cover, ice exposed to elements
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at cook line
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 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 machine 3 times. Operator set up triple sink at 400ppm quat. Called for service
Buildup of food debris/soil residue on equipment door handles. Observed at breading station drawer handles
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.