POMONA
717 LAKE AVE, Lake Worth Beach FL 33460
Last inspected Mar 3, 2026 · 5 visits since July 2024
JUL 24
JAN 25
AUG 25
MAR 26
≈ ERRATIC
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022005350 | Jan 29, 2022 | Mar 23, 2022 | $800 |
| 2--2021011007 | Feb 15, 2021 | Apr 8, 2021 | $320 |
Inspection history
5 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Open container of raw chicken breast stored above open container of cooked chicken produce walk in cooler. Operator reorganized.
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. cooked ribs (50F - Cold Holding); raw salmon (47F - Cold Holding) not prepped or portioned today per employee stored in right cook line low boy cooler. Per employee, items have been held in cooler for more than 6 hours overnight. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ribs (50F - Cold Holding); raw salmon (47F - Cold Holding) not prepped or portioned today per employee stored in right cook line low boy cooler. Per employee, items have been held in cooler for more than 6 hours overnight. Employee discarded. See stop sale.
Oyster tags not marked with last date served.
Show the remaining 2 findings ▾
Ice scoop handle in contact with ice at bar. Operator removed.
Working containers of food removed from original container not identified by common name. Working container of sugar not labeled at back prep table. Chef labeled.
Aug 27, 2025Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen cook line, cheese (47F - Cold Holding); sliced tomatoes (46F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 30 minutes. Advised operator of proper cold holding parameters. Operator placed items into reach in cooler to quick chill.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen, in use utensils stored in standing water 80F. Operator removed.
No handwashing sign provided at a hand sink used by food employees. No hand wash signs at designated hand sinks throughout kitchen.
Silverware/utensils dried with a towel/cloth. Employee using towel to dry clean dishes. Explained.
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. dishwasher chlorine 0 ppm tested 4 times. Do not use dishwasher to sanitize dishes until repaired and working properly. Setup three compartment sink to manually sanitize the dishes.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes then handled clean pan without washing hands. Explained and she washed
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over wrapped fish in walk in freezer. Explained. Manager rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 51 on top 42 on the bottom ( overstocked ) less than 1/2 hour. Manager removed the top and put in walk in cooler. second temperature 41 f after 40 minutes.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
Spray bottle containing toxic substance not labeled. Pink color liquid spray bottle by dishwasher not labeled. Manager labeled.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not sanitizing the dishes. Tested several times. Chlorine 0 ppm.
Employee with no hair restraint while engaging in food preparation. Employee handling food without any hair restraint for loose head hair. Explained and he put on hat.
Jul 10, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose bibbs outside of both back doors and on two hose bibbs in liquor storage.
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.