SCOTCH BONNET CARIBBEAN RESTAURANT
2617 W ATLANTIC BLVD, Pompano Beach FL 33069 · 707-280-1181
Last inspected Oct 27, 2025 · 6 visits since October 2023
JAN 24
AUG 24
OCT 24
JUL 25
OCT 25
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed peas (45-47F - Cooling)in deep stock pot per operator held on stove over night and placed in walk-in cooler at 7:00am
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025054852 | Jul 8, 2025 | Aug 26, 2025 | $200 |
Inspection history
6 visits, newest first
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed raw seasoned goat and oxtail stored over unwashed potatoes. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ob raw chicken over raw oxtail in walk-in cooler. Observed raw oxtail over raw fish in walk-in cooler. Operator stored correctly.
Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans stacked with moisture between them.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside microwave oven has accumulation of black substance/grease/food debris. Operator cleaned and sanitized.
Show the remaining 2 findings ▾
Single-service articles improperly stored. Observed single serve portion cups stored on the floor at front counter.
Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on prep table shelf. Operator removed
Jul 8, 2025Administrative 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried fish (80-95F - Hot Holding) on shelf above stove at room temperature. Per operator fried less than 1 hour ago. Operator placed in hot holding unit to reheated.
Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans on shelf above 3 compartment sink wet nesting.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer 10 Ppm. Operator added more chlorine rechecked 100 Ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed macaroni and cheese (129-130F - Hot Holding) in hot holding unit per operator held out of temperature less than one hour. Operator increased heat of unit.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container the scoop handle in contact with flour. Operator removed.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed peas (45-47F - Cooling)in deep stock pot per operator held on stove over night and placed in walk-in cooler at 7:00am see stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef liver over whole fish in true reach in. Operator removed liver and placed on other side of cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed peas (45-47F - Cooling)in deep stock pot per operator held on stove over night and placed in walk-in cooler at 7:00am
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200+ Ppm at front counter. Operator diluted rechecked 100 Ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beans in deep stock pot on shelf in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on prep table. Employee removed
Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans not properly air-dried - wet nesting on shelf above three compartment sink
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink above prep area in kitchen. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Observed pans not dried properly on rack at dishwasher area. Operator moved to dry.
Stored food not covered. Observed stored raw fish pieces at 41F uncovered. Operator covered.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Spray bottle containing toxic substance not labeled. Observed spray bottle containing unknown chemical with no label. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Observed pans stacked wet. Employee separated to dry.
Equipment and utensils not rinsed between washing and sanitizing. Observed three compartment sink with sanitizer step skipped. Operator set up properly and cleaned pans again.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at stove, utensils stored in standing water at 70F. Operator removed water.
Stored food not covered. Observed in walk-in cooler, cooked potatoes at 42F not covered. Operator covered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter, wipe cloths not stored in sanitizing solution. Employee set up sanitizer bucket.
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.