SHISHKA LEBANESE GRILL
1901 N FEDERAL HWY STE 109, Pompano Beach FL 33062 · 561.502.0440
Last inspected Mar 26, 2026 · 8 visits since August 2023
JUL 24
OCT 24
JUL 25
DEC 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, hummus (50F - Cold Holding); cut tomatoes (43F - Cold Holding). Operator stated held less than 2 hours. Moved items to bottom cooler.
★ 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--2026038383 | Mar 26, 2026 | Jun 24, 2026 | $200 |
Inspection history
8 visits, newest first
Mar 26, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lamb stored over uncooked spinach in reach in freezer. Manager moved raw meat to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. 1). Raw chicken stored over falafel mixture in reach in cooler on cook line. 2). Raw lamb stored over bucket of sauce on rack in walk in cooler. Manager moved sauce to other location. Manager moved raw chicken to bottom shelf.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Créme Brûlée prepared on Monday, 4 days ago, not dated in walk in cooler. Manager dated food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's handbag stored next to buckets of sesame paste on table in kitchen. Educated employee on storing personal items separate from food preparation areas. Handbag was moved from table to.
Show the remaining 2 findings ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon and tongs stored with handles down in pans of rice. Employee removed utensils from pans of food.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in reach in cooler on cook line. Educated employee on storing beverages in separate area. Water bottle was moved from cooler.
Dec 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 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. Dish machine at 0 ppm, after 3 attempts. Advised manager to discontinue use of dish machine and use triple sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over frozen okra in reach in freezer. Manager rearranged for proper storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can, then continue preparing food without washing hands and changing gloves. Educated employee on proper handwashing procedures and changing of gloves when soiled. Employee washed hands and changed gloves.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler, cut tomatoes 49 F (Ambient Cooling) at 2:04 pm, since 12:05 pm to 49 F at 2:30 pm. Food not being cooled properly at this rate. Advised manager to place food in reach in cooler, food was placed in reach in cooler to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several foods; lentils, house made yogurt, lamb stew, cooked chicken prepared at establishment, not dated, per operator, foods prepared more than 3 days ago. Manager started to date foods.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black substance, located in beverage wait station. Manager started cleaning ice machine.
Food stored on floor. Bucket of wheat stored on floor in kitchen, near to dish machine. Manager placed bucket on shelf.
No Heimlich maneuver/choking sign posted. Emailed poster to manager.
Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top cooler at front area.
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink 0ppm chlorine. Operator redid sanitizer, 100ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, hummus (50F - Cold Holding); cut tomatoes (43F - Cold Holding). Operator stated held less than 2 hours. Moved items to bottom cooler.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator
Spray bottle containing toxic substance not labeled. In waiter station, spray bottles with sanitizer not labeled. Operator labeled bottles.
No Heimlich maneuver/choking sign posted. Emailed to operator
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw beef stored over cooked vegetables, not all commercially packaged. Operator moved vegetables to top shelf.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler, milk opened more than 24 hours not date marked.
Spray bottle containing toxic substance not labeled. At front counter, spray bottle containing sanitizer not labeled
Cloth used as a food-contact surface. In walk in cooler., wiping cloth used to cover fresh herbs. Operator removed cloth
Ice scoop handle in contact with ice. In waiter station, ice scoop handle laying in ice. Operator removed.
Jul 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shell eggs stored over ready to eat meatballs. Operator moved to lower shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, sliced tomatoes (50F - Cold Holding); hummus (45F - Cold Holding). Operator stated held less than two hours. Moved to walk in cooler to quick chill.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink, chlorine sanitizer 200ppm+. Operator emptied sink and re did sanitizer 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in cooler, raw chicken stored over ready to eat rice. Operator moved chicken to bottom shelf. In walk in cooler, raw shell eggs stored over ready to eat chick peas. Operator moved eggs to lower shelf.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At dish area, chlorine sanitizer 200pp+ Operator changed sanitizer. 100ppm
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over potatoes two door freezer in hallway Raw beef over spinach pie two door freezer in hallway Not commercially packaged. Removed.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw octopus first bottom door on reach in freezer in kitchen. Not commercially packaged.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) on cook line. Remade Sanitizer Bucket (Chlorine 100ppm)
Spray bottle containing toxic substance not labeled. Spray bottle with yellow solution at hand sink in dining room
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.