SOUTH
165 NE 1 AVE, Pompano Beach FL 33060
Last inspected Feb 4, 2026 · 7 visits since November 2023
FEB 24
OCT 24
JAN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Raw salmon stored in pan in walk in cooler, dated 1/25/26, ten days ago, with smelly odor. Employee discarded salmon. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1).Honey Butter (61F - Cold Holding),in flip top cooler, per operator, food not prepped or portioned today. Food prepared three days ago and held in unit. Employee discarded food. See Stop Sale. 2). Sour Cream (46F - Cold Holding) in flip top cooler. Per operator food not prepped or portioned today. Food moved from walk in cooler to flip top cooler approximately 3.5 hours ago. Advised employee to move food back to walk in cooler to quick chill..
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet Potato (117F - Hot Holding) in steam table, food put in unit approximately 5.5 hours ago. Educated employee on proper hot holding temperatures. Employee discarded food. See Stop Sale.
Handwash sink not accessible for employee use at all times. Two handwashing sinks in kitchen blocked with crates and floor cleaning machine. Employee removed objects from handwashing sinks.
Show the remaining 10 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line. Employee provided paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In low drawers,on cook line, cooked pasta and collard greens prepared three days ago, not dated. Employee dated food.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in reduced oxygen packaging stored in low drawers thawing with label bearing instructions to remove packaging before thawing. Tuna placed in unit today. Tuna stored at 38 F. Tuna was removed from packaging and cooked.
Employee with no hair restraint while engaging in food preparation. Employee on cook line not wearing hair restraint. Employee put on hair restraint.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee using three compartment sink in wrong order. Employee washing pans, then sanitizing, then rinsing. Educated employee on proper order to wash pans and sink was set up properly to wash pans.
Food stored on floor. Box of fries stored on floor in walk in freezer. Employee placed food on shelf.
Ice scoop handle in contact with ice. Ice scoop stored with handle down in ice machine at bar. Employee removed ice scoop from ice machine and placed elsewhere.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in pan of water at 75 F on stove. Employee discarded water.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen, next to cook line.
Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on floor at cook line. Employee removed buckets from floor.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen next to cook line. Manager provided paper towels.
Bowl or other container with no handle used to dispense food. Plastic cup without handle stored in bin of sugar in back prep room. Manager removed.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen next to cook line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor at cook line. Manager placed on table.
Working containers of food removed from original container not identified by common name. No labels on bins of white sugar and flour in back prep room. Manager labeled.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Employee filling up container in handwashing sink.
Ice bucket/shovel stored on floor between uses. Ice buckets stored on floor. Operator moved to shelf
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on dirty surface. Operator moved to bucket
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, cheese sauce date marked 10/15. Operator discarded.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler opened more than 24hours not date marked
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, cutting board soiled with food debris and deep cut marks. At bar, soda gun soiled with mold like substance
Handwash sink not accessible for employee use at all times. At bar, handwashing dink blocked with buckets and chemical bottle. Operator removed items
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temp dishwasher, no messing device available.
No Heimlich maneuver/choking sign posted. Emailed to operator
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. At bar, hand wash sink blocked with ice bucket Employee moved.
No handwashing sign provided at a hand sink used by food employees. No hand wash sing in restroom that employees use.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP pork chop
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Supplied operator with thermo strips for dish machine machine to take surface temperature.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Not labeled Production date and time
Food stored on floor. In walk in freezer, two boxes of French fries stored on floor. Operator removed and put onto shelf.
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.