VAULT AT OLD TOWN POMPANO
61 NE 1 ST, Pompano Beach FL 33060 · 954-732-2586
Last inspected Jun 29, 2026 · 7 visits since December 2024
DEC 24
FEB 25
JUL 25
DEC 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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
Jun 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 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. No change in heat strip for dishwasher. Advised operator to discontinue use of dishwasher until repaired.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, logs of raw ground beef stored over tub of ice cream. Operator moved raw beef to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over minced fresh garlic in walk in cooler. Operator moved raw bacon to lower shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Meatballs prepared on 6/1 stored in walk in cooler, ( 21 days), and house made marinara prepared on 6/15, ( 8 days), stored in walk in cooler. Foods were discarded. See Stop Sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Meatballs prepared on 6/1 stored in walk in cooler, ( 21 days), and house made marinara prepared on 6/15, ( 8 days), stored in walk in cooler. Foods were discarded. See Stop Sale.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 4 employees.
Bowl or other container with no handle used to dispense food. Small bowl used as scoop in container of blue cheese in flip top cooler. Employee removed bowl from blue cheese.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled wiping cloth stored on cutting board on flip top cooler on cook line. Operator removed wiping cloth from cutting board.
Dec 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House made salsa stored in flip top at (47 F - cold holding), Per operator, food not prepped or portioned today, food prepared yesterday and held in walk in cooler and moved to flip top on cook line for approximately 2.5 hours. Manager placed food back in walk in cooler to quick chill.
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. Marinara Sauce, Meatballs, Chicken Soup, Clam Chowder, held on Time as Public Health Control, not time marked on steam table. Per operator, foods held for less than 4 hours in unit. Marinara Sauce, Meatballs, Chicken Soup, Clam Chowder. Manager time marked.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items on Time as a Public Health Control not written on Time Control Log. Marinara Sauce, Meatballs, Chicken Soup, Clam Chowder. Mashed Potatoes, Rice, Cheese Sauce. Manager filled out Time log.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cook line, employee touched ready to eat cut lettuce and bun with bare hands without an approved AOP. Advised operator of proper procedure for bare hand contact. Operator discarded item.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler, vacuum sealed fish thawed. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked onions (44F - Cold Holding), not prepared or portioned today. Operator stated item held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed item into refrigerator to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked potatoes (90F - Hot Holding), operator stated item held for approximately 1 hour. Advised operator to reheat product to 165F.
Food stored on floor. At walk in cooler, food-washed cut potatoes, stored on floor. Advised operator of proper storage.
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored in between equipment. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 85F. Operator removed utensils.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. On shelf in kitchen by microwave, #10 can of tomato's dented. Operator removed can to be discarded
Employee ate, then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee tasted food while prepping with gloves on, then started prepping crab Rangoon with same gloves. Instructed employee to wash hands and change gloves. Employee complied and washed hands
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips available to test sanitizer buckets and three compartment sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen on shelf by microwave, employee cellphone stored on food contact surface scale. Operator removed item.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets on cook line wheelie food prep. Operator discussed with employee to remove jewelry
Food stored on floor. On cook line, fryer oil stored on floor. Operator moved to shelf.
In-use wet wiping cloth/towel used under cutting board. In kitchen at prep area, observed wet wiping cloth under cutting board. Discussed with operator to remove wet cloth.
Dec 27, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 20, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling not smooth and easily cleanable in kitchen and in ware washing area. Plans do not match what is observed in kitchen during licensing inspection.
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.