VOILA BAKERY AND TAKE-OUT RESTAURANT
37 S POMPANO PKWY, Pompano Beach FL 33069 · 954-773-4721
Last inspected Jul 28, 2026 · 10 visits since December 2023
AUG 24
OCT 24
JUL 25
OCT 25
JUL 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect on prep table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025054202 | Jul 7, 2025 | Aug 20, 2025 | $400 |
Inspection history
10 visits, newest first
Jul 28, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ operator unable to provide manager certification at time of inspection. Operator: Jean Beaubrun
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 6 door stainless: cooked beans (47F); cooked Akra (48F); cooked beef (48F); cooked oxtail (47F); cooked chicken (53F); cooked beef (47F); hot dog (52F); cooked collard greens (48F); cooked pork (47F); cooked turkey (49F); cooked beef (48F); cooked chicken (48F). Per operator items have been in unit overnight. Items not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 6 door stainless: cooked beans (47F); cooked Akra (48F); cooked beef (48F); cooked oxtail (47F); cooked chicken (53F); cooked beef (47F); hot dog (52F); cooked collard greens (48F); cooked pork (47F); cooked turkey (49F); cooked beef (48F); cooked chicken (48F). Per operator items have been in unit overnight. Items not prepared or portioned today. See Stop Sale raw liver (74F - Cold Holding); raw salted fish (73F - Cold Holding). Items being held at room temperature. Per operator items have been out for 3 hours. Employee began cooking
Toxic substance/chemical improperly stored. Bottle of degreaser stored with unwashed produce. Operator properly stored
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ operator unable to provide manager certification at time of inspection. Operator: Jean Beaubrun
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide for any employees at time of inspection
Bowl or other container with no handle used to dispense food. Portion cup used to dispense salt
Employee eating in a food preparation or other restricted area. Discussed with operator
Ice buildup in reach-in freezer. Observed at glass slide top reach in freezer
Plumbing system in disrepair. Mop sink drain disconnected from main drain pipe
Reach-in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed legumes (44-47F - Cooling) in deep covered pans per operator prepared last night and held in cooler overnight. See stop sale. Educated operator on proper cooling procedures.
Live, small flying insects found Observed 1 flying insect flying around back door not landing on anything. Operator opened door fly went out kitchen door.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed plantains and eggplant in Traulsen 2 door cooler. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw whole snapper stored on top of a bucket of pikliz in reach in cooler. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed legumes (44-47F - Cooling) in deep covered pans per operator prepared last night and held in cooler overnight.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200+ Ppm operator diluted rechecked 100 Ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed legumes (44-47F - Cooling) in deep covered pans per operator prepared last night and held in cooler overnight
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee Togo food stored in reach in cooler operator voluntarily discarded.
Floor soiled/has accumulation of debris. Observed build up of grease and debris on the floor next to the fryer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on wall by three compartment sink.
Jul 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed sugar stored in Home Depot plastic buckets on kitchen floor.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw ground beef stored on top of bags of cooked vegetables Observed packages of raw liver stored over bags of vegetables. Not all commercially packaged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pollack fillets (71F - Cold Holding) on lower shelf of prep table out at room temperature. Per operator held out of temperature less than 2 hours. Operator placed in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef patties (129-130F - Hot Holding); chicken patties (129-130F - Hot Holding) per employee held out of temperature less than 2 hours. Employee increased the temperature of unit.
No soap provided at handwash sink. Soap dispenser empty hand sink in kitchen. No soap bathroom located in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers of food legumes,cooked pork, rice and peas. Prepare 07/05/2025. Employee dated items.
Bowl or other container with no handle used to dispense (rice) food.
Food stored on floor. Plastic bucket of sugar stored in contact with kitchen floor. Multiple plastic containers of 1 gallon vinegar and cooking oil stored in contact with the floor in office area
Single-service articles improperly stored. Boxes of single serve hinge containers stored in contact with kitchen floor.
Wet mop not stored in a manner to allow the mop to dry. Wet nesting inside mop bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 10 Ppm operator added more chlorine rechecked 50 Ppm
Working containers of food (sugar)removed from original container not identified by common name.
Nov 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 7 high priority.
7 High priority1 Intermediate4 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer 10 Ppm. Operator added more chlorine rechecked 100 Ppm
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on table at room temperature Cooked pork 101F @ 2:30 cooling since 1:30 cooked turkey 89F rechecked cooked pork 89F and cooked turkey 81 at 3:00 at this rate items will not cool to 70F. Operator placed in reach in freezer for rapid cooling.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect on prep table.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over legumes not all commercially packaged in atlas reach in freezer. Operator stored items correctly.
Raw animal food stored over or with unwashed produce. Observed raw whole fish over box of cabbage. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked meat in traulsen reach in. Operator stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed turkey (109F - Hot Holding) in hot holding unit per operator held out of temperature less than 3 hours. Operator increased heat of hot holding unit.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee started less than a week. Email form.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee rinse pan without sanitizing. Rinse compartment sink filled with dirty pots and pans. Operator set up 3 compartment sink correctly.
Food stored on floor. Multiple cases of water stored on floor. Operator elevated.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in 6 door traulsen reach in an open water bottle.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored next to cooked pork on prep table. Operator placed on lower shelf
Aug 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (54F - Cooling); rice and peas (48-55F - Cooling); (48-55F - Cooling); turkey (48-55F - Cooling); chicken legs (48-53F - Cooling); pork (48-53F - Cooling); legumes (49-52F - Cooling); spinach (49-52F - Cooling); stored in deep plastic covered containers. Per operator prepared the night before and held in cooler overnight. See stop sale
Nonfood-grade containers used for food storage - direct contact with food. Observed rice and peas stored in orange Home Depot plastic bucket.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (54F - Cooling); rice and peas (48-55F - Cooling); (48-55F - Cooling); turkey (48-55F - Cooling); chicken legs (48-53F - Cooling); pork (48-53F - Cooling); legumes (49-52F - Cooling); spinach (49-52F - Cooling); stored in deep plastic covered containers. Per operator prepared the night before and held in cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed banana (130F - Hot Holding) stored on flat top per operator held out of temperature for less than three hours. Operator placed on hot side of flat top
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice (54F - Cooling); rice and peas (48-55F - Cooling); (48-55F - Cooling); turkey (48-55F - Cooling); chicken legs (48-53F - Cooling); pork (48-53F - Cooling); legumes (49-52F - Cooling); spinach (49-52F - Cooling); stored in deep plastic covered containers.
Handwash sink used for purposes other than handwashing. Observed being used as a dump sink food particles in sink Operator provided.
No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink.
Food stored on floor. Bag of red onions stored on the floor by rear exit Observed multiple plastic bottles of lemon juice stored on storage room floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of atosa reach in freezer have accumulation of soil residues.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 Ppm operator added bleach rechecked 100 Ppm.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Observed lettuce, cucumber, and root vegetables stored in non-food grade bags in reach-in cooler. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
Probe thermometer not within the intended measuring range of use. Observed probe thermometer with a 120F to 220F range.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans, cooked goat, and bean soup not date marked. As per operator food prepared 72 hours prior. Operator wrote date.
Buildup of food debris/soil residue on equipment door handles. Observed soiled equipment throughout.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on cutting board on prep table in kitchen area. Operator removed.
Dec 4, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.