ZONA FRESCA
800 N FEDERAL HWY, Pompano Beach FL 33062 · 954.257.0058
Last inspected Dec 4, 2025 · 6 visits since October 2023
5 inspections within 7 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw beef. Operator moved chicken to bottom shelf
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018006455 | Jan 12, 2018 | Mar 1, 2018 | $160 |
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer stored in two wiping cloth buckets at over 200 ppm at cook line. Manager corrected to 100 ppm.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink next to office.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dry wiping cloth then proceeded to touch clean utensils and single service items without washing hands and changing gloves. Advised operator of proper handwashing. Employee washed hands and changed gloves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened bottle of water stored on prep table. Operator removed.
Soiled dry wiping cloth in use. At cook line, employee using soiled dry wiping cloth to wipe off cutting board. Advised operator of proper procedure for sanitizing food contact surfaces. Employee corrected by using wiping cloth stored in chlorine sanitizer.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. At handwashing sink by ice machine blocked by dirty pan. Operator removed pan
No soap provided at handwash sink. At handwashing sink by cook line, no soap provided. Operator provided soap
Buildup of food debris/soil residue on equipment door handles. Reach in cooler by ice machine has build up of food debris/ soiled.
Food stored on floor. In dry storage area, oil stored on floor. Operator moved to shelf
Single-service articles not stored inverted or protected from contamination. On cook line, single served to go cups not stored inverted. Operator inverted cups on cook line.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw beef. Operator moved chicken to bottom shelf
In-use wet wiping cloth/towel used under cutting board. At prep table, wet wiping cloth stored under cutting board. Operator removed
No Heimlich maneuver/choking sign posted. Emailed to operator to post
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Reach-in cooler shelves with rust that has pitted the surface.
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.