ZUCCARELLI EAST
1340 N FEDERAL HWY, Pompano Beach FL 33062 · 954.829.0899
Last inspected Jul 10, 2026 · 9 visits since September 2023
SEP 24
DEC 24
JUL 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $4,080
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023056886 | Sep 16, 2023 | Nov 13, 2023 | $800 |
| 2--2022021050 | Mar 25, 2022 | May 27, 2022 | $400 |
| 2--2020050529 | Aug 25, 2020 | Dec 28, 2020 | $600 |
| 2--2019052390 | Sep 24, 2019 | Nov 18, 2019 | $880 |
| 2--2019010068 | Feb 13, 2019 | May 22, 2019 | $1,200 |
| 2--2018038973 | Jun 27, 2018 | Sep 19, 2018 | $200 |
Inspection history
9 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Cooked Pasta (57F - Heated Cooling); Per operator, food not prepped or portioned today. Food prepared two days ago and held in walk in cooler. Food was discarded. See Stop Sale.
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. In reach in freezer, Raw veal, not commercially packaged stored atop packages of raw fish in reach in freezer. Operator over raw veal to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Cooked Pasta (57F - Heated Cooling); Per operator, food not prepped or portioned today. Food prepared two days ago and held in walk in cooler. Food was discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. LOW DRAWERS // Raw Shrimp (51F - Cold Holding); per operator, foods not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler on cook line and held for approximately 2.5 hours. Ice was placed on food to quick chill.
Show the remaining 5 findings ▾
Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint in kitchen. Employee put on hair restraint.
Equipment in poor repair. Flip top cooler lid on cook line broken at hinges.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior wall of walk in cooler soiled with food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in reach in cooler next to cook line. Employee discarded water.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris, behind handwashing sink in kitchen.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and rubbed his eyes and touched clothing and touched clean plates to prep food, without washing hands. Educated employee about proper handwashing procedures. Employee washed hands and put on clean gloves.
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. Provided poster to operant displayed.
No Heimlich maneuver/choking sign posted. Provided poster to operator and displayed.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink next to dishwasher.
Stored food not covered. Buckets of salt and sugar not covered under prep table end cook line. Employee covered.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with debris behind handwashing sink in kitchen next to triple sink.
Jul 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by cook line, raw salmon stored over frozen broccoli. It all items commercially packaged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter pizza station, homemade marinara (44F - Cold Holding); ham (45F - Cold Holding). Operator stated items held less than two hours. Operator put items on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep station by dishwasher soiled with food debris and deep cut marks. Can opener located at prep counter by walk in cooler soiled with food debris.
Handwash sink used for purposes other than handwashing. Handwashing sink by prep sink blocked with container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area by walk in cooler, shelves soiled with grease and food debris.
Wall soiled with accumulated grease, food debris, and/or dust. In prep area by dishwasher, slicer area and wall soiled with food debris.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored in same container as ready-to-eat food. On cook line, raw steak stored in same container with cooked sausage. Operator moved raw steak to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, homemade marinara (60F - Cold Holding). Operator stated held less than 1 hour, put in ice bath.
Buildup of food debris/soil residue on equipment door handles. In prep area, flip top cooler doors soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee beverages stored on cook line.
Food stored on floor. In dry storage, oil stored on floor.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. In walk in cooler, raw shell eggs stored over unwashed produce.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, 42° Fish not removed from package 6 snapper. Operator stated thawed overnight.
Handwash sink not accessible for employee use at all times. At three compartment sink, handwashing sink blocked with pan
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed handout to operator to fill out
Clean utensils stored between equipment and wall. At pizza counter, knives stored between wall and shelf. Operator removed
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. In walk in cooler, 42° Fish not removed from package 6 snapper. Operator stated thawed overnight. See stop sale
Open dumpster lid.
Feb 20, 2024Inspection 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. At hand wash sink across from dishmachine, metal container blocking sink.
Bowl or other container with no handle used to dispense food. In prep area by walk in cooler, cup used to dispense sugar. Operator removed cup
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 125°F. Employee turned up heat, 145°F
Nov 14, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw sausage stored above ready to tomato sauce with meat and washed/cut mushrooms. Operator moved sausage to lower shelf.
Sep 16, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw sausage stored above ready to tomato sauce with meat and washed/cut mushrooms. Operator moved sausage to lower shelf.
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. At walk-in cooler; house made tomato sauce w/ beef (50F - Cold Holding); pasta fagilio soup (52F - Cold Holding). Operator stated items not prepared or portioned today, being held in walk-in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; house made tomato sauce w/ beef (50F - Cold Holding); pasta fagilio soup (52F - Cold Holding). Operator stated items not prepared or portioned today, being held in walk-in cooler overnight. See Stop Sale. At walk-in cooler; provolone (48F - Cold Holding); raw sausage (48F - Cold Holding). Operator stated items not prepared or portioned today, being held in walk-in cooler 3 hours, moved items to reach in cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Joseph Darmetta 7/18/18. Expired 7/18/23.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw sausage stored above ready to tomato sauce with meat and washed/cut mushrooms. Operator moved sausage to lower shelf.
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. At walk-in cooler; house made tomato sauce w/ beef (50°F - Cold Holding); pasta fagilio soup (52°F - Cold Holding). Operator stated items not prepared or portioned today, being held in walk-in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; house made tomato sauce w/ beef (50°F - Cold Holding); pasta fagilio soup (52°F - Cold Holding). Operator stated items not prepared or portioned today, being held in walk-in cooler overnight. See Stop Sale. At walk-in cooler; provolone (48°F - Cold Holding); raw sausage (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in walk-in cooler 3 hours, moved items to reach in cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Joseph Darmetta 7/18/18. Expired 7/18/23.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At salad lift top cooler; tong handles laying on cut tomatoes. Operator removed.
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.