BREAK TIME RESTO 1 LLC

Name: BREAK TIME RESTO 1 LLC
Address: 2027 NORTH DIXIE HWY, Pompano Beach, FL, 33060, US

2027 NORTH DIXIE HWY, Pompano Beach, FL, 33060

Inspection Completed - No Further Action

Most recent inspection

Date: April 8, 2026
Type: Food-Licensing Inspection
Result: Inspection Completed - No Further Action
Risk category: Not reported
Cited findings: 8
Jurisdiction: Broward County (Fort Lauderdale), FL

Violations (8)

01B-02-5Critical
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 reach in cooler, Cooked pork (55F - Heated Cooling ); Cooked Turkey (56F - Heated Cooling ), per operator, foods it prepped or portioned today. Foods prepared two days ago, and held in reach in cooler. Manager discarded foods. See Stop Sale.
High Priority - 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 reach in cooler, Cooked pork (55F - Heated Cooling ); Cooked Turkey (56F - Heated Cooling ), per operator, foods it prepped or portioned today. Foods prepared two days ago, and held in reach in cooler. Manager discarded foods. See Stop Sale.
High Priority
03D-02-5Critical
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler, Cooked pork (55F - Heated Cooling ); Cooked Turkey (56F - Heated Cooling ), per operator, foods it prepped or portioned today. Foods prepared two days ago, and held in reach in cooler. Manager discarded foods. See Stop Sale.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler, Cooked pork (55F - Heated Cooling ); Cooked Turkey (56F - Heated Cooling ), per operator, foods it prepped or portioned today. Foods prepared two days ago, and held in reach in cooler. Manager discarded foods. See Stop Sale.
High Priority
14-31-5CriticalCorrected on site
Nonfood-grade bags used in direct contact with food. Pot of cooked rice covered with grocery bag on stove. Educated manager on using only food grade bags to come in contact with food. Bag was removed from rice.
High Priority - Nonfood-grade bags used in direct contact with food. Pot of cooked rice covered with grocery bag on stove. Educated manager on using only food grade bags to come in contact with food. Bag was removed from rice. **Corrected On-Site**
High Priority
08A-05-6CriticalCorrected on site
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken in reach in cooler in kitchen. Educated manager on proper storage, and raw eggs were moved to bottom shelf.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken in reach in cooler in kitchen. Educated manager on proper storage, and raw eggs were moved to bottom shelf. **Corrected On-Site**
High Priority
31B-02-4Corrected on site
No paper towels or mechanical hand drying device provided at handwash sink. Manager provided paper towels at handwashing sink.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager provided paper towels at handwashing sink. **Corrected On-Site**
Intermediate
31A-09-4Corrected on site
Handwash sink not accessible for employee use at all times. Detergent, bags and other items stored in handwashing sink in kitchen. Manager removed items from sink.
Intermediate - Handwash sink not accessible for employee use at all times. Detergent, bags and other items stored in handwashing sink in kitchen. Manager removed items from sink. **Corrected On-Site**
Intermediate
16-37-1
No chlorine test strips provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Intermediate - No chlorine test strips provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Intermediate
16-13-5
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink not set up correctly.No sanitizer set up in sink. Employee washing dishes, and not using sanitizer for sanitizing dishes. Educated employee on sanitizing dishes after washing. 3 compartment sink set up with chlorine sanitizer.
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink not set up correctly.No sanitizer set up in sink. Employee washing dishes, and not using sanitizer for sanitizing dishes. Educated employee on sanitizing dishes after washing. 3 compartment sink set up with chlorine sanitizer. **Corrective Action Taken**
Basic

Earlier inspections on file

Source: Broward County (Fort Lauderdale), FL health department. Data refreshed October 13, 2026. Results are shown in the health department's own wording. This record is provided for general information; confirm current status with the health department before relying on it.