Pearl of the Island Restaurant & Lounge
2500 W Oakland Park Blvd, Oakland Park, FL 33311 · Permanent Food Service · License 1626339
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection6 high priority (4 fixed on the spot), 2 intermediate, 5 basic-35
- Complaint after follow-up on Oct 20Counts in full until a follow-up finds the problems fixed-20
- Safety score45
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 20, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
10 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed 1) pork overnight (84°F - Cooling); - Due to over filled stacked pans Observed goat overnight (74°F - Cooling) - Due to overfilled pans with rack over crowded. Observed 1) pork overnight (87°F - Cooling)-Due to over filled stacked pans Observed goat overnight (84°F - Cooling)-Due to overfilled pans with rack over crowded.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed 1) pork overnight (84°F - Cooling); - Due to over filled stacked pans Observed goat overnight (74°F - Cooling) - Due to overfilled pans with rack over crowded. Observed 1) pork overnight (87°F - Cooling)-Due to over filled stacked pans Observed goat overnight (84°F - Cooling)-Due to overfilled pans with rack over crowded.
Administrative complaint
Code 08, Food protection and cross-contamination: 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.
-Observed raw chicken over raw meat in reach in freezer not all commercially packaged. Employee placed chicken on bottom shelf
Administrative complaintFixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed 1) pork overnight (84°F - Cooling); - Due to over filled stacked pans Observed goat overnight (74°F - Cooling) - Due to overfilled pans with rack over crowded. Observed 1) pork overnight (87°F - Cooling)-Due to over filled stacked pans Observed goat overnight (84°F - Cooling)-Due to overfilled pans with rack over crowded.
Administrative complaint
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
More time given
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
More time given
- First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed 1) braised vegetables overnight (66°F - Cooling); - Due to large deep pan covered with foil. Observed goat overnight (75°F - Cooling)- Due to overfilled pan on speed rack- with rack over crowded.
Stop Sale issued due to food not being in a wholesome, sound condition.
-Observed in prep area near reach in cooler box of limes with approximately 5 with a mold like substance. Employee discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
--Observed cooked pasta (84°F - cold holding) on prep table near stove top. Per operator product out of temperature for approximately 1 hour due to service. Operator placed pasta in freezer to quick chill.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed 1) braised vegetables overnight (66°F - Cooling); - Due to large deep pan covered with foil. Observed goat overnight (75°F - Cooling)- Due to overfilled pan on speed rack- with rack over crowded.
Fixed on the spot
Code 08, Food protection and cross-contamination: 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.
-observed raw chicken above fish in reach in freezer. not all products commercially packaged. Employee stored properly.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
- chemical spray bottle of grease cleaner stored above clean equipment on storage rack. Operator removed grease cleaner.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed 1) braised vegetables overnight (66°F - Cooling); - Due to large deep pan covered with foil. Observed goat overnight (75°F - Cooling)- Due to overfilled pan on speed rack- with rack over crowded.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. -At time of inspection operator did not have employee training for 1 cashier and 1 employee engaged in food preparation and handling.
Basic5
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
-Observed yellow cornmeal and peas stored on shelf in kitchen.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
-Observed interior of ice machine at bar area with slime black mold like substance.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-Observed at bar area
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-Observed employee bag Hanging from rack storing clean equipment. Operator removed.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.