26th Degree Brewing Company

2600 E Atlantic Blvd, Pompano Beach, FL 33062 · Permanent Food Service · License 1625108

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Jul 28, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic (1 repeat)
-16
Safety score84

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

6 violations found

First visitJul 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
- 4 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: 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°F. Raw Conch (46°F - Cold Holding), Raw alligator meat (51°F - Cold Holding) stored in flip top cooler at end of cook line. Per operator, foods not prepped or portioned today. Foods held in cooler for several days. Operator discarded foods. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw Conch (46°F - Cold Holding), Raw alligator meat (51°F - Cold Holding) stored in flip top cooler at end of cook line. Per operator, foods not prepped or portioned today. Foods held in cooler for several days. Operator discarded food. See Stop Sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Boxes of raw Mahi fish stored over tub of ice cream in walk in freezer. Operator rearranged food for proper storage.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
  Thermometer soiled with food debris and grease. Manager cleaned thermometer.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  No soap at handwashing sink at end of cook line. Operator provided soap.
  Fixed on the spot
Basic1
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Wiping cloths sanitizer solution stored on floor next to handwashing sink at end of cook line . Operator removed sanitizer bucket from floor.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.