5th Element Indian Grill

1325 S Powerline Rd, Pompano Beach, FL 33069 · Permanent Food Service · License 1623824

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Aug 26, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
5 high priority (fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot, 1 repeat), 8 basic
-33
Administrative complaint on Aug 26
Counts in full until a follow-up finds the problems fixed
-20
Safety score47

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

Inspection history

1 inspection · 1 visit

Aug262026

Routine inspection

15 violations found

First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 5 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority5
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw salmon stored above cooked potatoes in left side cook line flip top cooler. Operator reorganized
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken stored above raw lamb in cook line flip top reach in cooler. Operator reorganized
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee handle soiled wiping cloth with bare hands then proceed to put on gloves and handle packaged food. Instructed employee to remove gloves and wash hands
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine tested at 0ppm chlorine. Instructed operator to change sanitizer and prime. Retested dish machine at 100ppm chlorine
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Container of vehicle power steering fluid stored on shelf with dry storage items, above prep table, operator removed and discarded
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked rice and chicken prepared yesterday morning not date marked. Operator date marked
  Fixed on the spotRepeat violationAdministrative complaint
- 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.
Basic8
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils stored in standing water of 95°F on cook line. Operator removed, cleaned and sanitized utensils. Discarded water
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed on cook line shelf next to flat top
  Ripped/worn tin foil used as shelf cover.
  Observed on table in between cook line flip top coolers
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed throughout establishment. Instructed operator to set up sanitizer buckets and stored wet/soiled wiping cloths in sanitizer bucket. Tested sanitizer bucket at 100ppm chlorine
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at cook line flip top coolers
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed at middle cook line flip top
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Observed above mixer in kitchen. Operator removed and discarded
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Observed above ice machine in kitchen
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.